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.
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.
Wow! We found this place on Google & knew very little before arriving. We are very glad to have found it as the experience was outstanding. All of the dishes were utterly delicious, the wine (a local Quebec wine) was sensational & the service, especially from Mélanie, was exemplary. Mélanie was an expert in every aspect of every dish & made fantastic recommendations about both the food & wine. Our highlights were the beef tongue starter, the pork belly & lobster, the trottole plaster (a real dark horse) & the baked Alaska. We wish we were staying for longer so we could try everything else on the menu. Ridiculously good value for money - do not miss the opportunity!
A friend who we were dining with recommended this very lovely, Michelin Guide-listed restaurant. The place had a really nice ambience, was very well presented, & the service was very friendly & efficient.
The menu took a little explaining, but then we had such a great choice of wonderfully created dishes.
The moussaka was rich & full of flavour, with shredded lamb. A great way to start. The trotolle pasta was deliciously cheesy, but fresh & lemony. The baked Alaska was very nicely done. What a great meal! Highly recommended.
( Also posted to my food blog on Instagram @AbbeyKing16)
1 mai 2026
sur Google
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Professional but friendly service, super dishes done with a creative touch which we did by sharing. Wines for all tastes, very fairly priced. Will be our first choice next time in Québec City.
Incredible experience from beginning to end. We received Le Clocher Penche as a recommendation by one of the servers at Mon Lapin in Montreal. Upon arrival, we had a welcoming & informative server who was kind enough to translate in English for us since our French wasn't very good. All of our dishes were delicious & same with the cocktails & local Quebecois wine I tried. Would love to come here again any time I visit Quebec City.
An absolutely perfect meal. All of the dishes were delicious & a great value, the service was impeccably attentive & kind, the restaurant is stylish & lively without being loud. An absolutely perfect start to our vacation in Quebec. (& everyone was very kind about our lack of French!)
The food was delicious. Very nice dishes delicately made. Tuna pastrami & the bone marrow were amazing. Good mix of meat & non meat offerings. Service was good, maybe tiny little bit slow. Great wine selection.
The difficult-to-decipher menu tells you everything you need to know about Le Clocher Penche. It strives to be different strictly to be different. The menu is smoke & mirrors, telling you little of what to expect & leaving it to the evening's server to translate. Ordering an item from the menu amounts to a leap of faith... & the results, on our recent visit, were dishes of contrived eye candy. Flavor seemed to be beside the point.
We began with an excellent Spanish red, short-poured by the glass in gorgeous stemware.
The bread arrived ($8) with flavorless whipped mushroom butter (why mushroom?). The Panna Cotta appetizer was a rectangle of Migneron cheese on a stiff pastry base that required a sharp knife to navigate. The entire piece then deconstructed into a pile of bland fluff ($18). It felt designed more for the eye than the mouth.
The Fried Maitake appetizer ($19) was lightly tossed in a buttermilk batter & deep-fried to perfection. It presented beautifully & promised hints of black garlic & mint, neither of which were discernable. The Maitake mushroom, also known as'hen-of-the-woods' or'dancing mushroom,' is a type of edible & medicinal fungus with a rich, earthy flavor. We were unable to denote any sort of flavor, & as the batter cooled, the piece devolved into a lump of nothingness.
The Casarecce pasta entree ($31) was a thick ragu sauce with dollops of beef cheek swimming in a puddle of melted mascarpone cheese. The beef was cooked to tender perfection, but the flavor was hidden beneath the overpowering ragu. The mascarpone added little to the dish other than color. I picked out the cheek & left most of the remaining sauce.
Our server was sweet & accommodating but distracted. The room, a former bank, was close & noisy & the front entrance step was treacherous. The neighborhood is iffy...but there's a Michelin logo displayed prominently on the outside wall.
We left with the impression that it was all a show put on for gullible diners seeking a pricy Michelin experience.
