Courtbouillon: Cajun Flavors, Québécois Soul

In the former home of an Ashton in Québec City, Courtbouillon has quickly established itself as a warm and welcoming table where local products meet Cajun techniques and flavors. At the helm, Raphaël G. Théberge and Samuel Pouliot embrace a simple yet demanding philosophy of “the broth”: quality ingredients treated with precision, fair prices, and a cuisine that marries indulgence with integrity.

A Name that Simmered
The name says it all—or almost. Courtbouillon evokes the idea of “turning things around,” of letting a project simmer until it develops body and character. It also recalls those Louisiana homes where cooking is close, aromatic, and festive. Raphaël cherishes this kinship with another French-speaking stronghold in the Americas: “I listen to traditional music all year long—it’s not just rigodon at Christmastime,” he laughs. There, as here, people dance, play rigodon or zydeco, fiercely guard their language and traditions, and welcome influences from elsewhere, as long as local products remain at the center. The ambition is clear: to extend the conversation between Québec and Louisiana, blending techniques from abroad with local harvests, and dish by dish, help define a Québécois cuisine that moves beyond clichés and embraces its métissage.

A Room that Sets the Tone
The space itself strikes the right note without trying too hard. River reeds, tavern chairs, dark wood, and brick create a cozy backdrop. The atmosphere is both convivial and professional: the care behind each plate is tangible, but never at the expense of ease and warmth. “It can be festive if that’s what you’re looking for, but we always keep rigor in the service,” the chef sums up.

Echoes of Louisiana
In the kitchen, Raphaël follows a clear throughline that keeps the cooking focused: pick a theme, ground it in local ingredients, and cook with and for your community. He’s proud of his team—both in the dining room and on the line—who patiently waited for the project to take shape and have followed him since his last endeavor. “A tight-knit team doesn’t cost you anything, but it’s worth a whole lot,” he says.

On the menu, the halibut “blackened fish” à la Paul Prudhomme—crusted with spices, seared on the plancha, and served with béarnaise—is a runaway favorite, rivaled only by the Popcorn Tartare (beef seasoned with a horseradish cocktail sauce, crunchy peanuts, popcorn, and fried soda crackers), which already has its devotees. The Courtbouillon of seafood envelops poached lobster, corn, and potatoes in an intensely aromatic broth, deepened with Beaurivage smoked sausage; you can even add a shot of cognac-spiked broth!

At the bar, the cocktail program is described as “alive.” The bartender mixes a custom drink tailored to your taste. The inspiration comes straight from New Orleans, birthplace of so many classics, but nothing is left to chance. “Custom doesn’t mean improvised: we build around your preferences, but always on a solid base,” Raphaël notes.

Why go? For precise yet generous cooking, respectful of the product and just playful enough—driven by a strong team. Louisiana inspires, Québec is at the heart: you drink well, you eat even better, and you’ll want to come back.

Enjoy the discovery!

Written by Jean-Philippe Tastet
Photography by Alison Slattery

Last update: August 20, 2025

Make a suggestion