8 expert reviews
“This restaurant, inside the museumlike Auberge Saint-Antoine, has attractive wooden floors and exposed beams from the building's warehouse days.”
"The menu is a carefully curated list of French and Québecois dishes with a good sampling of traditional stalwarts, like a foie gras appetizer and an entrée of pan-roasted venison."
"Let’s talk meat: Beef, veal, and duck are locally sourced and served with the likes of chanterelles and garlic flower or blueberry reduction sauce. " Full review
Travel + Leisure
"Since its 2004 debut, Panache has distinguished itself as one Québec’s top restaurants." Full review
"Try the venison tenderloin or the scallop and lobster. Or take on the bison flank steak with blue cheese pepper sauce. A nice touch is that side dishes are cooked to order." Full review
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Forbes Travel Guide
"Panache, the in-house restaurant of Auberge Saint-Antoine, is located in an impressively refurbished 19th-century warehouse with stone walls and wooden beams that nudges the Saint Lawrence River."