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.
Oct 22, 2011
The restaurant itself is in part of an old warehouse from the 1700’s, with exposed wood beams and wooden floors. Very impressive. After a cold rainy day site seeing, the fire in the fireplace gave us a warm cozy feeling. The starters and main course were excellent. Banana nut squash soup and a scallop dish with toasted almonds and cauliflower, followed by a scallop dish for DW and a very delicate and tasty halibut for me. Deserts however,
left us wanting. She had a white chocolate mousse with rasberries and, strangly, sweet corn added on top, which did not seem to match well. I had a plate of 4 different sorbets with some cookies. Pretty ordinary. We’d have done very well to forget the deserts. Definitely recommend this restaurant, though.
Jun 3, 2007
Panache is the high-end restaurant in the Auberge Saint Antoine. After a late arrival to the hotel, we opted for our first dinner at Panache. It did not disappoint. The food was beautifully presented and delicious. The duck for two was perfect. While we visited in May, the atmosphere, complete with mid-room fireplace, would be most welcoming on a Winter's Night.