The Eight Best Maple Syrup Dishes in Quebec City | Bon Appétit

"Born from a partnership forged on Les Chefs! in 2010, this restaurant from Arnaud Marchand and Quebec culinary icon Jean‑Luc Boulay melds French techniques with boreal flavors for a uniquely Nordic Quebec experience—arctic char, wild game, foraged mushrooms, Labrador tea, and maple syrup included. Weekend brunch is especially popular, with rich, ancestral plates like seared trout crowned with a thin slice of bread cooked in butter until golden, and La Récolte, a mushroom tartine with Père Canuel smoked tempeh, poached egg, and a shallot foam with a maple‑scented milk cap. It strikes a delicate balance between bougie and comforting." - ByPamela MacNaughtan