Eat and Drink

The shop at Cidrerie et Vergers Pedneault is an excellent showcase, not only of the diverse products this family artisan makes and distributes, but also of the art of cider making, which many people know little about. There, you'll find detailed information on the process of creation and production, from apple cultivation to bottling.
Visitors are quickly drawn to the many displays and colourful labels of the roughly 30 different products, grouped into various categories: mistelles, crèmes, sparkling, fruity stills, ice cider, aperitifs, and more. Two products really got our taste buds going: the maple apple, with its delicate, subtle flavour, and above all the star still unrivalled today, Glacier, which has won several awards at wine fairs.

Even the newcomer, Marée Rose, reveals more than 100 years of apple cultivation by the Pedneault family on the island. It is the first rosé cider, with a fine, vivid red colour thanks to the Geneva apple, which makes up 100% of its raw material.
On site, they take the time to offer tastings and thoroughly explain the range of varieties on offer. Teaching wine enthusiasts helps restore cider's prestige with many visitors to the shop.
Rising demand in recent years has led to shops opening in La Malbaie, Baie-Saint-Paul, and Québec.
Worth noting: you can pick your own apples, pears and plums in the orchards in autumn.

Cidrerie et Vergers Pedneault
vergerpedneault.com
3384, chemin des Coudriers
L’Île-aux-Coudres, Qc G0A 3J0
418.438.2365

The Le Manoir du spaghetti banner had a presence in Québec and Trois-Rivières for many years from 1978, while partners ran three branches (Charlesbourg, Ste-Foy), all housed in Canadian-style homes with a historic character.

 
Since 2016, only the restaurant in the Maison Hart in Trois-Rivières now bears the Manoir du spaghetti name. Pierre Plante, the sole owner, runs the business there with pride. He had been a chef there, as well as at the other two branches, for several years. That venture led him to become a shareholder, along with family members, before finally buying the Trois-Rivières restaurant in 2001.

So you could say Pierre Plante carries the DNA of the Manoir du spaghetti in his veins.

 
On Hart Street in Trois-Rivières, in the heart of the historic neighbourhood of the second-oldest French-speaking city in America, you'll notice the heritage house that has housed the restaurant Le Manoir du Spaghetti for 35 years. It was acquired from Jean-Louis Caron, the architect known for his work on the construction of the Trois-Rivières cathedral.

This authentic Canadian house has seen the joys and sorrows of several notable families from the city founded by Laviolette nearly 400 years ago, on July 4, 1634, including that of Ézéchiel Hart. He was the first Jewish deputy elected in Canada.

“It is therefore in a clearly historic and heritage setting that customers can enjoy the Italian cuisine of Le Manoir. The cuisine has evolved over the years, but it has brought back several of its original classics that made its reputation at the time, such as pasta trios, pasta and pizza combos, and more,” explains Pierre Plante.

With its warm, festive atmosphere, attentive service and distinctive menu, it’s a must-visit in Trois-Rivières. It’s just a stone’s throw from the historic district, the old port and the bustling shops and bars of rue des Forges. The wide choice of pasta and pizza is hard to resist, and the wine and beer selection is just as surprising. For dessert, what sets the place apart is the ice cream bar, a concept adapted from a Florida restaurant, which always delights young and old.

 
You can also buy various sauces, dressings, soups and other products online to keep the experience going at home.

 
Like a good family man
Pierre Plante is happy and proud to lead a team of about twenty employees who form a small family. All the more so since, with one exception, no one left their job during the stretches of the pandemic when the dining room was closed. "I look after my people. If someone works here, it's because I like them from the start. During the pandemic, I kept being attentive and looking after everyone. We shared food when some were having a hard time," he explains.

 The owner, Pierre Plante. (Photo: Pierre Perreault)

Le Manoir kept up takeout orders almost all the time Public Health allowed it. That let some kitchen staff, among others, keep working.

No wonder, then, that staff turnover is so low. Tenure ranges from 1 month to 38 years.

 
It's pretty much the same with customers. People come back. The vast majority come from Trois-Rivières and the surrounding area, even from the rive-sud. Others are travellers passing through between Montréal and Québec, tourists getting off cruise ships in summer, or conference attendees and business people gathered in the city's hotels. “Sometimes we serve the children and grandchildren of customers who had been coming here since the beginning.”

Pierre Plante, a cook through and through, insists on the quality of the ingredients that go into the dishes served to customers. “Never lower the bar. Always keep the best products in each category. That’s what sets us apart and what pleases our customers,” he says.

In addition to the spacious dining room spread across various ground-floor areas, Le Manoir has a superb, well laid-out and intimate terrace at the back, during the warm months.

Le Manoir du spaghetti
manoirduspaghettiv3r.com
1147, rue Hart
Trois-Rivières (QC)
819 373-0204

The oldest fine-dining restaurant in the city of Québec has been housed since 1956 in a house built in 1845 by the Honourable Jean-Thomas Taschereau, a judge of the Supreme Court of Canada. In Governor Frontenac’s time, rue Saint-Louis had already become the most prestigious residential street in the Upper Town. The street ran from the governor’s château and had been named in honour of the Crusader king, the good Saint Louis.

Today, with 140 seats across two floors, Le Continental continues the tradition of its Italian founders, the brothers Angelo and Luigi Sgobba, but with a signature take on high-end classic French cuisine. Proudly fitted out, the decor of the historic Taschereau house almost makes you feel you’re aboard a vintage cruise ship. Rich, warm wood panelling, silverware, immaculate tablecloths and table lamps immerse diners in an intimate, hushed atmosphere.

 
For decades, Le Continental has welcomed celebrities from the worlds of film, music, sports and politics, both from here and from elsewhere. Nearly all Québec premiers have had their own table here, as have several Canadian prime ministers.
Le Continental also describes itself as “the restaurant for life’s milestones,” whether it’s a graduation, an engagement, a wedding, a wedding anniversary, a promotion or any occasion to gather guests and celebrate. It is also not uncommon to serve third-generation customers here.

In 2010, Mathieu Pettigrew and his partners acquired Le Continental. Mathieu had already been working there since 1993. Their goal at the time was to make the most of tableside cooking, one of the key elements of its success.

The varied, gastronomic menu includes specialties such as continental filet mignon, veal sweetbreads flambéed in Madeira, or langoustines flambéed in whisky. A four-course table d’hôte is also offered, with quite respectable value for money. Two attractive private dining rooms are available to guests.

The highlight remains the only tableside service. Flambés come as a bonus, offering the luxury of dishes prepared and cooked at the table. These artists are trained on site to flambé dishes in the restaurant’s tradition. Product quality and authenticity are at the heart of management’s concerns. The wine cellar, too, impresses with some 12,000 bottles and 300 French, Italian and Californian appellations, from the most affordable to the finest grand cru classé.

 
Though the menu has hardly changed in 50 years (customers like it that way), it is revised twice a year and adapted to the availability of ingredients. No effort is spared to ensure consistent quality and satisfy both new customers and long-time regulars.

 
Worth noting: back then, the Continental’s kitchen was in the basement. Today, it’s combined with that of its next-door little brother, the Conti, with a single kitchen team.

Le Continental is open year-round, seven days a week, for dinner. Together, the two restaurants employ 75 to 80 people.

A story that still inspires today
From the early 1800s, when the courthouse was installed at the corner of place d’Armes, many lawyers settled on rue Saint-Louis. That is how the house now occupied by Le Continental restaurant came to be built in 1844 for lawyer Jean-Thomas Taschereau. At 30, he moved into the new house with his young wife and their first child. Fortunately, the young lawyer Taschereau had a large house built for himself. Five children were born of his first marriage, and seven more came with his second.

His talents and good reputation won him appointment as a judge in 1855. That same year, he also became a part-time professor at Université Laval. In 1878, Judge Taschereau was elevated to the eminent position of judge of the Supreme Court of Canada. However, his health grew increasingly frail, and he retired in 1888. He spent his final years in his home on rue Saint-Louis, where he died in 1893, the very year the Château Frontenac was inaugurated not far away.

Steeped in this history, Le Continental has welcomed guests since its earliest days. It was opened by Italian brothers Angelo and Luigi Sgobba, along with their friends Luigi Giacomello and Stephano Degan, after a six-month journey in Québec. Upon arriving in Québec, it was love at first sight.

Restaurant Le Continental
restaurantlecontinental.com
26, rue Saint-Louis
Vieux-Québec (Qc)
418 694-9

In Rimouski, on rue Saint-Germain ouest, the façade gives very little hint of what awaits visitors. Inside, there is a spacious, cozy area with small armchairs around a coffee table and a bistro section. At the back, a large room with subdued lighting is where small groups gather to chat or meet while enjoying the roaster’s unique, specialized products.

Then there’s the large counter. Behind it, you’ll find two dozen silos filled with a variety of coffee beans, ready to take away, ground to the customer’s taste, or enjoyed on the spot in a range of choices and formats. Thanks to a team of trained, knowledgeable baristas, all of this is possible.
'We don’t serve meals,' explains Nathalie Gagnon, the general manager. 'We also serve coffee, tea, microbrewery beers, wine, and pastries from a local shop. You can bring your own lunch and heat it up. Occasionally, we host art openings, conferences, or performances.'

Roasting at the heart of the business
Le Moussonneur isn’t just the place described above. It’s also, and above all, a company that imports and selects coffees from around the world. It runs one of the best-equipped roasting workshops in Rimouski’s industrial park, thanks to more than 32 years of expertise from Richard O’Neil, Nathalie Gagnon’s partner.

 

The name of this Rimouski company comes from the term ‘moussonné’, which is in fact a range of coffees that Le Moussonneur has made its specialty. In fact, unwashed green coffee that has been exposed to humid air so that it absorbs water, swells, and changes colour until it turns light golden brown is called moussonné.

The star of this range is the Moussonné des Îles-de-la-Madeleine, a green coffee soaked in the Islands’ seawater, then dried in the sun and salty winds before being roasted as orders come in. Why such a wild idea? “Because the sodium from the sea, crystallized inside the bean, blends with the coffee’s oils during roasting. This creates a reaction that greatly reduces the acidity of the other coffees it is mixed with, and brings out their specific aromas, which we would not discover without it,” explains Richard O’Neil. The process was discovered in the 17th century. These coffees are recognized for their finesse, superior flavour and velvety texture. To develop these exceptional coffees, Richard O’Neil didn’t just draw inspiration from nature. He built it into his process.

 
With his unique approach to selecting and roasting single-origin coffees, artisan roaster Richard O’Neill knows how to achieve exceptional and remarkable flavours. He also visits the plantations himself to better understand the daily life of the producers, their specific methods and the distinct environment surrounding each crop.

He also develops several blends, known as the Incontournables, with prized, perfect and unmatched flavours that appeal to discerning connoisseurs. The workshop also produces coffees for grocery chains and restaurants.

Also, Privé coffees are those that score above 87 on the 100-point scale defined by the SCA (Speciality Coffee Association). This score is based on several criteria: aroma, body, acidity, balance, aftertaste and cup clarity. Everything is taken into account, from room lighting to water pH and bean moisture levels, to ensure uniform tasting results.

Only by discovering these details and the roaster’s working methods can one say that the roaster is to coffee what the sommelier is to wine.

The future looks promising
This profile would not be complete without mentioning Cold Drip Brew, a new product that occupies a particular niche. It is cold-brewed using an artisanal Japanese drip-by-drip method, in the Kyoto style. The process yields a coffee of exceptional richness, allowing the flavours and aromas specific to each single-origin coffee’s terroir to develop. It is available in ready-to-drink cans, or can be mixed with alcohol or a fruity drink, over ice for example.

In recent years, coffee-based cold drinks have become increasingly popular in the United States and Canada during the summer months. Cold brew has grown exponentially over the past decade. Alongside it, “cold drip” coffee has also taken off, and the two share essential similarities and differences. Le Moussonneur uses this method to produce its five varieties, including Costa Rica Terrazu and Jamaica Blue Mountain.

In addition, in autumn 2024, Nathalie Gagnon will open a coffee accessories shop at the entrance to her business, including coffee makers, cups and other relevant and exclusive items. She will also run training sessions for coffee enthusiasts on machine use, brewing techniques and other topics related to coffee and its particularities.

Le Moussonneur will also develop a commercial division to supply restaurants, hotels and various establishments that serve coffee to their customers. An expert in the field has partnered with the company to coordinate this service. Whole bean coffee in bulk bags will also be available there.

Le Moussonneur employs a team of four people at the workshop, plus a few baristas at the downtown café.

Le Café du Moussonneur
lemoussonneur.ca
173, rue St-Germain Ouest
Rimouski (Qc) G5L 4B8
418 721-7776
.

In February 2002, YinYan opened in the food-loving downtown of Rimouski. Its owners and partners, Yan Hallé and Dany Roy, set out to open the first sushi bar in eastern Québec. Their mission was to introduce sushi and Oriental cuisine to the Bas-St-Laurent region. Today, the restaurant employs 14 people.

Because cooking and sushi are an art, they consider it very important to respect Oriental techniques and tradition in all their beauty and magic. What they practise is, in fact, a balanced cuisine.
Well placed in the restaurant and shop district on rue Saint-Germain, Yin Yan puts its Asian know-how on display for the greatest pleasure: indulgence, says Yan Hallé.
From 2 p.m., a team is already preparing everything needed to serve customers in the early evening, whether in the dining room or as takeout orders. You have to see them buzz around like a little beehive to have everything in place before customers or orders arrive.

Sushi lovers will find exclusive varieties here, as well as a list of wines and spirits. The menu includes soups, tartares, various Asian dishes, Poké bowls and more. Yin Yan also offers catering. The restaurant, too, supports local artists by displaying several of their works.

Yin Yan: balanced cuisine
yinyansushi.com
61, rue Saint-Germain Est
Rimouski (Qc) G5L 8W2
418.725.2233

For many, mead is a drink of the gods, often portrayed as such in fantasy tales and legends, among others. But Québec produces excellent mead, including that from Hydromellerie du Vieux-Moulinin Sainte-Flavie.
Known and appreciated by the Greeks and Romans, mead later spread to the Gauls. Made by fermenting water and honey in widely varying proportions, this drink of the gods was popular with both families and religious communities in the Middle Ages. It remained widely drunk in Europe until the 19th century. In Norse mythology, the Valkyries fill the horns with mead at the feast of the gods.
Normand Tremblay, who founded this family business 26 years ago (in 2022), has been producing honey for over 40 years. At first, he sold in grocery stores and local businesses. But when the idea of producing mead came up, they needed a building that could house a shop as well as production equipment. In 1995, the family acquired an old flour mill built in 1830, which they’ve occupied ever since.
Nicolas, the founder’s son, now runs the business.
The fabulous honey wines made and produced here have won gold medals several times at various competitions (wines and spirits of the terroir). In the shop, you’ll find many honey products and an observation hive. 

Tucked away upstairs is the Musée de la Neufve-France, featuring heritage treasures from Nouvelle-France and exceptional First Nations artifacts, the result of Normand Tremblay’s passion for collecting since the 1970s. Definitely worth seeing if you visit the shop.

Hydromellerie du Vieux-Moulin
vieuxmoulin.qc.ca
141, route de la Mer
Sainte-Flavie, Qc G0J 2L0
418.775.8383

David Soucy is a forestry engineer. Yan Lévesque is an electromechanical engineer. A certain evening over scotch in 2016, so to speak, gave rise to a project. It grew out of a shared passion for spirits, a creative dream and a desire to take part in their region's development.
For more than two years, they developed the concept for their distillery, taking care to make informed and logical choices. Since water is the foundation of production, they decided that water from the Mitis River would best meet fermentation requirements and produce a product that measures up to fine spirits industry standards. The choice of location followed from that decision: near the river, in Mont-Joli.

The product creation process, in line with their values and quality standards, requires partnerships with local businesses and organizations that specialize in their field. Jardin de Mitis (mountain pine) and Ma cabane en Gaspésie (concentrated maple sap) are two examples, among others.

The specialized equipment that makes up the still was designed and built according to Yan's concept (Yan is the team's mechanic). This equipment accounts for a large share of the final result once the various ingredients are blended. Aging in oak barrels is also an important factor in the rum's quality. Maceration in selected, toasted Québec wood, such as sugar maple, yellow birch and apple, is paired with French and American white oak to produce a balanced, lively and woody spirit: Mitis.
Frimas vodka was launched in June 2022, flavoured with Québec sea buckthorn fruit! Slightly fruity and tart, smooth and mellow, it can be enjoyed neat, on ice or in cocktails.
The shop at the Mont-Joli distillery also stocks a few branded items for enthusiasts. Worth a visit if you're passing through the area.

Distillerie Mitis
distilleriemitis.com
1034, avenue de la Gaspésie
Mont-Joli, QC G5H 0B2
418.775.4011

Whenever you come across the term 'gourmet food shop' associated with a business, you often expect to find imported, little-known, rare or high-priced products, or even 'questionable' terroir products. At the Marché des saveurs gaspésiennes, in the heart of the restaurant, bar, boutique, hotel and other business district on rue de la Reine in Gaspé, they've spent 20 years trying to show that there is every reason to take an interest in this range of fine products, especially for making meals and recipes stand out from the everyday.

Since 2022, the business has changed hands. Claudia Romero and Ricardo Granja arrived in Québec and Gaspé from South America 11 years ago, when they were 26. They now run this gourmet food shop, one of the most popular of its kind. Both come from families of entrepreneurs. Since their arrival in Gaspé, Claudia has completed business succession training, worked in customer service and tourism, and has even taught French to foreign workers based in Gaspé.

 
Claudia says she’s living a dream come true. After many years alongside the owner of the legendary Marché des Saveurs Gaspésiennes, she bought the business to put down roots here. She saw him as a mentor. She had long had her eye on the shop, which she had already been visiting for a long time. When he told her he intended to sell, she jumped at the chance, and they quickly agreed on the terms of the transfer.

'We wanted to build a business. We wanted a project in aquaculture, our specialty, but we found that difficult. It came to more than four million dollars,' Claudia explains. 'We contacted our creditor and took over the business I’d loved ever since we’d been living around here,' she adds, a contented woman who lives on the peninsula with her children, Marycielo and Ricardo.

 
Ricardo chose to join his partner in this new venture. He looks after the kitchen and purchasing, among other things, while Claudia is in charge of administration and human resources. They employ 14 people, several of whom have been there for a few years.

Although the takeover happened in the middle of the pandemic, Claudia is happy with their choice. "We learned a lot, and I love learning! It was tough, because we had to manage product and labour shortages, and the frequent changes in prices and health regulations were a bit overwhelming. But don’t panic; you have to take things one at a time. I’m happy with what we’ve accomplished. We even managed to bring our values and our character to this already well-established business."

"The labour shortage is a major challenge, and we’ve decided to address it by bringing in staff from abroad. We’ll support these people and make sure they feel at home.

The Marché des Saveurs Gaspésienes is one of the few places in Gaspé where you can find bakery bread and pastries. You’ll also find a wide selection of fine cheeses and beers from Gaspé microbreweries. Local products are available: smoked salmon, soaps, meat, coffee, and so on. There are also imported European products. Several dishes are cooked on site for takeout.

As if running this business wasn’t enough, Claudia secured a canteen concession (Délices Forillon) at the Centre récréatif – secteur sud du Parc national de Forillon. Park managers were looking for a concessionaire for a two-year contract. She submitted an application and was awarded the contract. Park visitors can enjoy some of the dishes cooked in Gaspé, cheeses, charcuterie, pastries, and much more. An employee has been assigned to run the canteen.

Asked whether she has advice for people who want to start or take over a business, she says never to give up. "It's wonderful to be able to achieve it. You need to encourage one another as a family," she murmurs.

Le Marché des saveurs gaspésiennes
marche-de-saveurs-gaspesiennes.business.site
119, rue de la Reine
Gaspé, QC G4X 1T5
418 368-7705

Whether you like strawberries a little, a lot, passionately, or not at all, you certainly won’t stay indifferent when you step into the Ferme Bourdages shop in Saint-Siméon-de-Bonaventure.

From the moment you arrive, you sense that something remarkable awaits. That feeling is quickly confirmed when you see the variety of products on display in this spacious shop, most of which have one thing in common: strawberries. It’s the largest producer in Gaspésie.
You’ll also find the strawberries themselves, in their simplest form, along with various products grown in gardens or sourced from local producers, including seasonal vegetables, jams, tarts and pies of all kinds, as well as breads and pastries. As for the strawberry wines, all named in honour of the Bourdages ancestors, you can sample them at a tasting counter. You can also eat there, with several dishes on offer.

Pierre Bourdages, the company’s general manager and co-owner with his brother Jean-François, explains that this display of products and flavours is the result of 200 years of cultivation on the family farm. They are the sixth generation of Bourdages on this land, which carries on its tradition of abundance and quality.
The Ferme Bourdages shop is more than a store: it’s a sensory and cultural experience. And while the products can’t carry the organic label, Pierre Bourdages assures that the cultivation and processing methods come close to organic standards, using predatory insects and other processes that ensure the highest quality.
Initially, the farm was meant to provide for the family. In the 1990s it became a market garden, after Pierre graduated in agricultural technology and bought the farm with his parents. That's when strawberry production took off. Needless to say, it's the result of intense effort. Today the strawberries benefit from expertise that makes them some of the best-tasting on the market, says the farm's co-owner, who talks about them with passion.
Wine production, for its part, began in 2000, when Jean-François joined the team and completed training in the wine sector. Today, Ferme Bourdages produces 45,000 bottles of strawberry and rhubarb wine a year. In addition to the Saint-Siméon shop (60% of sales), the wines are distributed to 100 businesses across Québec, including some SAQ outlets.
Ferme Bourdages employs around 100 people, including nearly 30 Mexican workers who return each year to lend a hand with field work and elsewhere.

In Québec, a culinary capital par excellence, Stéphane Modat’s name is firmly established among the must-know chefs and high-end restaurant owners. When you’re invited to spend some of his valuable time discussing Le CLAN’s concept and then enjoy his tasting menu, you can’t help but feel privileged.

This Frenchman arrived in Québec 25 years ago already carrying quite a bit of experience, ideas and projects. He made a name for himself in several well-regarded establishments in Québec before taking over as head chef at Champlain, in the prestigious Château Frontenac, a position he held for eight years. Then came the Covid pandemic in 2020. He saw it as an opportunity to make changes and launch his own business.
In February 2021, he left the Château. His search led him to the former Café de la paix on rue Des Jardins. The legendary establishment, founded in 1952, had once been a landmark of French cuisine in Québec before closing its doors in 2013. Why this place rather than another? ‘You have to write history in something historic,’ Stéphane Modat said as he prepared to establish his Clan there.



By definition, a clan is a small group of people who have ideas and tastes in common and share them within their circle, or a group that supports one another out of passion or interest. For Chef Modat, this concept applies to his business model: gathering around him producers, market gardeners, processors, artisans and merchants who offer quality local and regional products, and introducing them to his customers from here and elsewhere. In doing so, he builds a terroir community while helping to develop a Québec gastronomy with international reach.

Meat, game, fish, seafood, vegetables, spices and other products are always in Stéphane Modat’s sights. He travels the regions to keep discovering the finest products and the most original, accomplished producers. “No compromise is possible in this field,” he insists. The restaurant’s logo, in the heart of Vieux-Québec, clearly captures this spirit. It brings hunting and fishing products together in a terroir setting, which reflects the chef’s love for these activities.

What drives him day to day since he created le Clan? “I feed the world! I’m lucky to welcome people into my home and to offer them the best in every way!”



One of the key elements of le Clan’s formula is that everyone enters through the kitchens. Customers, suppliers and staff alike gain access through the place where everything really happens. Once upstairs, you are immediately immersed in an atmosphere that prepares you for what follows. “Welcoming people is my passion,” chef Modat says.

The tasting menu we sampled during our visit is, on its own, a complete culinary and emotional adventure. You move through many flavours, delighting in each dish’s presentation before it even reaches your mouth. The Baie-Comeau scallops (summer vegetable aguachile, squid ink, trout roe, pickled onions), the Châteauguay yellow sturgeon (Jerusalem artichokes, cranberries, almonds, caribou, ginger), the Cap Saint-Ignace guinea fowl (miso morels, foie gras, tempeh, poultry cream), the Hommage à Marie-Victorin (Lactarius, blueberry, Labrador tea, spruce), and their wine pairings. These are a few examples of what awaits lovers of truly unique gastronomic discoveries.

   

Chef Modat has also been innovating since summer 2024 with his lunch menus in a tapas-style "Café de la paix" format. They are popular with industry workers and with visitors looking for culinary curiosities based on Québec terroir products. He also accepts invitations to share his talents as a guest chef at other establishments, and even occasionally on cruise ships docked at the port of Québec. He takes part in international events as an expert speaker, both here and abroad.

Stéphane Modat, father of four children (now adults and teens), all born in Québec, has also been involved in the community for several years, notably at Patro Roc Amadour de Limoilou, which his children attended. There, 180 servings of bouilli with vegetables were served as part of a fundraising event. His friend Peter Simons, of the company bearing his name, which is over a century old, joined him for the occasion.

Worth noting, last May the Guide Michelin recommended Le Clan in its prestigious, world-renowned gastronomic directory. The restaurant was also named "Restaurant of the Year 2025" in Québec at the prestigious Lauriers de la gastronomie.

This entrepreneur from France has fully integrated into his adopted city, Québec. He has become a living symbol of the idea that determination, innovation, quality and diversity are essential ingredients for success. Le Clan reflects well what he considers the secret of his commitment: "Act for the right reasons, without compromise. The best ideas arrive tomorrow!" he is convinced.


Le Clan
restaurantleclan.com
44, Rue des Jardins
Québec, QC G1R 3Z1
(418) 692-0333