Restaurant Baumann, a delicate yet grand table in Sherbrooke

As often as possible, Tastet ventures outside Montréal to share delicious tables with you. Among the wonderful dining experiences we recommend is Baumann, a little gem in Sherbrooke. A place where you are sure to find great pleasures. This house also appears in our list Our Favourite Restaurants in Sherbrooke.

Chef, Baumann is quite an original name for a restaurant—where does it come from?
“Baumann is a name of Germanic origin. It can designate, among others, cultivators, farmers, or winemakers—people who work hard with their hands to create both beauty and goodness. This name seemed very fitting to us, especially since it also reflects what we do in the restaurant world,” explained chef Suzy Rainville.

Baumann is small in size, with only 24 seats, but it offers a grand table with artistic and truly flavourful plates born from the chef’s very creative mind.

Over the years, after listening to feedback from her clientele, the chef and her team chose to offer exclusively a seven-course tasting menu, aptly named Menu Découverte. Guests truly make remarkable discoveries with these seven courses—so well-designed that after admiring each one, you can’t help but wonder what magician imagined these delicious, beautiful, and harmonious combinations.

In perfect harmony with the chef’s work is that of Dominick Godon, a brilliant sommelier who has built a superb wine list and a very generous selection of beers. The Menu Découverte can be further enhanced with a clever food-and-wine pairing.

The dining room is intimate enough to feel warm and welcoming, yet well laid out so that groups are seated comfortably. Wood accents, discreet background music, and an overall joyful atmosphere reflect the pleasure people feel at the table here.

Among the chef’s seven excellent proposals, four particularly impressed us:

• A gazpacho paired with a dazzling trio of shrimp, tarragon, and strawberry.

• A chicken liver mousse accompanied by thin slices of radish, blueberry, and shoestring potatoes, sharing the plate with a beautiful slice of Japanese radish, also known as daikon.

• “Fish”: a fine piece of walleye, framed by tender little pieces of leek, accented with sea buckthorn, and elevated by a very subtle house interpretation of escabeche.

• “Tortellini”: three tasty veal-stuffed pastas, paired with hearty mushrooms and complemented by a sofrito sauce so good you won’t leave a drop on the plate.

The chef emphasized: “I believe what makes Baumann unique are the passionate people who work here. The expertise and passion of each person turn every visit into a one-of-a-kind experience.” From our perspective, we’ll add that your visit to this restaurant will likely become one of your most memorable dining experiences—small, as we said, but oh so flavourful.

Written by Jean-Philippe Tastet
Photography by Marius Mongeau

Last update: September 30, 2025

Make a suggestion