Le Clocher Penché represents a refined intersection of traditional French culinary techniques and modern regional influences. The kitchen prioritizes seasonal produce sourced from local growers, ensuring the menu reflects the shifting bounty of the surrounding landscape. Signature offerings frequently showcase elevated takes on bistro classics, emphasizing precise preparation and balanced flavor profiles. Diners encounter a space defined by high ceilings and exposed brickwork, fostering a focused environment conducive to concentrated appreciation of the meal. The kitchen maintains rigorous standards, crafting everything from artisanal terrines to complex sauces from scratch. Every dish serves as a testament to the versatility of core French principles adapted to the ingredients found within the province. This commitment to provenance and technique dictates the cadence of the experience, prioritizing clarity of flavor over excessive ornamentation.
Le Clocher Penché offers a memorable dining experience characterized by creative, high-quality cuisine that highlights fresh and locally sourced ingredients. Guests frequently praise the inventive flavor profiles and beautiful presentation of dishes such as the hanger steak, homemade pasta, and various seasonal offerings. The atmosphere is consistently described as warm, stylish, and convivial, with an open kitchen that adds to the engaging experience. While the majority of diners celebrate the attentive and professional service provided by the knowledgeable staff, the restaurant remains a top recommendation for those seeking a polished yet welcoming culinary destination in Quebec City.
Service impécable & les assiettes étaitent excellentes. Nous avons choisi le radiatore all'amatriciana & rydne, deux excellents choix. Le pain fesse maison & le dessert bombe alaska ainsi que l'entrée était excellent. En ce qui concerne la carte des boissons, nous étions pas déçus. Les cocktails sont à la hauteur de leur réputation ainsi que le cidre. Décor & ambiance agréable. Merci pour la belle soirée!
Superb food, great service & yummy cocktails. What a great evening! Our favourites were the beef tongue, the shishito peppers in escabeche, & the yummy take on key lime pie meets baked Alaska for dessert. Also the cocktails. Would highly recommend!
Je suis allée souper avec une amie & nous avons avons adoré notre soirée. Nous avons pris un cocktail. Par la suite la serveuse nous a expliqué le menu en détails. Nous avons choisi une mise en bouche que nous avons partagé, une entrée pour les deux & un plat principal chacune. Nous avons ensuite partagé un dessert. Tous les plats étaient excellents. L'ambiance est agréable & permet de discuter sans être dérangé par les conversations aux alentours.
Really recommended place to eat.
We have some expectations about this place but it has completely exceeded them.
Our favourite dishes: Steak tartare,Oysters, & Trottole & Limone pasta. Desserts also were so good.
Special shootout to Yabi who has attended us specially well. All the time attentive in case we were missing something at the table & she also has been very close.
Also we would like to express that we felt joy between workers. They have open kitchen & you could see them smiling all the time.
Had an excellent meal here a few weeks ago. Would be happy to be back. Every dish felt thoughtfully put together. I really enjoyed the concept of a small plate tasting menu focused on fresh ingredients, creative pairings, & excellent execution. It was a great way to experience a variety of dishes, & each course brought something different to the table.
The pork belly & lobster was the standout of the night. The richness of the pork belly, sweetness of the lobster & brightness of the gremolata all came together beautifully. The seared cod was a very close second. Perfectly cooked with crispy skin, moist flaky fish & a beurre maître d'hôtel (asparagus cream, lovage, basil) that gave the fish a fresh, vibrant,'garden-like'(?) flavor without overpowering it.
The morel mushrooms with Comté flan were another highlight. Earthy mushrooms, silky flan & crispy panko made for a great combination of flavors & textures. The pasta (Trottole al limone) was also excellent. The lemon, tarragon & hazelnuts complemented the mascarpone & parmesan beautifully, creating a dish that was both rich & refreshing.
The beef tongue was the only dish that didn't quite reach the same level as the other mains. It was tender & well executed, but compared to the rest of the menu it felt a little more one-dimensional. Monotone acidic / earthy flavors. Let's say it was a lot more'grounded' compared to everything else we had. Desserts were decent but I probably wouldn't get them again. Helped fill out the meal but nothing incredible.
What kills me about this place is the $6 charge on bread. I'm not from QC & not sure if that is a normal thing here but like cmon guys. It's generally a given any other fine dining resto I've been to in the past. Just bizzarre to be charging customers $6 for bread on a $300 bill honestly.
I came in on a low-appetite day & left having eaten one of the most coherent meals of my trip. The scallop crudo was the best I've ever had - & crudo is unforgiving, since there's nowhere to hide behind heat or sauce. Just precise knife work, candied orange, lemon, poppy, & a tiny kohlrabi (?) brunoise that added a bitter, radish-like crunch. Quietly brilliant.
The fish of the day, cod, confirmed it. A sour sorrel leaf & a knob of lemony maître d'hôtel butter melting over the skin - two different registers of acidity layered on one plate rather than just doubling the same note. I'd nearly written off'catch of the day' as boring; trusting it was the right call.
By dessert the pattern was unmistakable. The roussette - a lacquered spiral of caramelized pastry with candied almonds - sat on a vanilla cream made with cultured, fermented cream, so even the sweet course carried a clean tang that cut the caramel.
That's the thing about this kitchen: acidity & fermentation are its grammar, sour & bitter threaded through every course, savory & sweet alike. It's confident, grown-up cooking that never tips into cloying - & on a day I barely wanted to eat, it's exactly what kept the palate awake. Unhurried service, striking value. I'd come back.
Food was excellent though a bit over priced for the portions but it has a Michelin honor so i can see the pricing. Great wine list, especially the champagne. Service people extremely knowledgeable about the food & the wine. Never have i had someone know intimitely about the wines i was deciding on & that really impressed me. All the food was prepared with precision. It was all perfect. We had oysters with a tomato ice of sorts & i really loved this. It was surprising simple & delicious. I will try to make at home. A dirty martini paired perfectly with it. Comte flan with morels rich & strikingly complimentary to the flan. Fried mushrooms in a type of rice flour tempura (maybe?) were good with the sauce. Looked like the sauce would be spicy but it was not. The star, though, was the beef tongue. If you are eating at this restaurant you probably already eat, & love, organ meats. If not, now is your chance because this is the tastiest, most tender piece of meat we've ever eaten. In a demi-glace sauce that was perfect. The pork belly & lobster was so good we ate it even though we were getting pretty full. Just so delicious, &, again, both lobster & pork so perfectly cooked & a perfectly made sauce as well. So we were so full after that we....... OF course we had dessert! All 3 items. A crueller with creme (anglaise?) sauce, a baked Alaska & a creme brulee with a few candied orange zests. I wish there were more zests! Just fab with that brulee. All 3 were fabulous but the creme brulee was my fave. All in all a great experience we won't forget & hopefully will return to at a later date.
La nourriture est fabuleuse de l'entrée au dessert avec un rapport qualité/prix fort appréciable.
Le service est attentionné & courtois sans être envahissant.
L'ambiance est calme & chaleureuse.
Nous y retournerons assurément.
