Quebec City has launched its ice restaurant for a second straight season, a one-of-a-kind ephemeral structure with no equal in North America.
This initiative is the result of a collaboration between the Fairmont Le Château Frontenac and the Hôtel de Glace, creating a dining space that will operate from January 15 through March 21, 2026.
The experience includes an exclusive transportation service from the Château Frontenac to Village Vacances Valcartier, where the Hôtel de Glace and its ice restaurant are located.
This year’s edition is inspired by the theme “The Hôtel de Glace Comes to Life.” Its aesthetic concept blends ice sculptures inspired by vegetation and organic forms with a carefully designed lighting scheme that highlights the texture of natural materials.
The goal? To offer visitors a fully immersive experience.
Boreal Menu: Quebec’s Terroir at Subzero Temperatures
The culinary team, led by the kitchens of Fairmont Le Château Frontenac, has crafted a three-course menu centered on ingredients from the boreal ecosystem. The menu highlights signature regional ingredients such as sea buckthorn, venison crusted with local spices, and cloudberry from the Côte-Nord.
The 2026 menu opens with a refined welcome bite: a foie gras pâté sphere served lollipop-style on a stick paired with the warm spice of gingerbread and the bright acidity of sea buckthorn.
The service continues with a concentrated duck-and-truffle broth, served beneath a puff-pastry dome baked directly over the bowl, a technique that traps aromas while preserving temperature.
The main course features a venison rack with a boreal crust, accompanied by accents that evoke the flavors of the forest: a silky celeriac mousse, braised salsify (a root with an artichoke-like profile), and maitake mushrooms. The dish is finished with a grand veneur sauce, a classic game reduction enriched with cranberries from the Gaspésie region.
The experience concludes with a chocolate fondant accented by sweet clover, often called the vanilla of the North, and cloudberry, a rare wild fruit from the Côte-Nord with a delicately tart profile.
Availability and Reservations
Quebec’s ice restaurant operates Thursday through Saturday with limited seating, so advance reservations are strongly recommended.
The full experience, including round-trip transportation, a guided tour of the ice sculptures at the Hôtel de Glace, a welcome cocktail, and the gourmet dinner, is priced at $255.
This partnership aims to position Quebec’s winter dining as a benchmark of high-end hospitality, rooted in local ingredients and the art of ice design.
