Few restaurants can claim a century of history, and an even smaller number can celebrate it from inside one of Canada’s most recognizable hotels.
This year, Champlain, the signature restaurant at Fairmont Le Château Frontenac, is marking its 100th anniversary with a refreshed dining experience inspired by the St. Lawrence River and the landscapes, producers and culinary traditions that surround it.
At the centre of the new concept, Tides of Terroir, is a six-chapter discovery menu following the historic journey of Samuel de Champlain. The Gulf, The Estuary, The Fjord, Île d’Orléans, Québec, and The Territory each inspire dishes celebrating fish, seafood, produce, cheese, meats, and other ingredients sourced from across the province.
Chef Tristan Ratcliffe Lambert leads the culinary experience, bringing a contemporary approach firmly rooted in Québec terroir.
“I have always been inspired by regions and cuisines that tell the story of their land,” says Ratcliffe Lambert. “At Champlain, the St. Lawrence River provides a natural connection between these landscapes, producers and areas of expertise.”
Fishermen, oyster farmers, growers, cheesemakers, livestock producers, foragers and local artisans all contribute to the menu. One of the restaurant’s most celebrated traditions also remains: the tableside Lobster Wellington, a signature dish combining theatrical service with the bounty of the sea.
Guests who prefer to chart their own course can choose from an à la carte menu, with dishes adaptable to individual preferences and dietary needs.
A Dining Room Inspired by the River
The St. Lawrence influence extends well beyond the plate.
Menus are crafted using Manicouagan marine clay, while a suspended sculpture by artist Marc Bouchard reflects the river’s topography. Table linens take inspiration from the water, cutlery recalls shoreline pebbles, and utensil rests are fashioned from copper reclaimed from the Château’s former roof.
Cocktails and non-alcoholic drinks draw on regional flavours, complemented by a carefully selected wine program and an evolving soundtrack of French-language classics, international influences and lounge music.
The result is a restaurant that aims to tell a story not simply about Québec cuisine, but about place.
“Champlain is no longer simply the restaurant with a view of the St. Lawrence River,” says François Bouffard, Director of Food & Beverage at Fairmont Le Château Frontenac. “It has become the restaurant that tells its story.”
Celebrating a Century
Champlain first welcomed diners in 1926 and remains one of Québec City’s landmark dining experiences. Today, the restaurant combines its historic setting with modern Québec cuisine, an extensive wine cellar and sweeping views of the St. Lawrence.
The centennial celebrations will continue throughout the year with special events, including a Bollinger Champagne Dinner on October 29, 2026, featuring a five-chapter tasting menu paired with Bollinger champagnes served in magnum format.
For Chef Ratcliffe Lambert, who joined Fairmont Le Château Frontenac in 2025 following culinary roles in Québec and British Columbia, the anniversary offers an opportunity to honour the past while creating something distinctly contemporary.
After 100 years, Champlain’s next chapter remains closely connected to the river that has shaped Québec City for centuries. For more information and to make reservations, visit Champlain.
