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Gîte Le Roupillon en Beauce
★★★Scott
9.3/ 10Excellent
Based on public data
This hotel has little guest-verified firsthand data yet. 0 reports; thin data, conclusions stay cautious. High-value questions (upgrades, lounge, breakfast) stay marked insufficient — we label thin data, we never fabricate.
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Rooms & Views
Family Suite
This room features free Wi-Fi, cable TV, a coffee maker, a work desk and an private bathroom.
Queen Room
This room features free Wi-Fi, cable TV, a coffee maker, a work desk and an private bathroom.
King Room
This air-conditioned double room is consisted of of a flat-screen TV with cable channels and a private bathroom. The uni…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Saindoux Restaurant BBQBib In a former presbytery, Alex Bouchard (previously at Laurie Raphaël) showcases the exceptional pork from the Saint-Patrice-de-Beaurivage pig farm, barbecued, smoked in-house and enhanced with a variety of sauces and condiments. Fragrant kofta, sea buckthorn-glazed ribs, generous amounts of chilli and grilled asparagus are testament to cuisine designed for sharing that is rife with bold, smoky flavours. Don't miss the aptly named "Ultimate Experience" set menu. Simple and friendly atmosphere, cordial service and excellent value for money.7.9km
- Tanière³★★ Michelin This "den" (tanière) has, beneath its ancestral vaults, a series of four rooms, one of which affords views of the brigade at work, plus a counter surrounding the open kitchen. In what might be described as his gastronomic research laboratory, avant-garde chef François-Emmanuel Nicol explores all of the nuances to be derived from the immense terroir of Québec's boreal zone. All the ingredients are sourced from small-scale producers. Mushrooms, herbs, plants, and roots are an integral part of this creative cuisine. Sophisticated cooking methods, succulent sauces and a rigorous balance of flavors36.4km
- Le Clan★ Michelin Catalan chef Stéphane Modat has set up shop in this historical house in Old Québec. Above its glass-fronted kitchen on the ground floor, it has dining rooms decorated with hunting and fishing trophies (in keeping with the chef's passions). Leaning on fish, game and red meats, the tasting menu champions ingredients from Quebec and celebrates boreal traditions: Arctic char, smoked salmon, seal, seaweed and suvalik pay homage to the fishermen of Salluit (Quebec's northernmost village). The medallion of grain-fed veal with porcini, butternut squash and nettle showcases his creativity. It's enough 36.3km
- Laurie Raphaël★ Michelin 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 gras36.7km
- Légende★ Michelin In a contemporary setting characterized by clean lines, Elliot Beaudoin—once a finalist of TV's Les Chefs! and former associate of the restaurant Tanière³ —serves up a cuisine that is rooted in Québec's terroirs. This establishment sets itself apart with its strictly locavore approach, which sees it using only local ingredients and eschewing exotic ingredients such as chocolate, pepper, citrus fruit, and vanilla. The menu celebrates little-known indigenous ingredients, which are put to clever and creative use. Each dish is thoughtfully composed, demonstrating the chef's keen sensibility in put36.9km
- Kebec Club Privé★ Michelin Cassandre and Pierre-Olivier are a gifted young couple. Originally from France and Quebec, respectively, they met at restaurant Laurie Raphaël. They went on to transform this hairdressing salon with an industrial vibe into a unique table d'hôte. The concept: to welcome 10 guests at a fixed time, in a friendly atmosphere, around a majestic central table. Their cuisine, strictly Québécois, showcases local ingredients with delicate simplicity. The dishes are a testament to precise cooking, whether of the cod marinated in smoked oil, scallops in a herring bone jus or roasted quail breast. Herbs – 37.0km
- ARVI★ Michelin On bustling Third Avenue in the neighborhood of Limoilou, ARVI is the stomping ground of chef Julien Masia, a Frenchman from Lyon, who cut his teeth in kitchens in the French Alps. As for the decor in this open-plan space, urban edginess meets contemporary design (exposed brick and concrete). The chefs move between the kitchen and tables, as a trendy playlist sets the mood. Over the course of the set menu (available in "regular" and vegetarian versions), ingredients from Quebec's terroir enjoy their moment: scallops from the Magdalen Islands, lacto-fermented Jerusalem artichoke and local yuzu;38.0km
- Bistro BBib This bistro has reopened after a full-scale makeover that sports more comfort and elegance, new furnishings, modern light fixtures and a glazed wine cellar. The vibe is as warm and welcoming as ever, depicted by an open-plan kitchen offering a splendid view of the team at work. The chef now focuses on smaller but ever indulgent helpings, in a more forthright and less Gallic vein, but always courtesy of high-flying ingredients and attractive plating: steamed cod, caponata and puttanesca seasoning; lamb’s sweetbread sausages and foie gras; biscuit, ganache and chocolate ice cream. The owner’s ma35.8km
- Buvette ScottBib A wine bar with strong ties to its city, this buvette is a place where people come for a pick-me-up: an intimate atmosphere, inviting decor, copper-clad bar, and a soundtrack of vinyl playing in the background. The inventive cuisine comes as small plates to share; choose about four. The menu, which changes daily, comprises classics such as cured duck or locally caught wild sea bass, cooked to perfection and served with roasted sweet peppers and turnips, bound together by the sweetness of a soft pear and a spicy ginger vinaigrette. There is a fine selection of wines, some produced locally and a36.3km
- BattutoBib Every month since 2016, this restaurant's 24 seats have been snapped up within minutes. The menu showcases authentic and utterly indulgent Italian cooking made with impeccable skill (Apulian burrata with salsa rossa and pepper, ratatouille and fresh basil leaves). They make all ingredients in-house, from ciabatta grilled on the barbecue and cold cuts to pasta and ice cream. The wine list is streamlined but thoughtfully composed, combining little-known labels with prestigious names, with a penchant for Italy and France. The atmosphere is convivial, and the counter seats afford front-row views o36.7km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Quebec Bridge Saint Lawrence River crossing bridge, between Quebec City and Levis, Quebec32.1km
- Musée national des beaux-arts du Québec art museum in Quebec City, Canada35.3km
- Citadelle of Quebec citadel in Quebec, Canada35.8km
- Pont Pierre-Laporte bridge crossing the Saint Lawrence River between Quebec City and Lévis, Quebec, Canada32.1km
- Notre-Dame Basilica-Cathedral Catholic basilica-cathedral in Quebec City, Quebec, Canada36.5km
- Chaudière Falls waterfall on the Chaudière River in Lévis, Quebec29.0km
- Montmorency Falls waterfall in Quebec, Canada43.9km
- Stadacona 16th-century Iroquoian village near present-day Quebec City; origin of the name "Canada"38.5km
Attraction data from Wikidata (CC0) — reference only.
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