Sabayon

Chef Patrice Demers trained in pastry before turning to savoury cooking, and at Sabayon he creates vivid, accessible dishes that let Québec terroir shine. Working with the province's best producers, he lifts each ingredient with precision, and in summer the menu is almost meat-free. The signature is wood-fired mushrooms with a crisp arlette and bay leaf and juniper sabayon, and desserts remain a strength. Service is led by Marie-José Beaudoin, and monthly booking slots vanish within seconds.