LA TANIÈRE

Philosophy

Your hosts, Karen Therrien, co-owner in charge of communications, and Frédéric Laplante, co-owner and executive chef in charge of culinary development and research, are honoured to welcome you to their fine dining establishment. At La Tanière, the entire staff endeavours to be hospitable and respectful of the environment. As a matter of fact, everyone strives to reduce their ecological footprint by implementing a variety of tangible measures.

We must mention at the outset that, although the restaurant has been in business since 1977 and has always enjoyed a reputation as one of the finest in Quebec City, the owners have cleverly updated La Tanière’s cuisine and successfully given it new impetus. Venison remains a mainstay of the menu but is now prepared with a distinct 21st century flair. Because people are now more than ever concerned with what they eat, it is our priority to propose a menu that is both flavourful and nutritionally sound.

La Tanière has developed a reputation in Quebec as a restaurant specializing in new culinary techniques commonly associated with molecular gastronomy. We have chosen to distance ourselves from this term because we perceive it as being a label for just another culinary trend. While we have adopted a number of innovative techniques to create our gastronomic offerings and are now using tools formerly reserved for the laboratory or the food industry, we are mindful that the culinary arts have always been subject to the laws of chemistry and physics. Only recently have certain chefs begun to pay attention to the chemical phenomena at work in the kitchen. They are studying them closely in order to put them to better use as they deconstruct and reinvent dishes.

At La Tanière, you will discover a cuisine that features local products while integrating the best of what the culinary universe has to offer. We have coined the term “pentasensologic” to define our approach and describe as faithfully as possible the type of experience we have in store for you. The term is made up of the following segments: penta meaning five, senso referring to the senses and logic designating relative to. Our approach is therefore resolutely centred on the five senses. You will savour dishes and wines that will engage your entire sensory system. Sight, touch, hearing, smell and, of course, taste will come into play at various moments and to various degrees. You will be totally immersed in an ever-expanding sensory universe.

We hope you will make yourself at home in our environment and let our staff guide you through an evening that promises to be unique and surprising. We have left nothing to chance. Let yourself go and dare to explore…

Wishing you an enjoyable time in our company,

Karen Therrien
Co-Owner in charge of Communications
Frédéric Laplante
Co-Owner and Executive Chef
Jean-Sébastien Delisle
Maître d’Hôtel and Designer Sommelier


Environment

La Tanière Restaurant is playing an active role in preserving the environment and in reducing its ecological footprint. We have drastically cut waste through composting. In addition, we are reducing our energy consumption with new LED lighting and better insulation. Our commitment to the environment began years ago when we started recycling cardboard, paper and glass. We are constantly seeking out new methods and strategies to make our business better.


Community Involvement

Our business strives to stay active within the community. Each year, we support several causes that are dear to us. Our strong commitment to community values is maintained through our involvement with Réno-jouet and Leucan that contribute to improving the lives of children and through our participation in various funding initiatives that give a hand to social clubs in our area, such as the Lion’s Club of Cap-Rouge.


Art Gallery

La Tanière Restaurant is proud to encourage Quebec artists. During your visit, you will be charmed with the works of art of Mario Beaudoin, Claire Fontaine, Josée Miller and several others. The paintings, sculptures and antique lamps are prominently displayed to heighten your senses during your culinary experience. This original art gallery is a new approach that allows us to highlight all forms of art.


MENU

Discovery75$

This menu will give you the opportunity to discover our culinary essence and the philosophy behind all of our offerings. You will savour fish and seafood as well as game meat, our specialty. This light yet complete experience constitutes a fitting introduction.



Menu in PDF format  Menu PDF

The menu is also available without meat, which will be replaced by fish or seafood. Please request this substitution when you make your reservation to avoid disappointment.

The menu is subject to change according to market availability. Wine pairing is $50

Sensation105$

This menu will allow you to further explore the culinary experience of La Tanière. The techniques used are quite out of the ordinary and will provide a fascinating yet delightful dining adventure. Take pleasure in surprising your palate…



Menu in PDF format  Menu PDF

The menu is subject to change according to market availability. Wine pairing is $70.

Revolution135$

OUR 20 COURSE MENU

How about a memorable experience that will tantalize all five of your senses?

Discover a menu that brings together unforgettable textures, flavours and aromas!

Indulge yourself in this 20 course menu, an epicurean journey sure to leave you satisfied!


This menu is the ultimate experience! All of your senses will come into play at various moments as your dining adventure unfolds. You will be given a magnificent opportunity to explore and demystify the chemistry of food. This culinary revolution is now within your reach.



Menu in PDF format  Menu PDF

Menu available by reservation only.

The menu is subject to change according to market availability. Wine pairing is $90

Wines

Karen Therrien, owner and sommelier, and Jean-Sébastien Delisle, sommelier, offer a selection of original wines in perfect harmony with chef-owner Frédéric Laplante’s cuisine. Our wine list is dynamic, well-researched and constantly evolving.

Our wine cellar totals over 450 labels whose prices start to $50. Privately imported wines make up 85% of the list and about 16 of these are available by the glass after having been selected as perfect pairings for each of our menu offerings.

It is our infinite pleasure to share with you our passion for wine.

"Wine is the most civilized thing in the world and one of the most natural things of the world that has been brought to the greatest perfection."

Ernest Hemingway


Le Collège des Ambassadeurs du vin au Québec
Wine Spectator: Award of Excellence

MEDIA WATCH

Prizes and distinctions


Wine Spectator
2008 - 2009 - 2010 - 2011

Carte d'or pour l'excellence de sa carte des vins
Le Collège des Ambassadeurs
du vin au Québec

Guide restos Voir
Cuisine 5 étoiles
Service 4 étoiles
Décor 4 étoiles

Prix Quatre Diamants
CAA/AAA

Trois étoiles
Where to Eat in Canada
09-10

Trois étoiles
Where to Eat in Canada
10-11

Table d'or
Corporation
des restaurateurs
de Québec

Quatre étoiles
Guide restos Voir

Jeune personnalité d'affaires
Le Journal de Québec

Press review


Internet review


Testimonials

Quelle belle soirée nous avons passé chez-vous! Service impeccable, courtoisie et bien sûr, souper remarquable. C'est une expérience que nous ne sommes pas prêts d'oublier.

Un merci tout spécial au maître d'hôtel pour tes decscriptions si justes des mets et vins, qu'avant même d'y avoir goûter, nos papilles, nos yeux , nos narines étaient tout fins prêts à déguster.....

C'est avec beaucoup d'éloquence que nous avons raconté notre soirée à la Tanière, une expérience culinaire hors du commun.

Lyne Falardeau & Luc Frigon


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Madame et monsieur,

Nous tenons à vous exprimer toutes nos félicitations pour l'honneur qui vous échoît « 4 diamants » pour votre restaurant.

Votre professionnaliste, votre tenacité et votre esprit créateur vous ont permis d'accéder à cette élogieuse récompense.

Sans vos efforts constants et ceux de votre personnel qui vous ont suivi vous n'auriez pas reçu cet honneur.

Félicitations et longue vie à La Tanière.

Lise et André Nicole
Sainte-Anne-de-Beaupré


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Hi Karen,

We all want to thank you and your establishment for the wonderful and truly memorable dining experience we had at your restaurant last night. Our highest compliments and appreciation to your chefs and wait staff for being so attentive to every detail.

We had hoped to obtain a record of both the meal courses and pairing wines we were served, as a momento of our experience. Would it be possible to send them to us? They would be much appreciated.

Again, thanks, and Bravo!

Bettina Basrani, Daniel Firka and Susan Doniz


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Hier soir, ma conjointe et moi avons soupé à votre resto.

QUE DE MERVEILLES!!! Les mots nous manquent, nous étions tellement dans une bulle de pur bonheur.

À notre arrivée à la maison, quelle ne fut pas ma déception, nous avions oublié le menu auquel nous tenions tant, probablement sur le rebord de la fenêtre, tout près de notre table.

De quelle façon, sans avoir à retourner chez-vous, pouvons-nous récupérer ce trésor.

Merci à toute l'équipe pour l'accueil et surtout d'avoir partagé avec nous votre passion.

Daniel


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Bonjour,

Toutes nos félicitations pour 4 diamants. Par un pur hasard la semaine dernière nous parlions des restaurants qui nous avions le plus apprécié et c'est le vôtre qui nous est revenu à l'idée. Nous avions reçu un certificat cadeau de notre fils et nous nous sommes rendu chez vous avec un couple d'amis de Québec. Ce fut une soirée remarquable. L'accueil, le service, et la qualité de votre cuisine fait en sorte que nous ne sommes pas surpris de vous voir aujourd'hui recevoir ces 4 diamants.

Encore une fois bravo et continuez votre beau travail

Jean Guy et Danielle
Rivière-du-loup


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La Tanière s’est vu attribuer la cote Quatre Diamants par les associations canadienne et américaine des automobilistes (CAA/AAA).

BRAVO!

C'est bien mérité, continuez votre bon travail!
Salutations distinguées

Philippe


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Bonsoir,

Je tenais à vous écrire un mot pour notre belle soirée de samedi. Avec l'engouement de la soirée, nous avons omis de vous remercier pour le délicieux digestif que vous nous avez offert lors de notre souper. C'était notre troisième visite à votre resto et c'était encore une fois magique, délicieux et parfait. Mon conjoint Pascal et moi avons eu la chance de visiter votre cuisine, merci beaucoup!

Donc merci pour le bon repas, le merveilleux moment et pour votre gentillesse!

À la prochaine!

Annie & Pascal


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Toujours inoubliable...

Nous avons adoré, les enfants ont été émerveillés, pourtant nous connaissons cette adresse depuis 20 ans, évolution à envier, et révolution à prendre exemple ...

Hai-Hac Nguyen


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Audio/Video


DÉMONSTRATION CULINAIRE

Des kiwis et des hommes
Novembrer 2011

VISITE VIRTUELLE
La Tanière
guiderestos.com
2010

24 SERVICES
AM - Première chaîne Radio
August 2010

CONCENTRÉ DE SAVEURS
Apéro à Québec
August 2010

CUISINE MOLÉCULAIRE
Le temps d'un week-end
May 2010

4 DIAMANTS
TVA en direct.com
2010

GARGOUILLOU
l'Épicerie
2009

BEHIND THE SCENES

2009

Menu 2009 Menu 2009 Menu 2009 Menu 2009 Menu 2009 Menu 2009 Menu 2009 Menu 2009 Menu 2009

2008

Menu 2008 Menu 2008 Menu 2008 Menu 2008 Menu 2008 Menu 2008 Menu 2008 Menu 2008 Menu 2008 Menu 2008 Menu 2008 Menu 2008 Menu 2008 Menu 2008 Menu 2008 Menu 2008 Menu 2008

2007

Menu 2007 Menu 2007 Menu 2007 Menu 2007 Menu 2007 Menu 2007 Menu 2007 Menu 2007 Menu 2007 Menu 2007 Menu 2007 Menu 2007 Menu 2007 Menu 2007 Menu 2007 Menu 2007

Dining room

Salle à manger Salle à manger Salle à manger Salle à manger Salle à manger Salle à manger Salle à manger Salle à manger Salle à manger

Hosts


Menu Word

Frédéric Laplante
Executive chef co-owner, development and culinary research

Menu Word

Karen Therrien
Sommelier co-owner, communication and marketing

Contact us

2115, rang Saint-Ange
Quebec (Quebec)  G2G 0E8
Phone: 418 872-4386
Fax: 418 877-6037
info@restaurantlataniere.com

Map

Hours of operation: 6 p.m. Wednesday to Saturday by reservation.
Reservations recommended

Closed Sunday, Monday and Tuesday.

Main floor access for physically-challenged.

Casual dress code.

Free outside parking.