The Wine Cellar

Visits and tastings

Estérel Resort, Laurentides, Qc
Estérel Resort's Wine Cellar

Visits and tastings

Are you a wine or spirits enthusiast looking for an activity to enjoy during your stay at Estérel Resort?

Every day, the wine cellar is open to our guests for tastings led by our sommeliers. You can savor a delicious platter of local cheeses and shareable Tapas while enjoying the breathtaking view of Lake Dupuis. An excellent way to start or finish your evening!

Additionally, each week, an exceptional bottle from the Bistro à Champlain collection can be enjoyed by the ounce (subject to availability). We call it: The Cannon of The Week . Feel free to ask our sommeliers for it!

Opening hours

Reservation only

Access to our wine cellar is exclusive to our guests during their stay.


Wine passport

When making your reservation on our website, you can easily enhance your stay by adding the Wine Passport option. This can be done right after selecting your suite. If you prefer to book by phone, kindly request the agent to include the Wine Passport in your reservation. Be sure not to miss booking your wine tasting experience at our cellar, as our sommeliers are eagerly looking forward to welcoming you!

Cost: $40 (taxes and service charges not included).


WINE PASSPORT $40 taxes and service not included.

Includes a tasting and a visit of the wine cellar.

Wine tasting (3)

Spirits tasting (2)
Whisky, Scotch, Grappa, Cognac and more

TASTING SERIES (Offer at the Wine cellar only)

The Signature Series (2)
2 prestige wines

starting at

Sommeliers' favourites (3)
3 favourite wines of the moment


The Canon of the Week (1)
Exceptional bottle from our rare collection

starting at


Hors d'oeuvre of the moment
Chef's selection


Smoked salmon
Garnishes of the moment


Huîtres canadiennes (6)
12 / 30$ - 24 / 48$ 26


Cheese platter
Sélection de fromages québécois


Charcuterie platter
Selection of artisanal charcuterie)


La Plancha
Charcuteries, Pata Negra, foie gras, fromages


Torchon foie gras
Brioche bread and chutney of the moment (50 g)


Foie gras and Riversaltes pairing
Foie gras torchon and old Riversaltes vintage

Meet our team

Passionate sommeliers!

During your foray into the wine cellar, you will certainly have the chance to interact with one of the members of our seasoned sommelier team! Do not hesitate to ask them any questions, they will be happy to pass on their knowledge to you on the thousand treasures that our wine cellar conceals. This is where we present them to you.

Sommelier Manager

François Raby

Sommellerie took place very early in my life. It all started 45 years ago at Clos Vougeot, in Burgundy. After obtaining my diploma in hotel management at the ITHQ in 1984, catering quickly became the nerve center of my career. From then until today, I have worked in the best institutions. In 2003 and 2004, I won the Professional Gérard Delage Cup, with participation in the competition for the best Sommelier in Quebec.

By working with the best in the business, I also learned to build my character in a discipline of rigor. Via Le Nôtre, Center Sheraton, Hôtel Vogue (Philippe Mollé), La Queue de Cheval, L’Eau à la Bouche (Anne Desjardins) La Forge and now Estérel Resort and Bistro à Champlain…. In short, I am passionate about sharing stories, discoveries and dreams. I can consider myself an expert with a broad vision, offering unforgettable service, with a solid knowledge of products and customers and adaptable to any style of business.

At Estérel Resort, we are the 4 musketeers of sommellerie, with more than 140 years of experience put together, which makes us a unique and experienced team. Each one controls his passage so that the whole becomes self-sufficient. We are constantly evolving and looking for the best for our customers.

Sommelier Manager

Sean Bassett

Having been interested in wines for several years, I decided to enroll at the École Hôtelière des Laurentides where I became a real enthusiast. Having been lucky enough to have Jacques Orhon as my teacher, I chose to follow the wine trail. It was with great happiness that it all started at Bistro à Champlain (in Sainte-Marguerite-du-lac-Masson), a dream location for sommeliers and wine lovers around the world. Not only is one of the largest wine cellars in North America, with an inventory of 40,000 bottles and over 4,000 products, I have also had the chance to work with several great chefs. The harmony of wine and fine cuisine made me travel … a journey that lasted almost two decades.

The greatest pleasure for me is when my advice makes the taste buds of a customer smile. Counseling is a job that I embrace every day. To once again have the chance to work with part of the Champlain cellar, which has now established its homes at Esterel Resort, is a privilege I am grateful for. It showcases several gifs offered by all the great wine makers of the world. If each bottle has its story, wine for me is my story.


Marc-André Marquis

Restaurant management is my third career. A summer spent on Jacques-Cartier Square in Montreal was enough to ignite my passion for this field. However, I dreamed of more; I wanted to learn and discover the best practices worldwide. So, I packed my bags, emptied my apartment, and set off. I traveled across two continents, visiting a dozen countries over two and a half years to explore the world through the art of dining.

I settled in France, first on the Croisette, at the Fouquet’s Cannes within the Le Majestic Hotel, flagship of the Barrière group. Then, on Montparnasse, in Paris, where I worked as a server and later as a head server at the renowned Closerie des Lilas. Back in Quebec, I worked at the StoneHaven Le Manoir, a Relais & Châteaux property in Sainte-Agathe-des-Monts, where I became a sommelier.

I decided to return to school at the dawn of my forties. I studied sommelier at the École Hôtelière des Laurentides, attending master classes and tastings, and continued my studies with WSET3. As my passion for wine continued to grow, I decided to join the wine cellar team at Estérel Resort to share it better with you.


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