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a solid culinary following for its
unique blend of contrasting tastes.
From his famous veal sweetbreads
to velvety salmon and shrimps, Chef
Mario Chabot’s French fusion has
inspired even the pickiest eaters t
o break out of their comfort zones
and try something new. Hailing
from South of Montreal, Chabot
specializes in molecular food. And at
only 35 years old, he’s already made
a name for himself on this exclusive
culinary circuit for his bold, daring
and innovative approach to food.
If age is only a number, then diners
at Panache Restaurant may do
a few double takes after meeting
its thoughtful young leader, Chef
Louis Pacquelin. This Québec City
institution is a study in artistry and
diligence, proving talent cannot
be contained or bottled, only to
be released when someone hits a
certain age. Pacquelin’s pioneering
approach to food is as timeless as
his love for the area’s local produce,
sourced from the restaurants’
organic garden on the Île d’Orléans.
Signature dishes like the Gilthead
sea bream, with Jerusalem artichoke,
seaweed, oyster tartare with sorrel,
and venison striploin with celeriac
and serviceberry push the epicurean
envelope to the edge. The Panache
wine cellar houses over 12,000
bottles, including 700 different
labels from 14 countries, featuring
some of the finest vineyards in
Germany, Austria, Italy and France.
The warm and inviting ambience
features cozy stone walls, rich
colors, comfy booth seating with
tossed pillows, distressed wood
floors, exposed high beamed ceilings
and a lovely outdoor café.
Under the watchful eyes of Chefs
Stéphane Modat and Baptiste
Peupion, the Champlain Restaurant in
Québec City’s Fairmont Le Château
Frontenac is quickly becoming a
legend in its own right. As the men
behind the recent re-imagination
of all the hotel’s restaurant know,
success lies in the tiniest of details.
One look at breakfast will prove
that. Little, illuminated
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