Québec City owes its reputation as a fine dining destination to its renowned chefs.
You may know them for their cookbooks, cooking shows, or through gourmet food guides such as CAA/AAA, Debeur, Petit Futé, and Restos Voir.
Find out more about what inspires them, and the restaurants where they work!
Home town: Paris, 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: Started out at Centre Alain Ducasse and honed his skills at prestigious Michelin-starred restaurants such as Plaza Athénée before crossing the Atlantic to pursue his career at Panache.
Specialty: Suckling pig and lobster
How he describes himself: Likes teamwork and prefers cuisine that is classic, flavourful, and generous. Loves to have a hand in every section of the kitchen and at every stage in food prep.
Favourite local producers and artisans: Turlo Farm and Panache’s own garden on Île d’Orléans.
Secret ingredient: Love!
Favourite local pastime: Exploring the city on foot and visiting the different neighbourhoods. Heading to a cozy bar or restaurant for a nice cold beer in enjoyable company.
Must-try dish when visiting Québec City: Cipâte, a classic recipe!
Home town: 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 Five 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
Home town: Cancale, Bretagne, France
Restaurant description: L’Initiale was founded in 1998 in a centuries-old former bank building in Old Québec remarkable for its stunning architecture. High ceilings, columns, cornices, and ornate mouldings take pride of place under meticulously placed lighting. It’s a place to sit back, relax, and indulge!
Awards and distinctions: Grand Chef Relais & Châteaux (2006) and Knight of the Ordre National du Mérite Agricole (Consulate General of France, 2012). The restaurant has a Five Diamond rating in the CAA/AAA guide.
Specialty: Fine contemporary cuisine
How he describes himself: Always seeking ways to surprise diners
Favourite local producers and artisans: Turlo farm, Des Monts farm, Veau de Charlevoix
Secret ingredient: Wild pepper
Favourite local pastime: Kayaking
Must-try when visiting Québec City: Maple products at local sugar shacks
Home town: 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
Home town: Marolles-les-Brault, France
Restaurant description: Le Saint-Amour plays a leading role in promoting Québec fine dining. Combining tradition and innovation, its professionals use the latest techniques to pay tribute to the finest local ingredients.
Awards and distinctions: French Master Chef, 2012 Renaud Cyr Award, Knight of the Ordre National du Mérite Agricole (France, 2010), 2010 Governor General’s Award in Celebration of the Nation’s Table, named Québec chef of the year (national) by Société des Chefs cuisiniers et pâtissiers du Québec (SCCPQ)
Specialty: Turlo farm squab with seared Canard Goulu foie gras
How he describes himself: A motivator who pushes his cooks to excel
Favourite local producers and artisans: Canard Goulu, Turlo farm, and Fromagerie de la ferme Ducrêt
Secret ingredient: Espelette pepper
Favourite local pastime: Sea kayaking
Must-try when visiting Québec City: Baked goods and pastries from Paillard bakery
Home town: 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 Five Diamond rating in the CAA/AAA guide, 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.
Home town: Perpignan, France
Restaurant description: Champlain marries a luxurious, elegant décor with sweeping views of the St. Lawrence River. It specializes in fine French and continental cuisine in an intimate setting imbued with old-world charm and offering attentive service. Only the freshest of local ingredients are on offer, combining a taste of tradition with modern sensibility and flair.
Awards and distinctions: coauthor of the cookbook Papilles et molecules. The cookbook collection Papilles pour tous!, in collaboration with François Chartier, received the "Best food and wine pairing book" award by the Gourmand World Cookbook Awards.
Specialty: Anything edible!
How he describes himself: loves the surrounding landscapes and to share with local artisans
Favourite local producers and artisans: Eumatimi farm and Société Orignal
Secret ingredient: ice cider
Must-try when visiting Québec City: Québec’s forest herbs infusion from Camellia Sinensis