Restaurant le Panache, Auberge Saint-Antoine

10, rue Saint-Antoine, Québec, Québec G1K 4C9
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Quebec City

Haute cuisine without pretension but with Panache.

This upscale restaurant is part of the Relais & Châteaux group. Panache offers a warm and relaxed ambience, and stands out for its unique decor within the stone walls of a 19th century maritime warehouse, as well as its traditional Quebec cuisine, revitalized and modernized. Panache offers fine dining inspired by the best in local and seasonal produce.


  • Restaurant

Meet the Chef

Louis Pacquelin
Executive Chef
My first memory of maple is of my mother buying maple syrup and English muffins for Sunday brunch. I always ended up with way more syrup on my plate than muffins!
From maple water and maple sugar to taffy and butter, I love the variety of Quebec maple products. I think that maple goes with everything and adapts very well to the world's cuisines. It can be combined with soy sauce, sesame oil and a squeeze of lime to make an Asian dressing, mixed with Indian spices in a curry or even used to slightly sweeten a brioche.
For me, maple is part of Canada's unique heritage, particularly in Quebec. Sugaring season reminds me of grape harvest time in Burgundy where the entire region patiently waits for this unique moment in the year.
Here's one of my tips for using maple: before watching a movie at home, I like to make caramelized maple walnuts instead of popcorn. Start by heating the maple syrup. While stirring with a spatula, when you feel the syrup thicken, throw in some walnuts, pecans or pistachios into the hot syrup and cook until the nuts are well dried and coated with caramelized maple. Spread them out on aluminum foil and wait a few minutes. That's it, beautiful homemade treats!
A story to share? Some mornings, the person who manages breakfasts at the Auberge Saint-Antoine, makes me small rolled-up pancakes with maple butter inside and maple syrup on top. Delicious!
Louis Pacquelin started his career in France in several Michelin-starred restaurants, such as Hôtel du Palais with Chef and Meilleur Ouvrier de France Jean-Marie Gautier Chief, and with the Coutanceau family of restaurants. He continued his professional training with the Alain Ducasse group for five years and was mentored by Mr. Frédéric Thévenet (his spiritual father) before crossing the Atlantic to continue his career with Panache.
In 2012 he joined the Panache team as Line Cook. 
He very quickly proved himself, garnering attention for his enthusiasm, determination and character. He was promoted to Sous Chef in May 2013 before being promoted again to Chef in August of the same year. 
Despite his young age, Louis Pacquelin already has the makings of a top chef. With his personality and team spirit, he immediately fit into his team. His cuisine—which can be described as classic, tasty, generous and audacious—perfectly reflects the personality of this young talented chef.
Louis Pacquelin is passionate about his work and knows how to revitalize classic dishes while pushing boundaries so his guests can discover (or rediscover) the best of local food.