Auberge Saint-Antoine, Vieux-Quebec

Destination; Auberge Saint Antoine, Îlot Hunt, in Quebec City with its panoramic views of the mighty St. Lawrence River and the icebreaker ferries crossing to the south shore. Hospitality and history go hand in hand where past and present meet.

On this winter’s day, the old city greets with a brisk wind and a cold chill. A look back over your shoulder and behold the old city sitting in the shadows of the Château Frontenac. Below is a display of cobbled streets, ice carved sculptures, arts and crafts boutiques, and an array of restaurants offering only take-out menus for the moment.

A short stroll away is the Price family-owned Auberge Saint-Antoine, a proud member of the Relais & Châteaux association. The doorman greets each guest with genuine warmth and authentic hospitality that is embodied and expressed by every member of the staff throughout your stay. Unique to the industry, the Auberge—a historical Quebec establishment—offers a blend of hotel and museum, boutique accommodations, farm-to-fork dining, and out-of-the-ordinary event space, as well as a distinctive mix of old and new design with its old-world yet modern charm.

The Auberge—now a UNESCO World Heritage Site—has lots to offer for those interested in historical roots, artifacts, and a collection of period pieces. Each floor is dedicated to a unique period of history that spans 1660 to 1980. Auberge Saint-Antoine is the fruit of a Price family effort at the hands of Martha Bate Price (wife of Tony Price), Evan, Llewellyn, and Lucy Price (their children and the family’s 6th generation in Quebec).

In response to the pandemic, the Auberge took the opportunity to adapt to the new reality. Chefs Alex Bouchard and Arthur Muller have transformed gastronomy to bistronomy. Menus highlight bistro-based dishes with braised or simmered proteins and root vegetables scaled to new culinary heights incorporating their own culinary skill and influences. The focus is on savoury flavours highlighting the more than 30 types of fruits and vegetables from the family farm on Île d’Orléans. Local farmers, fisherman, and producers are preferred sources.

Local farmers, fisherman, and producers are preferred sources.
Design Louis George
Maison 4110
Arthur Muller and Alex Bouchard

In association with Hovey Manor and Chef Alexandre Vachon, a unique four-hand and four-service terroir-inspired menu was offered for a limited time. To attract new clients, the chefs have launched the Zoom in the Kitchen all-in-one food box and cooking classes. These interactive gourmet workshops allow participants to experience an original activity or diversify their creations by learning new techniques and skills.

In-room dining is the new normal; guests are treated to a first-class meal with polished and professional service. Innovative techniques were developed to ensure meals are delivered 12 minutes after completion. Balconies adjacent to suites now feature mini greenhouses to accommodate dining. Incredible river views under the stars and world-class dining complete the experience.

This historic venue offers contemporary comfort and effortless convenience just steps from some of the city’s most popular tourist sites so you can experience the magic and charm for yourself.

Design Louis George
Galerie 203
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