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Le Saint-Amour Restaurant Review: Since it 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 standing maintained by executive chef Benoit Larochelle. Located in an 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. Two menus are offered, in addition to à la carte options. The “inspiration” menu features deer carpaccio, wild striped bass, veal with wild mushrooms and, to close, Quebec cheeses and a mignardise. The more elaborate “great discovery” menu features foie gras, goose, pork flank and scallops. Game dishes, whether deer, caribou or duck, are especially well-done. 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 courses. Head sommelier Simon Jobin brings significant 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 well with Boulay’s cuisine.