Gatineau’s not-so-hidden French bistro

La Petite Soif is both a shop and a bistro. In fact, I first went months earlier looking to pick up a bottle of fish sauce made from fish caught in the St. Lawrence, I just couldn’t find the place.

The GPS directed me to a strip mall (complete with Walmart) on Saint Joseph Blvd. in Gatineau. I continued using the device as I wandered about inside. After 15 minutes, I finally gave up. It was clearly just one of those GPS glitches we’ve all experienced.

Redoubling my efforts several months later, I discovered that La Petite Soif is located, along with a few other businesses, on the other side of the Walmart building.

After speaking with co-owner Roxanne Mant, I learned that there is direct access to the restaurant from inside the mall. After almost two years, however, the landlord had been unmoved by requests that signage be put up directing customers to the various businesses. 

You just don’t know what to say.

I’m not at a loss when it comes to the food, however. The menu is modest with well-chosen bistro bites for most diets. 

La Petite Soif also has a considerable selection of natural wines, some of which were a good match for the marinated olives and lupini beans.

A crisp, minerally white bounced off the salt, fennel and chilli-spiced olives, increasing the appetite with every bite.

Next was a lovely baby kale salad and a carrot-squash soup. The young leaves were mercifully tender and dotted with toasted pecans and dried bits of tomato. The dressing was punchy and married all the elements seamlessly.

The carrot-squash soup is what you hope from such a dish: a little natural sweetness and a supremely silky texture that feels like a comfortable embrace. At first, I felt it could use a little extra seasoning, but the more I ate, the more I realized it was perfect as is.

Gnudi is sometimes described as a pasta. However, you wouldn’t say that of the spinach and ricotta gnudi. These were more in the vein of loosely formed dumplings containing flour, but really only for dusting so that the wet mass holds together and forms a bit of crust when frying.

Three large gnudi, dusted with parmesan, rested on a savoury and coarse marinara sauce. It played nicely against the sweetness of the ricotta. While I was simultaneously getting my protein, I still felt I had a spring in my step and wasn’t weighed down after that lunch.

La Petite Soif Executive Chef Chloe Berlanger demonstrates a light and deft touch, producing healthy and clean dishes.

The menu changes several times a year, and it’s recently been flipped so newer items are now available.

La Petite Soif is a lovely choice for tasty bistro options and if you happen to be in the market for unique imported and organic wines, the selection is considerable. If you’re stuck, just ask the staff – they know their stuff.