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quebec city - additional applause for Laurie - Raphael

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Restaurants & Bars

quebec city - additional applause for Laurie - Raphael

jen kalb | Aug 12, 2003 10:34 AM

We only had time for one meal in Quebec City on this visit - we were camping at Jacques Cartier National Park (highly recommended bty) just a bit too far north of the city to go into town for dinner - we were happy to have chosen highly-praised Laurie Raphael - on Rue Dalhousie, near the Vieux Port, its a little outside the normal tourist circuit and was surprisingly underpatronized at lunch, which was a really, really great value - I think around $70 Canadian for a three-course meal for two with a half liter of good house white.

For that we received creative, flavorful cuisine in stylish and comfortable surroundings (both in an air conditioned dining room and a pleasant shady terrace - service was truly excellent, I was really impressed with the balance of formal precision and warmth and humor of their staff. Chef is riffing on a lot of different national cuisines within the french framework in their lunch menu (ex a "sushi" dish) - for example, husband's entree/app, the "inspiration of the day" turned out to be a deep fried ball garnished, among other things with a rather sweet fruity sauce - inside were rillettes, with a creamy texture and delicious porky flavor - a really excellent play on sweet and sour por. My entree, which carried a supplement, was excellent asparagus, in a classic buttery sauce, withherbs. My main course another deep-fried ball, called a "fish cake" contained crab, fish and small shrimp, and swam in a rouille-reddened sauce like boulliabaise (sp?) this was slightly less successful - one portion of the fried surface tasted a bit overcooked, and the inside didnt reach the absolute moist deliciousness of the crab stuffing we had experienced at auberge hatley, two days earlier, but with the sauce and the impeccably-cooked sauteed vegetables (including peppers and wild mushrooms) it was still a successful dish. KItchen seems to have a very good hand with vegetables. Fell inevitably for the maple sugar creme brulee for dessert - it was delicious, but a bit grainy, not as successful as a stellar version had at Auberge Hatley a few years back.

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