Diving into Farm-to-Fork Dining at Chez Muffy

Last Updated on November 29, 2024 by Pamela MacNaughtan

During April, Chez Muffy has a 3-course bling tasting menu on Sunday and Monday evenings. A tasty introduction to the talents of Arthur Muller, chef behind the restaurant’s farm-to-fork concept.

The signature restaurant of Auberge Saint-Antoine, Chez Muffy is in a restored former marine warehouse built in the early 19th century. The restaurant’s French country decor and intricately designed wrought iron stairs add prettiness to the exposed stone walls and fat wood beams stretching across the ceiling. 

This is not my first dining experience at Chez Muffy. When I visited for the first time in 2014 the restaurant was known as Panache, and in the kitchen was a brilliant young chef, Louis Pacquelin. The menu was filled with French dishes made with locally sourced ingredients and catering to refined palettes. Pacquelin’s departure for Asia in 2016 ushered in several changes at the restaurant.

Panache was beloved by locals and travellers alike, and it was hard to reconcile dining at Panache without Pacquelin in the kitchen. A change was needed, and in 2017 the name changed to Chez Muffy, a nod to co-owner Martha Bate Price.

A Blind Tasting at Chez Muffy

I’m one of those weird people who dine early, it allows me to eat leisurely, and the staff are fresh so asking questions is easy. Bathed in warm light, I settle into a seat with a view of the restaurant and glance at the menu. I’m here for the 3-course blind tasting menu, which is on offer until the end of April, but I want to see the 5-course tasting and à la carte menus.

I decided to kick things off with a Kampai (Roku gin, Saké, Aloe vera, Yuzu, Wasabi), a light and refreshing signature cocktail. Soon, perfectly rolled butter is placed on my table and someone comes by with an ornate silver tray displaying a variety of bread. 

They used to place a small basket of bread on the table, but seeing a fancy serving tray triggered a question. Is Auberge Saint-Antoine, and by extension Chez Muffy, going for its fifth star? I read earlier in the day about their partnership with Volvo to offer self-guided tours to hotel guests and noticed slight upgrades in service from my last stay in 2020. Curiosity piqued, I asked the hotel’s General Manager, Alexandre Kassatly.

“We’re always striving to push the boundaries of excellence. Our primary objective is to create a culinary experience that celebrates our heritage, while offering a service that conveys our passion for Quebec and, of course, for gastronomy in general”, says Kassatly.

My blind tasting started with stuffed cabbage ravioli, made with pear carpaccio and black garlic, and served with lettuce cream with dry vermouth and edamame coulis. Bright green in colour, the pear married well with the cabbage, cutting the bitterness and creating a dish that was relatively light in flavour.

Next was perfectly cooked beef tenderloin, which melted in the mouth, sitting in a sauce of chocolate, beef blood, and spices. The earthy sauce was a perfect partner to the buttery texture of the meat. On the side was a slice of potato and leek tart cooked in puff pastry. The flavour was lovely, despite the bottom crust being undercooked and a little soggy. The dish was paired with a glass of Pinot Noir from Camy, a Quebec winery south of Montreal.

For dessert, deconstructed Crêpe Suzette with a clementine cream Grand Marnier sauce, vanilla mascarpone and ice cream. Small and pretty, the dessert was complemented with a glass of Passatempo, a dark amber-coloured ice wine from Tuscany. 

Farm-to-Fork

The menus at Chez Muffy change based on seasonally available ingredients, a benefit of having a farm on Île d’Orléans with a dedicated master gardener.

“The creation of the restaurant Chez Muffy and its current mission is the result of a love affair with products from the Auberge Saint-Antoine farm. The Price family’s desire to reconnect even more with our local products led them to rethink their restaurant. The winning formula is certainly this desire to magnify Quebec terroir through the talents of our culinary artists, but also thanks to our farmer Alex Faille”, says Kassatly.

Alex Faille has been working with the chefs here since 2009, growing a wide range of produce and herbs, and experimenting with flavours. It’s a marriage that many chefs in Quebec have with local producers and one of the reasons I love the food culture in this city. We are blessed with an abundance of high-quality products within 150 km of Quebec City.

À la carte vs Tasting Menus

Chez Muffy offers a 5-course tasting menu and an à la carte menu throughout the year. Tasting menus often feature dishes available on the à la carte menu, but in a smaller portion, allowing diners to sample a variety of dishes.

As a local I enjoy trying a tasting menu at the beginning of the season, then returning to enjoy my favourite dishes by ordering from the à la carte menu. At Chez Muffy the 5-course tasting menu is 160 CAD per person, so you’ll be paying 32 CAD per course. 

À la carte is best for vegetarians or those with food restrictions, and offers more variety. If you’re dining with friends or family, consider ordering a variety of dishes and sharing – sort of a self-made tasting menu. Main course dishes range in price from 45 to 65 CAD.

Summary

The food at Chez Muffy is superb, and the prices reflect those found at similar hotel restaurants in the city. If you’re looking for a quiet meal, dine on a Sunday or Monday night. For reservations on Thursday to Saturday, plan ahead.

Note: this is not a nut-free kitchen, nor is it safe for celiacs.

Are children welcome?

Yes! Chez Muffy (and Auberge Saint-Antoine) are family-friendly. There’s a children’s menu available with dishes like grilled chicken breast, pasta, fish sticks, etc. The main courses on the kids’ menu range from 14 to 15 CAD.

Dine at Chez Muffy

$$$ – $$$$ • Address: 8, rue Saint-Antoine • 418-692-1022 • The hotel has a wheelchair-accessible entrance on rue Saint-Pierre, and entrance to Chez Muffy is also accessible • saint-antoine.com • Open: daily 7h to 11h; Thurs to Mon 17h30 to 20h30; Sunday brunch 11h30 to 13h • Reservations recommended

Disclaimer: I was a guest of Chez Muffy, and the restaurant did not review this article before publication. The thoughts and opinions expressed in this article are my own.