Since its 2004 debut, Panache has distinguished itself as one Québec’s top restaurants. With its exposed wood beams, weathered stone walls and restored pine floors, this converted 19th century warehouse is a preservationist’s dream. Juxtaposing these rustic elements are such modern touches as plush armchairs, designer crystal and white linens. Before Panache, Executive Chef François Blais enjoyed stints at La Pinsonnière and Laurie Rachaël. Along the way, he developed his own take on Québécois cookery, emphasizing fresh local ingredients, tradition and innovation. Blais’ gusto shines through in his pan-roasted Bérac Farm lamb with pepper mint-infused jus and glazed beets, but be advised: their commitment to seasonal produce means the menu rotates frequently.