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The menu arrives as a leather-bound storybook, its chapters narrated by the kitchen team in a candlelit stone building that dates back forever. Asteur is a single-set-menu fine dining room where chef Olivier Robillard works exclusively with Quebec ingredients, weaving personal memory into each course. Old beams, midnight-blue walls, white tablecloths, and a sommelier who clearly has opinions make the whole evening feel rather deliberately unhurried.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Ribeye Wagyu steak
“Gnocchi with morels and white asparagus, ribeye Wagyu steak from Saint-Joseph-de-Beauce and dessert with fir tree honey are testament to the restaurant's inventiveness and sincerity.”
Michelin Guide -
Dessert with fir tree honey
“Gnocchi with morels and white asparagus, ribeye Wagyu steak from Saint-Joseph-de-Beauce and dessert with fir tree honey are testament to the restaurant's inventiveness and sincerity.”
Michelin Guide
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