Restaurant Tanière³, Relais & Châteaux, Québec City, Québec: Meet The Chef
We sat down with Executive Chef François-Emmanuel Nicol of Restaurant Tanière³, Relais & Châteaux, in Québec City, Québec. Since 1977, Restaurant Tanière3 has always strived to push the boundaries of true Québec cuisine. Now with a contemporary Canadian style in the heart of Old Québec, the chef proposes two distinct experiences, the chef’s counter and the dining room cellar. These two experiences offer a blind tasting menu formula that is inspired by our history and their land.
Image: Executive Chef François-Emmanuel Nicol at Restaurant Tanière³ in Québec City
In order to continue to progress and build a new approach, Restaurant Tanière3 is reborn in an architecturally rich location in the the cellars of house Leber and Charest. Between the river and the Place Royale, this unique location has witnessed many crucial events that shaped this province.
1. Tell us about what your morning routine looks like, and how you like to end your day?
Beginning of day: A quick breakfast and run some errands for the restaurant (liquid nitrogen, charcoal and wilds plants).
Image: Restaurant Tanière³ in Québec City
End of the day: Having a drink with the colleagues meanwhile we are planning for the next day.
2. Do you have any awards or achievements you’d like to mention?
5 diamond rating from AAA/CAA since our first evaluation
Chef of the year 2023 at les Lauriers de la gastronomie Québécoise
Restaurant of the year 2024 at les Lauriers de la gastronomie Québécoise
Restaurant Tanière3 is part of the Relais & Châteaux family since fall 2023
3. Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?
Alex Atala, he really develop the terroir of brazil and I think than there is a lot similarities with what we are doing now in Quebec.
Image: Restaurant Tanière³ in Québec City
4. What do you typically cook at home?
I love simple food like tacos and bbq!
5. What’s a food trend that you’re loving right now and why?
Fish Charcuterie, I think this a sustainable way to look at this precious resource. We have huge seasonal restrictions in Quebec and this is part of the future for me.
Image: Restaurant Tanière³ in Québec City
6. What’s the strangest food combination you’ve ever tried? And, did you like it?
Sea water ice cream in Australia! That was very special! I loved it!
7. Have you ever cooked for a celebrity? Do you have a story to tell?
I plated my signature dish at the Stanley Cup. David Savard won the Stanley cup in 2022, he wanted more of my signature dish. I told him that more could be plated in the cup, if he wanted more! He came back with the cup two weeks after!
Image: Restaurant Tanière³ in Québec City
8. What’s your Instagram so readers can follow you?
They are @francoisemmanuel.nicol and @taniere3.
9. What cocktail or beverage do you enjoy most?
I love fresh drink like bourbon sour!
10. Tell our readers why they should visit Restaurant Tanière³ in Québec City?
We offer a unique experience around the unknown terroir of Quebec. The restaurant is located in a cellar from 1686, the location is pretty unique!
Image: Restaurant Tanière³ in Québec City
Note: This information was accurate when this article was published, but can change without notice. Be sure to confirm all details directly with the companies in question before planning your trip.
