Immergez-vous dans l’univers intimiste du restaurant Laurie Raphaël et laissez-vous transporter par l’expérience gastronomique multisensorielle que vous proposent les chefs Daniel et Raphaël Vézina. Savourez un menu évolutif, authentique et responsable où la richesse du terroir et le savoir-faire des artisans québécois sont consciencieusement mis en valeur.
Le traiteur du Laurie Raphaël est un prolongement de l'expérience que nous offrons dans notre restaurant. Notre offre est créative, en évolution constante et selon les saisons et les produits qui s'y rattachent.
Est-ce que Laurie Raphaël propose la commande en ligne ?
La commande en ligne n'est pas disponible directement sur cette page pour Laurie Raphaël. Vous pouvez appeler au (418) 692-4555 pour voir si le restaurant prend les commandes par téléphone.
Est-ce que Laurie Raphaël a un menu disponible ?
Oui, Laurie Raphaël a 1 menu disponible à consulter.
Est-ce que Laurie Raphaël propose des options sans gluten ?
Oui, Laurie Raphaël propose des options sans gluten à son menu. Si vous êtes atteint de la maladie coeliaque ou d'une intolérance au gluten, veuillez en aviser le personnel afin que les précautions nécessaires soient prises.
Est-ce que Laurie Raphaël dispose d'une salle privée pour les groupes ou événements ?
Oui, Laurie Raphaël met à disposition une salle privée pour vos repas de groupe, fêtes, réunions corporatives et événements spéciaux. Veuillez contacter directement le restaurant pour connaître les disponibilités et menus de groupe.
Laurie Raphaël propose une expérience gastronomique extraordinaire qui impressionne constamment ses convives par ses menus dégustation raffinés, inventifs et exécutés avec une grande maîtrise. L'atmosphère est régulièrement décrite comme élégante, accueillante et sans prétention, offrant le cadre idéal pour les occasions spéciales. Les visiteurs soulignent souvent l'accueil unique consistant à traverser la cuisine pour rencontrer l'équipe, un geste qui instaure une ambiance chaleureuse et personnelle dès le début de la soirée. Bien que les avis sur les prix et les portions varient, la majorité des clients louent la grande qualité des ingrédients, la présentation artistique de chaque assiette et le service exceptionnel et professionnel d'un personnel attentionné. Les accords mets et vins ou sans alcool sont largement considérés comme un point fort qui sublime les saveurs complexes du repas, faisant de cet établissement une destination mémorable et fortement recommandée à Québec.
Ambiance moderne, chic, mais sobre, pas intimidant, hyper discret, décor chaleureux & tamisé. Service : exceptionnel. Jamais hautain ni envahissant. Amical tout en étant professionnel, hyper courtois, attentionné sans être précieux, organisé & souple sans être chorégraphié. Nourriture : présentations exquises, créativité sage, avec une sobriété & respect du terroir qui ne tombe jamais dans le farfelu ou l'incongru. Saveurs délicates présentées en portions suffisamment généreuses pour se régaler tout en mitigeant le volume global lié au nombre de services. Attention notable aux détails, que ce soit les parfums, les couleurs, les textures, l'équilibre des acides & sucres. Chaque bouchée en unique mais demeure intimement liée au plat. Vins : vaste sélection de niveaux d'accords ou de bouteille de votre choix. Les accords présentent un très bon rapport qualité prix. Nous avons choisis le deuxième niveau: redécouverte de classiques européens & explorations recherchées - sans être excentriques ou déborder du classique -, cuvées spéciales - ce n'est pas tous les jours qu'on peut déguster un sauterne de 22 ans dans un accord mets-vins dégustation! - quantités ajustées au plaisir de la dégustation. Établissement d'exception : une fierté québécoise!
Worthy Michelin Star experinece for the tasting menu. Service was impeccable, & being introduced to the chef & kitchen staff when entering the restaurant through the kitchen was unique. Highly recommended.
Un moment unique & le temps passe trop vite! Le travail dans l'assiette est énorme & les saveurs bien balancées! Un gros coup de coeur pour la chaudrée de palourdes & le foie gras en or! Bravo vous méritez tout le bon qu'on dit de votre établissement!
We had previously dined at a Michelin restaurant in France & it was amazing - this one, not so much. Exorbitantly expensive for the taste of the wine & food. Lots of staff interaction & attention & the presentation of the many dishes was unique, inventive, pretty but not that tasty. Over-attention to style & using unusual ingredients that didn't deliver the best flavours & tastes. The wine pairings, for $150.00 each, also failed to deliver. The first whites were good but the red wine from Morocco should have stayed in Morocco as well as the Gavi from Italy. & the finishing cocktail took beautiful Chartreuse & mixed it with lime juice & saki - unique but not delicious. A waste of a French gem.
We did enjoy the amuse bouche & the bbq lobster in sauce. & of course the presentation of all the dishes served was amazing but not delicious. A famous chef once told me that great food should taste like the best that the ingredients can be - so an apple pie should taste like the best apple pie possible, as an example. Not like a bunch of additives to mask the flavour & offer up a conglomerate of palate confusions.
We're sorry we went - for almost a $1,000 for two people we could have had approximately three amazing dinners for two at other excellent restaurants.
On our recent vacation to Quebec City, we were lucky enough to secure a reservation at Laurie Raphaël. The food was unique & made your taste buds dance. I ate food that I normally would turn my nose up at & stomp my foot like a little kid saying I don't like that… here, the chefs combined flavours that compliment each other in unimaginable ways. I ate until I thought my stomach would burst, but more food kept coming & it was so delightful that you couldn't say no. I added on the non-alcoholic pairings & each one was truly a perfect match.
Expérience unique! Les saveurs, le service, le lieu. J'y étais avec ma blonde ce soir & nous avons adoré! Bon, à ce prix on n'y sera pas à tout les vendredi, mais ça vaut l'expérience!
Had a great time dining here. The oysters were some of the best I've had. The gnocchi are to die for (they mentioned they always have a vegetarian course in their tasting, which is excellent). But the highlight was the steak & the Halibut. No doubt, the courses were flavorful & the presentation was intricate as expected from a restaurant of this calibre, but there was a lot of attention to detail to the textures which is the reason why dining here was one of the more unique experiences for me. Also, shoutout to Simon for being an excellent host.
The way everything synchronized in harmony when I had the Halibut with the egg foam & the salsa in between with some crunch added set the dish apart for me.
I loved the idea of duo steak. Smoked turnip went really well with it. The sauce was amazing & it was some of the best steak I've ever had.
From the moment we walked in, where we got the warmest welcome, we knew we had picked a winner. They helped with our coats & boots & then escorted us THROUGH the kitchen which was awesome as we got to meet the head chef & staff. Then we were led to the dining area which was ideal. No tables were too close & it was such a great aesthetic. They use such a unique set of table settings including custom stones to hold utensils & bread. So cool!! We ordered our cocktails (I WISH I could remember the names) but they were so amazing. Mine was an Armagnac-fused cocktail & my wife had a gin & pampelmousse drink. Then we met our sommelier who we spoke to for a while about what we liked/didn't like & he walked us through the evening. We did the Classic pairing menu with 7 courses & every single course, besides being a work of art, was amazing. I started with the Chawanmushi-style oyster with Gaspesie seaweed, Magdalen Island scallop, king crab, & caviar. The oyster was served atop a bed of sea rocks in a bowl. Just so amazing. My wife had an IDENTICAL dish in appearance but it was vegetarian. Then we had halibut rillettes with gribiche espuma, green tomato, & a wine-poached pear while my wife had the halibut substituted with white beets. Again, identical looking dishes (such artistry). I then had a foie gras barrate, with quebec grapes (so thinly sliced) & peaches, with matsutake & pu'er tea. This time they substituted the foie gras for parsnips with my wife's dish. Then we both shared a potato gnocchi with black garlic vegetable jus & marinated wild mushrooms as it was a vegetarian course for both of us. Then came the harvest course which was first, sablefish with chimichurri sauce, glazed beet, fermented plum & roasted cauliflower followed by a stuffed rabbit saddle in meat jus with fermented plum, squash & walnut paste. For my wife they substituted leeks & risotto respectively & we were both amazed at how identical they looked. Lastly, (& we almost had to tap out at this point we were so nicely stuffed), we had a tomato tatin with birch & chili syrup (the birch syrup was so good), a 1608 espuma & homemade foccaccia. Then, for the grand finale, a safroned Orleans island apple, with chestnut fondant & faisselle cream. Ok so that was the food. The pairing selections were also amazing. We ranged from Champagne to Port to Burgundy to a Brunello back to Champagne. Good thing we walked!! ;-). In addition to the sommelier, we had so many attentive staff come to us to explain the dishes as we went. We have traveled all over the world & without a doubt this was one of the, if not THE, best restaurants we have ever dined at. Kudos to the entire staff there for making it such a perfect evening. We will be back some day!!
Interesting tasting menu & experience overall. Service was outstanding. The flavours were amazing & unique all the way through the menu. Standouts to me were the foie gras & the cheese course. The dessert was also my favourite from the Michelin restaurants I tried this week! They definitely earn their star & I would love to come back next time I'm in town. A few small hiccups here & there but everything quickly rectified.
MICHELIN
