Avis pour Parcelles
Les avis mentionnent souvent
Afficher toutchef(6) champêtre(3) tombes(3) quebes(3) labelle(3) farm(3) garden(3) vin(3) maitrise(3) soignee(3) saveurs(3) ferme(3)
Discovering Parcelles feels like uncovering Quebec's best-kept culinary secret. Chef Dominic Labelle has masterfully created an experience that transcends typical restaurant dining - this is true farm-to-fork philosophy brought to life in the most authentic way possible.
What sets Parcelles apart isn't just the exceptional food (though the seven-course tasting menu is absolutely phenomenal), but the complete immersion into the agricultural process. Watching the team gather herbs from the garden during your meal, knowing your salad greens were picked that morning, & tasting vegetables at their absolute peak ripeness creates a connection to your food that's increasingly rare in modern dining.
The intimate 19-seat format allows Chef Labelle & his team to deliver personalized attention that feels more like dining in a friend's spectacular garden than a traditional restaurant. The seasonal menu keeps each visit fresh & exciting, showcasing the incredible diversity of what Quebec's soil can produce.
Yes, reservations are challenging to secure, & yes, it's a significant investment. But Parcelles delivers something you simply cannot find elsewhere - a dining experience that honors both culinary excellence & environmental stewardship while creating memories that last long after the final course.
This is exactly the kind of restaurant that makes Quebec's food scene so extraordinary. A true celebration of terroir in its most authentic form.
'Table champêtre' by chef Dominic Labelle & his team in Austin, QC.
One of the best table I have had the chance to enjoy in my life.
7 services of fresh, tasty, inventive, delicious & beautiful dishes. All made from just picked ingredients in their garden &/ or greenhouses & seasonal delicacies.
Add to this a well researched & extensive'cave à vin'!
'Parcelles' is a must for foodies & gourmets alike.
Reservations are required & the calendar opens the 1st of the month preceding the reservation schedule.
Only 19 guests at a time so it fills up very quickly. But then you get treated like royalty.
To note: When we were there, one of the guests was allergic to seafood & had mentioned this in the reservation form. The chefs had already noted & had prepared an alternative to the dish containing lobster. The guest comment was that his dish was possibly better than ours.
