Restaurant Tanière³
Fine dining restaurant · Old Québec ·
Modernist tasting menu in historic vaulted cellar
Modernist tasting menu in historic vaulted cellar
"At the pinnacle of Québec City's scene, I found this Two-MICHELIN-Star tasting-menu restaurant to represent the very best of Québécois gastronomy, using ingredients like matured tuna, pickled matsutake slices and sunflower cream to showcase the region's exceptional terroir." - The MICHELIN Guide
"For a theatrical, formal meal, Tanière3 delivers a Two-MICHELIN-Star tasting menu in a vaulted 17th-century cellar focused on foraged delicacies and culinary theatrics." - Ty Gaskins
"Winning the Art of Hospitality Award and appearing at No. 5 on the inaugural list, Tanière 3 in Quebec City was recognized both for its hospitality and high placement in North America." - Ben Mesirow
"This "den" (tanière) has, beneath its ancestral vaults, a series of four rooms, one of which affords views of the brigade at work, plus a counter surrounding the open kitchen. In what might be described as his gastronomic research laboratory, avant-garde chef François-Emmanuel Nicol explores all of the nuances to be derived from the immense terroir ofQuébec's boreal zone. All the ingredients are sourced from small-scale producers. Mushrooms, herbs, plants, and roots are an integral part of this creative cuisine. Sophisticated cooking methods, succulent sauces and a rigorous balance of flavors make this cuisine a resounding triumph: think matured tuna, pickled matsutake slices, sunflower cream, orQuébecWagyu tataki, wild rose, morels, and roasted onions. The pastry chef proposes a woodland-inspired autumnal dessert with a mushroom-infused millefeuille. The remarkable work of the mixologist and the sommelier complete this memorable journey." - Michelin Inspector
"Newly elevated as the selection’s sole Two-Star awardee and the restaurant of avant-garde alchemist François-Emmanuel Nicol, this “den” unfolds beneath ancestral vaults into four rooms (one with views of the brigade at work) and a counter encircling the open kitchen. In what might be described as a gastronomic research laboratory, the avant-garde chef explores all of the nuances to be derived from Québec’s boreal terroir, sourcing exclusively from small-scale producers where mushrooms, herbs, plants, and roots are integral. Sophisticated cooking methods, succulent sauces, and a rigorous balance of flavors make this cuisine a resounding triumph: think matured tuna with pickled matsutake slices and sunflower cream, or Québec Wagyu tataki with wild rose, morels, and roasted onions. A woodland-inspired autumnal dessert appears as a mushroom-infused millefeuille, and the remarkable work of the mixologist and the sommelier completes this memorable journey." - The MICHELIN Guide