Canada
Laurie Raphaël: A Timeless Dance Between Emotion and Terroir
by Nathalie Clark & Pierre Houle
From the very first steps inside Laurie Raphaël, you sense something unique. For 34 years, this institution has elevated Quebec’s terroir with cuisine that is both precise and deeply emotional.
The evening begins with full immersion: a sliding door opens to reveal the brigade in motion, led by Chef Raphaël Vézina. The welcome is warm—a promise of a remarkable culinary journey.
A glass of Ruinart champagne is paired with a croquette of pork snout, lardo, poached oyster, and Siberian caviar—an exquisite balance of acidity, iodine, and fat. Then comes the halibut ceviche, arranged in translucent petals, marrying freshness and finesse.
Where precision of technique meets the emotion of taste
Next, a smoked duck and foie gras tartlet with Jerusalem artichoke, black garlic, and a quail egg in truffle gelée—a jewel of textures and earthy flavors. Audacity peaks with grilled kale salad, carrot and mirin reduction, miso, and brown butter, enhanced by a bold pairing of sake or Umeshu (Japanese plum wine).
Each dish tells a story. Each bite becomes a dialogue between terroir and creativity.
Laurie Raphaël is also a reflection on time. Time to extract the soul of a broth, to patiently reduce a sauce, to fully understand an ingredient before elevating it. Nothing is static. Everything evolves in step with the seasons. Each course in the eight-course tasting menu, with wine pairings, is a tribute to meticulous craftsmanship and profound respect for the product.
The restaurant Laurie Raphaël received one Michelin star during the recent announcement of the Michelin-awarded restaurants in Quebec.
