Housed in a converted 16C Jesuit refectory, this restaurant in the Presqu'île district has plenty of character, with its stone walls, columns and arches, its vaulted ceiling, hardwood floors and tall windows. Chef Anthony Baud cooks up balanced modern cuisine that emphasises the freshness and quality of the ingredients, in dishes such as Arctic char with pak choi, or a delicious persimmon dessert incorporating ginger and pumpkin seed praline. The set menus are changed up on a regular basis to showcase the ingredients of the season.