5:30 a.m.The first waitress is busy preparing the room while the cooks are already embalming the restaurant with its warm and comforting smell that we know her. 6am.Doors open, first customers make their entrance. The longshoremans are faithful to the appointment after a long night at the port. This is followed by the police officers for whom the waitress knows the individual preferences. Then, regulars, families, local businessmen and locals and tourists. Strawberry jam and homemade caramel waltz with maple syrup from south shore maple farms on plates between meat pie, baked beans, bacon and vanilla crepe. 11.30am. Local workers pile up on the benches with laughter. The legendary pea soup attracts crowds who can't choose between the sixteen slate dishes. A trifluvian says he drove specifically for fish n' chips while his wife touts the honors of cheeseburgers worthy of the best country canteens. 1pm. The whirlwind of dinner calms down at the same time as the new couples formed earlier in the night arrive to satisfy their cravings for late lunches. They know they are served all day, which gave them time to grace morning. 3pm. Exhausted tourists stop for a coffee break. Between two bites of steaming apple pie on which slides vanilla ice cream and homemade caramel, they take the opportunity to ask questions about the history of the restaurant which has more than 40 years of service. 4 p.m. In summer, the shady terrace relieves the thirsty of the heaviness of the sun on their bodies with big shots of pitchers of beer and sangria. In winter, wine, flavored coffees and homemade Caribou are the order of the day to warm up the red cheeks. 6pm.The restaurant is full. Cipaille, dumpling stew, veal liver, traditional cuisine made with love according to the recipes of grandmothers regales young and old in a budget that allows to invite everyone! Outside, we line up to taste the delights of the terroir while inside, the waitresses make sure everyone is happy. Between plates, the cooks take news of their customers sitting at the counter, as usual, to admire the mesmerizing choreography of those who prepare up to 900 meals a day. 9pm. Soon the end of the day. One more to serve with passion the customers we love for four decades in the same family and friendly atmosphere as on the first day. See you tomorrow!
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