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Panache

As Featured In...

From Travel + Leisure, Feb 2007

“In a soaring 1822 warehouse with massive cherrywood beams, François Blais offers the ne plus ultra in seasonal Québécois cuisine....” MORE>>

– “Quebec: Past Perfect”

From Food & Wine, Dec 2004

“Panache, where young chef François Blais serves elegant New Quebecois dishes—venison with braised short ribs accompanied by morels in cream, for example, or quail with duck bacon and wild spinach....” MORE>>

–Pamela Kaufman, “A Museum Hotel | Auberge Saint-Antoine, Quebec City”

Last updated February 2007 lastArticle = 2/2007 and lastAward =