Dining in Québec City
Entrance to L’Échaudé
Québec City is one of the 20 Best Food Cities in the World, according to Condé Nast Traveler. This beautiful and historic city, in addition to all of its other attractions, offers a wide choice of restaurants, from casual eateries to fine dining experiences, but to understand your dining options in Québec City, you must first understand its history.
Native Americans originally inhabited Québec. The current generations of these early Native Americans are called Aboriginal Tribes and are divided into two groups, the 10 First Nations and the Inuit. These peoples survived off the land and their diet consisted of what they hunted, fished, and foraged. Even today, local fish and meats are plentiful from the vast wilderness, St. Lawrence River, and the rich farmlands of Québec.
Farmland on Île d’Orléans
Seafood platter at Le Continental
Québec City, founded in 1608 by the French as a fur-trading outpost, has a long embattled history between the French and British. With the exception of a few years, the French retained control, but the British kept trying. French is the local language and the customs, culture, and culinary preparations are primarily French. If you don’t speak French, don’t worry, as almost everyone in Québec City speaks English. However, when you travel outside the city it is not uncommon to encounter individuals that speak only French, much like a trip to France where the major cities speak English, but French is spoken in the countryside.
There are plenty of casual restaurants and bistros in the city
Cochon Dingue is a very popular spot
In addition to the focus on fresh, local ingredients with many French preparations, Québec also has its own unique foods and flavors. From the First Nations, there is a fired dough on a stick, called Bannock, a hearty soup made with game meat, corn, red beans, and squash called Sagamité, and a modern day hangover creation called Poutine made of French fries, cheese curds, and gravy.
Crab appetizer at L’Échaudé
Chic Shack serves Poutine the traditional way and with several variations
You can find classic French dishes on menus, such as Coq au Vin, Barigoule of Spring Vegetables, and Cassoulet. There are dishes that were essential to early settlers that needed the hearty dishes to survive the cold, like meat and vegetable stew, elk, and other game. And don’t forget dessert. You can find traditional French desserts, but Québec is known for Tarte au Sucre (or Sugar Pie – and get one that uses maple syrup rather than brown sugar) and Pouding Chômeur (Poor Man’s Pudding made with white cake, brown sugar, and a crème sauce with a maple syrup drizzle).
Sugar Pie at Bistro Le Sam
Here’s a sample of dining experiences in Québec City. We’ve offered a range of options. There are elegant restaurants for special occasions to pubs and casual bistros on our list, as well as a few that are small and known mainly to the locals for their unique food or culinary experience. They are all outstanding for what they offer. The key is to understand what you are looking for and choose the restaurant based on that. We’ve also added a short list of places to go after your meal as a Québec City experience would not be complete without a little bit of local nightlife and a nightcap.
There are also many fine dining experiences such as the Champlain Restaurant with their extensive wine selection
Traditional Restaurants
La Traite – Located in Wendake (Huron) Village, 20 minutes from Old Quebec, make plans to include a trip to this restaurant while in Quebec. Dishes inspired by First Nations cuisine are featured and prepared with ingredients that have been “hunted, fished, and gathered.” Excellent fish dishes, venison, elk, and caribou, set the tone for this native menu. This is truly a unique Quebec experience in a beautiful setting.
Seafood stew at L’Échaudé
Aux Anciens Canadiens –A long-time favorite for traditional Quebecois cuisine. The historic building dating back to 1675 is located in the middle of the Old City and has a cozy and inviting ambiance that’s perfect for chilly winter evenings. Enjoy their specialties such as several versions of meat pie, local duck, Bison Bourguignon, Quebec lamb, and Maple Syrup Pie for dessert.
Classic tableside preparation of filet mignon at Le Contiental
Le Continental –French cuisine, tableside preparation and old school service will remind you of a New York steakhouse meets New York Italian maître d with white tuxedoed servers in this well-established restaurant (since 1956) in the Old City. Dine here for classic French dishes such as escargot, lobster bisque, Caesar Salad, and Dover Sole Meunière.
Old world service at Le Contiental
Updated Fare
L’Échaudé – A lovely French bistro in Old Town that is warm and inviting with excellent service. The Walleye Pike, in particular, was outstanding. Walleye is usually only available in the Northern parts of the United States and Canada, so order it if it’s on the menu. Enjoy a wonderful meal of classic French cuisine with Canadian inspiration either al fresco on their patio or indoors where you will feel like you are in France.
Walleye Pike
Chez Boulay Bistro – This lively bistro collaboration between two renowned chefs features innovative boreal inspired Nordic cuisine using local seafood, meats and game, wild-grown vegetables, and seasonings with roots and less-known aromatics such as balsam and Labrador tea. With a focus not just on the preparation, but also the health benefits of the ingredients, order several small plates and entrees to share and experience the unique flavors and interpretations of these dishes.
Vegetarian Cassoulet
Seasonal soup at Chez Boulay Bistro
Bistro Le Sam in The Fairmont Le Château Frontenac – Located in the hotel overlooking the “Kebec,” which is the Native American word for “the narrowing” of the St. Lawrence River, this casual modern bistro offers white table cloth service with a private club atmosphere and a menu that is driven by local meats, seafood, and vegetables interpreted with the chef’s signature twists. Each dish is beautifully plated. Come early and enjoy one of their handcrafted signature cocktails before dinner at their bar, Bistro Évolutif.
Mini lobster rolls at Le Sam
Don’t miss the maple butter at Bistro Le Sam – it’s addictive
iX pour Bistro – For a less traditional and intimate venue, this very small restaurant is all about the food and the service. Much like attending a friend’s dinner party, these hosts are culinary experts and call their concept a New American Restaurant. Make reservations well in advance and take the ten-minute cab ride from the Old City. This is memorable evening at a reasonable price.
Restaurant Légende – A unique dining experience, this restaurant features a tribute to Québec’s culinary heritage from the First Nations to present day. The tapas style menu uses very fresh and seasonal ingredients. Order a number of small plates to taste the inspiration taken from regionally sourced seafood and meats, fois gras, vegetables, and cheeses from Québec’s cheese makers.
Appetizer at Bistro Le Sam
Panache – This beautiful restaurant in historic Auberge St. Antoine, a Relais & Chateaux property located in the Old City, serves delicious and artfully plated cuisine focused on updated versions of classic dishes. It straddles the culinary boundaries of updated fare and fine romantic dining making it an excellent choice for a romantic dinner or business luncheon. Much of the produce used in the restaurant is sourced from their own garden on Ile d’Orleans. Executive Chef Louis Pacquelin has shared a recipe for one of their specialties, Artic Char in Crust of Salt, Swiss Chard Gratin, and Marjoram (recipe below).
Fresh spring pea soup at Panache
Pistachio Mille Feuille – Dessert at Panache
Gourmet and Romantic Dining
Le Saint-Amour – For a romantic setting, surrounded by gardens, with extraordinary flair in service and cuisine, Le Saint-Amour is regarded as one of Québec City’s and Canada’s finest restauants. The award-winning owner/chef, Jean-Luc Boulay, is also the owner of Chez Boulay Bistro with Arnaud Marchand. The menu is sure to enchant and delight the palate with regional specialties. They offer a five or eight course tasting menu in addition to an À la carte menu.
Seared Tuna at Chez Boulay Bistro
Le Patriarche – Art on a plate. This is a gastronome’s delight. The tasting menu takes you on a journey of the best ingredients produced in the region and prepared and presented in a creative fashion. There are three prix fix menus to choose from.
Crab appetizer at Chez Boulay Bistro
Restaurant Initiale – Chef Yvan Lebrun and his partner Rolande Leclerc have earned the highest award in the Relais & Chateaux certification as Grand Chef and the restaurant was awarded the AAA/CAA Five Diamond rating. Make this your final night in Québec City as it will be an experience to remember.
Trio of desserts at Le Continental
The New Hip Dining
Les Sales Gosses – It’s a tough reservation with a lot of buzz as of this writing. Québec City has many new restaurants open (and close) each year and this year’s hot new spot is Les Sales Gosses (The Brats). The restaurant offers many classic French/Québec ingredients (deer, elk, salmon, et al) served with a lot of balls (bull, lamb, veal) and an infusion of Italian (ravioli, tagliatelle, boar). For the more adventurous diner, this dining option is for you.
Poutine
A Québec specialty, Poutine has been elevated to a new level with many chefs adding their own spin to the basic fries, cheese curds and gravy. Here is an article on Poutine and where to dine to experience this classic dish from the more traditional version to unusual and impressive interpretations of the dish.
Classic Poutine
Cocktails and Bites
L’Atelier – The first cocktail bar in Quebec City, their gourmet food and cocktails is reminiscent of a Paris club.
Bar Sainte-Angéle – If you’re looking for a place to meet and chat with the locals in the Old City, this cozy pub, small and hidden, is the perfect choice. They have excellent classic cocktails and a jovial environment for having a drink or two. Live jazz music is played on some evenings, so call ahead for the schedule.
The wine served with our lunch at Le Sam Bistro
Bistro Évolutif – If you’re looking for an evening surrounded by a beautiful view in an elegant atmosphere with lots of new friends, yet to be met, make your way to Le Château Frontenac. This recently renovated bar has live music on certain nights (call ahead) and expertly prepared cocktails. They also serve bites from Bistro Le Sam, their casual modern bistro.
Snow Crab Cakes at Le Bistro Sam
Café-Bar Artefact – Located in the award-winning Auberge Saint-Antoine hotel, this casual bar and café offers a quiet and relaxing end to the evening with craft cocktails and an assortment of small bites.
The perfect place to wind down after a full day of sightseeing – Café-Bar Artefact
Night Life
Dagobert Nightclub – This young and popular nightclub really gets going after 11pm. It’s the place to be seen and find romance…maybe…
Maurice Nighclub – Located in a beautiful converted mansion, this is an upscale dance spot where you can find your own beat with Latin, blues, Disco, and popular music that is separated by three floors.
Le Drague Cabaret Club – If you’re up for an adventurous evening (and maybe after a few drinks you will be), this trendy nightspot/cabaret might be for you. Le Drague features female impersonators and late night dancing beginning at 11 pm. With several “zones,” there is something for everyone at this lively club.
Be sure to make your reservations in advance and enjoy one of the best food cities in the world, Québec City.
For more information on Québec City, please refer to these articles:
For a taste of Québec at home, here is the recipe from Executive Chef Louis Pacquelin from Panache for Artic Char in Crust of Salt, Swiss Chard Gratin, and Marjoram.
Enjoy!
* Arctic Char in Crust of Salt, Swiss Chard Gratin, and Marjoram
* Note – This photograph is courtesy of Auberge Saint-Antoine.
Arctic Char in Crust of Salt, Swiss Chard Gratin, and Marjoram
Ingredients:
For fish:
4 whole Arctic char, about 300g each
1 kg of coarse sea salt
2 pinches of Espelette pepper
For Swiss chard gratin:
3 bunches of multicolored Swiss chard
Olive oil
750ml heavy whipping cream
2 tablespoons of salted butter
2 pinches of Espelette pepper
1 pinch of nutmeg
200g aged cheddar, shredded
2 sprigs marjoram, minced
For Beurre Blanc:
6 shallots, chopped finely
1/2 cider vinegar 80ml glass
1/2 white wine 80ml
glass
1 pound butter very cold salted butter, cut into small dice
Directions:
For fish:
Preheat oven to 400 degrees F. Uniformly line a baking dish with coarse sea salt, then place the Arctic char on top, sprinkle with Espelette pepper and cover with the same thick layer of coarse salt.
Bake fish for about 35 minutes.
For Swiss chard gratin:
Preheat oven to 400 degrees F. Separate the stems of the chard greens from the leaves and roughly chop both. In a skillet, sauté the greens and stems in a little olive oil to make them lose their water.
In a saucepan bring the cream to a low boil with the butter, the Espelette pepper, and the nutmeg. Once boiling, whisk in the shredded cheddar until melted.
In a baking dish, place the greens and stems of the chard, alternating the colors of chards. Pour in the cream and cheddar mixture so that it covers the chards. The liquid should reach height of the vegetables.
Reserve the rest of the mixture.
Put the dish in the oven and cook for 20 minutes at 400 degrees F. Finish the dish by pouring a little cream over the top and brown under the broiler for a short moment. Remove from the oven and set aside.
For Beurre Blanc:
In a heavy saucepan, place the shallots, then add the vinegar and white wine. Bring to a boil and then reduce heat and allow to completely reduce the ingredients for 1 to 2 minutes. Over low heat, add butter in small amounts, whisking constantly after each addition, until all the butter is incorporated. If desired, drain sauce through a fine mesh sieve.
When ready to serve:
Break the salt crust on the fish, remove the crust and then skin and filet the fish. Pour the Beurre Blanc sauce over the fish, sprinkle with a little Espelette pepper and serve with Swiss chard gratin.
Recipe courtesy of Executive Chef Louis Pacquelin of Panache, Québec City
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