Laurie Raphaël

Located in Old Québec, alongside the Old Port, this restaurant exudes an elegant contemporary style thanks to a palette of beige tones, bubble-shaped pendant lights, and leather-covered tables. This is the Vézina family establishment, and it is Raphaël, the founder's son, who now holds the reins. This seasoned thirtysomething showcases seasonal produce and ingredients from Québec's terroir (bison, scallops from the Magdalen Islands, etc.) in modern dishes that often demonstrate a hint of creativity: spot prawn and pear marinated in wild ginger and burnt citrus; buckwheat tartlet with foie gras and Jerusalem artichoke, Québec hazelnut praline. The interplay of shapes, textures, and cooking methods, always on point, is a feast for the palate. Certain French dishes are given a twist—for instance tartiflette or kugelhopf, the latter prepared using Alpine sweetgrass.

• The chef-executive named on the official site is Raphaël Vézina.
• The restaurant states it received its first Michelin star in 2025.
• The site describes the concept as a platform to showcase the work of local producers, and says the team has collaborated with Québec producers for 30 years.
• The site promotes a separate micro-format called lueur, a 14-seat bar-kitchen experience with food prepared directly in front of guests.

Signature Ingredients

• Québec terroir produce
• Siberian caviar
• Shiitake
• Black garlic
• Halibut
• Smoked radish
• Rhubarb
• Camelina
• Foie gras
• Quail egg
• Beetroot
• Ricotta
• Pistachio
• Magdalen Islands lobster
• Morel
• Québec asparagus
• Duck
• Jerusalem artichoke
• Fiddlehead ferns
• Yuzu
• Michel Cluizel dark chocolate

• Contemporary tasting-menu restaurant in Old Québec, at 117 rue Dalhousie.
• Core menu structure on the official menu PDF, Expérience gastronomique at 185$ and Menu personnalisé at 140$.
• Menu language emphasizes Québec terroir and seasonal produce, with examples including seared mushrooms with shiitake jam and black garlic, halibut escabeche, beetroot berlingers, Magdalen Islands lobster with stuffed morel and Québec asparagus, duck supreme, stracciatella with braised endives, and a Michel Cluizel dark chocolate dessert.
• The site also highlights a separate bar-cuisine concept called lueur, with 14 seats and dishes prepared in view of guests.