Asteur – A Culinary Discovery in Boisbriand

There are excellent restaurants in Montreal and Quebec City. But equally good ones can be found outside the big cities, as tastet often highlights — in Charlevoix, the Laurentians, Ontario, Mexico, Vancouver, or Europe.

This week, we’ve found one in Boisbriand. An outstanding one — the kind of place you’ll want to return to with friends, your partner, or your family after just one visit. It’s called Asteur, and according to some seriously passionate food lovers, it’s the best new table they’ve discovered in quite a while.

With Asteur, Boisbriand is on the map.

Located on a rather unassuming stretch of Route 344, Asteur brings the road out of anonymity and suddenly gives it the much more alluring name “Chemin de la Grande-Côte.” In a spacious, two-hundred-year-old building, the chef and his wife have set up Asteur. Beautiful stone walls, comfortable furnishings, and a warm, inviting décor. As soon as you’re seated, you’ll sense that something special is about to happen.

Asteur offers two styles of dining experiences. Upstairs is a lighter version the house calls “Le Salon” — a seasonal prix fixe menu with four courses: amuse-bouche, starter, main course, and dessert, all for $65. Beautifully presented, delicious, and well worth your attention.

But it’s downstairs that Asteur truly shines and delivers a memorable evening. They call it “The Experience”, and it lives up to the name. Over the course of three hours — which fly by as you’re continually dazzled — you’re served about ten courses. From the first bite to the last, you can see and taste the impeccable work of the chef and his team.

A dazzling display of culinary artistry

To give you a sense of what awaits, here are two dishes: the first and the last.

First course: A tartlet made with buckwheat flour from Moulin Légaré, topped with scallop from the Magdalen Islands cured in a house-made camelina shoyu, yellow peas, and lemon from O’Citrus Farm. Salt-preserved and sugar-preserved lemon cream, green asparagus from Jardins Kaizen, and caviar from Lake Saint-Pierre.

Last course: Amazake barley pudding, strawberry jam and compressed strawberries, rhubarb sorbet, sake and amazake espuma, crisp yogurt and amazake tuile, and powdered freeze-dried strawberries.

In between, you’ll taste fish, seafood, beef — each dish worthy of applause. Everything is balanced, skillful without being pretentious, and absolutely delicious.

At Asteur, quality on every level

The service at Asteur matches the high level of the cuisine: warm welcomes, thoughtful attentiveness, and a gentle touch throughout the evening. The wine list is curated with intelligence to pair beautifully with your meal.

When work is this well done, the people behind it deserve to be named. The chef is Olivier Robillard, with Mihiko Roy — the chef behind the chef — Victoria Savoie as sommelier, and Magally Dufresne as dining room director.

The chef also takes care to mention the origin of the ingredients in each dish. Everything — meats, poultry, vegetables, fruits — is locally sourced, and you’ll be delighted to learn that delicacies like yuzu, Buddha’s hand, and kaffir lime can be found right here at home, not only on the other side of the world.

Alongside his exceptional talent, the chef also has a sense of humor — as shown by a subtly yuzu-infused beer he asked a brewer friend to create for the restaurant. Its name? “Yuz’tu t’en va asteur” — a playful Quebecois pun. Cheers!

Wishing you a wonderful evening!

Written by Jean-Philippe Tastet
Photography by Alison Slattery

Last update: May 30, 2025

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