Hotel Q: The new world-class culinary destination

The moment we arrive at the Restaurant La Quintessence, Samuel Boudaux, F&B Manager, whisks us through a side door and leads us through the kitchen to a private dining room – the Chef’s Greenhouse – overlooking Lac Tremblant. The chef, Julien Bricout, is waiting for us there.
Before starting at Restaurant La Quintessence two years ago, chef Bricout perfected his skills in France, Corsica and Switzerland under the tutelage of three-star chefs. With this rich experience under his belt, Julien then joined the Hôtel Métropole in Monaco – working beside Joel Robuchon, the world’s most-starred chef – and stayed there for a year before moving to the United States. Attracted by wide open spaces and natural surroundings, Julien then moved to Quebec where he worked as chef for three years at the Hôtel Sacacomie in the Mauricie. It’s there that he developed his passion for fish and local produce. His approach to cuisine, inspired by France and the Mediterranean, is enriched by his travels and expertise.

“We are introducing lighter breakfast and lunch options with a focus on technique and quality local ingredients,” he explains.
“We are also developing a “5 à 7” and high tea concept to welcome a wider clientele,” Boudaux adds enthusiastically.
The new bistro menu features items well under forty dollars – a unicorn among 5-star hotels – including the fresh fish of the day served with seasonal vegetables. For a more opulent dining experience, dinner at Restaurant La Quintessence is without compare.
My companion and I opted for the 7-course tasting menu with wine pairings, starting with fresh oysters and a glass of Piper Heidsieck.
Next came a melt-in-your-mouth sea bream tartare with strawberry and Quebec gin marinade followed by stunning, crispy, veal sweetbreads with chorizo oil, eggplant and tahini, which my friend declared the star of the night. After a raspberry-and-mint palate cleanser came a luscious halibut with braised apples, cauliflower purée and grilled asparagus: the perfect spring dish. For me, the standout was the perfectly cooked and blissfully tender beef fillet with charred creamy polenta. Culinary nirvana.Dessert was a light-yet-decadent Tatin-style pastry with Greek yogourt mousse and salted butter caramel. 

I cannot recommend the pairings option more fervently. The accompaniments beautifully brought out the unique flavours of each dish, but the wines were spectacular on their own. The revelation of the night was the Buoncristiani Triad Blanc 2013 blend from Napa Valley. This highly aromatic, slightly floral wine alone is worth a reservation.I cannot recommend the pairings option more fervently. The accompaniments beautifully brought out the unique flavours of each dish, but the wines were spectacular on their own. The revelation of the night was the Buoncristiani Triad Blanc 2013 blend from Napa Valley. This highly aromatic, slightly floral wine alone is worth a reservation. The service was friendly and faultless. We left utterly satisfied, but already planning our next visit.