Louis Hébert Review
With its fine French cuisine and convenient location in a 95-year-old house on the bustling Grande Allée, this restaurant has long been popular with many of Québec's élite. Dining areas range from the very public summer terrace to discreet second-floor meeting rooms, a solarium with bamboo chairs, and a cozy dining room with exposed stone walls and warm wood accents. Chef Hervé Toussaint's top dishes include seafood dishes such as shelled lobster, as well as fresh pasta and a rack of lamb. With more than 5,000 bottles of wine on hand, nobody goes thirsty, and the owner checks in on diners in person.
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