The story
In a historic 1822 maritime warehouse at Auberge Saint-Antoine, Restaurant Coteau brings a direct connection between field and plate. This Michelin-recommended address in the heart of Quebec City is rooted in a simple philosophy: ingredients from its own Ferme du Coteau on Île d’Orléans, combined with exceptional local producers, define every dish. The result is modern cuisine that is both refined and sincere, served with the warm, attentive spirit of Relais & Châteaux.
Executive chef Lucas Brocheton, trained in French haute cuisine, lets the cycle of the garden and the seasons guide his cooking. His menus shift every two months, reflecting the rhythm of what is harvested from the farm’s 10,000 square metres of organic herbs, fruits, and vegetables. Head gardener Alexandre Faille, with 17 years at the farm, cultivates rare and heirloom varieties, enriching the diversity of the kitchen’s offerings. Each plate tells a story of Quebec’s terroir, from soil to table.
Coteau offers two distinct experiences. The Signature Moment is a gastronomic journey through Quebec’s meats, fish, and vegetables, available in five or seven courses. The Garden Moment is a fully plant-based menu composed exclusively of vegetables and herbs from the farm, equally creative and refined. Both are crafted with the same technique and finesse—simply different universes. The blind menu, a curated set, adds an element of surprise.
Beyond the kitchen, Coteau’s approach extends to the land. The farm protects wild meadows, maple groves, and woodlands, and supports pollinators with nesting boxes and beehives. Ingredients are foraged from the property, and the restaurant sources from nearby Quebec producers—cultured butter from Hébertville-Station, Wagyu beef from Saint-Antoine-de-Tilly, handcrafted ceramics from Limoilou. This web of relationships makes each visit a celebration of local heritage and sustainable modern cuisine.
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