Les Fous-braques
📍 Lanaudière
Fish ceviche (depending on availability), watermelon and cucumber juice, pickled jalapeños, coriander, red onions, Fermier cheese from Fromagerie La Suisse Normande, and Cajun-spiced tortilla chips.
Published on May 7, 2025
Restaurants to Enjoy Quebec’s Fish and Seafood
Looking for freshness, new discoveries, and local flavours on your plate? Quebec’s Fish and Seafood Week, back from May 22 to 31, 2025, invites you to dive into a world of homegrown marine delicacies. Trout, sea urchin, northern shrimp, halibut, and other treasures from the St. Lawrence and responsible aquaculture will take centre stage in restaurant kitchens across the province — with two institutions also joining the celebration this year! A perfect opportunity to savour exceptional seafood, elevated by passionate chefs.
Chez Boulay - Bistro boréal
📍 Capitale-Nationale
Trout carpaccio from Les Bobines, creamy sea bacon, shallots, and radishes from Cap-aux-Oies.
Nymark - Fairmont Le Château Montebello
Pan-seared redfish, creamy sea bacon sauce, charred leeks with maple vinaigrette and Minashkuat vinegar from La Villa Vinaigres et Jardins, and cornbread crumble
Délices du Gourmet
Arctic char from Gaspésie, cauliflower flan, purée and marinated Chioggia beets, fried leeks and basil, and tomato antiboise from Les Serres Point du Jour
Microbrasserie À la Fût
Smoked trout poutine with cheese curds from Fromagerie St-Guillaume, onions, and lemon béchamel sauce
Café de la Grave
Café-style pot-en-pot with lobster, scallops, and shrimp
Côté Est
Scallops from the Magdalen Islands, tea cream, spinach from Jardin du Banquet, dill, and spring herbs
Billy, j'ai faim!
Gaspésie-style œuf meurette (lobster bisque, mussels, duck egg, mushrooms, and croutons)
Bistro de la mer - Poissonnerie Lauzier
Lobster roll with lobster bisque
Microbrasserie Le Presbytère
Carpaccio of seal from the Magdalen Islands, Clos-des-Roches farmhouse cheese, pickled milkweed pods, and forest-style mayonnaise with Labrador tea
Tandem
Fresh snow crab, celeriac salad, and crab foam
Maison de Soma
Rainbow trout tartare, enhanced with a dried gochujang chili sauce, served with a coriander cream cheese, squash pickles, and green onions
Rôtisseries St-Hubert
Lobster roll
Monème
Confit Arctic char, fennel, oranges, lime yogurt, herb oil, and trout roe
Piazzetta
Lobster pizza
Asteur
Duo of lobster: lobster tail poached in Ocitrus yuzu butter, reduced lobster jus, candied yuzu gel, fennel jam, wild garlic oil, lobster meat mousseline wrapped in wild garlic leaves, and fennel crumble
Les Botanistes
Mini squid ink waffle, northern shrimp salad with Goria chili, tempura squid, horseradish yogurt, lime gel, crunchy kohlrabi, and sea parsley oil
Cuisine Tonique - Spa Eastman
Arctic char flavoured with lime zest, tamari condiment with camelina and ginger, sweet potatoes with herbes de Provence, orange- and thyme-candied fennel, grilled green asparagus and zucchini, pickled red onions, and glazed coriander
louise Taverne & Bar à vin
Pan-seared Gaspésie halibut in butter, fiddleheads and Iris mushrooms, virgin sauce with cashews and grapes, creamy polenta with confit garlic and herbs
Restaurant de l'ITHQ
Halibut, celeriac prepared like risotto, cider sauce, and toasted buckwheat
Bistro Gourmet
Northern shrimp roll
Kundah Hôtel
Halibut, panang sauce, peeled cherry tomatoes, pickled red onions, ghati masala, and curry leaves
New this year!
Two Quebec healthcare institutions are joining Quebec Fish and Seafood Week:
The CIUSSS Centre-Sud-de-l’Île-de-Montréal is offering a northern shrimp linguine dish, while CHSLD Bourget is highlighting redfish in a gourmet plate.
Which establishment will satisfy your fish and seafood cravings? Happy Quebec Fish and Seafood Week to all!
