Bistro à Champlain


On June 17, the Bistro à Champlain proudly moved to Estérel Resort. A transition that took months to prepare in order receive the precious wine bottles collectionned by Champlain Charest the last years. Estérel Resort is proud to announce its acquisition of one of Quebec’s treasures: the wine collection from the Bistro à Champlain, which contains more than 5000 bottles. Estérel is honored to be carrying on the legacy of this iconic winery.

Preserving the name “Bistro à Champlain”

The impressive heritage built by collector Champlain Charest will be preserved in name as well: Estérel’s gourmet restaurant L’ultime will be renamed Bistro à Champlain.


*Please note that bookings are mandatory for each restaurant, or else we cannot guarantee availability of the restaurant and the hour of service.*

Breakfast 7 a.m. to 10.30 a.m
Brunch (Sunday only) 11:30 a.m. to 2 p.m.
Monday-Thursday night 5.30 p.m. to 9.30 p.m.
Friday and Saturday night 5.30 p.m. to 10 p.m.
Sunday night 5.30 p.m. to 9.30 p.m.
Book at Bistro à Champlain

6 course tasting menu

Oysters, gin and lovage granita

Foie gras, pear, late-harvest honey, sultana raisins

Monkfish, seafood stew, turnip, Piuze sparkling wine, parsley oil

Venison, apple, fried Brussels sprouts, horseradish, carminée sauce

Selection of fine cheeses from Quebec

Dessert of the day

$100 / person

For the food and wine pairing, please add $70

*All guests at the table must order the gourmet tasting menu.

Bistro à Champlain's Menu




Roasted carrot velouté, marinated and fermented carrots, spiced jelly


Oysters of the day (3), gin and lovage granita


Smoked sturgeon, gribiche, brioche


Pork belly and mascarpone agnolotti, porcini, marjoram, Parmesan

(+5 with package)

Foie gras, pear, late-harvest honey, sultana raisins

(+10 with package)

Onion consommé, poached egg, onion medley, bergamot and nasturtium


Main courses

Milk-fed veal filet, braised endive and tarragon pastry, fondant potato, chervil, celery juice

(+12 with package)

Monkfish, seafood stew, turnip, Piuze sparkling wine, parsley oil


Walleye, broccoli, almond, salted wild herbs, light country butter emulsion


Venison, apple, fried Brussels sprouts, horseradish, carminée sauce

(+5 with package)

Autumn squash, hay, cashew nut cream, coffee


Our cheeses

Plate of Quebec fine cheeses

(+15 with package)


Our master pastry chef’s stellar creations


Vegetarian menu

The vegetarian menu is now available at our three restaurants! In the evening only.

Vegetarian menu

First Course

Soup of the day (vegan option)


Iceberg lettuce, light emulsion, parsnip chips, green oil and pumpkin seeds (vegan)

Meal 20

Beet carpaccio, spiced cream, crispy wholegrain bread, beet sprouts


Second Course

Warm smoked artichoke spread, pickled vegetables, Pacific Rock cheese and naan bread

Meal 22

Fried St-Vallier cheese, stewed cabbage with cider, apple and thyme

Meal 21

Squash, hay, cashew cream, coffee (vegan)


Third Course

Jerk-spiced Nantes carrot, edamame puree, nuts, cilantro and sour cream


Butternut squash ravioli, bell pepper, raw squash salad, balsamic reduction


Maitake, fried mushrooms, crème fraiche with fermented shiitake, herbed oils


Last Course

Pastry of the day