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Chef at Coteau, Auberge Saint-Antoine, Quebec City
Of French-British descent, Lucas Brocheton now leads the kitchen at Coteau, set within Auberge Saint-Antoine in the heart of Old Quebec. Throughout his journey, he has held onto one simple conviction: respect for nature comes before any display of technique. Guided by the rhythm of the seasons and a direct connection to each ingredient, his cuisine turns away from artifice in favour of an honest gastronomy, rooted in the land he now calls home.
"Every new season opens new ground to explore, new ways to create. And it's all about sharing - everyone brings their own touch."
Experience the purest expression of Pinot Noir with La Grande Dame 2018, a celebration of Madame Clicquot's unique vision, drive and audacity.
Its deep and precise style is characterized by subtle finesse and freshness, expressed through its salinity. Intense aromas emerge through a delicate scent of citrus - lemon, lime, yuzu - blended with white fruit, enhanced by spring and floral notes.
Housed in a former maritime warehouse dating back to 1822, Coteau serves a surprise tasting menu shaped by the unpredictable rhythm of the harvest rather than a menu set in advance. The kitchen draws directly from the Ferme du Coteau, on Île d'Orléans, where some thirty varieties are grown without chemical inputs. Each dish becomes the reflection of a constant dialogue between garden and plate - a refined, authentic experience, deeply tied to the Québec terroir.
Explore our curated collection of signature recipes, thoughtfully designed by our chefs to pair perfectly with every bottle and elevate your champagne moments.
