Bistro à Champlain

Laurentides, Qc

Bistro à Champlain is now open on Friday and Saturday nights.


On June 17, the Bistro à Champlain proudly moved to Estérel Resort. A transition that took months to prepare in order to receive the precious wine bottles collected 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 Resort is honored to be carrying on the legacy of this iconic winery of more than 5000 bottles. Today, the new wine cellar that we have built contains more than 20,000 bottles and 2,775 references.

But the Bistro à Champlain is also a restaurant that offers gastronomic experiences that live up to the reputation of its wine cellar. Discover a new formula where the emphasis is on tasteful discoveries, with high-quality food and the creative inspiration of our chefs!

4-course tasting menu

Le Bistro à Champlain and chef Cédric St-Pierre are proud to present a new gastronomic formula based on discovery, without an à la carte menu. You will experience varied and colourful dishes, prepared under the inspiration of Chef St-Pierre and his brigade. The food will be carefully chosen according to the seasons, and the different services will be the proof of an extraordinary visual and gustatory narration.


The 4 course menu has been created based on the chef’s inspiration to bring a particular and unique gastronomic touch. We would like to inform our customers with special dietary needs or allergies that we will unfortunately not be able to accommodate them reasonably at the last minute.

However, we would like to inform you that the 4-course menu is never fixed and can change at any time.


Our team of expert sommeliers will also be at your service to help you choose the products that will best punctuate your adventure.

$75 per person

For the food and wine pairing, please add $75

Business hours

Friday & Saturday: 6:00 p.m. to 8:00 p.m.

Please plan approximately 3 hours for the duration of your experience.

The kitchen closes at 10:00 p.m.

Seats are limited and reservation is required.

Please make a reservation request by clicking on the link below.  Please note that this is only a reservation request, you will receive a confirmation if we can honor your request.

The Head Chef

Cédric St-Pierre

The proud graduate of the ITHQ, Cédric St-Pierre cut his teeth in various countries, including Italy, France and Japan, and notably evolved under the aegis of a Meilleur Ouvrier de France, Jérôme Nutile, and its double Michelin starred restaurant. Back in Quebec, after a stint at Le Mirage golf course and Europea, he forged his experience as a sous-chef in the largest private club in Montreal. He was also a semi-finalist on the very popular “Les chefs ! ”.

Now Head Chef at Estérel Resort—under the supervision of executive chef Jean-François Bélair—he coordinates the colourful culinary adventures offered by our three restaurants, including the exceptional ephemeral tasting menus of the Bistro à Champlain and his renowned wine events.

“It is with the greatest of pleasures that I welcome you to the Bistro à Champlain. You will experience a surprising tasting menu that changes with the seasons and harvests, all in an environment resolutely connected to nature. It is with great joy that I will introduce you to a local and thoughtful cuisine. Bon appétit ! ”

The Executive Chef

Jean-François Bélair

Estérel’s Executive Chef, Jean-François Bélair, brings to the table an exceptional passion for the culinary arts and an impressive list of credentials. A lover of rare ingredients, he strives to make them the ultimate stars of each one of his creations. Chef Bélair avoids superfluous and unnecessary garnishes, and instead, focuses on the simplicity of ingredients by using colours, tastes, textures, and aromas to highlight the delicate nuances of the flavours.

His experience speaks for itself. He obtained his diploma at the age of 20, and went to train out west, at Tofino’s Wickaninnish Inn, a proud member of Relais & Châteaux. Following his time in Tofino, he went to France to perfect his technique in Michelin Star establishments. He returned to Quebec to take the reins of La Pinsonnière Relais & Châteaux, in the Charlevoix region; where he also completed a sommelier course. In the past decade, he has been an executive chef at Hôtel Place d’Armes, in Montreal, and at Château Bonne Entente in Quebec, where he directed the acclaimed Monte Cristo and La Tempête Golf Club restaurants.

He has also been head of research and development for Groupe Restos Plaisirs, which includes establishments such as the Cochon Dingue, the Jaja, and the Paris Grill. He has contributed to more than 15 cookbooks, and was a guest judge on the television program Les Chefs.

Estérel Resort is proud to welcome Jean-François to its team, and wishes all of its guests a phenomenal dining experience.