Les Chalets au Bord de la Mer

Chef Tommy Roy's restaurant is a unique place. The decor and food have all the makings of a regional bistro, with the long counter that is perfect for watching the chefs at work in the semi-open kitchen. The apparent simplicity of the food belies the explosion of flavours to come. Each bite paints a vivid picture of the countryside: a simmered and braised split pea and lentil soup – reminiscent of an Indian dal; roast pork, confit potatoes, root vegetable purée and jus. Be sure to save room for dessert: the scrumptious tarte à la farlouche (traditional Québec pie filled with molasses and raisi

Welcome to Tadoussac! This remote, windswept village lies at the confluence of the Saguenay Fjord and St Lawrence River. This site of exceptional marine biodiversity is where Mireille (who is from the region) and Jean-Sébastien chose to set up shop. Over the years they have built up the reputation of their restaurant, which is very busy during the five months of the year it is open. The chef devises two tasting menus, one devoted to produce from the land—vegetables from the kitchen garden, forest plants and game; the other centered on the best the St Lawrence River has to offer: snow crab, red

This elegant restaurant perched on the banks of the St. Lawrence boasts a charming terrace in summer. It is run by a family team, in which everyone is well versed in good food. They are open for brunch, lunch, and dinner and their set menus change with the seasons. The flavorful cuisine is firmly anchored in the terroir, a case in point being the excellent guinea fowl terrine or the delicious duck reared locally by a farmer who was once a chef here. The service is relaxed and friendly, and the enthusiastic staff are always ready to help you pick out just the right dish or wine. The adjoining s

Behind a glass façade, this restaurant with a long, narrow dining space has a trendy decor. The open kitchen with a counter provides a few diners with a front-row seat to watch the chefs at work. As concise as a haiku, the tempting menu (including a standout specialty of veal sweetbreads, mushroom, and shallot) gives pride of place to local produce. This modern, seamlessly executed cuisine combines spontaneity, creativity, and precision in a festive atmosphere.

The cooking of the chefs Nathalie Francoeur and Renaud Lambert veers between traditional (poutine) and forays into international territory but always makes use of local ingredients: tomato velouté topped with roasted garlic espuma; crispy fried ravioli filled with ham, gherkin, and cheddar and served with grilled vegetables. In the evening, the culinary world tour continues: the accras use local halibut instead of cod, chicken gets a Korean-inspired makeover, and the tomahawk of Nagano pork, a breed native to Québec, is paired with shiitake mushrooms and root vegetables. Skill and creativity s

In the residential neighbourhood of Pointe-au-Pic – once a popular resort with a golf course and casino, this old stone house has been converted into an inn complete with a restaurant run by chef Dominique Truchon. The riches of Charlevoix are given pride of place: duck from the Ferme Basque de Saint-Urbain, PGI lamb from Saint-Hilarion, smoked sturgeon from the Pêcherie Saint-Irénée fishery, organic vegetables from Saint-Aimé-des-Lacs, oyster mushrooms from the local farm and a fine range of cheeses. His modern, refined cuisine blends French traditions with terroir recipes, such as his take o