{"id":609,"date":"2022-06-22T19:46:30","date_gmt":"2022-06-22T19:46:30","guid":{"rendered":"https:\/\/www.hotelnomad.ca\/?p=609"},"modified":"2022-09-06T12:46:27","modified_gmt":"2022-09-06T12:46:27","slug":"le-fin-gourmet-restaurant-quebec-city","status":"publish","type":"post","link":"https:\/\/www.hotelnomad.ca\/en\/le-fin-gourmet-restaurant-quebec-city\/","title":{"rendered":"Eat & Drink : Le Fin Gourmet in Saint-S\u00f4 is a must!"},"content":{"rendered":"

Le Fin Gourmet<\/a>,\u00a0 is one of the restaurants we offer in our “Nomad Gourmet”<\/a> packages. Creative cuisine and a relaxed atmosphere make this “small” neighborhood restaurant one of our favorite gastronomic spots in Quebec City.<\/strong> Romuald – Owner Nomad Hotel Quebec<\/p><\/blockquote>\n

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To present this address to you as well as possible we asked Pamela MacNaughtan to spend an evening there. Pamela is a travel and food writer based in Quebec City. She writes freelance stories, has updated guidebooks for Michelin Green Guides and DK Eyewitness, and runs a website on Quebec called Urban Guide Quebec<\/a>. Pamela is a self-acclaimed croissant snob and devours all things lobster whenever possible.<\/strong><\/p>\n

“Tucked deep in the residential heart of the Saint-S\u00f4\u00a0 (Saint-Sauveur) neighbourhood, Le Fin Gourmet is one of the best restaurants in Qu\u00e9bec City. You won\u2019t find it along rue Saint-Vallier Ouest with the trendy restaurants run by young Qu\u00e9b\u00e9cois. Le Fin Gourmet is a destination in its own right.<\/span><\/p>\n

I visited this small corner bistro on a Wednesday night, gliding past the cozy outdoor patio, and to a small table in a corner near the bar. The perfect place to soak up the restaurant\u2019s ambiance. The bar in front of me is tiny, with room enough for 2 or 3 diners. On the wall across from me hangs a collection of bicycle seats and handlebars disposed to look like mounted steer heads. Qu\u00e9bec artistic expression at its very best.<\/span><\/p>\n

I\u2019m served by Enzo, who has a delightfully infectious laugh. After a brief introduction to the menu and wine list, I\u2019m left to contemplate my choices. I start with a French 75 cocktail, then weigh my dining choices.<\/span><\/p>\n

Marina Bh\u00e9rer opened Le Fin Gourmet in 1996, at a time when Saint-S\u00f4 was a working class neighbourhood and not much else. In 2018, Marina was joined by her daughter Elsa, and now the two of them run the restaurant together, along with Enzo who handles the dining space with ease. The fact that the restaurant has thrived over the last 26 years (including a global pandemic), is impressive, but not a surprise.<\/span><\/p>\n

The food is sensational.\u00a0<\/span><\/p>\n

The menu, much like the restaurant itself, is small and unpretentious. From small dishes to tapas and sides, flavours of Qu\u00e9bec can be found throughout the menu. Another reason to love Le Fin Gourmet.\u00a0<\/span><\/p>\n

I began with fleur de courgette, grilled zucchini flower stuffed with ricotta, lemon and Parmesan, served in thinly sliced zucchini. It\u2019s delicate and light, a fine appetizer choice. I was not, however, prepared for the love bomb that awaited in my next dish. A white bowl with a wide brim arrived with grilled morels bathing in a tarragon cream sauce. The mushrooms were tender and meaty, and the sauce was well-balanced. I swooned after my first bite, then tried to eat the rest as slowly as I could. When all the mushrooms were gone, I used the warm slices of country bread I had been given to sop up every last drop of sauce.<\/span><\/p>\n

The wine list, for the most part, features wines from France and Italy, with a few bottles from the US, Portugal, Austria, and Slovenia. With my cocktail gone, Enzo suggests a glass of MO Rot, a red Zweigelt from Austria. It\u2019s light and a little fruity, and while I prefer white wines, I quite like the MO Rot.\u00a0<\/span><\/p>\n

Next up, is the duck gravlax and a side of grilled vegetables followed. The duck is topped with shredded Brussels sprouts, grated egg yolk, slices of potato, cubed beats, pickles and Parmesan. The duck is tender and easy to cut, and the toppings add a bit of tarty sweetness. The grilled vegetables, as a side, is small, but accompanies the main dishes well.<\/span><\/p>\n

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