
Saint Georges, Canada
Restaurant 1668
Chef Ariel Cardinal-Petit's modern Quebec cuisine unfolds in the stone-vaulted cellars of the École d'Entrepreneurship de Beauce, where every ingredient on the menu—from Gaspé Arctic char to local rhubarb—originates within the province. The restaurant's name nods to Quebec's surface area, and the sourcing philosophy follows suit: hyper-regional, seasonally driven, and deliberately insular.




