Québec

Open since spring 2019, this restaurant is part of the family that unites Bello Ristorante and La Bûche. What sets it apart: an entirely vegan menu that is inspired by the flavors of the world. You can enjoy dumplings, Thai soup, beet tartar, mushroom risotto or an impossible burger. At the helm in the kitchen is chef Anne-Marie Grenier, who was at the helm of the now defunct Veganville. Mention should be made of the décor, which is both industrial and plant-based, and of the large mural that adorns one of the walls.

An atmosphere verging on the lounge, a refined steakhouse version. Meats are tenderized using a natural process and grilled over maple charcoal: Boston cut, prime rib, dry-aged rib steak... In short, truly delicious grilled meats. What's more, the setting at Gare du Palais has a bucolic je-ne-sais-quoi that adds to the allure. Smart plan: their butcher's shop, located on site and in Lebourgneuf, offers cuts of meat, ready-made meals, side dishes, sauces, spices and other delights to take away.

A member of the Restos Plaisirs group (Cochon Dingue, Café du Monde, Lapin Sauté, Madame Chose, etc.), the hotel's revolving bistro-bar offers a veritable spectacle with a 360-degree view of the river, the mountains, the Plains of Abraham and all of Quebec City's tourist attractions. It features a dining area with an open kitchen and a bar with a lounge profile, with a contemporary decor by LemayMichaud. In the kitchen, the chef and his team concoct a seasonal menu where regional Quebec products are in the spotlight.

We jump with pleasure for this restaurant whose country decor is heart-warming. Generous and comforting dishes, reflecting Quebec's terroir: applewood smoked duck breast, shredded rabbit poutine, cassoulets like Lapin Sauté, a discovery plate of the terroir (applewood smoked duck breast, salmon gravlax, rabbit rillettes, country pâté, Quebec cheese, roasted garlic and vegetable marinade)... And with such a name, the chef could not miss the cooking of rabbit in all its declinations.

The team has reinvented its Le Tournebroche bistro for summer 2021. Chef Stéphane Roth is still at the helm, offering a menu focused on local and organic products with an eco-responsible "farm-to-table" approach. Urban beekeeping, gardening on two green roofs, aeroponics and lacto-fermentation are also part of the concept. Main courses include smoked and grilled poultry supreme from Viandes biologiques de Charlevoix with thyme sauce and honey from their rooftop, and lightly cold-smoked and pan-fried medium-cooked organic king salmon.

A member of the family that unites the restaurants L'Affaire est Ketchup, Kraken Cru and Patente et Machin, l'Albacore focuses on seafood and seasonal vegetables, but not only. The menu is of course evolving, but always impeccable: ginger-confit fish dumplings with ponzu-marinated roasted mushrooms and St. Lawrence seaweed-infused pork broth, or raw scallops marinated in citrus and olive oil with yogurt squash puree, spiced pumpkin seeds, crusty bread crumbs, shiso and fleur de sel.

The specialties of the house: oysters, but also raw and cold seafood appetizers, good small dishes in the same spirit and privately imported wines, including a selection certified organic, biodynamic or natural. The name is well deserved considering the range of oysters on the slate, from Quebec, the Maritimes, Maine (USA) and other regions renowned for this seafood delicacy. And given the popularity of the place, additional seats have been added in the basement. Nice and unpretentious.