Le Clocher Penché incarne une intersection raffinée entre les techniques culinaires françaises traditionnelles et les influences régionales contemporaines. La cuisine privilégie des produits saisonniers issus de producteurs locaux, garantissant que le menu reflète la richesse changeante du territoire environnant. Les créations phares mettent souvent en avant des interprétations modernes des classiques bistrotiers, soulignant une préparation précise et des profils gustatifs équilibrés. Les convives découvrent un espace défini par de hauts plafonds et des murs de briques apparentes, favorisant un environnement propice à une appréciation concentrée du repas. L'équipe en cuisine maintient des standards rigoureux, élaborant chaque élément, des terrines artisanales aux sauces complexes, à partir de produits bruts. Chaque assiette témoigne de la polyvalence des principes français fondamentaux adaptés aux ingrédients locaux. Cet engagement envers la provenance et la technique dicte le rythme de l'expérience, privilégiant la clarté des saveurs.
Le Clocher Penché propose une expérience culinaire mémorable, portée par une cuisine créative et de haute qualité mettant en valeur des produits frais et locaux. Les convives soulignent régulièrement l'inventivité des saveurs et la présentation soignée de plats tels que l'onglet de bœuf, les pâtes maison et les diverses créations saisonnières. L'ambiance est unanimement décrite comme chaleureuse, élégante et conviviale, avec une cuisine ouverte qui enrichit l'expérience. Bien que la grande majorité des clients loue le service attentionné et professionnel d'une équipe passionnée, cet établissement demeure une destination incontournable pour ceux qui recherchent une expérience gastronomique à la fois raffinée et accueillante à Québec.
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.
31 juil. 2026
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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.
Absolutely loved our experience here. From the moment we walked in when the table was a bit delayed to the final dessert. Everything was performed to excellence. Our table of six enjoyed oysters, tartare, maitake, fois gras, faisselle, crème brûlée, & many more. Cocktails were fantastic & the wine selection super. Service was great, & we felt welcomed by the staff.
We had a wonderful dining experience at Le Clocher Penché during our visit to Quebec City. The restaurant has beautiful interior design & the customer service was warm & attentive throughout the evening.
We ordered the fried mushrooms, bread with compound butter, lion's mane mushroom dish, & the fish of the day, which was halibut. The staff was incredibly accommodating with my dietary restrictions & kindly substituted the nduja sauce with a salsa verde instead. The salsa verde was fresh, vibrant, full of texture, & paired perfectly with the fish. It ended up being one of my favourite dishes from the entire trip.
We also really enjoyed the bread & compound butter along with the lion's mane dish. The fried mushrooms were good, though we felt the batter absorbed a bit too much oil & could have benefited from more crunch to better highlight the flavour of the mushrooms themselves.
For dessert, we tried both the baked Alaska & the salted crème brûlée. Although the presentation of the crème brûlée could have been a bit better, the flavour was excellent. The addition of sea salt gave it a unique twist that made it stand out from a traditional crème brûlée.
Overall, this was a memorable meal with thoughtful service, creative dishes, & a beautiful atmosphere. We would gladly return on a future visit to Quebec City.
