Chez Saint-Pierre

Chez Saint-Pierre has cooked in Le Bic, on the lower St. Lawrence near Rimouski, since 2004. Chef Colombe St-Pierre grew up nearby, taught herself to cook and spent about eight years in kitchens around the world before opening it. Dinner is a blind multi-course menu built on the Bas-Saint-Laurent and served as a generous, communal feast by a brigade the restaurant calls its Gauloises and Gaulois.

The cooking follows the territory. Canada's 100 Best has described crab, sturgeon and lamb set off with wildflowers, seaweed and samphire, and the house works toward a model of local food self-sufficiency. Tastet calls the restaurant a tribute to the St. Lawrence and to the history of Quebec gastronomy. St-Pierre has been named Quebec's best chef at the Lauriers, and Canada's 100 Best ranked Chez Saint-Pierre 61st in 2023.