RESTAURANT CHAMPLAIN
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A new Quebec cuisine by Gabriel Molleur-Langevin and a gastronomic experience that lives up to the Château's reputation.
Chef Gabriel Molleur-Langevin brilliantly combines heritage with new culinary trends. Quebec products take pride of place, including shellfish from the St. Lawrence, Arctic char from northern Quebec, wild mushrooms (such as maple-scented milkweed) and plants (such as samphire), fine Quebec cheeses and more. For unlimited indulgence, we recommend the Cellier Experience and its à la carte options such as caviar platter, oysters, pan-fried foie gras, wagyu prime rib...
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