Fairmont Le Château Frontenac is introducing a new immersive dining experience, The Magic Table, set to launch in Québec City on May 15, 2026. The concept combines culinary storytelling, projection mapping, and illusion in a multi-sensory format inside the hotel’s Dufferin restaurant.
The experience runs for approximately two to three hours and is designed as an interactive dinner where each course connects to a broader narrative. 3D projections are mapped directly onto the table, guiding guests through a visual storyline that unfolds alongside the meal. The production is led by Thommy Ten and Amélie van Tass, known collectively as The Clairvoyants, who appear as digital hosts throughout the experience.
The setting is limited to 52 seats, creating a more intimate format where guests become part of the unfolding story. Visual effects and sound design are integrated into each course, with moments that shift based on guest interaction.
The culinary component centres on a five-course tasting menu developed by the hotel’s culinary team. The Grand Illusion Menu is priced at $159 per person, excluding service charge and taxes. Dishes include a reimagined beef tartare, crispy nori-wrapped tuna with soy-garlic emulsion, and Canard Goulu duck. Each course is timed to align with the visual narrative, with plating and presentation designed to match the projected scenes.
A vegetarian alternative, the Magic Garden Vegetarian Menu, is offered at the same price point and includes dishes such as Asian-marinated tofu. A vegan menu is available with advance notice. For younger diners aged 6 to 12, the Menu of the Young Magicians is priced at $79 per person.
Service takes place Thursday through Saturday, with additional Wednesday seatings from July through October. Two nightly seatings are scheduled at 5:30 PM and 8:30 PM, with alternating English and French performances. Opening night on May 15 will feature a single 6:30 PM seating.
Reservations are now available online, with limited capacity expected to fill quickly given the scale and format of the experience.