The story
At Myranel in Deschambault, Portneuf, chef Mathieu Janes and Marina Marcot have created a restaurant that is, in their own words, "before all else, a love story." The couple’s shared vision comes to life in a calm and intimate space, where every detail is designed to make the experience memorable. The dining room is guided by a maître d’hôtel whose knowledge and savoir-faire ensure a complete, seamless journey through the evening.
The modern cuisine here is rooted in Quebec’s terroir. Plates are described as "soignés et délicats" – meticulous and delicate – with ingredients that speak to the region. The current tasting experience, priced at $90, reads as a poetic progression: beet with shiso and elderflower, turnip with kumquat and hazelnut, lake walleye with monarda and carrot, poultry with chestnut and foie gras, apple with cider and thyme, and a final course of confiseries. A vegetarian version swaps in Brussels sprouts with confit garlic and boreal dashi, alongside a tomme cheese course with pumpkin and brioche.
Seasonal events add further depth. In late March, the restaurant hosts "Érable & Traditions," a seven-course menu celebrating maple products and Quebec traditions for $110 per person.
Myranel’s recognition has grown quickly. The Michelin Guide issued a Recommendation for 2025, and the restaurant was a finalist for Restaurant of the Year at the Lauriers de la Gastronomie Québécoise. Chef Mathieu Janes was a finalist for Chef of the Year in both 2024 and 2025, and for Pastry Chef of the Year in 2023. Marina Marcot was a finalist for Best Service in 2024. The restaurant also holds certifications from Biosphere Sustainable and Aliments du Québec au menu, underscoring its commitment to local sourcing and sustainability.
Recognition
Ambience
Details
Location
