A favorite place for a cuisine that reflects our heritage. The chef and his brigade bring a culinary reflection on the nature around us. History, art, architecture are here constant sources of inspiration. Nothing is left to chance.
Know that in this place, said gastronomic, everything is possible. Stay open and be ready, because your five senses will be solicited, in order to make you live an unforgettable experience. Let us surprise you...
Let us take care of you and guide you through this epicurean adventure!
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Our Specialties
Local products, Quebec terroir, menu adapted to the client, sensory experience
Dining at Restaurant Tanière³ is widely regarded as a transformative, once-in-a-lifetime culinary journey that transcends the standard restaurant experience. Guests are consistently captivated by the immersive atmosphere, which takes them through historic stone rooms, complemented by a thoughtful narrative that celebrates Quebecois terroir and locally sourced ingredients. The food is frequently described as a masterful display of creativity, precision, and flavor, with many patrons highlighting the exceptional quality of both the wine and non-alcoholic pairings. Furthermore, the service is consistently praised for being warm, professional, and deeply attentive, making every visitor feel truly welcomed. Whether celebrating a special occasion or seeking a unique gastronomic adventure, diners leave with lasting memories of a perfectly orchestrated evening that lives up to its prestigious reputation.
We've dined at many high-end restaurants, but this one stands out as the best we've experienced. We were there 2 years ago for our anniversary but i just didn't have time to write the review. I still remember all the details as this experience truly becomes engraved in you! They truly deserve all the accolades. We are happy to find out that they have won several prestigious awards such as the Relais Chateau since then! From the moment we walked in, we were greeted with exceptional warmth. We began with appetizers at the bar area before being escorted to our table in the main dining room. As someone who doesn't drink alcohol, I was particularly impressed by the delicious mocktails they offered. The staff made us feel special by knowing our names, & each dish & drink was crafted with remarkable finesse & artistry. The host (i forgot his name but had glasses) is well versed about everything & was able to answer all questions we had! Each ingredient you see on your dish is cherry picked & has the highest grade! Flavours were unlike anything we've ever encountered. We even had the pleasure of briefly meeting Chef Francois-Emmanuel, a remarkably talented individual. His entire team is dedicated to providing an unparalleled dining experience. It was an unforgettable evening, & we eagerly look forward to our next visit.
Wife was sick, got to eat for both. The staff was really comprehensive. On a more serious note, food is absolutely delicious as you would expect from this kind of establishment. In this stratosphere, the work behind a plate is almost more important than the plate itself, you shan't be disappointed. & even then your money can buy good trendy food almost everywhere nowadays, what sets the Tanière apart is the attention to details along the entire experience & the work from the entire staff. The only thing I wish I had was the menu's description written at the table. By the time the waiter has finished explaining the course I had already forgotten the name of the herbs on top. In a restaurant where the details matter most, I felt I was doing dishonor to the chef, & the plate, by not appreciating each flavor. Chapeau to the entire team.
Le 1er août 2024, un jeudi. Note : 110 % pour la nourriture, 40 % pour le service. --- Si vous partez dans l'idée de ne plus avoir faim en sortant, ce n'est pas le bon restaurant pour vous. Non pas que vous pourriez avoir encore faim ou non, ce n'est pas simplement le propos. --- Je vais vous décrire ce que l'expérience aurait dû être & ce qu'elle a réellement été. Nous étions deux, & pour un repas à 1 200 $ & plus, on s'attend à une prestation à la hauteur. L'aspect ludique de la mise en place, inspiré d'un escape game, est bien pensé : les lieux sont mystérieux, le menu est à l'aveugle, avec une personnalisation bien orchestrée à un moment donné, & la nourriture est réellement exceptionnelle, d'une qualité que j'ai rarement goûtée. On pourrait parler d'orfèvrerie culinaire pour l'agencement & les saveurs. Vous n'êtes pas là pour manger, mais pour enchanter vos papilles. On est proche du divin ! Un mélange savant d'alchimies des saveurs avec une précision au millimètre dans ce que vous devez sentir & goûter. Pour un tel prix, le service devrait être irréprochable, & c'est là que les choses ont déraillé. L'écoute, tout d'abord, laisse à désirer : on nous posait des questions sans vraiment écouter nos réponses, nous avons dû nous répéter plusieurs fois (c'est lourd), la communication entre le service & la cuisine ne fut pas au rendez-vous, le plat ne fut pas refait. Déjà ce n'est pas à la hauteur d'un restaurant haut de gamme. L'absence de vestiaire & la gestion sommaire de la table, mis à part le synchronisme des plats, sont des détails qui n'aident pas. Certaines personnes semblaient vraiment engagées, tandis que d'autres donnaient l'impression d'être là à contrecoeur. On nous a répété que le personnel, étant en service depuis 8 heures du matin, était fatigué, ce qui était censé justifier leur manque d'enthousiasme. Cependant, cela ne devrait pas impacter la qualité du service. Les descriptions des plats étaient livrées sans passion, sur un ton monotone. Pourquoi se forcer ? Nous n'avons pas été guidés sur l'ordre des plats, bien que le chef ait prévu un agencement spécifique pour optimiser les saveurs. Nous avons posé des questions dans ce sens, & c'était la panique dans les yeux de la personne, car nous sortions de son discours préenregistré. Cela m'a donné l'impression d'être sur une chaîne de montage avec des fichiers audio activés au moment du dépôt des plats. Un service plus impersonnel, c'est difficile à imaginer. (& je lis dans les reviews Google que vous dites à vos autres clients que vous le prenez en compte depuis plus d'un an déjà.) Certes, vous remplirez votre restaurant pour la cuisine, mais le service vous dessert. Il est aussi important que la cuisine. De plus, personne ne s'est présenté, & on m'a dit que ce n'était pas important pour le client. Merci de ne pas choisir à ma place. Tous les serveurs sont partis sans un mot d'adieu, ce qui a laissé une impression de négligence. À ce prix, on devrait se sentir valorisé, surtout après avoir économisé plusieurs mois pour cette expérience, peut-être, presque plus choyé que d'autres portefeuilles. Pour quelqu'un qui a parcouru trois heures de route pour souper chez vous, qui sortira proche 1 h du matin & qui doit en faire autant pour rentrer, je trouve que le service devrait être impeccable. L'éclairage s'est éteint dès que nous avons quitté la salle, nous laissant dans le noir, rendant la sortie complexe, ce qui a semblé un peu comme un « merci ! & bye maintenant ! ». Je recommande ce restaurant pour la qualité de la nourriture, le design des plats, & la réflexion mise dans les lieux. Mais, ce jeudi soir, en dernier service, l'exécution fut décevante. D'autres problèmes ont été partiellement rattrapés par le restaurant, merci pour eux. Je ne suis pas certain de revenir avant quelques années. (Je comprends que vous devez répondre, évitez simplement le : on va le prendre en compte.)
Aug 2, 2024
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Restaurant Tanière³ - Better Than Michelin! We've dined at Michelin two & three star restaurants, & their service & platings are unquestionably at the very highest level. However, they are all Michelin's idea of what a highest quality restaurant should be. Tanière³ goes beyond those standards! Chef François-Emmanual Nicol & Dining Manager Rocan Bourdelais created a visionary experience that includes not only the highest levels of culinary art & service, but incorporates a commitment to the history, culture, & culinary ingredients of the Québec region, area, & community - all delivered expertly by their exceptionally talented brigade of Chefs & other talented staff! Each course is visually alluring & filled with multiple regional flavors & textures that differ with each plating & the pairings complement each dish perfectly! All the brigade is approachable with a feeling of congenial familiarity, & together they weave the story of Tanière³'s vision into each course, exciting not only your eyes & palate but your mind & imagination as well! The Team of Tanière³ deliver at a level that is certainly deserving of the recognition & accolades that Michelin brings with it, but by committing to their own vision, their region & community, & the gastronomic culture of Québec they deliver so much more than those one, two, or three stars can ever signify!
Endroit tout simplement exceptionnel. L'alliance de la gastronomie & du terroir est recherché & exceptionnelle. L'expérience comptoir du chef est hautement conseillée.
Our experience at Tanière³ was nothing short of extraordinary. Everything was beyond belief from the moment we went through the door. The atmosphere of the cellar is like no other restaurant, steeped in history. Chef Francois-Emmanuel Nicol & his team made sure every dish was prepared with the utmost care & presented in beautiful fashion, each detail of the dish explained with passion. The wine pairing received no less attention, each wine chosen to perfectly accompany the course with the appropriate explanation on the choice. The food itself was spectacular in every way, leaving you speechless for how amazing it is. I can confidently say that this is one of the best restaurant experiences in the world.
Moi & ma copine nous avons adoré. On parle d'un coup de coeur ici. Nous avons essayés plusieurs restaurants autant au Québec qu'ailleurs dans le monde & la tanière figure en tête de la liste. L'expérience gastronomique est incroyable, la recherche culinaire, le service, tout était parfait. Je vous recommande de réserver l'expérience de la table du chef avec ses 10 fauteuils en avant de la cuisine pour vivre l'expérience à fond. Un gros merci !!
Le restaurant & l'expérience culinaire la plus mémorable de ma vie! C'est en fait plus qu'un restaurant ou même une simple expérience culinaire, c'est un spectacle, de l'art pure! 😅 L'expérience du chef en vaut vraiment la peine, avec le wine pairing. Prévoir au moins 3 à 4h, mais j'ai adoré tous les instants, les surprises, les plats, les différentes salles, leurs histoire, leurs décoration & encore plus le fait d'être servie des produits du terroir de chez nous! Merci à vous tous! 😇
Meal of a lifetime, nothing else to say. Service if careful & cared, discret & present, food is outstanding & plenty of little surprises awaits you during the evening. Hats off to whole staff & chef, thank you for the show & for all you did
I was very, very happy to be able to reserve a spot here just a week in advance. Michelin is not in Quebec City, but if it was, Taniere would surely get 2 or 3 stars. It was an experience from top to bottom. To begin, once a reservation is made, you will receive a secret door code for entry into the unassuming, unmarked yellow door outside. Once within, you immediately descend into a forested vault that was built 500 years ago. The sounds & smells of the forest fill the air. We were greeted by name once we made our way through the woods to a desk where we gave up our coats. Afterward, we were led into the first room where we are told about the experience & choose our drink pairings for the night. I chose the Wine Experience, & Shahrzad chose the non-alcoholic, which was phenomenal. We were also served our first series of courses. Next, we moved to the main dining vault past the Chef's Table, which you can also reserve if you are lucky enough. There, you can watch everything being created. Once seated at our table, we were each given two small antique keys that open two drawers on each side of the table. These drawers contained a personalized card with a poem hinting at the signature dish, Noble, as well as our napkin & utensils. Here in the main vault, we were served our next 7 courses. Two of these courses might be the best dishes I've ever had in my entire life. Each dish is brought out by 2 servers who deliver it to the table in perfect sync. Another member of the staff describes each dish, the ingredients, the inspiration, & the sources, which are all local to Quebec. Every part of each dish is sourced locally. If you can't get it in Quebec, it's not used in the dish. That includes things as common as olive oil & as popular as chocolate. About 2 hours into the experience, with 15 courses down, we are moved to the final room for dessert. This room is filled with trees, both sculptural & real. The ambiance is different, & the space is suited for wrapping up the journey they took us on. Here, we receive the final 6 dessert courses as well as dessert drinks. What an incredible 3 hours. This was the top dining experience I've ever had, & a few of these dishes were the best I've ever had. The entire 3-hour dinner truly was an experience from the moment we arrived outside to the moment we found our coats waiting for us outside the final room. The attention to every last detail in the food, the dishes, the space, the service, everything was perfect.
MICHELIN
