Hometown: Grenoble, France

Restaurant description: Panache offers local cuisine with an innovative twist that focuses on locally-sourced seasonal ingredients. The wine cellar alone is worth a visit!

Awards and distinctions: Julien Dumas studied under renowned chef Alain Ducasse, who was named one of the most influential people in the world by Forbes magazine. Mr. Dumas previously worked at Hôtel Plaza Athénée in Paris, the Les Ambassadeurs restaurant at Hôtel de Crillon (under chef Jean-François Piège), at Domaine des Andéols, and the famous Rech restaurant. Panache has a Four Diamond rating in the CAA/AAA guide.

Specialty: duckling

How he describes himself: An avant-garde chef with a passion for exceptional local products. He has developed his own signature techniques for producing simple yet sophisticated dishes.

Favourite local producers and artisans: Canard Goulu and Panache’s own garden on Île d’Orléans

Secret ingredient: herbs from the Gaspé region

Favourite local spot and activities: hiking and fruit picking in Saint-Ferréol-les-Neiges as well as tennis

Must-try dish when visiting Québec City: tourtière (meat pie)

Hometown: Montbéliard, France

Restaurant description: Nestled in the heart of Old Québec just steps from St. John’s Gate, Le Patriarche offers a cozy ambiance and refined décor in a gorgeous old stone house built in 1827.

Awards and distinctions: CAA/AAA Four Diamond rating

Specialty: foie gras symphony

How he describes himself: I like combining pleasure, novelty, and creativity. I share my passion in multiples of three through my famous terroir trilogies.

Favourite local producers and artisans: Sanglier des Bois wild boar farm in Saint-Augustin-de-Desmaures, Société-Orignal (Boreal spices), Kégo-Cailles farm on Île d’Orléans

Secret ingredient: green alder

Favourite local pastime: cycling

Must-try when visiting Québec: the burger trio at Les Trois Garçons

Hometown: Montréal (Notre-Dame-des-Sept-Douleurs parish), Québec

Restaurant description: locavore dining in a contemporary setting. Laurie Raphaël takes a creative approach to its dishes, constantly reinventing them to offer a gourmet experience for the senses. The menu boasts Québec roots with unique global flavour—all with a generous helping of simplicity and respect for the ingredients used. The restaurant also offers cooking workshops and a boutique.

Awards and distinctions: member of Ordre International des Disciples d'Auguste Escoffier (Paris, July 2011), 2001 Renaud Cyr Award (Mérite National de la Restauration et de l'Alimentation). The restaurant has a Four Diamond rating in the CAA/AAA guide.

Specialty: cooking with local ingredients

How he describes himself: an ambassador for Québec products

Favourite local producers and artisans:
Canard Goulu foie gras, Lapin de Stanstead, Veau de Charlevoix

Secret ingredient: passion

Favourite local spot: Île d’Orléans

Must-try when visiting Québec City: sushi at the Métropolitain

Hometown: Blainville, Québec

Restaurant description: La Tanière offers an unforgettable experience that engages all five senses. The restaurant offers 10, 15, and 20 course menus featuring innovative cuisine in a unique environment—an epicurean adventure focusing on local ingredients. Treat yourself to a totally amazing feast for the senses!

Awards and distinctions: The restaurant has a Four Diamond rating in the CAA/AAA guide (since 2009), a 5 star rating in the Restos Voir guide, and has earned the Wine Spectator Award of Excellence.

Specialty: avant-garde cuisine with local roots

How he describes himself: curious by nature, with a passion for reinventing culinary traditions. Likes to test his limits, challenge, and innovate.

Favourite local producers and artisans: partridge from Domaine De Lavoye (Île d'Orléans) and its neighbour; Ernest Fiset et fils farm for strawberries, asparagus, and blueberries

Secret ingredient: Candy Cap mushrooms, found in the Gaspé region and known for their distinctive maple flavour

Favourite local spot and activities: Time permitting, he enjoys outdoor activities with his family in the Jacques-Cartier valley or Lac-Beauport.

Must-try when visiting Québec City: Le Pied Bleu, a casual, easy-going restaurant featuring delicious comfort food–style dishes.