PRINCE

This restaurant stands out for the high-end cuisine prepared by chef Charles-Antoine Malenfant-Beaulieu, a former member of the Salmigondis and Chez L'épicier. The space designed by Catherine Landry sets the tone, both pretty and sober, of an omnipresent white with small bouquets of flowers at each table. On the plate, a seasonal menu that highlights Quebec products such as lamb tataki and celery remoulade, stuffed quail with braised cabbage, bacon, corn fritters and ranch sauce, or Gaspor pork rib with Quebec strawberries, parsnips, radishes and bacon dashi.