lueur
★ 4.9 (140) · 
117 Rue Dalhousie, Québec, QC G1K 4C5, Canada
Phone: (418) 692-4555
Website: http://laurieraphael.com/lueur
lueur in Québec is a 4.9-star restaurant with 140 Google reviews, known for Pétoncles (Scallops) and Tartare de bœuf (Beef Tartare).
Why we love it
- Izakaya-inspired haute cuisine with local Quebec ingredients
- Located nearby Old Port of Quebec
- Intimate counter seating, vibrant energy, precise service
- Table service with chefs preparing dishes in front of you
- Izakaya-inspired haute cuisine with local Quebec ingredients
- Located nearby Old Port of Quebec
- Intimate counter seating, vibrant energy, precise service
- Table service with chefs preparing dishes in front of you
What to Order
Pétoncles (Scallops)
These scallops are consistently praised for their perfect preparation and delicate flavor, often paired with luxurious elements.
"Les petoncles sont un incontournable."
Eric Bussières
Tartare de bœuf (Beef Tartare)
A rich and deeply savory dish, the beef tartare is elevated with a peppery kick and balanced flavors.
"Le beef tartare was rich and deeply savory without being overwhelming..."
Justin Cunanan
Chips maison avec saucisson de Charlevoix et miel de tilleul
A unique and addictive appetizer featuring homemade chips, Charlevoix sausage, and linden honey, offering a special touch.
"Nous avons beaucoup aimé les chips maison en entrée avec une touche bien spéciale de saucisson de Charlevoix et de miel de tilleul..."
Michele Dorion
Doré (Walleye)
This fish dish has been highlighted as an exceptional main course, leaving a lasting impression on diners.
"Mention spéciale au plat de doré, meilleur plat que j’ai mangé depuis longtemps."
justin valiquette
Martiti (Cocktail)
A creative and excellent take on a martini, featuring a unique twist with a cornichon.
"We started with the Martiti (a clever spin on the martini with a cornichon) and Le Winnie—both excellent."
Amy Lowery
Inside Scoop
- Seating is at a counter, offering an intimate view of the chefs at work.
- The restaurant has only two seatings per night, making reservations essential.
- The small team of 3 rotates roles, handling cooking, service, and bartending.
- Expect to smell like the food when you leave due to the open kitchen and small space.
- The menu changes seasonally, highlighting local products.