At Europea, Chef Jérôme Ferrer prepares refined, creative, market-fresh cuisine with a Québecois accent, calling upon his Catalan roots to glorify the flavors of the earth and the sea. In this Victorian house modernized with an ultra-contemporary décor, try the Gaspésie lobster cappuccino with shavings of truffle, ravioli of Alaskan crab claw with rice lettuce, bay scallops with yuzu and cucumber juices, buffalo tartare, mixed watercress salad or carpaccio of smoked Boileau venison with crunchy vegetables. The à la carte menu, based on the best produce Québec has to offer, is a delightful invitation to explore some of the natural wonders of Canada.