It’s very tasty.” Guests also relish the seafood platters, featuring roasted salmon, tempura crab legs, lobster, mussels, scallops and shrimp. “It’s not a process you can replicate at home,” the chef notes. Slow-cooked overnight to succulent perfection, the prime rib is another signature dish. “Arôme’s dry-aged beef selection is something you can’t find anywhere else in the area. The resulting “refined product” is the ultimate treat for steak lovers, says chef Raphael Secours. Through the glass, you can see the cuts of beef that are specially aged for 70 days to achieve incredible tenderness and flavour. Besides taking in the arresting view of Lac Carrière, the artworks by Jean-Paul Riopelle and the classic, luxurious décor, you’ll want to feast your eyes on the statement-making dry-aging chamber that’s situated near the entrance. From the spectacular in-house dry-aged beef and celebrated seafood platter to the slow-cooked AAA prime rib and the giant T-bone for two, sliced for you at your table, options are delectable at this Hilton Lac-Leamy restaurant. Steak and seafood lovers are in for a memorable treat at Arôme Seafood and Grill.

The chef describes Arôme as a classic fine steakhouse with unique, eclectic, modern twists.

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