Québec's cuisine is one of Canada's most distinctive — rooted in French technique, driven by St. Lawrence seafood, Quebec maple, and wild foraged ingredients. A reservation at one of Old Town's celebrated chef's tables turns a port call into a landmark meal.
What to expect
Each course tells a story of the St. Lawrence — pan-seared scallops from the Îles-de-la-Madeleine, duck magret from Lac Brome, wild mushrooms foraged from Quebec's boreal forest, finished with a maple-butter dessert that is simultaneously humble and extraordinary. The dining room blends exposed stone, warm wood, and contemporary art in a way that is unmistakably Québécois. The sommelier's regional wine and cider pairings are equally considered.
Good to know
Reserve well in advance — at least 3–4 weeks for tasting menus, especially during the fall foliage season (September–October) when the port is busiest. The restaurant is a 10-minute walk from the cruise terminal in the Old Port. Smart-casual to business-casual dress is appropriate.