Chez Muffy
9 expert reviews
“Chef Louis Pacquelin’s brigade de cuisine is a well oiled machine that revisits the classics while pioneering the use of local seasonal produce - both simple and sophisticated.”
– Afar Magazine
Concierge
"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."
Fodor's
"This restaurant, inside the museumlike Auberge Saint-Antoine, has attractive wooden floors and exposed beams from the building's warehouse days."
Full review
Frommer's
"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
Gayot
15.0
"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
/-71.2019,46.814587,14/400x224@2x?access_token=pk.eyJ1IjoidHJpcGV4cGVydHdlYiIsImEiOiJja2Fud3l2MDcwbXZ0MndyeGF3eGI3ZWhzIn0.zLqNa1RECyZZadF8zfQM5w)
