This restaurant, inside the museum-like Auberge Saint-Antoine, has attractive wooden floors and exposed beams from the building's warehouse days. Young chef Louis Pacquelin learned his chops working alongside the world-famous Alain Ducasse, among others. The menus change with the seasons, but fresh, locally sourced ingredients are at the core of the classic, elegant menu. For a true feast, your table can order the Signature Menu, a six-course meal for C$105 per person
with a classic wine pairing for an additional C$95. The wine list draws from a 12,000-bottle cellar, with well-chosen cuvées coming from all over the world.