Eat and Drink

Le Richmond, the Italian restaurant and market complex in Griffintown, is a far cry from what childhood friends Luc Laroche and Paul Soucie originally envisioned and created. After co-owning Misto on rue Mont-Royal est until 2015, they set out together to combine their respective talents and bring Le Richmond into the world, a first-rate place.

These two enthusiasts of travel and gastronomic getaways chose for this purpose a 3,200 sq ft industrial space dating from the late 1800s on rue Richmond, south of rue Notre-Dame, to set up a restaurant that would bring out the architectural richness of the place, all guided by the creative imagination of renowned designer Luc Laroche.

 
You have to see the result: after expensive and complex investments, in 2013 they opened a 230-seat dining room, with about 30 of those on the mezzanine overlooking the main dining area, and 90 seats in the inner courtyard under a retractable roof. The whole thing is a true masterpiece of good taste and daring. And we haven't even gotten to the menu yet!

 
Black-painted steel, brick, and hemlock wood elements, both structural and decorative, evoke the Montréal of 1886, when this building was built. They are, however, used with a modern approach and help create a friendly, warm decor. When the retractable roof opens onto the restaurant's terrace, the interior greenery echoes the large trees growing outside, and you can enjoy nature and the present moment.

 
In 2016, the jury of the 8th Grand prix du design in Québec was so impressed that it awarded the concept its vote. They noted the quality of this stand-out concept, which delves into history to create an inviting interior.

Success came quickly, so much so that by 2015 the management, now made up of co-owners Ertan Eren (general manager) and Luc Laroche (president), partners in life as in business (photo above), had begun extending the food offering with a new concept occupying the space next to the restaurant on rue Richmond. That's how Marché italien Richmond came about, acting as a kind of "pantry" for the Richmond, as its general manager explains.

 
Here you'll find a bistro-market-caterer in an open-concept space where you can enjoy a glass of wine and a plate of antipasti at the bar, savour a full meal on the bistro side, and find exclusive gourmet products as well as a selection of takeout dishes.

 
The items available at Marché italien Richmond are prepared by executive chef Liam Fanning and his team: gourmet recipe boxes for preparing your favourite dishes at home, gourmet boxes specially prepared for the virtual 5 à 7, or favourite desserts to satisfy a sweet tooth.

 
The general manager explains that the Richmond anticipates continuing its partnership with the events industry, including the Grand Prix F1 de Montréal and other major annual events. The catering business has continued to grow since the pandemic and remains popular. The Richmond has a room on the restaurant's 2nd floor for receiving groups or holding special events.

A menu that transports and surprises

We sampled a few dishes from the Richmond's menu that truly convinced us of the inspiration running through its kitchens. For starters, the Burrata (roasted eggplant purée, confit tomatoes, prosciutto chips, herb oil) and the Seared Scallops (beurre blanc, salmon roe, sea asparagus, herb oil) two dishes, flavourful and surprising for the taste buds. 

For the main course, the Icelandic cod (fregola, lobster bisque, salsa verde) and the pasta flambéed with truffles, served on a cheese wheel: spectacular! For dessert, a blueberry and lime entremet (almond and citrus shortbread, lime syrup, blueberries) and a chocolate and apricot mousse (apricot coulis, caramelized pecans) completed this Italian-flavoured feast.

A resourceful team
A graduate of Collège Lasalle in 2012 at age 20, Liam Fanning began his culinary career at a very young age. What started as a culinary interest grew into a passion over the years. After his first two years working in various restaurants and high-volume catering services in the Montréal region, he continued to gain culinary experience in Ouest-de-l'Île de Montréal, on Île-du-Prince-Édouard, and across Europe.

Since the opening of restaurant le Richmond in 2013, he has been a pioneer in its kitchen. He worked his way up from chef de partie to executive sous-chef. In 2017, he went to Italy to refine his skills with renowned chefs specializing in fresh, seasonal ingredients. Back in Montréal, Liam became executive chef of Groupe Le Richmond in 2020. Since then, he has designed the menus and overseen the teams at restaurant Le Richmond, Marché Italien Le Richmond, and the dining room, a total of about 30 people.
The owner-partners, for their part, offer complementary talents and experiences that serve the company's interests well.

 
Born and raised in Istanbul, Turkey, Ertan Eren continued his studies in Québec with a second bachelor's degree in mechanical engineering specializing in systems and mechatronics at Université Concordia. After graduating in 2013, he joined Le Richmond and took charge of project management for the group's first restaurants in Griffintown. His knowledge of budgeting, forecasting and finance, combined with his passion for hospitality and gastronomy, led to his promotion to general manager and to his becoming one of the owners of Groupe Le Richmond.

For his part, a true fashion enthusiast and entrepreneur at heart, Luc Laroche began his career in the early 1990s by creating Lùk by Luc Laroche, an ultra-chic men's underwear line. He led its design and marketing in Canada and the United States for over 14 years before setting off to conquer major ready-to-wear houses such as Château Lingerie, the Spanish brand Mango, and then Tommy Hilfiger in New York, where he served as vice-president of retail operations for North America. Returning to Montréal with impressive expertise in finance, business development and retail, he launched into an entirely new venture in 2011: the restaurant business, with Misto. A few months later, he began work on a major project, the restaurant Le Richmond in Griffintown, taking full charge of the interior design and overseeing the project.

 
In addition to all this, for the past five years he has been vice-president, operations support at LCI Éducation, the international division of the renowned Collège LaSalle, which comprises five schools and offers more than 60 programs. It is now present on five continents and has 23 higher education campuses that train over 17,000 students annually around the world.

___________
Le Richmond
377, rue Richmond
Montréal (Qc) H3J 1T9
514 508.8749
lerichmond.com

Le Richmond marché italien/Bistro
333, rue Richmond
Montréal (Qc) H3J 1T9
514 508.8749
lerichmond.com

Aficionados are well-aware that Cantharellus cibarius, known in French as girolle or Chanterelle commune, is a species of basidiomycete fungi belonging to the Cantharellaceae family. This mushroom, widespread across the Northern Hemisphere, is esteemed for its culinary excellence, ranking among the most renowned and sought-after in its category.

By analogy, the same can be said for the French "bring your own wine" restaurant La Girolle, nestled in Quebec's Saint-Sacrement neighborhood, which has been a well-known and sought-after destination for 23 years. Owned by Chef David Grenier (photo) since 2018, the establishment has preserved the spirit and values of its founders while naturally evolving its menu over the years and seasons.

Let's highlight some of the famous dishes available. Starters include: Deluxe Charcuterie Plate, Escargot Pastry in Cheese Sauce, Flavors of L'ile d'Orléans, Bison Carpaccio with Truffle Emulsion. Main courses particularly appreciated are: Scallop and Shrimp Risotto, Grilled Lamb Loin with Spanish Sauce, Duck Breast with Port and Serviceberry, Braised Sweetbreads à la Forestière, Land and Sea / Black Pudding with Spices, Deer in Mushroom Crust with Périgord Sauce, Salmon Pavé with Mango Salsa, Chef's Style Beef Fillet Mignon, Pork Tenderloin with Cheddar Fondue and Balsamic.

Grenier, before acquiring the restaurant, had been actively involved in various kitchen roles, from dishwasher to cook, starting at the age of 18. Despite not attending prestigious culinary schools or holding renowned degrees in hospitality, his merit includes stints at famed establishments during travels in Australia and around the world, where he honed and developed his culinary skills.

Alongside the previous owners of La Girolle, he has cultivated the art of dining based on dishes that continue to contribute to the place's fame and draw a loyal clientele, in addition to developing an entirely new menu. Since Grenier took over, there have been no major changes to the venue: the carpet was removed, and some minor renovations were made. His motivation lies in maintaining consistent quality in the cuisine, always in line with market availability and seasonally affordable products.

In addition to the regular menu displayed on large wheeled blackboards, which changes with the seasons, one can always order frozen dishes for takeout, offering meals distinct from the regular menu and complementing the dining room offerings. This product, even post the 2000-2001 pandemic, continues to enjoy success. They also offer various takeout and reheat dishes (soups, salads, charcuteries, sweetbreads, black pudding, pork tenderloin, for example).

Indeed, La Girolle remains one of the rare "bring your own wine" (or beer) restaurants in Quebec City, a concept David Grenier assures will not change. This format is highly appreciated six evenings and three afternoons each week, from August to June. Its location outside tourist districts allows a month-long July vacation for the team of approximately 25 employees.

La Girolle can accommodate up to 140 guests in the evening, from Tuesday to Sunday, with 106 seats spread across two distinct sections. Reservations are recommended, especially from Friday to Sunday. Workers and residents of the neighborhood frequent it for lunch from Wednesday to Friday.

For history enthusiasts, the establishment Les Prés had been located here since 1990. La Girolle has been operating at this address since 2000.

Restaurant La Girolle
lagirolle.ca
1384, Chemin Sainte-Foy
Québec, QC, G1S 2N6
(418) 527-4141

Once upon a time, an upscale restaurant fancied having a laid-back, unpretentious little brother. That is how Le Conti came about, around 2005, in the premises next door to the Continental on Saint-Louis Street in Vieux-Québec.

When Mathieu Pettigrew and his partners at the time took over in 2010, they quickly realized that the Italian bistro would fill a niche that complemented its big brother. The warmth of its dazzling urban decor and the delights of its very trendy Italian cuisine invite you to discover the flavours and colours of today’s Italy, in a subdued, urban and thoroughly inclusive atmosphere.

Alex Boyer, director of Le Conti, makes sure that guests feel the place’s easy camaraderie, whether they come for lunch, dinner or a cocktail at the end of the day, and enjoy moments of relaxation and pleasure.

 
Mathieu Pettigrew wanted to create a quality, laid-back place for people who don’t want to sit down for two hours over a meal but still expect all the attention you typically find at the good places in the area. In summer, the place is bathed in light, its windows open onto the street on two sides, giving the impression of a terrace. Year-round, though, guests appreciate the old brick walls, which create a warm atmosphere, as well as the lighting, which encourages good conversation.

The wine cellar impresses with its large selection, made up mainly of French, Italian and American wines. It offers 5,000 bottles across more than 400 varieties, from the most affordable to the great classified growths.

Locals and visitors both appreciate this spot just steps from Château Frontenac. The Italian touch starts with the name and carries through to the menu. Le Conti revisits the classics: risotto, penne and linguine with flavourful sauces. For a more refined meal, go for veal, osso buco, salmon fillet or beef tenderloin. The antipasti platter pairs perfectly with a glass of wine during happy hour.

 
In short, at Conti Caffe you can count on a warm welcome, attention to detail, and attentive service. Not to mention the unique Italian-style dishes, which recall the Sgobba brothers, Angelo and Luigi, who created the forerunner of this restaurant.

Open daily for lunch and dinner. You can reserve or order online.

Conti Caffe
conticaffe.com
32, rue Saint-Louis
Québec (QC) G1R 3Y9
(418) 692-4191

Patrick Nisot moved to Québec with his parents from Belgium in 1986. He started out studying agronomy at Université Laval, thinking it covered everything about food, what people grow, how they grow it, and what ends up on their plates. But baking was always on his mind.

Twenty-five years later, his four La Boîte à Pain bakeries in Québec employ 150 people.

 

The idea really took shape when he was 26, working on a grain farm in Saskatchewan. That’s when he decided he wanted to run his own business. Back in Québec, he spent the summer figuring out his next move. Baking had always been his dream, ever since he was a kid visiting his grandparents’ bakery in a small French village, where they made an incredible baguette. He could still picture himself sliding loaves into the oven.

With help from employment insurance, he took a bakery course in Montréal-Nord to get the skills he needed. After that, he worked at a bakery on rue Cartier in Québec, soaking up everything he could about the trade.

When Patrick tried to open his own bakery in 1999, banks turned him down. He’d spent six months putting together a solid business plan and even got it approved by the CLD de Québec. But it was the Fonds d’emprunt Québec that finally gave him a chance, lending him $15,000 to get started. The organization helps local entrepreneurs who can’t get traditional financing.

Then, on October 19, 1999, at 3:30 a.m., after two years of planning, training, renovations, and test runs, Patrick turned on the mixer at La Boîte à Pain. The space was on rue Saint-Joseph in Saint-Roch. He started with a white dough made with poolish , 25 kilograms of it, shaped into 20 baguettes, 10 Belgian loaves, 10 white squares, 10 round loaves, and a few ficelles.

The mixer had been running for three days straight, and the oven was already hot. The first test loaves went to curious neighbors who’d gathered outside. The bakery door was still covered in brown paper, waiting for the official opening, but Patrick had to let people in, the place was sweltering without any ventilation. They handed out bread fresh from the oven. It was the best way to see if customers would like it. They did.

When they finally opened for business, they sold 15 baguettes a day in the first week. After that, sales doubled every year. By 2002, they had about 20 employees at just one location.

In the spring of 2007, Patrick came back from Naples, Italy, with a new idea: Neapolitan pizza. At the time, no one in Québec was making it. The problem? You need an oven that gets much hotter than a bread oven. He found one in Lévis, tucked away in a storage building. A year later, on April 1, 2008, La Boîte à Pain/Café Napoli opened in Limoilou, built around that oven.

 

The same setup opened in Sainte-Foy in 2015 and at the Grand Marché de Québec in 2019. The Grand Marché location only sells products, while the other two are both bakeries and pizzerias. Meanwhile, the original La Boîte à Pain moved to rue du Parvis in Saint-Roch, just a short walk from where it all started.

Since 2014, they’ve also had a production center where they make about 40 kinds of artisanal bread. Back in 1999, they mostly sold white, wheat, and rye bread, baguettes, croissants, chocolatines, and brioches. Now, they distribute around 3,000 croissants and 10,000 viennoiseries to their four locations every week. Over 25 years, Patrick has seen the world of bread and pastries change alongside his team of bakers and artisans.

 Patrick Nisot with employees from the production centre

Today, La Boîte à Pain offers 40 types of bread, about 20 Neapolitan-style pizzas, gourmet sandwiches made fresh daily, a dozen kinds of viennoiseries, pastries in all sizes, and market products tailored to what customers want. Everything is made with top-quality flour and fresh ingredients from trusted local suppliers. For Patrick, there’s no room for compromise when it comes to quality.

He’s still the one calling the shots, but in 2024, he brought in a general manager, Jean-François Gagné, to handle day-to-day operations and production. Jean-François is set to become a shareholder, and Patrick hints that new projects are in the works, maybe even with partners. But in the spring of 2026, he’s keeping the details under wraps.

La Boîte à pain
boiteapain.com
Saint-Roch
432 rue du Parvis, Québec
418 647-3666

Sainte-Foy
2836, chemin Sainte-Foy, Québec
418 914-1133

Café Napoli (Limoilou)
396, 3e Avenue, Québec
418 977-7571

Grand Marché de Québec
250, boulevard Wilfrid-Hamel, Québec
418 692-2517 ext. 105

Entrepreneurs and businesspeople are often the ones behind great stories, the kind we want to tell and share. While we often hear unhappy tales when businesses go wrong, other people's successes are worth taking the trouble to bring into the open.

Carl Bourget and his family's story is just such a tale. For years, he owned a vineyard, a cidery, and a distillery in Lévis's Pintendre sector, in the Chaudière-Appalaches region. He wanted to expand his operations, but space was limited at his existing location. Today, after more than three years of effort and approximately $3 million in investment, Distillerie Cap-Chat holds a prominent place in Gaspésie.

A Fruitful Venture

After more than 25 years in business and solid results, Carl Bourget began looking for a new site in the greater Québec area and on the South Shore. After several unsuccessful attempts, his son's suggestion steered his search in a new direction: why not relocate to a tourist destination? Having grown up on the Îles de la Madeleine and in Gaspé, Carl naturally looked first to Gaspésie.

In the spring of 2021, Carl and his son Pierre-Étienne set out to explore together. Their first stop was in Haute-Gaspésie, in Cap-Chat, where, as it turned out, they never needed to look any further for the ideal site. A visit to the municipal office to explore the potential of the location led them to a large warehouse, a former shrimp processing plant now used as an automobile storage site.

As soon as they stepped inside, they could see it was exactly what they had in mind: right on Route 132, facing the sea, just steps from a municipal rest stop, in a hub of the wind-power industry, at the gateway to a vast tourist region that is popular and sought-after in every season. The final advantage for their project, and not the least, was Cap-Chat's groundwater: fed by mountain springs in the nearby Chic-Chocs, it is of remarkable quality and nearly inexhaustible. The distillery's raw material was thus assured.

Negotiations with the owner moved quickly. And so, in May 2021, they took possession of the premises and began renovating and installing the distillation equipment. Meanwhile, Carl Bourget completed the sale of his Lévis facilities, to finally dedicate himself fully to his new baby. In a crowning stroke of good fortune, one day while he and his son were measuring the building, the owner of the neighbouring house mentioned that he was interested in selling, which did not fall on deaf ears.

Shortly afterwards, the Bourget family also became the owners of a sturdy, handsome residence right next door to their distillery. They say luck often attracts opportunity, and here was another eloquent demonstration of it.

The Wind in Its Sails
After more than a year of construction, installation, testing and planning, the first customers were able to purchase Distillerie Cap-Chat products in December 2022. The distillery produces a diverse range of spirits and liqueurs made from herbs and aromatic plants, several of them harvested in Gaspésie, such as flowering dune pepper, wild rose, thuja and balsam fir.

Since then, the company has kept growing and adding new products, all in 375 ml and 175 ml sizes. A fortunate marketing move, says Carl Bourget, that lets customers buy two or three different products instead of just one in the standard 750 ml or 1 L size. “It's also a product that fits well in the gift category,” he adds.

As it marks its second anniversary in December 2024, there are 13 products available, with a 14th, a strawberry liqueur, coming out for the holidays. Meanwhile, Distillerie Cap-Chat is awaiting a decision from the Société des alcools du Québec (SAQ) to market three of its products: Gin Pin Gris, Limoncello and Liqueur de framboise.

 

For the past year, Pierre-Étienne Bourget, vice-president of production, has been producing educational videos in English and French for the distillery's Facebook page, covering the distillery, its processes and other aspects of production and product development. He has also developed on-site cocktail-making workshops with a mixology expert, a format that will eventually be offered again.

Visitors can stop by Distillerie Cap-Chat for a product tasting or an interpretive tour. There's also a room available to host groups or local events such as cocktail parties, book launches, or other activities.

The company employs seven full-time staff, and production and sales run year-round, seven days a week, with varying hours.

Distillerie Cap-Chat
distilleriecapchat.com
16, rue Notre-Dame Est
Cap-Chat (Qc) G0J 1G0
418 575-7899

By Gaëtan Vaudry

I knew that stopping in Baie-Comeau, an industrial-port city on the North Shore, would give me the chance to meet friendly people. This was indeed the case with Frédéric St-Laurent Garon, one of the three shareholders of the Boucherie les trois p'tits cochons. Getting to know Fred, as everyone calls him, is to meet a passionate craftsman. For him, meats hold no secrets, not to mention sushi, of which he became a master over a good decade. The most loyal customers praise the impeccable service of the butchery's team, as well as the great variety of numerous products, their quality, and the much-anticipated return of the sushi counter.

Fred and his partner make it a duty to offer a good dozen products from local producers (including those from Les jardins de Carmanor farm), and several products from Boucherie les trois p'tits cochons also feature on the menus of Manicouagan restaurants: "It's important for us to promote the work of local artisans," the main interested party emphasizes. "We're even thinking of proposing to another butchery in the region to create a new sauce with us. Simply to demonstrate the beautiful fraternity that exists between the businesses of Baie-Comeau."

Well worth the detour!

Among the top sellers at Boucherie les trois p'tits cochons are, of course, classic beef, but also marinated meats, a wide variety of sausages, charcuteries (including those from Charcuterie Le porc-épique), beef and salmon tartares, not to mention the veal and haskap berry tartare, a real lightly fruity delight, and the house's cheeseburger tartare. During my visit, Fred had just finished preparing stuffed jalapeno peppers with cheese and wrapped in bacon... who can top that?

Always in search of novelties, Fred is very happy about his new collaboration with Pinto's MC Wagyu, offering Wagyu beef of exceptional quality, originating from Japan. "The quality of this beef is incredible," the young businessman points out. "And its flavor, highly enhanced. It's not cheap, but it's worth the detour!"

Fred and his team have many projects. The return of the popular sushi counter shows just how much this product is in demand at the Baie-Comeau butchery: "The boxes disappear almost the moment we place them in the counter," explains the expert. "We are therefore in constant production, to meet the high demand." I personally had the chance to experience a dish of 10 sushis, specially prepared by dear Fred. And I can now understand the enthusiasm of aficionados for this excellent product of Boucherie les trois p'tits cochons!

Boucherie les trois p'tits cochons
873, rue Bossé, Baie-Comeau
418 294-0804
Visit the butchery's Facebook page

CARGO’s name is displayed proudly across the front of RIÔTEL-MATANE, making the restaurant impossible to miss. In 2025, it marked 10 years at the hotel, although long-time residents and regular visitors will remember that food service has occupied this same space for roughly 60 years, originally under the Hôtel des Gouverneurs banner.

Today, CARGO has shed its old skin and become a distinctive restaurant that offers a year-round nod to Matane’s industrial and maritime heritage. Its decor charms with its fixtures, simple raw materials and interior design, which create a particularly welcoming atmosphere in which to fully enjoy both the menu and the natural setting.



The feature that most surprises and delights on arrival is the broad wall of glass overlooking the Saint-Laurent and the vast expanse of its maritime estuary. The larger-than-life landscape is captivating in every season, as are the spectacular sunsets that unfold day after day. Boats entering and leaving the neighbouring marina add to the holiday atmosphere and sense of maritime life.

Before dinner, guests can enjoy an aperitif in the CARGO LOUNGE, which offers house cocktails, regional and imported beers, and wines from an extensive cellar. Mocktails and other non-alcoholic drinks are also available, and the lemonade deserves a mention. The lounge suits groups of friends, families or simply a relaxed 5 à 7. In season and weather permitting, the outdoor terrace extends the experience for meals and cocktails alike, always with a sweeping view unique to Matane.

 

A private room built inside a shipping container can seat 10 for a birthday, business lunch or similar occasion.

CARGO serves breakfast and dinner to local patrons and guests of both Riôtel-Matane and Pavillon-sur-Mer. A team of seasoned chefs led by chef Jean-Alexandre Dubé creates what RIÔTEL describes as simple, high-quality and approachable food: urban bistro cuisine inspired by Gaspésie flavours, with vegetarian dishes and a children’s menu. Takeout is available, and several dishes can be prepared gluten-free.

A number of menu items merit particular attention. Starters include duck drumsticks with crisp-pepper sour cream and foie gras au torchon with brioche, sea-buckthorn jelly and beet caramel. The flavours are undeniable. The beef and salmon tartares are also highlights. Main courses offer plenty of choice: fish and seafood, pasta, tartares, meats, burgers and vegan dishes. We enjoyed the house cod fish and chips, which evokes Gaspésie, and the AAA Angus flank steak and vegetables, worthy of a leading steakhouse.

 

Desserts are limited in number but strong in quality, including a smooth cheesecake and banana tart filled with generous pieces of fruit.

At breakfast, CARGO offers a broad selection of plates, some incorporating seafood and even a breakfast poutine. Eggs and crêpes are served in several styles, accompanied by excellent coffee for those who need it to begin the day.

CARGO’s welcome and service are reputed to be of superior quality. Malela has worked there for 10 years, first as a server and more recently as maître d’hôtel, coordinating operations in the dining room and lounge.

Because Riôtel-Matane includes a convention centre, event participants also benefit from CARGO’s kitchen for catered meals. Following the acquisition of three other Gaspésie hotels, Groupe Riôtel Hospitalité extended the same broad menu concept to their restaurants, with variations showcasing local specialities in Percé, Bonaventure and, most recently, Carleton-sur-Mer.



Resto-bar-lounge CARGO
restocargo.com
250, avenue du Phare Est
Matane (Qc) G4W 3N4
418.566.2651

Over the last twenty years, Saint-Roch has earned the nickname “Nouvo Saint-Roch.” Right in its center, the Hôtel Royal William, now owned by Sept-Îles entrepreneur, hotelier, and developer Simon Dubé, has been reborn since 2018. Today, it brings a fresh dose of charm to Québec’s lower town, blending elegance, history, and great food.

Dubé’s journey wasn’t easy. Soon after buying the hotel, he faced a pandemic and a restaurant fire. A $6 million renovation followed, updating the 47 rooms and studios, refreshing the lobby, and giving the ground-floor restaurant a new Italian identity as Mila. Work has also been underway since 2026 to redesign the building’s façade on boulevard Charest.

  

The hotel has long been a favorite among Québec and Montréal’s artists and public figures. Its location is hard to beat, just steps from Saint-Roch’s cultural spots, restaurants, and the historic upper town. Parking is available nearby, under the Bibliothèque Gabrielle-Roy. The meeting rooms work for corporate events, training sessions, cocktails, birthdays, or product launches. Many rooms and suites even have kitchenettes, so guests can cook a meal or grab a quick bite without leaving. 

 

MILA Ristorante, the hotel’s completely reimagined restaurant, serves up refined Italian cuisine with carefully chosen ingredients. Co-owner Tchad Khalil, a passionate Italian food lover, brings years of restaurant experience to the table. He found a like-minded partner in Simon Dubé. “We wanted to create a place where every meal feels like a journey, something that comforts and inspires,” Khalil says. Mila also serves breakfast, with a hearty buffet open to hotel guests and anyone else craving a flavorful start to the day.

Saint-Roch wasn’t always this lively. Once a working-class neighborhood, it’s now a prime example of urban renewal in Québec. Development projects, creative businesses like video game studios and tech labs, a thriving arts scene, university outposts, and major organizations have all helped transform the area. The old energy is back, but with a modern twist, making Saint-Roch one of the city’s most dynamic districts.

The revitalization of Saint-Roch is part of a larger effort to expand public spaces, support local businesses, and preserve the area’s heritage. The building that’s housed the Royal William for over 25 years is one of those gems, its façade reminiscent of the long, retro-style hotels of 1920s Manhattan. “I wanted a boutique hotel that felt different from Québec’s bigger chains, a place without pretension, where you feel at home, with good service at fair prices,” says Simon Dubé.

  

For history lovers, the shift from sail to steam in the 19th century changed global trade forever. The first transatlantic crossing by a steamship was a major achievement. While other countries have claimed the honor, Canada holds it. The Royal William, a paddle steamer built at Québec’s Campbell and Black shipyard, made the journey from Pictou, Nova Scotia, to Portsmouth, England, in 1833, proving it was the first.

 The Royal William, built in Québec in the early 1830s.

Québec recently announced a 2026–2029 plan to invest $80 million in Saint-Roch, with big ambitions for the district over the next 15 years.

Hôtel Royal William royalwilliam.com
360 boulevard Charest Est Québec, QC G1K 3H4
(418) 521-4488

Les Salons d’Edgar started in 1997 in Québec’s Saint-Roch neighbourhood. The space was once a theatre called Les Fourberies, but it didn’t take long for it to become a cultural hub where artists, students, professionals, and locals all mixed together.

If you’ve been coming for years, you might have spotted Robert Lepage here, actor, playwright, director, and entrepreneur, who made the place his regular hangout.

  
François Boulianne and Annie Brassard ran the show for nearly 25 years. In 2022, after a pandemic transition, new owners took over, with the founders staying on to guide the team. Actor, director, and casting agent Nicolas Létourneau says he and his friend Raphaël Posadas (a director, stage director, and actor) bought the place on a whim, they were already regulars.

 Two of the partners: Raphaël and Nicolas.
Two of the original four partners moved on to other projects. Chef Francis Proulx joined later, and longtime employees Lou Miriam Bolduc and Léa Ratycz-Légaré became partners in 2024. Now, each member of the team handles part of the business based on what they do best.

These days, shared management, a fresh approach, and a focus on making guests feel at home keep Les Salons d’Edgar a Saint-Roch staple. Over 25 people work here, covering the kitchen, service, and bar.

 

Les Salons d’Edgar is a Québec nightlife landmark, comfort food, craft cocktails, and an eclectic, welcoming space. Every evening from 5 PM (closed Mondays), the two rooms offer pool tables, a small stage, dance nights, and two bars, one up front, one in the back, for different moods. It’s warm, a little over-the-top, and always fun, with a cozy vibe that keeps people coming back. In summer, the sunny terrace out front is the perfect spot. Saturday nights are especially lively, much to the delight of longtime regulars.

  

A few years ago, the team got a restaurant license, so now minors can join adults and enjoy the kitchen and its well-loved menu every evening from 5 PM. When asked about the most popular dishes, Nicolas doesn’t hesitate: the marinated beef flank steak, the shareable nachos platter, and the classic poutine. Brunch is served on Saturdays and Sundays from 10:30 AM to 1 PM.

The team at Les Salons d’Edgar has big plans. They’d love to buy the building and add a second floor to the back for private events, group gatherings, or performances.

Nicolas Létourneau, who had no restaurant experience before taking over Les Salons d’Edgar, recently became co-owner of Chez Victor on boul. Laurier with the same partners. It’s a new adventure for him, with a team of about twenty and updates to the space to make the experience even better.

Les Salons d’Edgar
lessalonsdedgar.com
263, rue Saint-Vallier Est
Québec (Québec), G1K 3P3
418 523-7811

It’s early May 2026, a rainy Tuesday night in Saint-Sauveur. The neighborhood is in the middle of a makeover, especially along Rue Saint-Vallier Ouest. Parking’s a little tight if you’re driving, but the place still pulls you in, two big garage-style doors swing open to the street, promising something cozy inside.

Step through those doors and you’re in a snug, thirty-seat room. Some tables have retro banquettes, others face the kitchen so you can watch the chefs at work. The whole place feels like the neighborhood’s favorite hangout, laid-back, a little rowdy, and totally fun. That’s the vibe before you even look at the menu.
 

Diner Saint-Sauveur has been serving up its take on comfort food for eight years now. The three partners behind it love the way locals keep coming back, and how word has spread, visitors from across the Capitale-Nationale region, even tourists who’ve heard about the food, stop by to see what the fuss is about.

The team is small, eight people working shifts from 5 PM to 10 PM, Monday to Saturday, and 2 PM to 9 PM on Sundays. When we visited, partners Sylvain Barbeau and Eric Lemay showed us around. You can tell they live for this: years in the business, stories from every corner of it, and a clear idea of what they want the place to be.

 

The menu is all about reinventing classics with an American diner twist. Burgers, classic and creative, share space with indulgent poutines, mac ’n’ cheese, and chicken ’n’ waffles. We tried their hot chicken sandwich: breaded chicken on grilled cheese, smothered in homemade brown sauce and peas. It’s the kind of dish that makes you want to come back for more.

   

Other favorites include fish ’n’ chips, pâté chinois, pasta, meatloaf, and seafood. If you’re feeling adventurous and the ingredients are in, you can even build your own plate.

Drinks are just as thoughtfully put together. There’s a solid lineup of Québec microbrews, wine by the glass or bottle, and cocktails that are creative without trying too hard.

 

Space is tight, so the team opened *Supérette du Dîner* next door. It’s a neighborhood grocery focused on Québec-made food and drinks, craft beers, ciders, artisanal wines, plus non-alcoholic options and ready-to-drink mixes. It keeps the kitchen from getting overwhelmed and makes sure you can still grab something great even if the restaurant’s full. 

The *Supérette* also stocks homemade ready-to-eat meals from the diner. It’s a smart way to let more people enjoy what they’re cooking, and the grocery’s open seven days a week with flexible hours.

Le Diner Saint-Sauveur
dinersaintsauveur.ca
450 Rue Saint-Vallier Ouest
Québec, QC G1K 1L1
(581) 741-4090

Supérette, neighborhood grocery
superettedudiner.com
411 Rue Saint-Vallier Ouest
Québec, QC G1K 1K7
581 705-9555