ARVI

In the neighborhood of Limoilou, on bustling Third Avenue, ARVI is the stomping ground of Chef Julien Masia, a Frenchman (from Lyon), who cut his teeth in kitchens in the Alps. As for the decor, urban edginess meets contemporary design (exposed bricks and concrete) in this open-plan space. The chefs move between the kitchen and tables, with a trendy playlist setting the mood. Over the course of the single set menu (available in regular and vegetarian versions), ingredients from Quebec's terroir enjoy their moment of glory: fresh tuna is accompanied by mint and watermelon, halibut from the Gaspé Peninsula by carrot and agastache, and aubergine by basil and hay. This is modern and refined cuisine in which each ingredient is given its due.

• Open-kitchen room where dishes are finished in view of guests.
• Single tasting-menu format with regular and vegetarian versions.
• Located at 519 3e Avenue in Québec City’s Limoilou area.
• Head chef Julien Masia is highlighted as a Lyon-born chef with Alpine kitchen experience.

Signature Ingredients

• Québec terroir produce
• seasonal vegetables
• fresh tuna
• Gaspé Peninsula halibut
• aubergine
• mint
• watermelon
• carrot
• agastache
• basil
• hay
• lobster from the Magdalen Islands
• king crab
• Appalachian red deer
• scallops
• caviar

ARVI offers a single tasting menu in two versions, regular and vegetarian. The kitchen focuses on seasonal products, and dishes are prepared in view of guests in an open dining room. Service runs Tuesday to Saturday, 18:00 to 22:00. The restaurant presents itself as blurring the line between kitchen and table. It has a one-star distinction in Québec City.