From time to time we like to jump into the deep end for a dining experience. Exploring Quebec City was no exception. When we first came into town I checked several of the websites I’ve used in the past to figure out where we might go. After looking at the options, I discovered Laurie Raphael. This is a family operation having been started by Chef Daniel some 27 years ago and now managed by his son, Raphael. There are two locations; the original in Quebec City and a second restaurant is now in Montreal. The venue has limited seating and a set menu, either a 3 courses or 5-course selection option. We arrived early, as is our custom and were introduced to chef Pierre and staff before being seated in the bar prior to moving to the dining room. Seems they like to start the experience in the bar with a glass of wine or a cocktail along with a amuse bouche or two. I had a nice Sancerre and Janeen a French Rose to go with our two different presentations.
At this point, Hugo, our food guide for the evening, explained the menu options – of which there are two. A 3-course meal with a “sea” and “land” on each course or a five-course meal again with 2 options on each course. Hugo indicated that the overall portion size would be the same whether we had the 3 or 5 so naturally I chose the 5-course option.
Having decided to do the full tasting menu, we were seated in the dining room, which is relatively small and relaxed. The décor featured laser cut metal panels along the window side and muted colors for the seating, walls and floor. In the middle of the room was a brass “tree” about 8 feet tall with a serving table around it for the wait staff to stage items prior to placement on the table. It is clear they are striving for feeling of being in nature. Bunches of fresh vegetables were displayed near the kitchen.
Hugo, our waiter, explained the menu and presented our wines throughout the evening. Janeen had mostly local Niagara peninsula, wines while David had some French, California and Italian selections. We shared sips on all courses to see how they matched the dish presented. Dinner lasted about 3 ½ hours – just about right for a tasting menu.
The experience was wonderful, the small bites and presentations done very well and the unique flavors of each seemed to come out in unique ways. Janeen was most impressed with the first course “sashimi” halibut and scallops enlivened with citrus and rhubarb flavors. David enjoyed the quail, prepared two ways, with lovely morel mushrooms.