The ELYSIAN Autumn Culinary Issue Launch wasn’t simply a celebration. It was a passport into the irresistible world of Québec City, where centuries of history, extraordinary cuisine, and unmistakable joie de vivre came together for one unforgettable weekend.
As part of ELYSIAN’s August 7–9 Immersive Tasting Experience, guests stepped beyond the pages of the magazine and straight into the heart of Old Québec. From cocktails overlooking the Saint Lawrence River to hidden culinary gems, hands-on cooking, and an indulgent farewell brunch, the weekend invited guests to experience the city the best way possible: one fabulous bite at a time.
Following a glamorous launch celebration at the legendary Fairmont Le Château Frontenac, Saturday brought a delicious change of pace. Guests traded cocktail attire for comfortable shoes and set out on a culinary tour through Old Québec, departing from the iconic château to explore the flavors, personalities, and places that have shaped the city’s celebrated food culture.
And in Québec City, the journey between tastings is every bit as captivating as what arrives on the plate.
Against a backdrop of cobblestone streets, historic architecture, charming storefronts, and centuries-old façades, guests wandered through one of North America’s most enchanting destinations, discovering beloved culinary landmarks along the way. Each stop revealed another layer of Québec’s identity, from its French heritage and regional ingredients to its culinary traditions and distinctly modern creative spirit.
It was equal parts food tour, cultural immersion, and irresistible city adventure.
The evening turned up the energy at Ateliers & Saveurs, where guests gathered for a lively “Tapas & Cocktails” cooking class. This time, they weren’t simply tasting the creations. They were making them.
With glasses raised, ingredients flying, and plenty of conversation around the kitchen, the experience transformed dining into something wonderfully interactive. Guests cooked, mixed, tasted, laughed, and learned together, capturing exactly what makes a great culinary experience memorable: not only what is served, but who is gathered around the table.
That spirit of connection defined the entire ELYSIAN weekend.
From the opening reception overlooking the Saint Lawrence River to adventures through the streets of Old Québec, each experience was thoughtfully curated to bring Inspiring Women together in extraordinary surroundings. Food became the natural catalyst, sparking conversations, creating friendships, and turning beautiful moments into shared memories.
The launch reception set that tone from the very beginning, with elegant tapas and curated cocktails welcoming guests to Le Château Frontenac and offering a taste of what was to come. The atmosphere was sophisticated yet spirited, luxurious while still wonderfully fun.
By Sunday morning, there was only one fitting way to conclude the weekend: brunch.
Guests gathered at Michelin Guide’s Champlain Restaurant inside Le Château Frontenac for a lavish final celebration of Québec’s culinary artistry. Fresh seafood, artisan selections, chef-attended stations, and exquisite desserts created an abundant gourmet experience, along with one last opportunity to linger around the table before departures began.
Together, these moments transformed the ELYSIAN Autumn Culinary Issue Launch into far more than the unveiling of a new issue. It became a true immersion in the art of living well, a weekend shaped by discovery, indulgence, friendship, and the singular magic of Québec City.
There were cocktails with a view. Cobblestone streets and culinary discoveries. Kitchens filled with laughter. Beautiful tables surrounded by fascinating women. And, of course, more than a few unforgettable bites.
For ELYSIAN guests, the flavors of Old Québec will linger long after the final toast, along with the friendships formed, the stories shared, and the feeling of having experienced one of the world’s most captivating cities from the inside out.
Because sometimes the most memorable way to discover a destination isn’t simply to see it.
It’s to taste it.