Chalet Newlife007 per Famiglia in una Posizione Molto Tranquilla Nella Regione m
·Chalets
Express check-outGardenExpress check-in/check-outTerraceFree WiFiFree airport transportationAll 15 facilities +
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Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Chalet, 3 Bedrooms, Terrace, Garden View
1 × King bed / 1 × Double bed / 2 × Twin bed / 1 × Sofa bed100 ㎡up to 8
<p><strong>1 King Bed, 1 Double Bed, 2 Twin Beds and 1 Double Sofa Bed</strong></p><p>1076-sq-foot room with garden views </p><br/><p><b>Layout</b> - 3 bedrooms, living room, and dining area</p><p><b>Internet</b> - Free WiFi </p><p><b>Food & Drink</b> - Kitchen with refrigerator, microwave, dishwasher, and cookware/dishware</p><p><b>Bathroom</b> - Private bathroom, free toiletries, and a shower/tub combination</p><p><b>Practical</b> - Washing machine and wardrobe or closet</p><p><b>Comfort</b> - Heating</p><p><b>Need to Know</b> - Towels not available</p><p>Non-Smoking</p>
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Facilities · 15
All facilities & services listed by the hotel (aggregated across sources).
Express check-outGardenExpress check-in/check-outTerraceFree WiFiFree airport transportationFishing nearbyExpress check-outExpress check-inNo accessible airport shuttleSmoke-free propertyAccessible airport shuttleGarageFree self parkingWheelchair accessible
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Nearby & map
DiningSights
1
Auberge Saint-Mathieu
Creative · ★ Michelin
$$$$
Located near La Mauricie National Park, on the shores of Lake Bellemare, this country inn surrounded by forest is picture postcard perfect. Chef Samy Benabed crafts exquisitely plated, locally sourced cuisine, harmoniously blending heroically vibrant flavours depicted by smoky BBQ aromas and preserved foods of Scandinavian inspiration (lacto-fermentation, dehydration, etc.) with Quebec spices and citrus fruits. A case in point is his trompe l’oeil dumpling (a steamed rabiole) stuffed with pork in a white miso stock with matsutake. Simpler fare (summertime only) at the Comptoir buvette and also
50.7km
2
Tanière³
Creative · ★★ Michelin
$$$$
This "den" (tanière) has, beneath its ancestral vaults, a series of four rooms, one of which affords views of the brigade at work, plus a counter surrounding the open kitchen. In what might be described as his gastronomic research laboratory, avant-garde chef François-Emmanuel Nicol explores all of the nuances to be derived from the immense terroir of Québec's boreal zone. All the ingredients are sourced from small-scale producers. Mushrooms, herbs, plants, and roots are an integral part of this creative cuisine. Sophisticated cooking methods, succulent sauces and a rigorous balance of flavors
92.0km
3
ARVI
Modern Cuisine, Creative · ★ Michelin
$$$$
On bustling Third Avenue in the neighborhood of Limoilou, ARVI is the stomping ground of chef Julien Masia, a Frenchman from Lyon, who cut his teeth in kitchens in the French Alps. As for the decor in this open-plan space, urban edginess meets contemporary design (exposed brick and concrete). The chefs move between the kitchen and tables, as a trendy playlist sets the mood. Over the course of the set menu (available in "regular" and vegetarian versions), ingredients from Quebec's terroir enjoy their moment: scallops from the Magdalen Islands, lacto-fermented Jerusalem artichoke and local yuzu;
90.0km
4
Kebec Club Privé
Creative · ★ Michelin
$$$$
Cassandre and Pierre-Olivier are a gifted young couple. Originally from France and Quebec, respectively, they met at restaurant Laurie Raphaël. They went on to transform this hairdressing salon with an industrial vibe into a unique table d'hôte. The concept: to welcome 10 guests at a fixed time, in a friendly atmosphere, around a majestic central table. Their cuisine, strictly Québécois, showcases local ingredients with delicate simplicity. The dishes are a testament to precise cooking, whether of the cod marinated in smoked oil, scallops in a herring bone jus or roasted quail breast. Herbs –
90.7km
5
Légende
Creative, Regional Cuisine · ★ Michelin
$$$$
In a contemporary setting characterized by clean lines, Elliot Beaudoin—once a finalist of TV's Les Chefs! and former associate of the restaurant Tanière³ —serves up a cuisine that is rooted in Québec's terroirs. This establishment sets itself apart with its strictly locavore approach, which sees it using only local ingredients and eschewing exotic ingredients such as chocolate, pepper, citrus fruit, and vanilla. The menu celebrates little-known indigenous ingredients, which are put to clever and creative use. Each dish is thoughtfully composed, demonstrating the chef's keen sensibility in put
91.4km
6
Le Clan
Regional Cuisine, Modern Cuisine · ★ Michelin
$$$$
Catalan chef Stéphane Modat has set up shop in this historical house in Old Québec. Above its glass-fronted kitchen on the ground floor, it has dining rooms decorated with hunting and fishing trophies (in keeping with the chef's passions). Leaning on fish, game and red meats, the tasting menu champions ingredients from Quebec and celebrates boreal traditions: Arctic char, smoked salmon, seal, seaweed and suvalik pay homage to the fishermen of Salluit (Quebec's northernmost village). The medallion of grain-fed veal with porcini, butternut squash and nettle showcases his creativity. It's enough
91.6km
7
Laurie Raphaël
Modern Cuisine, Creative · ★ Michelin
$$$$
Located in Old Québec, alongside the Old Port, this restaurant exudes an elegant contemporary style thanks to a palette of beige tones, bubble-shaped pendant lights, and leather-covered tables. This is the Vézina family establishment, and it is Raphaël, the founder's son, who now holds the reins. This seasoned thirtysomething showcases seasonal produce and ingredients from Québec's terroir (bison, scallops from the Magdalen Islands, etc.) in modern dishes that often demonstrate a hint of creativity: spot prawn and pear marinated in wild ginger and burnt citrus; buckwheat tartlet with foie gras
92.0km
8
Myranel
Modern Cuisine
$$$
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; on
43.5km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.