Latest news with #Tanière3
Time Out
3 days ago
- Entertainment
- Time Out
This local Quebec spot wins first-ever North America's 50 Best Restaurants award
It's official: Tanière3 is the first-ever winner of North America's 50 Best Restaurants Art of Hospitality award. Anyone who's been to Quebec City's Tanière3 knows what an unforgettable gastronomic experience it is. Now, they have been officially recognized. Opened as La Tanière in Old Quebec in 1977 and reimagined in 2019 as Tanière3, the two MICHELIN-starred restaurant welcomes diners with two unique experiences: the Chef's Counter Cellar and the Dining Room Cellar. Each offers to transport you and your taste buds to new heights with its immersive and boundary-pushing approach, and that's what inspired North America's 50 Best Restaurants to name the resto as its 2025 Art of Hospitality award winner. In preparation for its inaugural North America's 50 Best Restaurants edition, awaited with bated breath on September 25, the 50 Best Restaurants group has leaked a couple of its inaugural prizewinners, including this Art of Hospitality Award 2025, sponsored by Lee Kum Kee. Tanière3 is breaking ground as its first ever winner. Nestled in the vaulted cellars of the historic Leber and Charest House, between the St. Lawrence River and Place Royale, Tanière3 offers guests an exclusive 10-seat experience in its Chef's Counter Cellar, up close and personal with Chef François-Emmanuel Nicol and his team. The 10- to 15-course tasting menu starring local everything remains shrouded in mystery until the experience unfolds. The Dining Room Cellar, conversely, welcomes diners in a more traditional space designed for intimate tables of two to six, still rich with a sense of discovery and a passion for sensorial, comestible storytelling. The team's warmth, knowledge and flawless attention to detail mesh to create moments of genuine connection between grower, forager, chef and diner. From the warm welcome at the door to the final course, Tanière3 has redefined fine dining in Quebec City and earned its place at the forefront of Canada's contemporary culinary landscape. We can't wait to get back. What are North America's 50 Best Restaurants? The naming of Tanière3 as the winner of the 2025 Art of Hospitality award is one of three awards to be revealed ahead of the inaugural North America's 50 Best Restaurants 2025 awards ceremony, taking place at Wynn Las Vegas on Thursday September 25, 2025. From French-Canadian fine dining in Quebec to Creole classics in the American South, from West Coast farm-to-table feasts to the distinctive flavours of the Caribbean—and countless tastes in between—North America's 50 Best Restaurants celebrates the rich diversity of dishes and culinary traditions across the continent.
Cision Canada
3 days ago
- Entertainment
- Cision Canada
NORTH AMERICA'S 50 BEST RESTAURANTS NAMES TANIÈRE3 AS ART OF HOSPITALITY AWARD WINNER FOR 2025
LONDON , Aug. 12, 2025 /CNW/ -- North America's 50 Best Restaurants has announced Tanière3 of Quebec as the inaugural recipient of the Art of Hospitality Award 2025, sponsored by Lee Kum Kee . The award is the second of this year's pre-announced awards revealed ahead of the debut ceremony taking place in Las Vegas in September. Continue Reading Tanière3, located in Quebec, has been named the recipient of the Art of Hospitality Award 2025, sponsored by Lee Kum Kee, as part of North America's 50 Best Restaurants. Tanière3 has earned acclaim for its bold and immersive take on Quebecois cuisine, offering guests a dining experience that is both inventive and unforgettable. The dining experience unfolds as a 10 to 15 course seasonal tasting menu by Chef François- Emmanuel Nicols , thoughtfully crafted to reflect the local landscape and culinary heritage of Quebec . Most ingredients are exclusively Quebec -sourced and many foraged. Each course is revealed in real time, with the menu intentionally kept secret to heighten curiosity and create a sense of discovery throughout the meal. Nestled in the vaulted cellars of the historic Leber and Charest House , between the St. Lawrence River and Place Royale, Tanière3 offers a setting as integral to the experience as the cuisine itself. The restaurant presents two distinct dining formats: Chef's Counter Cellar, an experience that fosters direct interaction with chef Nicol and his brigade; and Dining Room Cellar, a more traditional yet equally immersive space. Led by chef Nicol and co-owner and director Roxan Bourdelais , the Tanière3 team is renowned for culinary excellence and elevated hospitality. William Drew , Director of Content for North America's 50 Best Restaurants, says: "We are thrilled to announce Tanière3 as the inaugural recipient of the Art of Hospitality Award, sponsored by Lee Kum Kee , as part of North America's 50 Best Restaurants. Tanière3 delivers far more than just fine dining – it offers a personal experience rooted in the warmth, care, and pride of Quebec ." Roxan Bourdelais , Co-owner and Director of Tanière3, says: "Receiving the Art of Hospitality Award, sponsored by Lee Kum Kee , is a profound honor. At Tanière3 we strive to create more than just a dining experience, we aim to offer a deeply personal and immersive moment rooted in our terroir and traditions. This recognition is a tribute to the passion and dedication of our entire team." The North America's 50 Best Restaurants awards ceremony takes place on September 25 . For more information visit: Media center: Photo - Logo - SOURCE 50 Best Media contact: Becca PR, [email protected]
Globe and Mail
18-06-2025
- Entertainment
- Globe and Mail
Mocktails catch up to their booze-filled counterparts on restaurant menus
Six guests enjoy a languid dinner in a charming circa-1600s building in Quebec City. Here, at the two-Michelin-starred restaurant Tanière³, small plates of venison tartare with smoked potato chips are served with a cocktail called Bog and Labrador. Most of the guests get the drink made with Canadian Club, homemade Labrador tea liqueur, L'Arme Secrète vermouth and a hint of blueberry. But one guest receives the same drink, instead made from non-alcoholic HP Juniper whisky and NOA red vermouth, Labrador tea syrup and blueberry. It's one of the most generous acts of hospitality I've ever seen. Up until a few years ago, non-drinkers were made to feel other than, especially at high-end restaurants where the wine cards were often snatched from the table with a sniff. Yet here, all guests were seamlessly included. With the low- and non-alcoholic sector now a US$13-billion global industry (with Canadians among its top consumers), restaurants around the world are embracing booze-free diners, proving that fine dining needn't be limited to fine wines. Flexing creativity with their non-alcoholic beverages, the alcohol-free, one-Michelin-starred restaurant Idam in Doha serves a persimmon, melon and espresso mocktail smoked with star anise, to go with a vanilla ice cream and pecan dessert. At the three-Michelin-starred Geranium in Copenhagen, there's a drink made from green apples, fennel and sweet woodruff from the garden. At Hisa Franko in Kobarid, Slovenia, chef Ana Ros's three-Michelin-starred restaurant makes Pine Booch: Fermented with natural sugars from the local Pituralka pear, the drink boasts a unique balsamic flavour that comes from pine needles harvested from the forests behind the restaurant. And Andrea Carlson's one-Michelin-starred Burdock & Co in Vancouver just announced their latest tasting menu with non-alcoholic pairings, including a fig and rhubarb koji (a type of mould on rice used in fermentation) cocktail served with a Hokkaido scallop crudo with fresh begonia flowers. 'Restaurants that don't have a comprehensive non-alcohol program are now leaving money on the table,' says Kurtis Kolt, a Vancouver-based wine consultant. 'You can't put the genie back in the bottle.' Kolt is the founder of Free Spirit project, which hosts booze-free pop-ups and events such as non-alcoholic wine, beer and cocktail tastings featuring dozens of vendors. He says the question he is asked most often at his events is, 'Why doesn't Gen Z drink?' No alcohol, no problem: Four zero-proof cocktail recipes to try at home There are plenty of reasons why a growing number of people of all generations are drinking less or not at all. Industry research shows that millennials and Gen Z consumers are looking for even more alcohol-free alternatives, driven by factors such as diet, legal cannabis consumption, cost and awareness around alcohol's impact on overall health. 'Plus, they grew up in a time when taking care of yourself is more a part of the zeitgeist,' says Kolt. While seemingly simple, making a restaurant-worthy mocktail isn't easy. 'Our mocktails are like liquid food,' says chef Moeen Abuzaid of Toronto's Arbequina, who along with his wife and co-owner, Asma Syed, decided not to serve alcohol at the Roncesvalles neighbourhood restaurant, to align with their Muslim values. Instead, they thoughtfully create drinks to pair with their elevated Arabic cuisine (think: freshly baked za'atar buns with house labneh, and Muhammara steak tartare). For their Lychee Pink cocktail, for example, making the base alone is a three-day process. They peel fresh lychees then infuse them with a strawberry consommé they've made by cooking down fresh berries and straining them. They then vacuum seal the juice with the lychees, along with organic agave syrup and toasted pink peppercorns, letting the mixture steep. Finally they filter it before shaking it up with white cranberry juice. Abuzaid says the cocktail goes particularly well with the likewise bold flavours of their Angus short ribs, which are cooked down with cinnamon, coriander, chili, date molasses and tamarind. 'When your mocktails change, the flavours of your food changes,' says chef Abuzaid. Other mocktails on the menu range from the Peach Blossom (white peach, sumac, orange blossom) to the Red Ruby (grapefruit, thyme, rose, hibiscus). There are also sodas such as Salaam Cola and de-alcoholized wines. For me, tucking into plates of the chef's savoury manti and chicken shish while drinking a simple pomegranate lime mocktail tasted just right, the spritzy freshness of the drink allowing the aromatics to shine. 'One of our challenges is getting guests comfortable with the idea of having mocktails to start the meal then moving on to de-alcoholized wine,' says Abuzaid. 'You can have a group that has no idea what wine even tastes like, and we're exposing them to a whole new world.' Others don't need convincing. 'Just yesterday we had a guest who drinks regular wine but was so excited to try the de-alcoholized wine that he drank an entire bottle of our Chilean chardonnay.' Arbequina's cocktails run from $13 to $16, though at most restaurants non-alcoholic cocktails often cost the same as standard cocktails (around $20). That's because many of the fresh bases and zero-alcohol 'liquors' are often as expensive as those found in traditional cocktails. For instance, at the LCBO a 700 ml bottle of Seedlip Grove Non-Alcoholic Spirit costs $45. 'We've definitely seen a steady and noticeable increase in demand for non-alcoholic cocktails over the past three years,' says Joey Simons, CEO of the Montreal-based restaurant group estiatorio Milos, which has 13 restaurants around the globe from Athens to Singapore. 'While there has always been a need to cater to different preferences – due to personal taste, pregnancy or health concerns – we started to see a more pronounced uptick around 2021 after the pandemic.' He says non-alcoholic options are no longer a niche request: 'It's now a key part of our beverage program.' Simons says a good restaurant should offer the full spectrum of preferences without compromising on quality or experience. 'We've made a conscious investment in our non-alcoholic program, both in terms of ingredients and empowering our bartenders to be creative.' They use the same obsessively sourced ingredients found on all Milos menus, such as honey from Kythira, Greece, and fresh citrus blossoms. 'We'd estimate that about 10 to 15 per cent of guests will opt for a non-alcoholic option at some point during their dining experience,' he says. 'Some remain entirely non-alcoholic throughout their visit, while others may start with a zero-proof cocktail before transitioning to wine or spirits with dinner. The proof of concept is absolutely there.'
Cision Canada
28-05-2025
- Entertainment
- Cision Canada
3 RESTAURANTS FROM "GROUPE LA TANIÈRE" SELECTED IN THE 2025 MICHELIN GUIDE
QUEBEC CITY, May 28, 2025 /CNW/ - The first edition of the MICHELIN Guide in Quebec, Canada features only nine starred restaurants and approximately a hundred recommendations for the entire province. In Old Quebec, a rare feature is noted: Groupe la Tanière, a collective composed of three restaurants including Tanière 3 (2 stars), Légende (1 star), and l'Orygine (recommendation), in addition to the lounge bar, Le Vieux Carré, has the immense honor of having its three signature restaurants selected by the renowned Guide. This family business, with nearly 50 years of experience and three generations, stands out for the excellence of its establishments. GROUPE LA TANIÈRE 1977 La Tanière restaurant opens its doors, founded by Laurier Therrien (Karen Therrien's uncle) 2001 Karen Therrien and Frédéric Laplante become the new owners of the restaurant 2014 Légende restaurant opens its doors 2018 l'Orygine restaurant opens its doors, in associaciation with a new generation of co-owners chefs and restaurant directors, François-Emmanuel Nicol, Roxan Bourdelais, Sabrina Lemay and Philippe Veilleux 2019 Tanière 3 restaurant opens its doors 2023 Chef Elliot Beaudoin becomes co-owner of Légende restaurant 2024 Vieux Carré lounge bar opens its doors "This recognition marks an important milestone for the Groupe la Tanière, which has continued to evolve since its founding in 1977. Today, this award symbolizes decades of hard work, rigor, and creativity—a dream nurtured over the years, now a reality. It is a source of great collective pride for our entire team, from past to present, and a wonderful recognition of the work of our chefs, their brigade, the artisans, and collaborators across all our establishments. It also underscores the importance of our loyal customers, who always inspire us to excel." The Groupe la Tanière, comprised of a team of passionate culinary people, who shares common values that serve as the foundation for their inspiration. A true pioneer of boreal cuisine who has successfully reinvented an avant-garde and sensory approach to the gastronomic experience, the Group and all of its establishments strongly value local producers to showcase the terroir and local expertise. Hospitality, attention to detail, and culinary creativity are at the heart of their identity, allowing each of the four signature locations to express their own personality, reflecting the chefs and restaurant directors, who interpret the essence of contemporary Quebec cuisine in their own way. All driven by the same dream of pursuing the development of Quebec's unique cuisine identity inspired by its terroir and history, all teams from the three restaurants still manage to differentiate themselves through their approach and vision, which are reflected in each chef's cuisine. TANIÈRE 3 | 2 MICHELIN Stars Tanière 3, a two-star MICHELIN restaurant, is run by co-owners Chef François-Emmanuel Nicol and Restaurant Director Roxan Bourdelais, who also received the MICHELIN Outstanding Service Award. Tanière 3 is the only restaurant in Quebec province and the second in Canada to hold this distinction, the highest awarded in the country to date, out of a maximum of three stars. The ultimate gastronomic experience allows us to travel, throughout the evening, through three completely different environments where the hidden ingredients of the boreal forest are prepared and narrated for our greatest pleasure. The restaurant's is located 7 rue Don-de-dieu, near Place Royale. "These two stars are both a recognition and a starting point. We receive them with humility and enthusiasm, and they motivate us to go even further in our mission: to showcase Quebec gastronomy on the world stage." François-Emmanuel Nicol, Chef-Owner of Tanière 3 LEGEND | 1 MICHELIN Star The Michelin-starred Légende restaurant has now been run by the co-owner chef Elliot Beaudoin for several years. He is the youngest chef to receive a MICHELIN star in Canada. Celebrating its 10 th anniversary, with a bistro-meets-gourmet restaurant approach, Légende has become, thanks to its experienced team, a benchmark in the Old Port for local cuisine, enhanced by the exceptional work of Caroline Beaulieu, the sommelier of the year at the 2023 Lauriers de la Gastronomie awards. Drawing on his extensive travels, the chef offers a creative approach that combines overseas culinary techniques with local ingredients for a true gastronomic discovery. The restaurant, located at 255 Saint-Paul Street in Quebec City, is open every evening from 5 p.m. L'ORYGINE | MICHELIN Recommendation The Michelin-recommended restaurant l'Orygine is run by co-owners Chef Sabrina Lemay and Restaurant Director Philippe Veilleux. In Quebec City, there are only about fifteen other restaurants that have received this same recognition. Aiming for a more relaxed gastronomy, inspired by the garden, Chef Lemay first creates her dishes around fresh local garden produce to highlight all their colors, textures, and aromas. This is followed by a highly sensory cuisine for a generous and refined culinary experience. The restaurant, located at 36 ½ rue Saint-Pierre in Quebec City, is open every evening from 5 pm. It is also at the same address that you have the opportunity to discover the lounge bar Le Vieux Carré, with the same philosophy as Groupe la Tanière. It is the perfect place for an aperitif or to end the evening with the original cocktail creations of the bartender team, led by Philippe Veilleux.
Yahoo
28-05-2025
- Business
- Yahoo
3 RESTAURANTS FROM "GROUPE LA TANIÈRE" SELECTED IN THE 2025 MICHELIN GUIDE
QUEBEC CITY, May 28, 2025 /PRNewswire/ - The first edition of the MICHELIN Guide in Quebec, Canada features only nine starred restaurants and approximately a hundred recommendations for the entire province. In Old Quebec, a rare feature is noted: Groupe la Tanière, a collective composed of three restaurants including Tanière3 (2 stars), Légende (1 star), and l'Orygine (recommendation), in addition to the lounge bar, Le Vieux Carré, has the immense honor of having its three signature restaurants selected by the renowned Guide. This family business, with nearly 50 years of experience and three generations, stands out for the excellence of its establishments. GROUPE LA TANIÈRE 1977 La Tanière restaurant opens its doors, founded by Laurier Therrien (Karen Therrien's uncle)2001 Karen Therrien and Frédéric Laplante become the new owners of the restaurant2014 Légende restaurant opens its doors2018 l'Orygine restaurant opens its doors, in associaciation with a new generation of co-owners chefs and restaurant directors, François-Emmanuel Nicol, Roxan Bourdelais, Sabrina Lemay and Philippe Veilleux2019 Tanière3 restaurant opens its doors2023 Chef Elliot Beaudoin becomes co-owner of Légende restaurant2024 Vieux Carré lounge bar opens its doors "This recognition marks an important milestone for the Groupe la Tanière, which has continued to evolve since its founding in 1977. Today, this award symbolizes decades of hard work, rigor, and creativity—a dream nurtured over the years, now a reality. It is a source of great collective pride for our entire team, from past to present, and a wonderful recognition of the work of our chefs, their brigade, the artisans, and collaborators across all our establishments. It also underscores the importance of our loyal customers, who always inspire us to excel." The Groupe la Tanière, comprised of a team of passionate culinary people, who shares common values that serve as the foundation for their inspiration. A true pioneer of boreal cuisine who has successfully reinvented an avant-garde and sensory approach to the gastronomic experience, the Group and all of its establishments strongly value local producers to showcase the terroir and local expertise. Hospitality, attention to detail, and culinary creativity are at the heart of their identity, allowing each of the four signature locations to express their own personality, reflecting the chefs and restaurant directors, who interpret the essence of contemporary Quebec cuisine in their own way. All driven by the same dream of pursuing the development of Quebec's unique cuisine identity inspired by its terroir and history, all teams from the three restaurants still manage to differentiate themselves through their approach and vision, which are reflected in each chef's cuisine. TANIÈRE3 | 2 MICHELIN StarsTanière3, a two-star MICHELIN restaurant, is run by co-owners Chef François-Emmanuel Nicol and Restaurant Director Roxan Bourdelais, who also received the MICHELIN Outstanding Service Award. Tanière3 is the only restaurant in Quebec province and the second in Canada to hold this distinction, the highest awarded in the country to date, out of a maximum of three stars. The ultimate gastronomic experience allows us to travel, throughout the evening, through three completely different environments where the hidden ingredients of the boreal forest are prepared and narrated for our greatest pleasure. The restaurant's is located 7 rue Don-de-dieu, near Place Royale. "These two stars are both a recognition and a starting point. We receive them with humility and enthusiasm, and they motivate us to go even further in our mission: to showcase Quebec gastronomy on the world stage." François-Emmanuel Nicol, Chef-Owner of Tanière3 LEGEND | 1 MICHELIN StarThe Michelin-starred Légende restaurant has now been run by the co-owner chef Elliot Beaudoin for several years. He is the youngest chef to receive a MICHELIN star in Canada. Celebrating its 10th anniversary, with a bistro-meets-gourmet restaurant approach, Légende has become, thanks to its experienced team, a benchmark in the Old Port for local cuisine, enhanced by the exceptional work of Caroline Beaulieu, the sommelier of the year at the 2023 Lauriers de la Gastronomie awards. Drawing on his extensive travels, the chef offers a creative approach that combines overseas culinary techniques with local ingredients for a true gastronomic discovery. The restaurant, located at 255 Saint-Paul Street in Quebec City, is open every evening from 5 p.m. L'ORYGINE | MICHELIN RecommendationThe Michelin-recommended restaurant l'Orygine is run by co-owners Chef Sabrina Lemay and Restaurant Director Philippe Veilleux. In Quebec City, there are only about fifteen other restaurants that have received this same recognition. Aiming for a more relaxed gastronomy, inspired by the garden, Chef Lemay first creates her dishes around fresh local garden produce to highlight all their colors, textures, and aromas. This is followed by a highly sensory cuisine for a generous and refined culinary experience. The restaurant, located at 36 ½ rue Saint-Pierre in Quebec City, is open every evening from 5 pm. It is also at the same address that you have the opportunity to discover the lounge bar Le Vieux Carré, with the same philosophy as Groupe la Tanière. It is the perfect place for an aperitif or to end the evening with the original cocktail creations of the bartender team, led by Philippe Veilleux. View original content to download multimedia: SOURCE Groupe la Tanière
