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Le Saint-Amour Restaurant Review: Since it first opened in 1978, Le Saint-Amour has been a reference in Quebec City’s gastronomical circles. Co-founder and chef Jean-Luc Boulay gives this place a solid reputation for fine French cuisine with an accent on regional produce, a reputation that Benoit Larochelle, now executive chef, maintains. Located in a beautiful historical building in Old Quebec, Le Saint-Amour is classy and elegant, as shown by its main dining room, a colorful and ornate “winter garden” with a flurry of large mirrors and a high ceiling, where the waiters and patrons have plenty of room. Foie gras is a house specialty. Two menus are offered, in addition to à la carte options. The ‘inspiration’ menu features scallops tartare, Quebec veal, filet mignon or halibut fish steak in a Parma ham dressing. The more elaborate ‘great discovery’ menu features calf sweetbread or local partridge from the nearby Orlean island. Dishes in general tend to be elaborate and show a command of the latest trends and techniques. Game dishes, whether deer, caribou or duck, are especially well-done and satisfying. Even a soup becomes a full-fledged dish, with a vegetable cream heightened by a touch of rabbit confit and a morel sabayon. Desserts round out the meal with equal gusto, although they can be less surprising or elaborate than the main dishes. Head sommelier Simon Jobin brings great balance and breadth to a sizeable wine list that comprises as many Bordeaux, Burgundy, Alsace and Rhône Crus as new-world stars and artisan wines, which he matches remarkably well with Boulay’s cuisine.