Four restaurants that put mushrooms front and centre

Writing

Laura Martin, she shares her crushes and discoveries with us for our greatest happiness!

Article published on September 1, 2026

Long relegated to supporting roles, wild mushrooms are now taking centre stage on the plate. They may not always have been popular, with their austere beige caps and crooked stems, but today their bold flavours and incredible versatility are widely recognized. What can we say: they are good in everything! In the heart of harvest season, they make their way from the undergrowth to the kitchens of top restaurants. Here are four local restaurants that treat them like stars.

Côté Est, Kamouraska

Côté Est’s relationship with mushrooms is more than just a fling. It is a long-standing, committed relationship. Proof? The owners helped create the Festival des champignons forestiers du Kamouraska in 2015 and have just published a cookbook dedicated to these treasures of nature.

Bam! During the festival, they will be offering a five-course mushroom feast under the direction of guest chef Jean-Gabriel Martin. The rest of the time, they still give fungi a place of honour on their plates, depending on what is available.

La Porte arrière, Rivière-du-Loup

With beef flank steak or pappardelle, the chefs at La Porte arrière give chanterelles pride of place! The Rivière-du-Loup restaurant, mentioned in the Michelin Guide, is highly inspired when it comes to incorporating these delicious creatures.

In season, at least one dish on their chalkboard menu contains mushrooms. And it is to die for! “We let ourselves be inspired by the available varieties, their textures and their flavours, then we build the dishes around what nature offers us.”

Hôtel Victoria, Saint-Pascal

One of the advantages of having a restaurant in Kamouraska is being able to count on passionate foragers who deliver their finest specimens to you, barely out of the ground.

With products this fresh and of such high quality, it is hard not to be inspired!

Marie-Fleur St-Pierre and her team use these harvests in all kinds of ways. The dumplings, which have made the restaurant famous, are notably served with a maple-scented milk cap chili crunch. If you have not tried it yet, you need to hurry!

Boréal Univers gourmand, Rivière-du-Loup

Boréal is known for its aged meat grilled over charcoal. Do you know who accompanies Mr. Rossini filet mignon in one of the Universel hotel restaurant’s signature dishes?

Mr. oyster mushroom, with his woody notes and generous texture! Their marriage is celebrated all year long in the presence of butter and shallot, for a rich and indulgent result.

The surf and turf plate also comes with wild mushrooms. It is not surprising. If there is one ingredient that fits the term “boreal,” it is certainly the one that grows right in the heart of our forests!

Bistro Côté Est

76, avenue Morel,
Kamouraska,
Québec G0L 1M0

T. 4183080739

Website

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La Porte Arrière

356. rue Lafontaine,
Rivière-du-Loup,
Québec G5R 3B3

T. 4188626262

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Hôtel Victoria - Verre Amical

535 avenue de la Gare,
Saint-Pascal,
Québec G0L 3Y0

T. 4183081212