Housed in a 19th-century maritime warehouse within Auberge Saint-Antoine, Restaurant Coteau is one of Old Quebec City's most distinctive dining destinations, holding a Michelin recommendation and membership in Relais & Châteaux. The kitchen, led by executive chef Lucas Brocheton, operates around the rhythms of Ferme du Coteau, an organic farm on Île d'Orléans where head gardener Alexandre Faille has spent 17 years cultivating over 30 varieties of vegetables, herbs, fruits, and wild plants across 10,000 square meters. Beehives, bird nesting boxes, and protected meadows round out an ecosystem that informs everything on the plate. Two seasonal tasting menus are offered: the Signature Moment, which incorporates meat and fish alongside produce, and the all-vegetable Garden Moment. Both are refreshed every two months and accompanied by a wine list of more than 700 labels.