Daniel Vezina is the chef and heart & soul of "Laurie Raphael restaurant"; he offers a modern, progressive and varied dining experience that reflects our society and its many facets; and the plates are prettier than ever; "silky-smooth foie gras arrives on an ice cream paddle' or "Alaskan snow crab is accompanied by a bright-pink pomegranate terrine', "the rabbit which is served in two ways' or an "egg yolk 'illusion' of thickened orange juice encapsulated in a skin of pectin served in a puddle of maple syrup in an asian soup spoon"

"Intitiale" stand for Yvan Lebrun; it is not only one of Quebec's elite restaurant, it holds the status among the best of the entire providence; for all lovers of great cuisine it is a pleasure to taste the authenticity and the simplicity of Yvan Lebrun's cuisine; you can choose from prix-fix menus of three to six courses; they are changed often, because the chef values freshness of ingredients over novelty