Catalan chef Stéphane Modat has set up shop in this historical house in Old Québec. Above its glass-fronted kitchen on the ground floor, it has dining rooms decorated with hunting and fishing trophies (in keeping with the chef's passions). The tasting menu celebrates ingredients from Québec: fish, game, and red meat make up a menu inspired by quintessential boreal traditions. His candied Arctic char on a bed of smoked salmon, seal tataki, seaweed salad, and fish roe suvalik pays homage to the fishermen of Salluit, the northernmost village in Québec. The meat dishes hold their own, with buffalo cappelletti and chanterelles.