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Chez Truchon
Modern French
In a converted stone house overlooking the former resort town of Pointe-au-Pic, chef Dominique Truchon sources duck, lamb, sturgeon, and vegetables from Charlevoix's surrounding farms and fisheries. His cooking marries French technique with regional tradition—beer-darkened onion soup, maple-enriched bread pudding—and Sunday brunch arrives with serious wines.
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