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The kitchen at this Michelin-starred Old Québec restaurant runs on a strict rule: if it didn't come from here, it doesn't come in. No chocolate, no citrus, no pepper, no vanilla. What fills the menu instead are indigenous and foraged ingredients most diners couldn't name, handled with real precision by a chef who made his name on television before getting serious. The room is calm and clean-lined, the cooking quietly ambitious.
The awards strongest first
- AAA Four Diamonds
- Michelin Guide 1 Star
- Air Canada 2014 · Top 10 · Best New Restaurants
One number, weighted & current 91
How we scoreThe dishes from the writeups
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Butter-fried halibut
“butter-fried halibut coated in vegetable charcoal, accompanied by a white butter sauce with fermented cherries”
Michelin Guide -
Bison hanger steak
“The remarkably tender bison hanger steak is elevated by a boreal spice broth and fresh gremolata”
Michelin Guide
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