Sandra Blais and André Gauthier, owners of the Purmer farm on Grosse Boule Island in Sept-Îles, are people whose resilience is genuinely outsized. Their mussel farming business, created in 1994 by local commercial fisherman Serge Gagnon and acquired by them in 2007, had a rough start.
Passionate about the sea, a long-time restaurateur, Sandra Blais (photo) throws herself wholeheartedly into mariculture and begins cultivating mussels. Over the years, she installs yurts and develops the tourist potential of a one-of-a-kind farm: a youth camp, a holiday resort, sea excursions and a whole range of outdoor activities!
But an unfortunate event in the fall of 2013 forced them to throw the mussels out rather than serve them. It was supposed to be the culmination of five years of hard work, as the entrepreneurs were planning to begin marketing the mussels they had raised since 2008 in Sept-Îles Bay. Instead, 5,000 litres of fuel oil leaked from the industrial facilities of mining company Cliffs Natural Resources into Sept-Îles Bay, leaving a risk of contamination.
“We're certainly still bitter about having worked so hard and not having reaped the rewards,” Sandra Blais said at the time. “The first few months were difficult, but it taught us that in life, you're here today, and you don't know what tomorrow will bring,” she added optimistically. So in July 2014, the couple put 50,000 pounds of mussels back in the water, hoping to harvest them in the fall of 2017.
Little did they know that in 2018 they would have to do it all again, as their facilities were invaded by algae. But it would take more than that to discourage them. Diversifying their crops would be their lifeline. Having already introduced scallops, they would now add seaweed farming for consumption. Oysters have now been added to their crops.
Over the past few years, production has picked up speed, except for scallops, which were not produced in 2023 because the bay water was too warm. Though they knew nothing about mariculture at first, they quickly learned through online courses and through time André, a carpenter by trade, spent on the Basse-Côte-Nord with fishermen who taught him the basics of mariculture.
Grosse Boule, a paradise Since 2018, in addition to the fascinating world of mariculture, the enchanting setting of Grosse Boule Island, in the heart of the Sept Îles archipelago, has been revealing all its secrets. Besides tasting the products, visitors learn about seaweed cultivation and the farming of mussels and scallops. Those who visit on excursions there will never look at seafood the same way again.
Access to the site is by inflatable boat. The journey from the Sept-Îles marina takes approximately 15 minutes depending on weather conditions.
Purmer Educational Camp welcomes children aged 8 to 13 for a 4-night stay on Grosse Boule Island. The children get to discover the secrets of mariculture and the natural beauty of the Sept Îles archipelago, and experience the excitement of spending the night in one of the modern, bucolic yurts.
On-site biologists interpret and explain the mussel and seaweed farming process during a Zodiac tour around the farm facilities. Visitors are then invited to a scallop tasting. Following this unforgettable culinary experience, visitors are given time to explore the site on their own and take photos. The farm also offers yurt accommodations for 4 to 8 people.
André Gauthier and Sandra are now proud marine farmers. They even turned down a generous offer for their island, worth several times more than the price they paid, because they want to leave this little paradise as an inheritance for their descendants. Their daughter, Meggie, is already involved in the family business, spending her summers there to work with her parents.
Purmer Marine Farm ferme-purmer.com Ile La Grosse Boule Sept-Îles (QC) G4R 2P8 (418) 960-4915
Since June 2019, the restaurant has delighted its ever-growing clientele. Even the pandemic couldn't dampen their enthusiasm and passion. Then the restaurateurs saved their neighbour across the street from closing: the gourmet grocery store Mel&Lau, in the lower part of Sept-Îles, near the marina and the port.
Starting, growing, taking over, saving, and continuing the operation of two food businesses in five years, the last one in just a few months, is almost magical. Or madness, some might say! All of this, however, provides year-round employment for over 35 people.
Le Bavard et l'Ivrogne, Pierre-Olivier Simard (right) and Billy Tanguay-Labrie (left), met on a school bus many years ago. It was during a particularly boozy evening that the idea for their own restaurant came to them. Billy's (l'Ivrogne) knowledge of Italian cuisine, acquired at the ITHQ and in Italy, combined with the social skills and loquacity of Pierre-Olivier (le Bavard), more of a telecom technician than a restaurateur, was exactly what was needed to establish such a unique place.
The two owners have a simple goal: homemade food, mostly local products, portions to suit all appetites, all in an atmosphere that feels like home. The menu offers a variety of original, flavourful, and unique dishes, from Tuesday to Saturday. Groups can enjoy a special tasting menu to make the most of the experience. It offers two courses plus a dessert with a variety of choices.
Over the years, through adventures, projects, and various ventures, the Bavard & l'Ivrogne team quickly became a family. "A wonderful family, now with around thirty members," adds Pierre-Olivier. From the start, the two owners have been committed to creating a pleasant, fun-filled work environment where everyone feels at home.
"Offering competitive salaries and good working conditions, providing discounts on store products and promoting available jobs to international students: that's our approach to human resources. We manage to retain our employees and we manage to develop new ones. We have people who are pillars that we can assign almost anywhere, who stay with us and with whom we can grow," Billy Tanguay explained in a recent interview.
A new "baby" to grow.
Furthermore, in February 2023, the owner of Marché MelLau announced that she had to close down due to an excessive workload caused by a staff shortage. It was the only business in Sept-Îles that offered prepared meals to go and doubled as a gourmet grocery store. "Continuing the market's operations under the name Mel&Lau helps to strengthen the city's food offerings," asserts Pierre-Olivier.
"This is a project we've cherished for a long time," says Billy Tanguay. "We decided we wanted to try and keep it alive, to make it a bit of a phoenix-like project. The city needs this kind of business," he emphasizes. Not only do they continue to offer prepared foods made according to the recipes of Le Bavard & l'Ivrogne, but they also offer breads and pastries, viennoiseries, salads, and other specialties, including vegan, meat-free, gluten-free, and dairy-free options. As for the gourmet grocery items, the shelves are replenished a little more each week.
Each week, a different daily menu is offered, available for dine-in or takeout. In addition, products from Fumeur en Nord, which also announced its closure last April, are now available at Mel&Lau.
Le Bavard & L'Ivrogne lebavardetlivrogne.ca 14, rue Père Divet Sept-Îles (QC) G4R 2X1 (418) 962-4011
In a large space on the second floor of a commercial building at Place Davis in Arvida, Jean-Michel Fradette and Mario Leblanc make sure everything runs smoothly for the clients who entrust their hair and faces to eight hairdressers and a barber.
The owners of Artistes coiffeurs since 2015 are partners in business and in life. They have worked together for 26 years in the Saguenay region. Their clientele is varied, mostly female, but men and children too, and comes from all over the region. There's a lovely atmosphere in this salon, where they've gone to the trouble of creating a cosy ambiance, with an alcove-style waiting area. The space is open and airy, creating an intimate feel that encourages the relationship between hairdresser and client.
Jean-Michel and Mario started out in hairdressing a long time ago: the former in 1987, the latter in 1996. Since then, they have never stopped sharing their immense talents with their clients.
What's more, Jean-Michel Fradette furthered his training in Europe (Paris, London, Greece, Italy) and in Montréal for several years. He has also worked as a trainer on several occasions.
Although they recently chose to work only three days a week, their salon is open to clients five days a week. They make sure everyone always receives the best possible care and attention.
For them, this is largely where the success of a hair salon like the one they run lies, beyond the talent of the staff. Finally, to quietly prepare for their retirement from hairdressing, they also chose to leave the city and live in a quiet spot on the banks of the St-Jean River, in Anse Saint-Jean.
Artistes Coiffeurs lesartistescoiffeurs.com 2849, Place Davis Jonquière, Qc G7S 2C6 (418) 412-9222
The Gaspésie has long presented original cultural festivals. The FURIES festival, a contemporary dance event in Marsoui, a seaside village of a few hundred residents in Haute-Gaspésie, is no exception. It runs from July 25 to 28.
For its 5th edition, the festival FURIES, a contemporary dance festival at a human scale, environmentally responsible and gay-friendly, features striking choreographic forms in the everyday landscape. Performances take place indoors and outdoors at various locations in the village.
As its founder and co-executive director, Priscilla Guy, explains, "we tend to programme finished works, because our risk-taking isn't about supporting the creation of premieres, but rather about an eclectic and uncompromising programme that favours the revival of works that have often had little or no exposure in Québec, let alone in the Gaspésie. So we often favour finished works that we've been able to see in person or on video."
On the other hand, the team is often tempted to go with shared favourites among its three members, whose aesthetic tastes are quite different. Ultimately, many factors come into play, such as origin, artistic maturity, the type of choreographic practice, the aesthetic offered, solo or group pieces, representation of marginalized communities, a concern with contributing to the decolonization of dance dissemination, and so on. The programme must reflect a set of values that the festival upholds and that influence its choices.
From July 25 to 28, 2024, Marsoui will buzz with diverse artistic creations. The two-part opening night features the music of the Haitian ensemble Rara Soley, rich in new sounds: the tanbou, vaksinn, graj, tcha-tcha, and voices produce music that touches the soul. This will be followed by Mirages, a composite installation by the company Emmanuel Jouthe | Danse Carpe Diem, an intimate piece that suggests a mise en abyme of life.
The rest of the weekend promises a programme that is diverse and colourful. The event will culminate in the return of the Gala de lutte de l’Est, a popular event featuring "wrestlers" who spare no effort to bring the belt back to Marsoui. You'll definitely need to be there to experience its full intensity.
------- FURIES - Contemporary Dance Festival is an initiative and production of the Mandoline Hybride organization, whose mission, since its founding in 2007, has been to develop contemporary art in various forms, anchored in dance. Its research, production and dissemination projects aim to (re)think the place and scope of art in society, from critical perspectives. Promoting emerging artists and including diverse voices are priorities for the organization.
Four permanent components help put the organization's values into practice: - Regards Hybrides Aims to foster the articulation, development and reach of practices and discourses at the intersection of dance and cinema. With its web platform, collection, international biennial and service offerings for artists and presenters, Regards Hybrides is the only project of its kind in Canada. - Salon58 Established in 2018, Salon58 is dedicated to hosting artists in residence and programming intimate concerts, with a focus on artistic experimentation and closeness to the public. - FURIES — contemporary dance festival Under the artistic direction of Priscilla Guy, Sébastien Provencher and Karla Etienne, FURIES is a dance festival that features striking choreographic forms in the everyday landscape. - L’Hybride — café & bookstore More than just a café, L’Hybride functions as a hub that allows Mandoline Hybride to innovate, consolidate its initiatives, implement them and share them.
The FURIES management and coordination team: Priscilla Guy (on the right), Sébastien Provencher and Karla Etienne
FURIES – Contemporary Dance Festival furiesfestival.com comm@mandolinehybride.com 1, Rte Principale O. Marsoui, QC G0E 1S0
Stepping into the Fjord Distillery shop, nestled at the foot of the Monts-Valin, it's nearly impossible not to be charmed by the smiling and dynamic team. For the Bouchard family and their employees, each person who enters the shop is much more than just a customer. They are a partner in the family's success!
During my visit, the marketing manager – Frédérique Folly – eagerly introduced me to one of their most recent successes: a 1.75-liter cubitainer, featuring their famous KM 12 boreal forest gin. Not available at the SAQ, the ‘ginier’ of the Bouchard family, the first micro-distillery in the Saguenay-Lac-St-Jean region, has been selling like hotcakes since its market launch. This is in addition to their maple gin and Sélection blueberry brandy, high-end products they are particularly proud of.
Finally, let me tell you about one of the top sellers since last summer: the Hilymoncello lemon liqueur, which gives nothing less than a second life to the lemons used by the company. I am referring to the recycled lemons from their original cocktail and ready-to-drink productions. A brilliant idea... that is bearing fruit!
There are numerous projects on the horizon for the creators of the Fjord Distillery. In the coming months, the management will unveil a series of new products that will undoubtedly continue to enhance the company's reputation for many years to come.
It's worth noting that at the Fjord Distillery, the forest and the family are at the heart of the business. The team is committed to improving year after year in terms of sustainable development, in order to leave a positive mark on their customers and the environment.
The Fjord Distillery 48, Chemin de Price Saint-David-de-Falardeau 418 673-1012 distilleriedufjord.com
Upon the announcement of my visit to Saguenay-Lac-Saint-Jean, the well-informed promptly provided me with a list of the finest dining spots not to be missed in the region. Among them was the table at the O'Batillage restaurant, offering exquisite local cuisine within the Auberge des Battures in the town of La Baie. Chef Étienne Trottier ensures a local supply that introduces us to the best of the boreal forest and regional producers. Even though we were in the low season of November, the team at O'Batillage welcomed us wonderfully. For my part, I was treated to a three-course meal, starting with smoked salmon from La Boucanerie d’Henri. Beyond this salmon, which I believe is the best in Quebec, the dish included a Frambleu coulis (from Domaine Le Cageot), cucumbers, flaxseed oil (from Ferme Tournevent), capers, raspberries, and puffed wild rice. An unmissable starter!
For the main course, I chose the seafood pasta featuring fresh tagliolini (La Prod LP) in Mornay sauce, Matane shrimp, Prince Edward Island mussels, Iles-de-la-Madeleine scallops, white fish, and sea lettuce. A generous portion that satisfies hearty appetites. Of course, we always save room for dessert, and I was tempted by an excellent crème brûlée. I could not have made a better choice!
Experiencing the restaurant at Auberge des Battures is certainly a delight for the taste buds, but it is equally pleasing for the eyes. Throughout my substantial meal, the establishment, managed by Mr. Éric Civel, offered me an unparalleled view of the Saguenay Fjord. A feast for all your senses.
Restaurant O'Batillage / Auberge des Battures 6295, boulevard de la grande Baie Sud Saguenay, La Baie district 418 544-8234 https://obatillage.com
Unnoticed, autumn advances swiftly, soon making way for winter. And with winter comes the ski season. I had the opportunity to meet a vibrant team at Valinouët, nestled in the heart of the Monts-Valin massif in Saint-David-de-Falardeau. Celebrated as one of Quebec's most sought-after mountains, Valinouët is gearing up to grandly celebrate its 40th anniversary this year. For the occasion, Stéphane Leblond and his marketing team are preparing a host of events to mark this significant milestone. Among these, there will be a mega vintage après-ski party, showcasing styles and colors from the 1980s, on the upcoming January 20th. The event will feature a DJ spinning popular hits from the era, raffles with numerous prizes, and much more!
Although the entire 2023-2024 season will be marked by the 40th-anniversary festivities, Valinouët is also hosting two other major events on February 24th and March 23rd, 2024: the mega family days. For these occasions, the Saint-David-de-Falardeau establishment will animate the days, still in vintage colors and styles, with mascots, DJs, and food trucks. Special rates will also be offered for these days. These will be announced soon on their official website.
Enthusiasts from across the province agree: there's no skiing quite like that at Valinouët. The absence of snow cannons makes all the difference. It's particularly for this reason that thousands of visitors from all corners of Quebec come to enjoy the numerous activities at Valinouët, from alpine skiing to all-terrain biking, extreme skiing, snowshoeing, cross-country skiing, tubing, backcountry skiing, and the magnificent snow park.
Le Valinouët 181, Route du Valinouët Saint-David-de-Falardeau 1 866 260-8254 https://valinouet.qc.ca
According to Marie Lerdu, the lodging manager, the project to restore this 1960s motel was a bit of a wild idea. Nevertheless, this initiative has borne fruit, as today, the Auberge Camp de Base, located at the entrance to L'Anse Saint-Jean in the heart of the Bas Saguenay valley, has quickly become a true hub of village life.
In addition to efficiently managing the lodging aspect of the establishment (9 rooms, a dormitory, a communal kitchen, and several camping areas), the team at Auberge Camp de Base also offers a resto-bar highlighting local products, including meats and fish smoked on-site. After a few weeks of rest, the resto-bar team is back for the colorful winter season. On the menu, a complete tourist experience in the Bas-Saguenay area, in partnership with Mont-Édouard, Entre Chien et Loups, and Saguenay Adventures. Indulge in one of the excursion packages that connect you with 40 malamute dogs in the heart of the Fjord-du-Saguenay mountains, or enjoy essential days of alpine skiing, snowshoeing, Fatbike, and cross-country skiing.
Upon returning to Auberge Camp de Base, you can relax and enjoy a unique culinary experience, as the establishment is certified as a flavor ambassador by Zone Boréale, placing great importance on the origin of its local or regional products: "Although the place attracts a large number of tourists throughout the year, we have the reputation of being a social gathering place for village residents," shares Marie Lerdu. "The mix of tourists and our residents creates very warm evenings. That's why we've just made some renovations, allowing us to offer several themed evenings to our customers." In the coming months, Auberge Camp de Base will offer art openings, song performances, improvisation, and even board game nights.
Open from Thursday to Saturday starting at 4 PM, the resto-bar at Auberge Camp de Base invites you to its Holiday season party on the upcoming Saturday, December 16, starting at 6 PM. The group Les Quêteux du Lac-St-Jean will perform traditional call-and-response songs, accompanied by the experienced caller Ghislain Jutras. Tickets priced at $18 are available on site. The upcoming evenings' programming will be available through the official Facebook page of the inn: https://facebook.com/aubergelecampdebase.
Furthermore, the management of Auberge Camp de Base is delighted to participate as an official exhibitor at the European Christmas Market of Saguenay, held from November 30 to December 3 and from December 7 to 10 at Place du Citoyen in Chicoutimi. On-site, over 32 exhibitors, mulled wine, and hundreds of gift ideas, all in an enchanting and magical Christmas setting.
Barbara and Phil Thibodeau built from scratch, without a pun intended, this imposing residence assembled piece by piece, serving as a Bed & Breakfast by the sea in Pointe-Verte, New Brunswick. They named it Gîte Toutes Saisons (All Seasons B&B) to express their desire to make it a welcoming place all year round.
Each of the four rooms bears an evocative name: Summer Sunset, Autumn Sunrise, Winter Refuge, Spring Serenade.
Hospitality in all seasons
Located between Bathurst and Campbelton, the B&B began welcoming travelers in 2000. A few years earlier, this site was just a large two-acre lot without any development. After acquiring it in 1999, they undertook to build a large house and develop the land to reflect their values and passion, with the added bonus of immediate proximity to the sea with its tides, sunrises, and aquatic birdlife.
Phil and Barbara hired local labor to build their B&B. This local cedar wood cottage, entirely designed by the owners, is a place of serenity in the Baie des Chaleurs.
Nature lovers, the hosts have a strong ecological conscience. They practice sound waste and food resource management, sourcing locally as much as possible, and highlighting local artisans. They opted for underfloor heating, which only heats occupied spaces during the day to reduce energy consumption.
With undeniable social commitment, Phil (originally from Bathurst) and Barbara (born in Ontario) are hosts who share their culture with authenticity and generosity. They sit down at the table with travelers and share life anecdotes and diverse knowledge. Phil has long participated in the multicultural committee aimed at fostering exchange between locals and immigrants, in addition to volunteering to accompany the sick. They are passionate about promoting change in their community. Barbara retired a few years ago from a teaching career in Chatham, Ontario.
Phil and Barbara, the welcoming hosts
The only house rules are: arrive when you want, go to bed when you are tired, get up when you are well-rested, and eat when you are hungry! The four rooms are spacious and cozy, inviting peaceful sleep. A fine cook, Phil will surprise you with a delicious local breakfast at the large table in their beautiful rustic dining room. "Phil loves preparing meals for people," explains Barbara. He is in his element in the kitchen. "You should see him go when we have family over during the holidays or when we welcome groups to the B&B," she adds.
They have many stories to tell, which they share authentically and simply with their guests. They raised a beautiful family of four children, one of whom still resides in Acadia while three are in Ontario. One of their granddaughters, a professional cook, has already shown interest in taking over from her grandparents when they decide to pass the torch. Phil is 83 and Barbara is 78. Even though they are in relatively good health, the day will come when they will have to think about resting and living peaceful days. Owning and managing a B&B for nearly 25 years is no easy feat.
Several services are included in the accommodation rate, including breakfast, Wi-Fi, direct access to the sea and beach, gardens, parking, etc.
Courtyard of the B&B
What is certain is that a stay with these open-minded and welcoming people guarantees good times and happy memories.
Gîte Toutes saisons B&B relaxseaside.com
10, rue des Oiseaux
Pointe-Verte (NB)
(506) 783-3122
Nothing seems to dampen the enthusiasm of entrepreneurs Sébastien Després and Heather Wright (photo), the owners and shareholders of Shediac Wonderland. After the Auberge Le Griffon, the Moque-Tortue restaurant, and the Adorable Chocolat café-chocolaterie, they are now embarking in 2024 on the revival of the Neptune drive-in theater, its canteen, and have become concessionaires of the Parlee Beach canteen at Pointe-du-Chêne Provincial Park.
The announcement of the drive-in reopening on May 17 received positive feedback from the community and the region. “This addition to our collection of Alice in Wonderland-inspired establishments will keep its historic name (Neptune) while adopting the imaginative fantasy that has made Shediac Wonderland renowned, our company that oversees all these establishments,” say Sébastien and Heather. In this spirit, the drive-in and beach canteens will be named Morse et Marteaux.
The drive-in and Parlee Beach canteens will be called Morse et Marteaux
A Wood-Fired Meat Smoker Additionally, Sébastien Després dreamed of a Texan-style meat smoker to supply his Moque-Tortue and Adorable Chocolat kitchens. After visiting numerous places that used such a smoker, he decided to build his own with one of his artisan-handymen. Installed at the drive-in canteen from May, it will be used to smoke wood-fired chicken and beef, which will be served at both canteens as well as in his two Shediac restaurants.
This type of equipment sells for around $30,000 in specialized businesses. The Acadian entrepreneur plans to use the experience of this first model to produce a second one that will be mobile and used to offer smoked meat barbecues from fall 2024. He already has orders for such activities at major events.
Thus, the menus at Moque-Tortue and the Adorable Chocolat café-chocolaterie will be modified to include smoked meat dishes. The second floor of Moque-Tortue will be freed from its sweet products kitchen to accommodate the meat preparation for all the establishments. Similarly, all sweet product production will be centralized in the Adorable Chocolat kitchen.
“The Neptune opportunity goes beyond just a drive-in accommodating 350 cars and screening films projected with an ultra-modern 4K projector. We saw it as the perfect opportunity to add equipment that will enhance the on-site dining offerings, as well as those of our other restaurants,” explains Sébastien Després.
An Anticipated Cinema Season From May 10, the Neptune drive-in will welcome its first moviegoers in two years. This popular spot for several decades is already delighting many outdoor cinema enthusiasts, come rain or shine. Not to mention that evening activities are few in Shediac during the summer.
Visitors will enjoy quality sound technology via the FM band of car radios. Contracts signed with a dozen distributors will allow exclusive screenings of new releases as well as classic films that people love to rewatch during the peak tourist season. Occasionally, themed weeks will be presented, along with a big Halloween party at the end of the season. Moviegoers are expected to arrive early in the evening to enjoy the new culinary offerings while ensuring a prime spot for the screening starting after sunset.
Sébastien, Heather, and their children.
All these transformations in the Shediac Wonderland universe mean that the company will manage more than 75 jobs over the coming months. Moque-Tortue boasts a quality kitchen team that delights its owner and will allow for the creation of new dishes, such as meat pies, among others. For the Adorable Chocolat café-chocolaterie, preparations are underway to offer a bar service. Sébastien Després explains that he is confident that 2024 will mark a major turning point for Shediac Wonderland. Is he worried about facing significant challenges? “If I can't be the best in the region at what I do, I don't do it,” he answers without hesitation.
Neptune Drive-In neptunedrivein.ca 506 351-0367 691 Main Street Pointe-du-Chêne (Shediac), E4P 4Z9
Cantine Morse et Marteaux parcsnbparks.info 506 351-0367 Parlee Beach Provincial Park 45 Parlee Beach Road Pointe-du-Chêne, NB E4P 8V5
The FURIES management and coordination team: Priscilla Guy (on the right), Sébastien Provencher and Karla Etienne
Sébastien, Heather, and their children.