From our farm to your table

Less than 20 km from Auberge Saint-Antoine, your culinary journey begins in our 4,000 m² garden on Île d’Orléans

Our Culinary Director & Executive Chef, Lucas Brocheton, together with Head Gardener Alexandre Faille, combine their expertise to craft refined, seasonal cuisine inspired by the harvests from our farm and the natural treasures of the St. Lawrence River, which borders the hotel.

This is an invitation to discover the talent of our chefs and their commitment to showcasing local, seasonal ingredients with elegance and creativity in every dish.

Our menus are inspired by the rhythm of the seasons and the daily bounty of nature from our farm, La Ferme du Coteau, on Île d'Orléans.