Chef Stéphane Modat left his home in Perpignan, at the foot of the French Pyrénées, 23
years ago to embrace life in Québec and hasn’t looked back. After stints at L’Utopie and
the iconic Château Frontenac, he opened his fine-dining restaurant Le Clan in autumn 2021.
The stylish dining rooms and bar in Vieux Québec, replete with trophy mounts (moose
and jackalopes, among others), showcases local products in a modern setting, each
menu item citing the latitude and longitude of the dish’s origin.
Modat’s commitment to Québec’s terroir, with a focus on hunting, fishing, and the techniques and cooking methods of First Nations and Indigenous communities, is his life’s work. From duck eggs and fermented carrots to Beau Rivage pork and New Brunswick salmon smoked on the Wendake reserve just on the outskirts of Québec City, Modat’s skill—and sense of humour—abound. (Check out his image at the centre of a raucous Last Supper painting in the long dining room.)
A self-confessed street-food lover, Modat shares his favourite spots in the place he now calls home, Québec City.
Cassis Monna
“At Monna et filles on Île d’Orléans, Catherine and Anne are completely focused on blackcurrants. They grow them, distill them, and in the summer, they make a soft-serve with them which you absolutely cannot miss—it’s positively hallucinatory! They’ve got a little shop and offer tastings of their crème de cassis, blackcurrant gin and other liqueurs all year round. It’s really close by car and definitely worth it.”
Le Mezze Taverna Grecque
“This place is owned by the friend of a friend of a friend. It’s super festive for real Greek food, like grilled octopus, sardines and fish. I love their dessert with feta and honey—it’s just incredible. Lots of sugar, lots of oil, lots of garlic, lots of honey: it’s perfect enjoyment.”
Explore Le Mezze Taverna Grecque online
Nina Pizza Napolitaine
“The women owners at this pizzeria in the St-Roch neighbourhood do an incredible job. What I love about it is their honesty: what you see is what you get. It’s always fresh and delicious, and it’s always good.”
