Prix restaurateur : Le Cuisinomane visits Kebec Club Privé, Les Mal-Aimés, Baumier, Hoogan et Beaufort and Le Hatley

Capitale-Nationale

767 rue St-Joseph Est, Québec (QC), G1K 3C6

Kebec Club Privé is led not only by masterful hands, but also by a deep commitment to local sourcing. While the precision, finesse, execution, and storytelling found in every dish are undeniably impressive, the work begins long before guests arrive at the table.

Weeks, even months, in advance, chef-owners Pierre-Olivier Pelletier and Cassandre Osterroth personally forage many of the ingredients they use throughout the year, including sweetgrass, sweet clover, goldenrod, wild roses, and oxeye daisy buds. What stood out most to me was how education is woven into the experience, from the ingredients and producers to the techniques behind each dish. My favourite course of the evening was the lobster, prepared in two distinct ways. This may be a small restaurant, but it makes a big contribution to showcasing Québec's culinary identity.

Laurentides

695A Chemin Avila, Piedmont (QC), J0R 1R3

When I read a menu, I like to know what time of year it is and where I am in the world. To me, that is the first clue to a restaurant’s values and culinary philosophy. At Baumier – Bar à vin, that sense of place and season is present all year long.

The menu captures the essence of summer in July and offers comfort in February. In autumn, it takes guests into the forest through wild mushrooms; in spring, it celebrates fiddleheads, the eagerly awaited first green vegetable of the season. Young and exceptionally talented chef Arianne Faucher fully embraces the flavours of the Laurentians, showcasing ingredients such as cedar, sea rocket, daylily, fir, and cattail hearts. Her cuisine is deeply personal, sometimes bold, but always confident and purposeful. The result is a dining experience that is both beautiful and delicious—a true expression of the region and its seasons.

Estrie

575 rue Hovey, North Hatley (QC), J0B 2C0

Running a hotel restaurant comes with its share of challenges. With a clear sense of purpose, chef Alexandre Vachon has chosen to guide Le Hatley with both intelligence and elegance. Building relationships with regional artisans and producers was one of his first priorities, and today, that commitment is clearly paying off.

On the plate, it translates into a celebration of the seasons and local ingredients: duck egg elevated with a scallop sabayon and caviar from Lac Saint-Pierre, expertly prepared coquelet ballotine paired with a nostalgic combination of peas and mushrooms and finished with a suprême sauce, sea buckthorn showcased in both savoury and sweet expressions, duck, and more. Each dish reflects a thoughtful celebration of the region’s seasons and the richness of Québec’s ingredients.