Laurie Raphaël

The story

Crafted with passion, served with love

Homage, Reinvention, Chemistry, Poetry

For over 30 years, Laurie Raphaël has been one of Québec City's most committed fine dining addresses, built on a single conviction: the farmers, foragers, and producers who shape the province's terroir deserve a stage. Executive chef Raphaël Vézina put it plainly — the restaurant is "a platform for showcasing the work of people of the land, too often forgotten."

That philosophy earned Laurie Raphaël its first Michelin star in 2025, a distinction renewed by the Guide Michelin in 2026. The recognition confirms what three decades of collaboration with Québec producers had already demonstrated: that a deeply regional, responsible approach to fine dining can achieve the highest level of consistency and craft.

A Menu That Moves with the Seasons

The tasting menu changes continuously, shaped by seasonal arrivals and the relationships the kitchen has built with local artisans over the years. There are no fixed signatures in the conventional sense — each plate is, as the restaurant describes it, "a celebration of the richness and diversity of Québec terroir products." The wine program matches that ambition: a selection of over 500 labels, with nearly 80% sourced through private import, earning Laurie Raphaël the Wine Spectator Best of Award of Excellence.

Cocktails and food-and-wine pairings evolve in step with the menu, ensuring that the full experience shifts with every season.

lueur — An Intimate Counter Experience

Alongside the main dining room, Laurie Raphaël offers lueur, a bar-kitchen concept with just 14 seats where dishes are prepared directly in front of guests. It is a deliberately intimate counterpoint to the main restaurant — the same commitment to local product, in a format that puts the cooking itself at the center.

Private Dining and Catering

For groups, the restaurant offers a private salon for 5 to 18 guests — a closed, intimate room with a private washroom and no rental fee — as well as full privatization of the dining room for parties of up to 46. The catering service extends the restaurant's seasonal, terroir-driven fine dining off-site, adapting to each event's specifics in terms of format and budget.