Went for lunch through the week. Figured it would be a slow period and I could take my time and really get a feel for the place. The bread they serve was outstanding. My entree was flank steak with a bechamel sauce and duck fat fries. The kitchen got the cook on the steak wrong twice (I had asked for medium and it came out raw the first time and rare the second), the bechamel had broken and was gloupy, the steak was not of a particularly high quality. The saving grace however were the fries. Wonderful golden brown, and the duck fat makes a tremendous difference. You can't go wrong with any of the desserts. You can tell that a trained, competent chef devised the menu and then handed it over to someone making $8 an hour for the execution. Perhaps if they were willing to pay for a decent sous chef they could break through into excellence.
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