Chef Gabriel Molleur-Langevin, Restaurant Champlain of the beautiful Fairmont Le Château Frontenac, shares a locals perspective on the distinctive French-Canadian cuisine of Québec, and why it should be the next city you sample. 

Tell us about your role at the Fairmont. 

My role at the Fairmont Frontenac is to push the boundaries of our dining experience and to make sure it is always at its best for our guests. This translates into many tasks, including the creation of the menu, and nurturing relationships with local suppliers so we can have the very best ingredients. 

What makes dining at Fairmont Le Château Frontenac special for guests? 

You have to see it to believe it! This sensation of grandeur is in front of Le Château Frontenac. Le Château offers a panoramic view of the cliffs of the South Shore, Orleans Island and the mountains of the Canadian Shield further north. You can feel the history as soon as you push open the main doors and enter the lobby. Behind every piece of architecture, decoration and ornament, from the hallways to the ceiling and staircases, everything reminds you of the grandeur and the rich history of Le Château Frontenac. When you arrive at Champlain restaurant, welcomed by our team and a glass of bubbles, you will be struck by the gorgeous high ceilings with its original painting and wood panelling, the impressive cellars and the view of the Saint Lawrence River and South Shore.  

Thus, when you sit down to enjoy dinner after such a unique and charming dive into history, you get set in a sort of awe. I called it 'the Château effect; l'effe Château'. That awe is then transposed to the multi-course menu, one plate after the other, to bring our guests on a journey of discoveries. 

What is the one dish someone visiting Québec must try? 

Of course, I can’t really avoid talking about poutine. If you try and ask a Québécois where to find the best poutine, you will find yourself tricked into the greatest question of the province! For me, a good poutine must have a first layer of gravy sauce and delicious cheese curds that we call fromage en crottes – and if you ask me, it should be room temperature. Then, generously sized rectangular potato – with skin, please! – deepfried in beef fat, as they will become deliciously dark brown but not too crispy. Then, the final layer of cheese and gravy. And, boy, that gravy must absolutely have some allspice! 

What is your favourite local dish? 

It depends on the season! In winter, a beef ragout with vegetables. In summer, I would choose guédille. This is a cantine – or snack shack – classic: a grilled hot-dog bun, slightly charred and crispy on the outside, a lettuce leaf, lemon and herb mayonnaise and a seasonal crustacean. The mixture will evolve depending on the month, but the base remains the same: end of April to mid-June is the crab season, May to June for lobster and freshly cooked shrimp can be found until October. Fresh, delicious! 

You have spoken before about believing Québec will be the next culinary capital of Canada. What makes Québec's cuisine unique? 

Nordicity is a central concept in our relation towards cooking in Québec City. It shapes our philosophy to value ingredients typical from the North and inspires the use of traditional and modern cooking methods to preserve the flavours of each season to enjoy and pass through winter.  

We are very lucky to have many amazing farmers and suppliers not far from the centre of Québec City. Orleans Island is only a 15-minute drive, and it has one of the richest soils for agricultural land you can find in the province. This gives the best berries, tastiest vegetables, and the friendliest people around. We are also close to Charlevoix, a region where we source amazing free-running, farm raised, grain-fed animals. My favourite cheese and charcuteries are from this area and nearby islands. 

Ready to sample the culinary delights of Québec? 

Book Discover eastern Canada with APT and enjoy a luxurious two-night stay in a deluxe ‘Old Québec’ view room at the Fairmont Le Château Frontenac, as well as exclusive activities including a visit to an authentic sugar shack and delectable guided food tour.