Restaurant de l’Auberge des Glacis

L’Auberge des Glacis is a hidden treasure in the middle of an estate, between the seaway and the moutains. A page in the history of the Côte-du-Sud region is engraved on the stone walls of this old mill. In our cozy dining room, discover the unique flavours of our extensive gourmet menu concocted with local produce, like Saint-Pamphile Rabbit and Cap-St-Ignace Beef…more 55 producers are on our menu.

Chef Olivier Raffestin was hired by l’Auberge des Glacis in 2000, as assistant chef. He rapidly became the principal assistant to chef Pierre Watters in the development and the quality of the menu. After some time he became a master in the art of preparing la quenelle lyonnaise (a house specialty), pâtés and the famous duck rillettes which are a delicacy at our breakfasts.

In September 2006, Olivier Raffestin was named head chef of l’Auberge des Glacis. He has continued to follow the tradition of gastronomic excellence that has given this establishment its reputation, to continue to give value to local regional products and to add his touch; that being a mix of audacity and refinement!