Panache, Auberge St. Antoine, Quebec City

Panache ExteriorAuberge Saint-Antoine is a window on Québec City’s past. Hundreds of artifacts from both the French and English regimes were discovered during an extensive archaeological dig on the property.  As a member of Relais et Chateaux, the hospitality and style are guaranteed.  The hotel itself is a treasure.  The Price family, whose history parallels two centuries of life in Quebec, also own the Musée du Fort, filled with artifacts from early Quebec.  It was in that lovely museum many years ago, that I marvelled at the delicate pieces of a wine glass that had been unearthed.  They seemed tissue thin.  The guide said…”Ah…yes, they wanted to feel the wine as well as taste it.”  Whenever I have a fine wine in a fine glass I recall those comments.

Panache ChefIt’s here, inside the stone walls of a riverside ware house dating back to the 19th century, that they created Auberge St. Antoine and its Four Diamond restaurant, Panache.  

Chef Louis Pacquelin joined the team at Panache and was quickly promoted to sous-chef in 2013, and then again in August the same year – this time to head chef. Louis Pacquelin made his start in France in several Michelin starred restaurants, such as the Hotel du Palais with Meilleur Ouvrier de France, Jean-Marie Gautier and with the Coutanceau family. He continued his training in the Alain Ducasse Group for 5 years and was forever marked by Mr. Frederic Thevenet, (his spiritual father), before crossing the Atlantic to continue his career at Panache.

Panache 2015, Ris de veau, pistqache, petits pois et fleur d'ailAt only 25 years old, Pacquelin’s natural abilities, impeccable skill, team spirit and strong will for success have ensured this rapid move to the top. “I thrive for perfection with a cohesive team,” Pacquelin writes: “I love to be involved in everything, from all the kitchen stations to the gardener on our farm, and of course our local suppliers. I am really excited about what’s to come at Panache.” He is heading back to the basics – creating classic, simple and delicious cuisine, using local produce. Just as an example, gourganes were the beans of old Quebec, rarely seen outside of Quebec City and the Charlevoix and thought to be related to the beans grown around Paris in the Middle Ages.  They were saved by generations of colonists. His produce comes primarily from the hotel’s organic garden on Île d’Orléans and a handful of smaller, regionally-based farmers.

FOOD DAY CANADA - ENG30 juillet 2016 (1)

FOOD DAY CANADA - 30 juillet 2016 (1)


Panache Gourganes et carottes, juillet 2015Panache is one of about 250 restaurants that celebrate Food Day across Canada. Contact them at the number below to reserve a table.

Panache est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs. ContactezPanache directement, au numéro ci-dessous, afin de faire votre réservation. 

Auberge Saint-Antoine
8 rue Saint-Antoine
Québec City, Québec, Canada G1K 4C9

T: 418-692-2211 Toll free: 888-692-2211

Panache Restaurant 

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