• Panache
• Reservations / Hours
   

  Monday–Friday 6:30 a.m.–10:30 a.m.

  Saturday–Sunday 7:00 a.m.–11 a.m. and from 11:30 a.m.–2:00 p.m.

  Monday–Friday* Noon–2 p.m.

  Every Evening 6:00 p.m.–10 p.m.

  *except holidays

  Reserve a Table
• Menu
   

  • brunch
  • breakfast
  • lunch
  • dinner
  • signature

  - 18$ including “mise en bouche” and coffee -

  Beef

  Angus beef tartar, horseradish cream, rösti
  potatoes, vegetable and arugula salad

  Salmon

  Smoked salmon salad, potato waffle, horseradish cream, cottage cheese and lime

  Lamb

  Comfit shoulder, egg sunny side up and “gratin dauphinois”

  Lobster

  Light bisque, lobster meat, poached egg and “crouton”

  Duckling

  Braised legs, Swiss chard, poached egg and tarragon “sabayon”

  Fruits

  Plate of fresh seasonal fruits, yogurt and blueberry coulis, poached egg

  Healthy

  Budwick cream, scrambled egg whites with chives, vegetable salad with lemon

  Dessert

  6

  Vanilla "crème brûlée"

  6

  Seasonal fruit tart

  À la Carte

  Bagel 3

  Eggs of your choice (2)6

  Meat of your choice (Bacon, ham, homemade sausage)3

  Cottage cheese10

  Fruit plate 10

  Budwick cream 14

  Smoked salmon 16

  French toast15

  Sirloin steak of Angus beef, sautéed potatoes24

  Beverages

  Espresso 5

  Bowl of Latte 6

  Cappuccino 5.50

  Bowl of Hot Chocolate6.50

  Freshly squeezed orange or grapefruit juice 6

  Herbal tea and tea selection 3.50

  Mimosa 10

  Québec, Voile de la Mariée, Vignoble Ste –Pétronille 11

  Québec, Phénix, Vignoble Rivière du Chêne 13

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  • 1
  • 2
  • 3
  • 4

  Menu is subject to change

  - Includes coffee or tea, fresh orange juice, butter and home made jam -

  Lily's French Toast 21

  Apple butter and poached pears

  Panache Breakfast 24

  Poached eggs, spinach
  Wild mushrooms and duck
  Classic "hollandaise"
  Bacon, ham or sausages

  Annabelle’s "Crêpes" 19

  Quebec’s pancakes
  Maple syrup
  Fresh fruits

  Organic Oat Meal 20

  Porridge and organic cereals
  Granny smith apple salad
  Fresh fruit salad

  The Express 18

  Müesli cereal
  Scone
  Fresh fruit salad

  Continental Breakfast 18

  Basket of pastries

  Budwig Cream 20

  Mix of plain yogurt and whole grain cereals, mixed nut crumble, Fresh and dried fruits

  The Healthy Omelet 19

  Egg white omelet
  Fresh herbs
  Bruschetta and arugula salad

  Antioxidant 19

  Seasonal red fruits, organic cereals, plain yogurt and blueberry juice

  The American 23

  Eggs to your taste
  Organic tomato salad
  Potato, bacon, ham or sausages

  • 1
  • 2

  • 1
  • 2

  • 1
  • 2

  • 1
  • 2

  • 1
  • 2

  • 1
  • 2

  • 1
  • 2

  • 1
  • 2

  • 1
  • 2

  • 1
  • 2

  Menu is subject to change

  - Sample menu only. Our selection changes daily to take advantage of fresh, seasonal produce -

  Appetizers

  Pistou soup and anglerfish

  Gravlax veal, chips and horseradish

  Main Courses

  The Sea25

  Marinated Bar, peppers and spinach

  Vegetarian20

  Barley risotto, saffron and nuts

  Pasta24

  Quail cannelloni with leek and butternut squash

  Poultry26

  Chicken breast, curry and yogurt

  Dessert

  Our Pastry Chef's Delight

  Hhazelnut cookie, caramel, pineapple and coconut ice

  • 1
  • 2

  • 1
  • 2

  • 1
  • 2

  • 1
  • 2

  • 1
  • 2

  • 1
  • 2

  • 1
  • 2

  • 1
  • 2

  • 1
  • 2

  • 1
  • 2

  Menu is subject to change

  - A few samples from our evening menu -

  Appetizers

  Cauliflower 18

  milk jam and spicy juice

  Gaspesia mussels20

  dill and fennel
  

  Snow crab24

  grapefruit and pistachio

  St-Apollinaire poached duck foie gras 29

  beet and salted honey

  Main Courses

  Quebec green asparagus36

  Valbert cheese and nasturtiums flowers

  Magdalen Islands lobster48

  potato and seaweed

  Nova Scotia scallops48

  razor clam and leek

  Île d’Orleans guinea fowl 46

  morels and rice lettuce

  Beef from Highland Farm48

  shallots and blackcurrants

  Saint Apollinaire duckling 45/per person

  glazed with mountain cranberries, turnip
  (a 45 minutes cooking delay is required)

  Cheeses

  Selection of fine Quebec cheeses 4

  portion of 25g

  Desserts

  Maple15

  rye bread, Canadian whisky and buttermilk ice cream

  Pear15

  curry, tapioca and coconut

  Chocolate15

  passion fruit and Espelette pepper ice cream

  Carott 15

  cream cheese, Meyer lemon puree and walnuts espuma cream

  • 1
  • 2
  • 3

  • 1
  • 2
  • 3

  • 1
  • 2
  • 3

  • 1
  • 2
  • 3

  • 1
  • 2
  • 3

  • 1
  • 2
  • 3

  • 1
  • 2
  • 3

  • 1
  • 2
  • 3

  • 1
  • 2
  • 3

  • 1
  • 2
  • 3

  • 1
  • 2
  • 3

  • 1
  • 2
  • 3

  • 1
  • 2
  • 3

  • 1
  • 2
  • 3

  • 1
  • 2
  • 3

  • 1
  • 2
  • 3

  • 1
  • 2
  • 3

  • 1
  • 2
  • 3

  • 1
  • 2
  • 3

  With supplement for guests with hotel packages

  Menu is subject to change

  - Auberge Saint-Antoine's 20th anniversary -

  Gaspesia mussels

  dill and fennel

  foie gras yogurt

  beet and salted honey

  Nova Scotia scallops

  artichoke and lemon confit

  Boileau venison

  juniper and poivrade juice

  Fresh goat cheese

  and Pembina cloud

  Chocolate

  passion fruit and Espelette pepper ice cream

  • 1

  • 1

  • 1

  • 1

  • 1

  • 1

  This menu has to be ordered for all guests at your table.

  Signature menu: $105

  Wine pairing, classic $95 or prestige $130

  With supplement for guests with hotel packages

  Menu is subject to change

  
• Wine Cellar
   

  Our wine list boasts a panache all its own, and includes over 700 different labels from 14 countries. Our cellar houses over 12,000 bottles, many of which are private imports and vins de garde.

  The Panache wine cellar is constantly evolving, as are the wines in house. Our selection is enriched through travel and encounters, and inspired by discoveries made at wine tastings. Our sommeliers have always been interested in wines from the New World, but we are now embracing a return to the classics and featuring wines from some of the finest vineyards in Germany, Austria, Italy, and France. French regions hold pride of place in our revamped cellar, which now contains exceptional grands crus.

  Our wine list is designed to celebrate the skill and art of winemakers and their tireless quest for the purest expression of the promise of their land. We look forward to sharing the treasures of our cellar with you.

• Panache Catering
   

  To charm your guests, Panache Traiteur, our offsite catering service, will go anywhere, anytime and whenever you want to offer a distinctive cuisine!

  Our offer: breakfasts, coffee breaks, lunches, buffet lunches, dinners, cocktails and more.

  Our experimented team will be happy to provide you a remarkable experience. Our distinct quality of service and our attention to details will make all the difference. Our Executive Chef, Julien Dumas, offers a menu made from fresh, seasonal produce for your delight.

• Distinctions & Awards
   

  CAA-AAA Four Diamond Award

  2005, 2006, 2007, 2008, 2009, 2010, 2011

  The Auberge Saint-Antoine and its restaurant, Panache, have received the CAA-AAA Four Diamond Award in the lodging and restaurant categories.

  Guide Debeur

  2005, 2006, 2007, 2008, 2009, 2010

  Product and service quality have earned Panache a spot among the select of restaurants recommended by journalists and food critics from the prestigious Guide Debeur.

  OpenTable Diners' Choice

  2011

  Panache has been voted to this list by our distinguished customers.

  Grands Prix du tourisme québécois, lauréat national

  May 2007

  Panache was awarded the gold prize in the Dining – Tourism Development category at the national level of Québec's prestigious Grands Prix du Tourisme Québécois awards.

  • CAA-AAA FOUR DIAMOND AWARD
  • Guide Debeur
  • OpenTable Diners' Choice
  • Grands Prix du tourisme québécois, lauréat national
• Panache Mobile 1
• Panache Mobile 2
• Café-Bar Artefact
• Room Service

The Cabinetmaker

In the May 12, 1842 edition of Le Fantasque, furniture manufacturer William Drum advertised mahogany card tables and dining room tables, wardrobes, chests of drawers, sofas, rockers and elegant, stylish chairs. Competition was fierce, since there were some one hundred furniture makers in Québec City between 1820 and 1859.

Congratulations!

You just have unearthed your inner archaeologist!

Did you know that well over 5,000 objects were found on the Auberge Saint-Antoine's archaeological site? They are a product of the occupation of the harbour, to the site's military past, and to the daily lives of the property's inhabitants. More than 700 of these priceless historical finds are on display at Auberge Saint-Antoine.

Come and join us for a free visit of our site!
(available by reservation only)