What’s Happening

The Tournebroche’s renowned Chef Stephane Roth has created a menu that features locally sourced organic ingredients and everything is created by hand - from bread and sauces to creme brule flavored with their own honey.

Tournebroche is honored to have been designated as one ‘Must-Eat’ restaurants in Quebec City for 2015!

The gourmet bistro Tournebroche is proud to choose 100% green natural gas with Bullfrog Power for its location. We are the first restaurant in the country to do this and say “NO” to fracking.

This means that Bullfrog’s producers put 100% green natural gas onto the pipeline to match the amount of conventional natural gas our restaurant uses. Bullfrog ensures the natural gas going onto the pipeline on our behalf is from renewable sources.

Sourced from a unique methane-capture project situated on a landfill site near Montreal, green natural gas is a climate-friendly alternative to conventional natural gas.

Through innovative technology, biogas is captured, cleaned up, and injected into the national natural gas pipeline, displacing fossil fuel-based gas and reducing CO2 emissions into the atmosphere.


  • Instead of frying our potatoes twice, our fries are first blanched, then fried a single time.

  • Tournebroche uses a reduction to make a scrumptious gravy without a flour base.

  • We don't like to brag, but we also have a green thumb!

    We know that you would like more of this sort of thing, so the bread, mayonnaise, ketchup and ice cream are also all made here.


Stéphane Roth

Stéphane Roth

Chef at Le Tournebroche

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.


Guy Collin

Guy Collin


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.