Chez Muffy, Auberge Saint-Antoine
A Relais & Châteaux table set in a maritime warehouse in Old Quebec, Coteau cooks the Quebec terroir under chef Lucas Brocheton. Harvests from Ferme du Coteau, seasonal products and Michelin recognition guide the experience.
Coteau is a Relais & Châteaux restaurant housed in a former 1822 maritime warehouse in Quebec City, where chef Lucas Brocheton signs a refined and creative cuisine devoted to Quebec terroir. Recommended by the Michelin Guide, the table draws inspiration from the harvests of Ferme du Coteau on Île d'Orléans, where the gardener practises sustainable cultivation. Fresh, local and seasonal ingredients guide every plate, in a spirit of short supply chains and attachment to the local culinary identity. Coteau offers a sincere fine-dining experience, rooted in the richness of Quebec flavours and the historic character of the building.