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 chose this place due to the 4.8 stars reviews on Google, but sadly the food was disappointing. The fried mushrooms tasted just like oil & vinegar, the duck was not in a significant portion & the flavor was killed by all the vinegar pickles around it, the fish was super salty & the drinks were too strong due to the essential oils or whatever they put in it. On top of that, the service was super slow.
My boyfriend is telling me to add that they have a menu they need to explain because it's too confusing & it mixes multiple cultures & in the end all tastes like vinegar.
The quality of their food & services are IMPECCABLE! Staff are super nice, knowledgeable & spend time to offer a customized menu. We had porc belly with lobster, fish of the day & deep fried mushrooms, all were tasty.
Made our 3rd anniversary a memorable one.
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.
We were staying at a hotel across the street & found this place by accident. I will say, highly recommended. We had the Quebec cheese as a starter (think like a triple cream) & shared the fish of the day (a cod) as a main. Delicious. The service is also paced such that you can enjoy the slower evening & really have a great experience.
From the moment we walked in, we could tell this was going to be a wonderful dining experience. Beginning with a dozen freshly shucked oysters complemented with a wonderful'pepper' sauce served cleverly in a dropper. & a shaved ice Bloody Mary compote. Our second course was a halibut crudo with pickled ginger & curry. Complimenting our first two courses were wonderful cocktails. For the entrees, we shared the Black Cod which was the fish of the day & the homemade pasta of the day. We topped the evening off with the white chocolate crème broule & an espresso martini. The service was wonderful. Our server was friendly & attentive. Michelin star? No argument here.
The space is beautiful, the servers are friendly & attentive, & the cocktails were wonderfully balanced (almost dangerously good!). The homemade bread & butter were delicious, & I'm glad we ordered them since none of the dishes we chose came with carbs. For example, we ordered the beef tartare & beef tongue, both of which we thought would have been even better with a carb accompaniment.
For our main, we had been looking forward to trying the fish of the day, but unfortunately it wasn't available when we visited. Since the restaurant is on the Michelin Guide, we came in with high expectations, so that was a little disappointing. The only other protein option was pork belly, which we weren't in the mood for. Overall, the meal had excellent qualities & we enjoyed the experience!
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.
Great dining experience with a wonderful wait staff. Everything was absolutely delicious: high marks for the Maritake starter, the Morel appetizer & the fish of the day. The cod was perfectly cooked. Will be back again whenever we're in Quebec.
I stumbled upon this restaurant on a blog & made a reservation immediately. They're not open for very long. They have Small plates that are very specialized. The cocktail I had, the Tokyo, was incredibly balanced & tasty. The food took a while to arrive but it was very good. We had the bread with butter, the foie gras (not my favorite but my parents liked it), & for main dishes we had the fish of the day, the pasta, & the lion's mane mushroom. Each dish had an incredible amount of flavor. I enjoyed that the most
