iconActivityiconArrowBackiconArrowBottomiconBasketiconBasket2iconBasketGastroiconBubbleSingleiconBubbleSpeechiconCalendariconCalendarCheckiconCheficonConciergeiconDestinationexpandiconFacebookiconFavoritesiconFlowersiconGifticonGooglePlusiconHistoryiconHomeiconHoteliconHouseRCiconHouseRC2iconInstagramiconInvitationiconLabeliconLinkediniconListiconLockiconLogouticonLysRCiconLysRCLefticonLysRCRighticonMailiconMedalPlusiconMembersiconMobileiconMoodboardiconNewsletter iconNotesiconPhoneiconPieiconPinteresticonPresentationiconPressReleaseiconPrinticonQuotesiconRefreshiconResaiconRestauranticonRoute1234iconScreeniconSearchiconSettingiconShareiconTagiconToqueiconToqueDrawingiconTrashCaniconTwittericonUsericonViewListiconViewMapiconVillaiconWaiterDrawingiconWineDrawingiconXperience

By continuing to use our site, you accept the placing (i) of cookies to determine the site's audience, visits, and your navigation, to provide offers adapted to your areas of interest and personalised advertising, and (ii) of third-party cookies designed to suggest videos, share buttons, and relay content from social media.
See more

We are checking availability.
Thank you for your patience...

loadingPagePicture
Auberge Saint-Antoine
USD 162.24 (from)
Reserve
view

Auberge Saint-Antoine

CanadaQuebecQuébec

Slide
Down

Chez Muffy

  • Expression of the terroir
  • Museum-hotel in Quebec’s Old Port

restaurant

restaurant

restaurant
Rates and services

Menus 44-119 CAD t. 5% + 9.975% s.n.i. 15%

Terminology: t. = tax, s.n.i. = service not included, s.i. = service included

For your information: 1 CAD = 0.79 USD

Weekly closing

Main Restaurant: lunch, except Sunday, Monday evening, Tuesday evening (from January 2nd to March 31th).

Our commitments

Here the chef loves to share his passion for fresh produce that arrives daily from the organic vegetable garden!

In between the tomatoes, salads and various cucurbits, this vegetable garden is home to a very healthy micro fauna! The gardener, with a watchful eye, is keenly aware of the importance of his endeavour: each season he and the chef deliberate on the varieties of vegetables to be grown. In high season, his illustrious crops are found daily in the kitchens where his troops sublimate them into delicate dishes. In winter, local organic producers step into the breach and you might find in the woods someone gathering the most beautiful mushrooms, mindful to let the little ones grow and multiply…

Julien Ouellet

Chef
See the profile

Guy & Dagmar Lombard

Maitres de Maison
See the profile

Benoît Troutier

Winewaiter
See the profile
Relais & Châteaux
Discover why booking with Relais & Châteaux is a world of privileges