Jean Soulard - Château Frontenac, Quebec City
One is sometimes lucky enough to unexpectedly come across people that have been blessed with undeniable talent and lots of personality. Such was the case when you paid a visit to Château Frontenac for a gastronomic demonstration.
Your compositions showed real flair and delighted our guests in "Le Champlain" restaurant.
They were more than favourably impressed with the quality of your work. Serving arrangements, new flavours, as well as textures and presentation each received rave reviews and astonished one and all. I would be remiss if I did not mention your kindness, your friendliness and the helpful way in which you worked with my team. I'm really looking forward to seeing you again.
Sincere thanks,

Michel Côté and Véronique LeFlaguais, actors
Exquisite hors d'œuvres with discriminating and refined flavours, matched with impeccable service made this celebration an unforgettable one. Many thanks to the team of Café Massawippi.

Jean-Philippe Tastet (Guide Voir 2005)
One of our favourite spot in the Eastern Townships. As soon as you walk into the modest house, you are made to feel welcome by the friendly staff. The place is stylish yet far from ostentatious, and so unpretentious as to be considered low-key. The cuisine, however, is raising the roof and so it should. The chef works like a
world-toque master chef and he's fixing astonishing and exciting dishes ! He insists upon using only top quality processed foods; nothing else will do. His golden rule of never leaving anything to chance is an unequivocal promise of gastronomic delight !
Faithful regulars have already added this address to their list of favourites, as one of the finest regional table. I strongly suggest you do the same.

Jean-Philippe Tastet (Le Devoir 2002)
Café Massawippi : Small house, great table
Warm greeting at the door suggests that owners might have a small house, but a deep respect for their employees and by the same token, for their guests. During the course of the evening, service will be flawless up to its minor glitches.

Having a refined wine list is one thing, making the best of it is quite another matter. The owners of this humble establishment have brilliantly mastered both tasks. The formal ritual of wine pouring was performed with the solemnity required to please my distinguished colleague Jean Aubry, while maintaining a human dimension more suitable to down-to-earth and less knowledgeable types, like yours truly. In fact, rarely has a half-bottle of Gevrey-Chambertin been handled with as much reverence.

Philippe Mollé (Le Devoir, June 25, 2004)
Lovely and great house in the Townships
An inventive cuisine prepared by young chefs: fresh mushrooms, young rabbit or Highwater deer. A gastronomic sanctuary enhanced by the beauty of its region.

Nathaniel Reade (Ski Magazine)
My vote for best restaurant in the Eastern Townships: Café Massawippi.
Truly brilliant food.
Thank you for your excellent work.

Pierre Cameron (July 30, 2005)
Much like the artist's canvas, each composition prepared by Dominic is a work of art that is quite unique. Sobriety, astonishment, colour and flavour are but a few of the terms used to pay tribute to gastronomic works of the highest level.
My thanks to the dining room staff for its solicitude, as well as to the magicians in the kitchen... Dominic, thank you for everything !!!!!

David Handelman (New York Times, September 4, 2005)
Where to eat in North-Hatley ?
At the wonderful Café Massiwippi, in a house marked only by a small sign above the front door. The staff is accommodating. The half-baked chocolate was the hit of the weekend. The menu changes frequently; I enjoyed scallops in raspberry emulsion with asparagus, Parmesan and squid ink linguini.

Éditions Debeur (August 15, 2005)
Warm and comfortable café-bistro ambience. A mouth watering menu that has only improved with time. Presentation is delightful and taste is always tops ! Refined, extensive and diverse wine list, and a sommelier who knows what he's doing. A large inventory of half-bottles and quite a nice selection of wine sold by the glass. There is also a cigar cellar.

Nathaniel Read (Ski Magazine, October 2005)
One night, I joined the Cranes at an unassuming bistro in North-Hatley called Café Massiwippi. When the bread arrives - homemade salted-herbs buns and slices of flat buoyant tomato fougasse - we know we're in the right place. The soup, a velouté of wild game and coconut milk the colour of cappucino, is light, airy and smoky as a campfire. The rack of lamb in honey-caper sauce, cajun scallops and rolled slices of bulgur and vegetables, caramel mousse cake on dark chocolate crust with cocoa sorbet, an orange marmalade crème brûlée - everything we order is surpassingly great.

The next morning, as we buckle our ski boots to head out for another day of powder at Mont Sutton, the Cranes are still talking about dinner. ‘'The kind of meal we had last night changes your whole outlook on life'' says Violet. ‘'It makes you almost forgive your enemies. It makes you want to send a gloating postcard to someone special. It makes you want to move closer...It makes you want to have the chef's baby,'' she finally concludes. ‘' And it makes it a lot harder'', adds Sophie, ‘'to go back home.''

Anne-Valérie Barbe (January 2, 2006)
Awesome !
We visited this restaurant on two occasions and were never disappointed. The first time was for a cosy little tête-à-tête and we liked it so much, we returned with friends in mid-December 2005. My partner and I are quite demanding as far as gastronomy and quality of service are concerned. Much to our surprise, we were literally swept off our feet !!! Do not expect a restaurant large enough to hold a big family reunion. However, you can easily book the second floor, which is more conducive to laughter and conversation. The menu will suit daredevils as well as more conservative diners; it is revamped each month in order to impress and lure back faithful regulars and always includes two house classics (a delicious appetizer of sauteed duck foie gras and a marvellous dish of deer tartar) that are sure to make your taste buds leap with joy ! However, this is definitely not a place for young children, unless

 they are used to this type of cuisine. Kids might also find the whole evening quite tedious, as meals can be expected to last at least 2 1/2 hours. A sommelier will gladly help you go through a wine list so extensive, it might leave you in a daze. Finally, be sure not to miss dessert....Pure heaven !
And if you enjoy cooking, you may even purchase the chef's own cook book at a very affordable price !!!
Bon appétit, it's worth the detour !!!

Jean-Philippe Tastet (Guide Restos Voir 2007)
No effort has been spared to make the evening memorable. The experience starts as soon as you set foot in this ancestral house, located in a small village where time seems to have stopped. The staff is courteous and relaxed. While the sommelier and the floor waiters may easily guide their guests towards a high wire act of epicurean delights, much of the praise must go to Dominic Tremblay. As a generous, innovative and daring chef, he offers imaginative seasonal table d'hôte menus showcasing the best of Quebec's produce and products. The menu is renewed monthly and always includes house classics such as sauteed duck foie gras (divine !) and red deer tartar. Dominic's creativity is only matched by his boldness.

Mélanie Mayrand, TVA television host
I have fallen in love and the object of my affection is Café Massawippi in North-Hatley. My boyfriend told me that he was taking me to a prestigious restaurant. When we pulled up in front of the little house, I thought it didn't look like much, but we ended up returning three more times, even though it's not around the corner. Believe me, you won't mind the distance. Food combination is their specialty: sweet with savoury, and many other flavours that you would never consider mixing. Absolutely scrumptious ! And the wine cellar will simply leave you in a sweet state of bliss...

Guide Voir 2007-2008
The word ‘'café'' might be misinterpreted as an establishment similar to a bistro or a brasserie. Let's make one thing perfectly clear: Dominic Tremblay's wonderful creations and his generous hospitality have reached such high standards as to single him out as one of the undisputed must in this area. His basic ingredients are passion and patience. Although still quite young, he's as knowledgeable as a world-toque master chef and has a field-day creating new dishes, while breaking every rule in the book. Another bold move on his part is a cook book filled with house classics, such as red deer tartar.
Risky ? Not at all ! In this place, the spring of creative juices will not soon dry up !

Mr. Daniel Chassé April 2, 2008
Hello Dominic,
The meal was way beyond my expectations. The members of our group agreed that your buffet was very tasty and quite original through its presentation and flavourful combinations. A world away from the usual fare of plain little sandwiches and tasteless salads. It was brilliant and simply delicious. A few members of our group were familiar with your establishment, but not with your catering service. It won't be long before they jump on the bandwagon.

Mrs. Danielle Lanciaux, chef for a day, April 5, 2008
Hello Dominic, Sébastien, Marika, Olivier, David, Vicky and Bobby,
I wish to thank you for giving me the opportunity to work in a restaurant for a day. Bravo for your extraordinary work. Each and everyone of you is an artist and you will not settle for anything less than excellence for your guests. First a delight for the eyes and nose, your creations then become an orgasmic experience for the taste buds. Your team is the best ! I look forward to seeing you again.

Aude October 4, 2008
Mr. Tremblay,
I sometimes have the feeling that people just don't care. But after savouring as much love and witnessing as much passion in every aspect of your establishment, I was truly moved. Perfection from start to finish !
Keep having fun, your passion sure tastes good !

Simon Diotte, La Presse, November 12, 2008
A stone's throw from Jacques Robidas' equestrian centre, this restaurant led by chef Dominic Tremblay is one of Quebec's finest table. By its name, one would almost expect a small bistro, but the extensive menu soon sets things straight. Forget the usual quiche and steak-frites. Here, escalopes of foie gras, deer tartar, crisp Rice Krispies shrimps and assorted mouth watering delicacies are the order of the day. My favourite: fish rillettes in white chocolate. Quality, however, does not come cheap: 200$ for two, including one half-bottle of wine.

Angèle Carrière, Faculty of law, University of Sherbrooke
Hello Mr. Tremblay,
I would like to thank you for the excellent service during the Gala du mérite étudiant of the Faculty of law.
Impeccable staff; fantastic food ! Your name is now on our list of excellence !
Thank you.

Alexandra Simard, December 6, 2008
HUGE thanks for last Saturday's wonderful meal and a special thank you to Maryse, who gallantly put up with us for the entire evening !
Everything was perfect and our guests thoroughly enjoyed their meal. It was absolutely delicious ! We can't wait to try your restaurant !