Panache restaurant in Auberge Saint-Antoine, Quebec City
For fine dining in an intimate setting, Panache, at the Auberge Saint-Antoine, a Relais & Chateaux hotel, is a top choice. Chef Louis Pacquelin’s cuisine pairs classic dishes and a sophisticated style and presentation that is a joy to behold. To top off the experience archaeological finds are displayed in the public area of this top-rated accommodation and dining establishment.
Dinner began with Chef Louis Pacquelin’s fois gras with pear and birch syrup, then a velvety squash soup with mushrooms and hazelnuts. The main dish, Besnier farm rabbit was prepared with spices from the Tajine and Quebec endives.
Dessert, Brest-Quebec with apple, maple and pecan nut is the creation of the Saint-Antoine’s pastry chef, Yves-Marie Rolland, from Brest, France. He fused Quebec elements with the classic Brest-Paris dessert of choux pastry filled with mousseline cream. This work of art, fit for a king, is crowned with a spun sugar and topped with gold leaf.
