Published on March 5, 2026
The taste for surprise at restaurant 1668
A finalist at the Prix restaurateur Aliments du Québec au menu 2025, restaurant 1668 in Beauce stands out for a cuisine where Québec's terroir is explored with boldness and ingenuity. At its helm, chef Ariel Cardinal-Petit puts local products in the spotlight through thoughtful, flavorful and sometimes surprising dishes. To extend the season of ingredients and carry summer flavors into the heart of winter, he masters various preservation techniques that retain all their richness. And at his table, even an ingredient we spontaneously associate with Asia has now found its place… grown right here, in Québec.
This video was filmed as part of the web series Derrière le menu, which highlights local chefs and the Québec products that inspire their cooking.
Preservation techniques in service of flavor
For Ariel, preserving food goes far beyond extending its shelf life: it is an opportunity to reveal new and surprising flavors. Lactofermentation, in particular, holds a special place in his kitchen. "This technique develops the aromatic profile of fruits and vegetables," he explains. But the chef doesn't stop there. Marinating, dehydrating and freezing round out his methods to get the best out of every product. "It's hard to name a favorite ingredient for fermentation, but cabbage remains a staple for its versatility and flavor potential," he adds.
Creativity and ingenuity
A striking example of this approach? The watermelon kimchi, an original creation by Ariel. Inspired by the traditional Korean technique, he replaces cabbage with watermelon, while keeping the classic aromatics — chili, ginger, garlic — to achieve a flavor that is at once fruity, tangy and spicy, with a beautiful umami depth. "The desire was to extend the watermelon season while bringing more complexity to the table," says the chef. Another ingenious trick: a gel made from the white part of the watermelon, which is often discarded. Mild and slightly vegetal, this gel adds freshness to the dish while reducing waste.
The watermelon kimchi is an original creation by chef Ariel.
Québec rice
In addition to sourcing fruits, vegetables and herbs from Les Potagers de la Loup, an organic market garden farm in his region, restaurant 1668 also procures Québec rice from that same farm! Behind this ambitious project is Pier-Luc Poulin, a passionate producer who launched into rice cultivation in a northern climate in 2024 — a remarkably rare initiative in Québec. Harvested from mid-September to the end of September, it comes in several varieties, including Zerachawnica, Yukikihari, Kon Suito, Duskanski and Hayayuki. After only two seasons, production remains very limited: around 60 pounds per year. The chef is proud to be able to serve this experimental rice at the restaurant: few establishments have access to this production that pushes the boundaries of Québec agriculture, making it a true privilege on the plate.
Kon Suito rice from Québec, sourced from a market garden farm in Beauce.
Chef Ariel invites his guests to take a perfect bite with the fish, the sauce, the daikon, the kimchi, the watermelon gel and the rice.
A local and indulgent experience to savour
At 1668, chef Ariel Cardinal-Petit and his team show that creativity, mastered techniques and local products — some of them unexpected — can be transformed into exceptional culinary experiences. A visit to the restaurant is a chance to discover the potential of Québec ingredients and taste thoughtful and delicious dishes. The experience is well worth the trip!
Watch the chef prepare a dish where rice, kimchi and watermelon gel take center stage:
Discover the restaurant
