Panache

Frommer's Review

The restaurant of the superb Auberge Saint-Antoine started life in 2004 with a big advantage: It is housed in a former 19th-century warehouse delineated by massive wood beams and rough stone walls. A wrought-iron staircase winds up to a second dining level, creating the feel of a secret attic with tables tucked into its eves. Flickering candles, a center fireplace, velvet couches, generous space between tables, and excellent acoustics -- not loud, not churchlike -- enhance the inherent romantic aura. Aiming to serve up cuisine Québécoise revisitée -- French Canadian cuisine with a twist -- the frequently changing menu is heavy on locally sourced game, duck, fish, and vegetables. Appetizers have included "Mushrooms from my friend, Michel," served with duck confit, foie gras, and celery ravioli, and emu tartare, folded with capers and a lightly flavored vinaigrette. The Angus beef prepared two ways -- grilled rumpsteak and rib tips -- coupled with turnip and shitake gnocchi, is a knockout. A slip of a bar inside the restaurant seats about a dozen. The Café Artefact, a separate lounge just off the main lobby of the Auberge, provides a casual pre-meal meeting spot.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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