More than just an escape
A night at the Auberge St. Antoine is never simply an overnight in a luxurious hotel. Built at the apex of the St. Lawrence River, in a city that boasts a timeline over 400 years old and deep roots in the history and development of Canada, the Auberge takes it all very seriously. Relics of both French and English regimes have been excavated from the grounds upon which the hotel stands, carefully restored and placed on display in the hotel for your perusal. The property's identity is as colourful as Quebec City's Old Port district, once acting as a cannon battery and wharf, and its legacy is evident as you weave your way through its corridors and grounds.
A welcoming decadence
Every detail is meticulously thought through at the Auberge St. Antoine, including the fine decor of each of its rooms. A refined contemporary aesthetic permeates the atmosphere, matching deluxe comfort with esteemed luxury. Delight in the intermingling of spacious comfort with flashes of history, as every room is adorned with heirlooms of a bygone era that speak to Quebec City's fascinating history. Wind down from an evening of splendour by luxuriating in your spacious bathroom, opulently outfitted with welcoming heated floors. Perpetuate your relaxation by stretching out in your room's sitting area, or skip right to a sumptuous snuggle in your queen or king bed, prepped for you to snooze in with complementary turn-down service.
Tastes that will entice and inspire
Get an eyeful of the swiftly coursing St. Lawrence River from your table at Panache, the Auberge's own restaurant. Housed in a 19th Century warehouse, you'll be treated to more than just the scrumptious flavours of local produce and Chef Julien Dumas' exquisite dishes. Your dining experience becomes an interactive foray into the locale's history as you savour your meal among antiquated wood beams, delicate iron work and rough-cut stone walls. Chef Dumas' elaborate cuisine is both adventurous and tongue-tantalizing. Enjoy a journey of culinary distinction during any meal of the day from dainty smoked salmon salad at brunch, to a robust dinner of venison with juniper and "Poivrade" juice.