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

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

In Greek mythology, he is the master and regulator of the winds. In a vast cavern, Aeolus keeps the winds and noisy storms chained and imprisoned, striving to escape. In Cap-Chat, Gaspésie, since 1994, people have been visiting the great Aeolus, one of the world's largest vertical-axis wind turbines.

 
In 2019, two Gaspésie enthusiasts, Benjamin Leduc and Benoit Bénéteau, acquired the vertical-axis wind turbine of Cap-Chat. A new young and dynamic management team is in place, bringing together diverse experiences. The ambitions of these promoters are significant for this project, which was nearly abandoned at one time, but is now undergoing complete revaluation and transformation. "Former wind research laboratory becomes a laboratory on the environment and renewable energy," explain its co-owners.

"I see the site as a unique industrial heritage in the world," Benjamin Leduc declared in an interview with Radio-Canada shortly after the acquisition. The site is intended for tourist purposes and presents the project as a monument dedicated to Quebec's technological heritage and is also an interpretation center on wind energy. The artistic and educational aspects around the theme of wind energy, omnipresent all around, are also being developed.

"Our concept is a bit like a research project of a research project," he explains, to demonstrate the unique and fascinating aspect of their commitment.

Located in the middle of an important wind farm in the region that adorns the plateaus at some distance from route 132 along the Saint Lawrence estuary, Éole is a relic from the beginnings of renewable energy research in Quebec. The 110-meter-high giant was an important step in the development of wind power. Anyone traveling in the area is surprised by the immensity of this large vertical ellipse that overlooks the landscape.

Built in the mid-1980s, Éole was decommissioned since 1993, following an unexpected strong wind that damaged the main bearing of the device, probably also due to the enormous weight of this structure. The power station was not in operation long enough to transition from experimental mode to the status of a modern electric power plant. The project launched by Hydro-Québec pooled resources from the National Research Council Canada (NRCC) and the Quebec Electricity Research Institute (IREQ) to develop these technologies in North America.

It is also important to understand that this experimental wind turbine, entirely made of steel, was erected at a time when the composite materials that characterize the blades of today's wind turbines were not yet available.

   
The two partners and co-owners wish to invest more in modernizing the tourist site. They see a lot of potential. In addition to knowledge transmission, they propose discovering the Éole site through various initiatives and playful activities. The site is intended to be a leading attraction for Gaspésie. "A place of wonder and discoveries," adds Benjamin Leduc. Beyond the technological and scientific aspect, the Éole Project also wants to capitalize on the growing interest in self-production of electric energy through small wind turbines. It will offer training and workshops for those interested in getting involved.

The visit to the Éole Project includes:
- Discovering the experimental energy plant built in the 80s.
- Entering the generator and seeing all its vestiges to understand its unique design.
- Explanatory panels on the history of Éole, wind power development, and current industry facts, along with a guide to answer all your questions.
- A panoramic viewpoint with a 360 view to admire the picturesque landscape of the Nordais wind park (first in Quebec) and its surroundings (Cap-Chat, the sea, and the Chic-Chocs mountains), as well as a closer view of the tower.

A Foundation to Ensure Its Future
Finally, let us mention the creation of the Fondation Éole, a new development tool for the project. It is an organization focused on the education of renewable energies and sustainable development. It will develop in a way to popularize and share new developments related to these current topics, all within a playful framework and a purpose of integration into community and cooperative initiatives.

Conferences, educational workshops, physical and digital documentation, research and development in energy, and community involvement are the vectors of progress for the foundation. It will provide tools for exporting and disseminating information, content, and vision beyond the physical boundaries of the site. Both will evolve in synergistic development in the coming years. The foundation will synthesize the information present on the site for national dissemination.

An Attraction for the Whole Family

The Éole Project welcomes visitors every year from June 15 to October 1, 7 days a week, from 9 am to 5 pm. A visit that will interest the whole family with its originality and related educational activities. Visitors can also have a picnic, walk through flowered trails, and a permaculture garden at the foot of Éole. The wind-themed souvenir shop at the reception and on the site offers local Gaspesian crafts and unique Éole products.

Éole Project
projeteole.ca
5, chemin du Cap
Cap-Chat (Québec) G0J 1E0
418 967-8812

Entrepreneurs and businesspeople are often the driving force behind wonderful stories, the kind people want to tell and share. Although attention often falls on unhappy accounts of businesses going wrong, other people’s successes also deserve to be brought into the open and celebrated.

Carl Bourget and his family have just such a story. A long-time owner of a vineyard, cidery and distillery in the Pintendre sector of Lévis, in Chaudière-Appalaches, he wanted to expand but lacked space at his existing site. Today, after more than three years of effort and around $3 million in investment, Distillerie Cap-Chat holds a prominent place in Gaspésie.

A Venture That  Bears Fruit

After more than 25 years in business and solid results, Carl Bourget began looking for a new site across the greater Québec region and the South Shore. After several unsuccessful leads, a comment from his son redirected the search: why not move to a tourist destination? Because Carl had grown up on the Îles de la Madeleine and in Gaspé, attention naturally turned first to Gaspésie.

In spring 2021, Carl and his son Pierre-Étienne set out to explore. Their first stop was Cap-Chat in Haute-Gaspésie, where chance brought their search for the ideal site to an immediate end. A visit to the municipal office led them to a vast warehouse: a former shrimp-processing plant then used to store cars.

The moment they entered, they saw that it matched their vision perfectly: on Route 132, facing the sea, steps from a municipal rest area, in a centre of the wind-power industry and at the gateway to a large tourist region popular in every season. The final advantage, and no small one, was Cap-Chat’s groundwater. Fed by mountain springs in the nearby Chic-Chocs, it is of exceptional quality and almost inexhaustible, securing the distillery’s essential raw material.

Negotiations with the owner moved quickly. In May 2021, they took possession and began renovations and installation of the distilling equipment. At the same time, Carl Bourget completed the sale of his Lévis facilities so he could devote himself fully to the new venture. In another stroke of good fortune, while Carl and his son were measuring the building one day, the owner of the neighbouring house mentioned that he was interested in selling.

They did not ignore the opportunity. Soon afterwards, the Bourget family also owned the substantial, handsome residence beside the distillery. It was another eloquent example of good fortune attracting opportunity.

The Wind in Their Sails
After more than a year of renovations, installation, testing and planning, customers were able to buy Distillerie Cap-Chat products for the first time in December 2022. The distillery makes a diverse range of spirits and liqueurs from herbs and aromatic plants, many gathered in Gaspésie, including flowering dune pepper, wild rose, thuja and balsam fir.

Since then, the company has continued to grow and add products, all sold in 375 ml and 175 ml bottles. Carl Bourget calls this a savvy marketing choice because customers can buy two or three different products instead of one standard 750 ml or one-litre bottle. ‘The format also works well for gifts,’ he adds.

In December 2024, as Distillerie Cap-Chat celebrated its second anniversary, it offered 13 products, with a 14th product, a strawberry liqueur, due for the holiday season. The distillery was also awaiting a decision from the Société des alcools du Québec (SAQ) on distributing three products: Gin Pin Gris, Limoncello and Liqueur de framboise.

 

For the past year, Pierre-Étienne Bourget, vice-president of production, has produced educational videos in English and French for the company’s Facebook page, covering the distillery, its processes and other aspects of production and product development. He has also created on-site cocktail-making workshops with a mixology expert, a format expected to return.

Visitors can stop at Distillerie Cap-Chat for a tasting or an interpretive tour. A room is also available for groups and local events such as cocktail receptions, book launches and other activities.

The company employs seven people full-time, and production and sales continue year-round, seven days a week, on a varied schedule.

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

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

Mélissa Spénard-Lefebvre and Louis-Charles Tremblay became the new owners of Chez Temporel in 2021, right in the middle of the pandemic. Taking over a place this loved wasn’t something they did on a whim. They wanted to keep what made it special, so they put their energy into giving the café a fresh start while staying true to its roots.

Louis-Charles brought a mix of skills to the table, real estate experience, business know-how, and an engineering background, plus a degree in civil engineering. In 2023, he also bought the Auberge de la Paix next door, a youth hostel that’s been a Vieux-Québec staple since 1972.

Louis-Charles Tremblay (right) with the district’s city councillor and Jean Boissonnault, who co-founded Temporel, at the café’s 50th-anniversary party in 2024.

Since 1974, Chez Temporel has sat on rue Couillard in the heart of Vieux-Québec, right inside the old city walls. It’s the kind of place where students, locals, artists, and visitors from Europe and beyond still come to hang out, create, and connect.
For a whole generation of writers and artists, Temporel was more than just a café. “Vieux-Québec was where you felt the French side of Québec,” says author Martin Têtu, who grew up in the neighborhood and wrote the novel *Félix au Café Temporel*. “People discovered café allongés, croissants, and French music here.”

At a 2024 event celebrating the café’s 50th anniversary, speakers talked about how important neighborhood spots like Temporel are for keeping Vieux-Québec’s culture alive. When the café opened, the area was still a working-class neighborhood. Over the years, it became a creative hub for artists like Gaston Miron, Chrystine Brouillet, Lucien Francoeur, and Monique Proulx. Their visits helped shape Québec’s cultural scene in the 1980s and gave Temporel its legendary reputation. For some regulars, it was even where they tried their first allongé or croissant.

 

These days, Chez Temporel has a bistro vibe. Since taking over in 2021, Mélissa and Louis-Charles have updated the menu but kept the café’s bohemian heart. The classic croque-monsieur is still there, and art is everywhere. You’ll find traditional and modern dishes, all made with local ingredients, served day or night. The drinks menu has something for everyone, cocktails, wine, and ready-to-drink options. The owners are committed to preserving the café’s soul while bringing back some of its old magic.

  

With its stone walls, open kitchen in the back, big front windows, counter stools, and a staircase leading to a cozy upstairs room, Chez Temporel feels like stepping into another time. It’s the kind of place where people used to sit for hours, talking, dreaming, and reinventing the world over coffee or a drink.

As a restaurateur, Louis-Charles is also passionate about fairness. He’s spoken out about how tips are usually split unevenly between front-of-house and kitchen staff. He’s pushing for the government to let restaurants manage tip distribution themselves, so everyone gets a fair share. It’s a cause he’s taken public to bring more attention to the issue.

Chez Temporel
cheztemporel.com
25, rue Couillard
Québec, QC G1R 3T3
(418) 694-1813

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

Some places just stick around. They become the kind of spot where people gather for good times, where every corner has a story. L’Auberge de la Paix on Rue Couillard in Vieux-Québec is one of those places.

It opened in 1972 as a youth hostel, born from the free-spirited energy of the 1970s. Back then, it was a non-profit, created to give travelers a cheap place to stay while keeping the doors wide open to the world. The idea was simple: a community space where young people and wanderers could crash, share stories, and figure things out together.



The hostel sits in a building from around 1850, right inside Vieux-Québec’s old fortifications, a neighborhood that’s now a UNESCO World Heritage site. The architect was Charles Baillairgé, the city’s go-to guy for design and engineering back in the day. The building even had a carriage passageway so horses and wagons could pull straight into the back courtyard.

Then came COVID-19. The hostel shut down completely in 2020, and the non-profit couldn’t keep going. The team didn’t have the money or the manpower to keep the doors open, so they had to call it quits in March 2023.

That’s when the owners of the café next door, Chez Temporel, stepped in. Mélissa Spénard-Lefebvre and Louis-Charles Tremblay (photo) decided to take over. They swapped their café hats for innkeeper ones, keeping the hostel’s spirit alive but running it as a business now. Their background in real estate and their love for Vieux-Québec’s history made the leap feel right.

 

The hostel reopened in May 2023, just in time for tourist season, and just over 50 years after it first started. Since then, they’ve poured more than $300,000 into renovations, safety upgrades, and sprucing the place up.





Today, it sleeps about sixty people in a mix of dorms and private rooms. The vibe is still the same, friendly, easygoing, the way hostels should be. And don’t assume it’s just for backpackers. Families stop by for short stays, and a lot of the guests are retirees who like things simple and enjoy a good conversation.

  

The hostel has everything you’d expect: a shared kitchen, a big common room, a nice courtyard, free Wi-Fi, and underground parking just two minutes away.

It’s also in a great spot. There are cafés and restaurants all around, including Chez Temporel just two doors down, plus a grocery store right next door. The new owners have added modern touches like digital locks with unique codes, so everyone feels safe.

Auberge de la Paix
aubergedelapaix.com
31 Rue Couillard
Québec, QC, G1R 3T4
418-694-0735