Guest-guided hotel insights
Le Gîte des Soeurs
★★★Saint-Luc-de-Vincennes
8.9/ 10Very good
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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8.95/10FlyerKey composite
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Rooms & Views
Triple Room with Shared Bathroom
This room offers an en suite sink and access to a shared bathroom. A hairdryer and ironing facilities are available upon…
Double Room with Shared Bathroom
This room offers a sink, coffee machine and access to a shared bathroom. A hairdryer and ironing facilities are availabl…
Queen Room with Private Bathroom
This room offers a private bathroom. A hairdryer and ironing facilities are available upon request.
Twin Room
Providing free toiletries, this twin room includes a shared bathroom with a shower and a hairdryer. The twin room is fur…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Auberge Saint-Mathieu★ Michelin Located near La Mauricie National Park, on the shores of Lake Bellemare, this country inn surrounded by forest is picture postcard perfect. Chef Samy Benabed crafts exquisitely plated, locally sourced cuisine, harmoniously blending heroically vibrant flavours depicted by smoky BBQ aromas and preserved foods of Scandinavian inspiration (lacto-fermentation, dehydration, etc.) with Quebec spices and citrus fruits. A case in point is his trompe l’oeil dumpling (a steamed rabiole) stuffed with pork in a white miso stock with matsutake. Simpler fare (summertime only) at the Comptoir buvette and also40.0km
- Épi, Buvette de Quartier Tucked away in the historical heart of Trois-Rivières, this convivial eatery is housed in an industrial-style loft with exposed brickwork, a counter, and bistro tables. On the menu: a selection of indulgent sharing plates that celebrate local produce— the tender and aromatic house-made black pudding is a prime example. The chef, previously a pâtisserie specialist, also offers a chocolate and buckwheat fondant that really hits the spot and has plenty of character, much like the music that fills the evenings here on weekends.19.5km
- Bibine BuvetteBib This is the second restaurant of Chloé Ouellet, chef and owner of Au Pâturage – Espaces Gourmands in Sainte-Perpétue. Dishes draw on vegetables from its kitchen garden and Quebec ingredients such as halibut, venison and scallops. The short and punchy menu lists a dozen appealing dishes, including home-made bread with garlic confit butter, pan-fried scallops with corn and peaches, and venison loin with carrots, barley and blue cheese. Precise seasoning, vinegary notes and bistronomy spirit – it's a home run. The large bar and covered terrace add to the convivial atmosphere.68.3km
- 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 flavors99.5km
- 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;98.1km
- 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 – 98.3km
- 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 99.0km
- 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 put99.1km
- 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 gras99.6km
- Myranel In a charming village on the banks of the St. Lawrence, Myranel is surrounded by picturesque shops (antique dealers, bakery, and a renowned chocolate shop). This delightful late 19th-century house, complete with lovely original ceiling beams, is home to this Biosphere-certified restaurant run by a young couple. Chef Mathieu Janes, a strong believer in eating local, works exclusively with small-scale producers, sourcing the majority of his ingredients from Portneuf County (except coffee, some citrus fruits, and fish). The set menu, which changes every two months or so, comes in two versions; on41.1km
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, Quebec90.8km
- Musée national des beaux-arts du Québec art museum in Quebec City, Canada97.3km
- Citadelle of Quebec citadel in Quebec, Canada98.9km
- Notre-Dame Basilica-Cathedral Catholic basilica-cathedral in Quebec City, Quebec, Canada99.2km
- Pont Pierre-Laporte bridge crossing the Saint Lawrence River between Quebec City and Lévis, Quebec, Canada90.6km
- Mont Bélair mountain in Quebec, Canada79.5km
- Stadacona 16th-century Iroquoian village near present-day Quebec City; origin of the name "Canada"97.0km
- Fort Charlesbourg Royal fort and National Historic Site in Quebec City, Canada87.0km
Attraction data from Wikidata (CC0) — reference only.
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