Located in Boisbriand, Asteur was born in a heritage building dating back to 1816, carefully restored, creating a warm and elegant environment filled with its original charm. Within these stone walls, you'll discover a cuisine that is refined, immersive and thoughtful.
There are several ways to explore our world: l'Expérience, offered in our main dining room, invites you on a multi-course fine dining journey inspired by a story that evolves with each season. Le Salon, located upstairs, offers an à la carte menu in a cozy and relaxed atmosphere. We also host special events, such as "Histoire d’un soir" evenings. Each event highlights different ingredients, producers or unique beverage pairings. We also welcome groups in two private rooms, ideal for all kinds of occasions.
Our cuisine is conceived around local ingredients, foraged, grown, or raised with care by local artisans from across Quebec. Our menus are constantly evolving to reflect the seasonal ingredients that inspires us.
Our commitment to sustainable practices is reflected both in our sourcing and our daily operations. Every ingredient is used to its fullest to maximize resources and minimize waste.
Deux façons de découvrir Asteur
On the main floor, l'Expérience offers a multi-course, fixed menu inspired by seasonal tales and traditions, while staying deeply rooted in the terroir of today.
Each dish highlights local harvests and artisans, creating a culinary narrative that evolves with the seasons. In order to preserve the element of surprise, the menu is revealed throughout the meal and is not available in advance. L'Expérience is offered at $165 per person.
Hours:
Wednesday to Saturday, 5:30 pm – 9:00 pm
.jpg)
Meet Olivier
Asteur is driven by a passionate team, led by Olivier Robillard, Chef and co-owner of the establishment. After nearly eight years building and running his first restaurant, Olivier brings a new expression of his vision with Asteur—a place where he freely explores his love for local products in a way that is both refined and playful. His cuisine is deeply rooted in the seasons and the richness of the region, creating a genuine connection between the plate, the producer and each guest.