Despite its magnificent beaux arts interior and its reasonable prices, the National Assembly's restaurant remains one of the best-kept secrets in town. Chef Yves Légaré prepares contemporary cuisine with products from Québec's various regions. In summer, for example, the three-course lunch menu typically includes everything from mini-fondues made with Charlevoix cheese to ravioli made from lobster caught in the Gaspé. Other dishes might include pork from the Beauce
region, trout from the Magdalen Islands, and candied-duck salad. Opening hours vary, but it routinely serves lunch weekdays from 11:30–2. Depending on the time of year, the restaurant also opens for breakfast and sometimes for Sunday brunch.