“I already have several personal favorites, which includes the guinea fowl that is served with an incredible licorice sauce. In fact, I could easily base my choice of meal at Tournebroche on this sauce alone, it being so amazingly delicious and unique.”
“I had the chance to taste the halibut gravlax with a horseradish sauce and another version with blueberry ketchup. Very promising!”
The chef of Quebec City restaurant - Le Tournebroche, Stéphane Roth, is from Jura, France. After finishing his studies, he worked for many “grandes tables” in France, Great Britain, Germany, Martinique, Switzerland and the United States.
When he arrived in Canada, Stéphane partnered with Guy Collin to take the reins of the Patriarch, a 5 diamond-rated restaurant. He applied the wealth of his knowledge and experience to creating the Tournebroche menu, a new genre of rotisserie that is aligned with Stéphane’s high standards, while being affordably priced. From the appetizer to the dessert, Stéphane transmits his passion for local fresh ingredients and exceptional food in the Tournebroche menu.
Le Tournebroche - a restaurant in Old Quebec
Entrepreneur and restauranteur, Guy Collin has long wished to establish a new concept of restaurant in Quebec. The idea of a new genre of rotisserie was simmering on the backburner for some time, and was finally brought to fruition when a perfectly situated space opened up on rue Saint-Jean.
Partnering with Stéphane Roth, his partner in the Patriarch, and Justin Keating, owner of Hôtel du Vieux-Québec, Guy’s Tournebroche concept evolved from a dream into reality.
Le Tournebroche a Quebec City restaurant
Having taken up the torch of the family business, Justin Keating transformed the Hôtel du Vieux-Québec into one of the most popular hotels in Quebec City, due to its well-know attentive client service, warm ambiance and ambitious environmentally sustainable platform.
Always forward-seeking, he recently embarked upon large-scale renovations in the historic building, combining contemporary design with historic authenticity. Justin was interested in partnering in a restaurant that would benefit from his organic roof top gardens and beehives, and it was in Tournebroche with Guy Collin and Stéphane Roth that it all came together.