Accommodated in a former industrial site, this restaurant has preserved vestiges of its glorious past (think red-brick walls dating from 1904 and metal framework). The majority of the food here, put together by a kitchen team headed up by Chef Marc-André Jetté, is cooked over an open fire (including the desserts!), with a rigorously selected range of fresh ingredients being exposed to the flames. The result is mouthwatering dishes such as oysters served hot with apples and a cider sabayon, or striped bass with carrots, sea buckthorn, and cipollini. Another highlight is the 700-strong wine list; curated by award-winning sommelier Hugo Duchesne, it sets the standard in Québec. The service blends precision with hospitality.