This city-centre hotel-restaurant is an elegant location with a chef's counter for a few lucky diners. With his cuisine, Olivier Perret, a French chef from Burgundy, navigates his way between traditional and modern influences, drawing on the best Quebec has to offer: gravlax salmon and maple salmon caviar; bluefin tuna tartare; Arctic char, citrus sabayon and Grand Marnier; Canadian pike quenelle and lobster bisque. His recipe for duck à l'orange, an absolute classic, is not to be missed.