Historic. Diners are seated at tables in a posh atrium or in an intimate parlor at this upscale Old Québec eatery. Fine regional produce that is seasonally available forms the basis of the creative dishes. Start with a foie gras terrine, then advance to an entrée of roast lamb and polenta. Conclude your dinner with crème brûlée or a chocolate cream puff stuffed with banana ice cream and topped with ganache and chocolate sauce. A selection of Québec cheeses can be paired well with dessert wines.