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Asteur
Modern Cuisine
In a nineteenth-century stone manor, chef Olivier Robillard orchestrates an elaborate tasting menu where Quebec's finest ingredients—morels, white asparagus, local Wagyu—become chapters in an edible narrative. Midnight walls and leather-bound menus frame the experience; the kitchen's ambition is matched by sommelier knowledge and restrained plating. It reads like theater for people who eat.
- Michelin Guide
- Selected Restaurant
