Restaurant Le Clan

The story

Crafted with passion, served with love

A Table Rooted in Quebec's Land

At Restaurant Le Clan on Rue des Jardins in Old Quebec City, the menu reads almost like a map. Each dish is anchored to precise GPS coordinates — scallops from the Îles-de-la-Madeleine, Atlantic halibut from Sept-Îles, grain-fed veal from Saint-Hyacinthe — a quiet declaration that Canadian cuisine, at its best, is inseparable from the land that produces it.

Chef Stéphane Modat and the Artisan Network

The kitchen is led by chef Stéphane Modat, whose team has built an unusually dense web of relationships with local producers and artisans. Bread comes from François Borderon, who worked with the chef to develop a sea-water loaf you can only taste here. Wild mushrooms, nuts, and foraged herbs arrive from François at Chapeau les Bois. Black garlic — one of the rarest organic crops in North America — is grown on Île d'Orléans by Balsaï. Traditional Wendat smoking techniques at Fumoir Oushata give the salmon its distinctive character. The list goes on: micro-greens from Les Jardins d'Anaël, heritage pork from Le Porc de Beaurivage, Highland beef raised on pasture near Quebec City, cheese from La Laiterie Charlevoix.

This isn't sourcing as marketing exercise. It's the structural logic of the restaurant — Canadian cuisine understood as a collective project between a kitchen and the producers who surround it.

The Experience

The room itself is described as an atypical space where guests sit alongside mysterious creatures — a deliberately raw, slightly wild atmosphere that you are invited to rediscover on each visit. Tasting menus of four or six courses anchor the dinner experience, with weekday lunch and weekend brunch extending the invitation throughout the week. A private room is available for groups.

The wine program earned Le Clan a Wine Spectator Best of Award of Excellence in 2024, recognition that reflects the seriousness with which the cellar complements a menu built around Quebec's seasons and producers.

The Ethos

The restaurant's own words sum it up plainly: pour le bon, pour le vrai — for what is good, for what is real. That dual commitment, to flavour and to authenticity, runs through every coordinate on the menu and every artisan name on the wall.