Coteau

A restaurant inside the Auberge Saint-Antoine in Old Quebec, set in a former maritime warehouse and open since 2025, with Lucas Brocheton as chef. It brings farm to table practice into the heart of the old town: almost everything cooked here comes from the restaurant's own Coteau farm and from other producers nearby, and a fully vegan menu is drawn from the thirty or so varieties of vegetables and edible plants grown on the farm on Ile d'Orleans. In 2026 it received a MICHELIN Green Star for its commitment to sustainable gastronomy.