The Rule of Three, according to executive chef Stéphane Roth

Stéphane Roth invites you to discover the most savory flavor combinations, in multiples of three to triple your dining pleasure. This globe-trotting chef covered a lot of ground before hanging out his toque in Québec City. A native of France’s Jura region, he attended hotel school in Poligny before working at top restaurants in France, England, Germany, Martinique, Switzerland, and the United States.

Wild about game and foie gras, Stéphane shares his love for Québec specialties with each course in triplicate, from appetizers to desserts. His goal is simple: to provide a delightful introduction to one-of-a-kind products from our region, including foie gras, Québec lamb, wild boar, venison, caribou, and more.

Freshness with an emphasis on regional products

No account of Québec gastronomy would be complete without mention of artisanal methods and production. Intent upon serving the highest quality, freshest ingredients, Stéphane Roth and his team create everything by hand—from bountiful breads to ice cream flavored with the delicious taste of maple, strawberry, and pear, to name but a few of Le Patriarche’s many culinary gems.