Tanière³
From Wikipedia, the free encyclopedia
| Tanière³ | |
|---|---|
 | |
| Restaurant information | |
| Established | 1977 |
| Owner(s) | Roxan Bourdelais[1] François-Emmanuel Nicol[1] Karen Therrien[2] |
| Manager | Roxan Bourdelais[1] |
| Head chef | François-Emmanuel Nicol[1] |
| Pastry chef | Jeremy Billy[3] |
| Food type | Quebecois |
| Rating |  (Michelin Guide) |
| Location | 36 1/2 rue Saint-Pierre, Quebec City, Quebec, Canada |
| Seating capacity | 40[3] |
| Website | taniere3 |
Tanière³ is a Michelin-starred restaurant in Quebec City, Canada.[4]
The restaurant was founded in 1977 by Laurier Therrien, initially under the name La Tanière. The original iteration of the business was located on the outskirts of Quebec City. In 2002 ownership of the restaurant was taken over by Therrien's niece, Karen, who also revamped the concept to serve a tasting menu with ingredients only from Quebec.[2][5][3]
The business closed in 2015, before re-opening in March 2019 at a new location under the present name, Tanière³, signifying the third iteration of the restaurant. Upon its re-opening, co-owner Frédéric Laplante served as the head chef.[2] Laplante was then succeeded by François-Emmanuel Nicol.[6]
The new location was moved to the cellar and stone vaults of a historic 17th century building in Old Quebec. The building the restaurant operates in is designated as a UNESCO World Heritage site.[6][7][5] Extensive renovations were undertaken to create a more refined dining experience, including a discreet entrance accessed through an unmarked alley door that requires a passcode for entry.[8]
Concept
The restaurant's cuisine and design takes strong inspiration from historical old Quebec and the nearby boreal forests.[9] It exclusively uses ingredients that are indigenous to Quebec, and those that can only be sourced locally.[10][8] The staff at the restaurant often forage for ingredients used in both the food and drink served at Tanière³, such as chaga mushrooms that are used in some of the teas, cocktails and sauces.[10]
A blind tasting menu of between 15 and 20 courses is served at the restaurant, changing with the season and the local ingredients available for use.[6]
Guests can choose between two dining experiences; the Dining Room Cellar or the Chef’s Counter. Optional drink pairings are also available, including a non-alcoholic pairing, a standard "Experience" pairing, and a premium "Collection" pairing featuring more exclusive beverages and ingredients.[11]
While dining at the restaurant, guests are moved through three different parts of the windowless cellar. The experience begins in the 'Maison Charest' bar vault, where small bites and a welcome cocktail are served. The main portion of the meal takes place in a second cellar (or seating in the kitchen if the Chef's Counter experience is chosen), while desserts and aperitifs are served in the final room, the 'Dessert Vault', decorated with live birch trees.[9][3]
Tanière³'s signature dish is its scallop and caviar, served regardless of season. It consists of Quebec scallops, beurre blanc, Île d'Orléans potatoes and caviar sourced from sturgeon in nearby Lac-St-Pierre.[12][13][5]
Dessert courses are prepared by pastry chef Jeremy Billy.[5]
.svg){kind=small}
