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Chez Temporel vs Restaurant Le Saint-Amour
Both establishments are rated very highly by expert writers. On balance, Le Saint-Amour ranks slightly higher than Chez Temporel. Le Saint-Amour has a TripExpert Score of 81 with recommendations from 6 publications including Lonely Planet, Gayot and Frommer's.
Chez Temporel
Travel + Leisure
Fodor's
Frommer's
25 rue Couillard, Quebec City, Quebec G1R 3T4, Canada
From $4 /night
Travel + Leisure
"The menu includes various baked goods, cheesy croque-monsieur sandwiches and seasonal soups, as well as moderately priced wines and locally crafted microbrews."
Full review
Fodor's
"Some of the city's best coffee, croque-monsieurs (open-face French-bread sandwiches with ham, tomato, and broiled cheese), gazpacho, chili, tuna sandwiches, and soups. "
Full review
Frommer's
"This modest, nine-table cafe covers the basics like coffee, quiche, and salad very well...in business since 1974, they’re clearly doing something right. "
Full review
Restaurant Le Saint-Amour
Fodor's
Gayot
Frommer's
Travel + Leisure
Travel + Leisure
Show All Reviews
48 Rue Sainte-Ursule, Quebec City, Quebec G1R 4E2, Canada
From $50 /night
Fodor's
"At one of the city's most romantic and treasured restaurants, chef Jean-Luc Boulay entices diners with such creations as the Foie Gras experience (with five variations of this French..."
Full review
Gayot
15.0
"Game dishes, whether deer, caribou or duck, are especially well-done. Even a soup becomes a full-fledged dish, with a vegetable cream heightened by a touch of rabbit confit and a morel sabayon."
Full review
Frommer's
"Foie gras is a specialty (seared, in terrine) and though the chef has long embraced the meats, his kitchen turns out incredible meatless options, especially when requested in advance. "
Full review
Travel + Leisure
"A darling of critics and a favorite of visiting celebrities, Saint-Amour has been on the radar of food lovers for over 35 years."
Full review
Travel + Leisure
"Jean-Luc Boulay, the chef at Le Saint-Amour, is originally from France and brings both tradition and innovation to his cuisine."
Full review
