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: Daniel was born in Montréal and Raphaël was born in Québec City
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: With its world of engaging and daring gastronomy, and its creative cuisine highlighting the seasons and Québec’s local products, the Laurie Raphael has confirmed its position as a major establishment of fine dining – Québécois style!
Raphael Vézina is Ambassador of Côtes de Bordeaux since 2012 and graduate of Lycée Hôtelier Paul-Augier in Nice as Senior Cooking Technician.
Specialty: Cooking with local ingredients
How they describe themselves: Ambassadors for Québec products
Favourite local producers and artisans: Canard Goulu foie gras, Lapin de Stanstead, Veau de Charlevoix and Deer of Boileau
Secret ingredient: Daniel : organic soybeans / Raphaël : maple syrop
Favourite local spot: Île d’Orléans
Must-try when visiting Québec City: Daniel : sushi at the Métropolitain restaurant/ Raphaël : restaurant La Planque
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: 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
Favourite local spot and activities: stroll at Montmorency Falls Park
Must-try when visiting Québec City: Québec’s forest herbs infusion from Camellia Sinensis
Home town: Blainville, Québec
Restaurant description: A tribute to our ancestors, a return to our roots and a reflection off our culinary history from the First Nations to today.
Awards and distinctions: The restaurant has a Four Diamond rating in the CAA/AAA guide.
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: Wild Gaspe for their forest products, Turlo Farm and 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.