Destination

Birthplace of the first ‘Village gai’ of Montréal, around rue Stanley, is the neighbourhood where the events of 1977 and 1990 took place. Both were dubbed Montréal’s Stonewall and both resulted from police raids on GLBT meeting places. 2027 will mark the 50th anniversary of a raid that would change the course of the struggle for our rights by setting in motion the ban on discrimination based on sexual orientation. 

On October 22, 1977, after a raid on a gay bar on rue Stanley, the Truxx, accused of running a ‘house of debauchery’ where more than 140 gay men were brutally arrested. A nighttime protest organized at the initiative of the Association pour la défense des droits des gai(e)s gathered 2,000 angry gay men at the corner of Stanley and Sainte-Catherine. In the 1970s, raids on gay bars had multiplied in Montréal to ‘clean up’ the city ahead of the 1976 Olympics, and these practices had continued after the Games. This new abusive raid would prompt the Québec government, then led by René Lévesque’s Parti Québécois, to follow through on its 1976 election promise by adding sexual orientation to the prohibited grounds of discrimination in the Québec Charter of Rights on December 15, 1977, a first in the Americas.

In July 1990, another raid followed, this time at a private party, the Sex Garage, held in a vast loft in an industrial building on rue de la Gauchetière. On July 14, 1990, a group of police officers from the Communauté urbaine de Montréal, after removing their badges, decided to raid the party, citing noise as the reason. The roughly 400 participants were forced to leave the premises, then attacked by police when some of them tried to return for their personal belongings.

On July 16, after the police chief failed to keep his promise to meet, several hundred people turned up at the police station at the corner of De Maisonneuve and Saint-Mathieu for a peaceful kiss-in. While the protesters were all sitting on the ground, rows of police officers lined up in front of them to charge the crowd and force it to move on.

The brutality of the repression prompted several participants to get involved in the fight against violence toward gays and lesbians, which led in 1992 to the creation of the Table de concertation des lesbiennes et gais du Grand Montréal. In 1993, the Table secured public hearings held by the Commission des droits de la personne du Québec on violence and discrimination against gays and lesbians. The Commission’s report in 1994 From illegality to equality marked a new milestone in advancing LGBT rights in Québec, notably by paving the way for the recognition of same-sex couples. Several also got involved in setting up Divers/Cité which organized and rapidly expanded Montréal’s LGBT Pride parade from 1993 to 2008.

 For over 25 years, Magella Landry, once a commercial crab fisherman with several boats who spent his winters in Montréal, was involved in the tourism development of Natashquan and the Côte-Nord. Today, he has returned to a somewhat less hectic life, managing and promoting the Auberge Port d'Attache, which he built and has operated since 1995.

Located at the western entrance to the village, directly on the shores of the Golfe St-Laurent, the inn offers eight individually decorated rooms, each with a telephone and television. Guests can also relax in the reading room or simply admire the stunning view. In the morning, guests have breakfast with other travellers in the dining room, lovingly prepared by the chef, who takes pleasure in serving eggs, pancakes, or French toast. All of this is included in the room rate.

 
Like many other villages in the region, tourist accommodation is rather limited in Natashquan. The issue has been addressed in recent years with the aim of providing housing for workers and newcomers. A stay at the Port d'Attache is filled with fond memories, as the place is beautifully decorated with antique furniture, historical images, and paintings depicting local scenes, among other things.

Magella Landry remains an important figure in the Macacain scene*, having been vice-president of Tourisme Côte-Nord and president of the tourism and cultural development organization that recently became Destination Natashquan.

 
He also became involved and coordinated, in the mid-2010s, along with about a hundred other citizens, a movement dedicated to the preservation and promotion of the Gilles Vigneault heritage site in Natashquan, or, in other words, to ensure the survival of "La Source." The aim was to prevent the sale of this site to private interests, which would spoil these places steeped in history, and to halt the deterioration of the buildings, which will soon be irreversible.

The people of Natashquan wanted to save these buildings (two houses and three outbuildings) to create a living memorial, a place to share the poet's source of inspiration, a welcoming space for creation, and an artist residency. A national fundraising campaign was launched to raise $500,000 for the Natashquan Fund for the Preservation of the Source. "A very small sum considering the scope of the act of remembrance and transmission of the source that the people of this tiny village are committed to carrying out for the entire province," said Magella Landry at the campaign launch.

After all these years of dedication, and in order to better care for his family, the innkeeper is considering finding a buyer for his inn. With no family member to take over, he must look elsewhere. He hopes a local or regional buyer will come forward when the time is right. The inn is open year-round and has an exceptional location, ideal for both those who appreciate beautiful scenery in the summer and snowmobilers in the winter.

And a word to the wise: the water in the bay at Natashquan is sometimes warmer for swimming than the surrounding air during the summer.

Auberge Port d'Attache
aubergeleportdattache.ca70, rue du Pré
Natashquan (Québec) G0G 2E0
418 726-3569

* Macacain: According to some, the demonym "Macacain" is said to be derived from "Acadian," the people from whom the inhabitants of Natashquan are descended.

Since 2008, Île d’Orléans has been home to a business founded by a couple who have never stopped pouring their heart and passion into it, making it what it has become today. Originally known as "Aux petites douceurs", it offered terroir products, Québécois creations and, as its name so aptly puts it, "little sweet treats".

 
Both European but well travelled, they chose to make the move from Martinique to Québec in 2006, after visiting a few times and falling in love with the place. Steeped in confectionery culture, they have been in the culinary and pastry business for more than 45 years.

 
A few years later, Caroline Marelli and Patrick Augier had the idea of making all these little treats themselves, which they offered at their shop, now called La Nougaterie. They chose to work with nougat, combining it with honey and maple, two natural sugars.

 
Nougat is made from egg whites. "No colouring, no additives, no chemicals," Caroline assures. Almonds, pistachios and orange blossom are added to these confections, which come in various shapes. It is made following an artisanal, old-fashioned recipe.

 
La Nougaterie also offers its sweets and other treats, with recipes worthy of the finest, especially meringues, marshmallows, lunes de miel, spreads and jams, bouchons de l’île, fruit butters (apple, blueberry, etc.) and nougats in all their forms and in a good number of fruity flavours. Caroline is quick to add that nougat is a very energizing product, low in calories.

On Île d’Orléans, they make 14 flavours of nougat candy, and the caramel ones are the most popular. Lunes de miel are also popular. The full range is worth a look at the shop in Saint-Pierre, not far from where the great Félix Leclerc spent much of his life.

You can also visit the online shop and order your favourite products.
La Nougaterie also has a shop in Québec's tourist district, at 51 rue du Petit Champlain.

Nougat known in Antiquity
Nougat, a soft and smooth confection dating back to Antiquity, was made in the Orient with almonds, honey and spices. The Greeks also knew how to make it, using walnuts. In the 14th century, confectioners in Damas, Syrie, decided to make a softer nougat and incorporate pistachios from Alep, which gave it a pleasant aroma.

Various soft and hard varieties emerged over the centuries. The true nougat, as we know it today, appeared in the mid-18th century. Egg whites, blended with honey and sugar, were added, which helps to aerate the paste well.

La Nougaterie de Québec
nougateriequebec.com
1367, Chemin Royal
Saint-Pierre-de-l’Île-d’Orléans
(QC) G0A 4E0
418.991.0889

It’s impossible to explore Acadie without being tempted to stop by Bouctouche and its unique attractions.

Acadie is at the heart of Antonine Maillet’s work, and in Bouctouche, her hometown in the southeastern part of Acadie, a thematic park is dedicated to the world of La Sagouine, her spirited character. Built around her work, Au Pays de la Sagouine is a culturally vibrant destination where Acadian traditions come alive, and the contagious joy of life is ever-present. Visitors can breathe in the salty air of Bouctouche Bay while strolling along the boardwalk leading to Île-aux-Puces, where magic unfolds in a bustling world of endearing characters, performances, music, and theater from June to September. At sunset, Akadi Lumina lights up the nearby wooded trails with an enchanting 1.5-km nighttime journey celebrating vibrant Acadian culture from May to October.

To the east of Bouctouche, the Irving Eco-Centre, sponsored by the billionaire Irving family from New Brunswick, showcases the Dune de Bouctouche, one of the longest dunes in North America, stretching 12 km across Bouctouche Bay. The dune is home to a fragile ecosystem that provides essential habitat for numerous plant and animal species.

In September, the annual Bouctouche Eco-Festival celebrates the region’s exceptional natural and cultural heritage by highlighting coastal ecosystems and local products, while addressing current environmental issues and providing tools for action.

At the Restaurant La Sagouine, located next to the inn of the same name in the heart of the town, visitors can savor Acadian dishes or renowned seafood specialties. It’s a favorite stop for excursion groups, who often unload their passengers for an afternoon meal. The breakfasts here are especially famous.

The Acadian Coast has more to offer than just beaches and cultural attractions. Its culinary pleasures are quite appealing too. The region of La Sagouine and that of Shédiac, the lobster capital of the world, are examples.

In Bouctouche, the land of La Sagouine, you can expect to find distinctive spots. The Restaurant la Sagouine, next door to the gîte of the same name, right in the heart of the city, is a perfect example. For those looking for a novel gastronomic experience, you can enjoy Acadian dishes or famed seafood here. Tour buses regularly drop off passengers for an afternoon meal. The breakfasts are especially renowned.

The famous Marché des fermiers of Bouctouche welcomes local food lovers every Saturday from May to December.

In the heart of the city centre, on rue Main, the restaurant La Coast was founded in 2012. Its new owner since 2024 continues the tradition of this family restaurant, which quickly became a favourite with both locals and tourists. Seafood in various forms is king here, but they also serve a variety of dishes such as steaks, burgers, chicken, pasta and salads. Up to 16 beers and other beverages are on tap, plus a bottle selection, one of the largest in the region. Breakfasts are renowned and popular.

Inspired by characters from Alice in Wonderland, the playful bistro le Moque-Tortue, in a large house on rue Main, lets you play, escape, and eat, all in one place. With the largest board game collection in the Atlantic region as well as well-designed escape games, it offers a varied menu of good, well-prepared dishes. Seafood takes centre stage. The Sunday brunch alone is worth the trip. There’s music on the terrace every day throughout the summer.

Not far from Moque-Tortue, owners Sébastien and Heater offer Adorable Chocolat. The place offers a range of chocolates made on the premises from simple, natural ingredients, and is also a café serving soups, sandwiches, and desserts. In the mornings, you’ll find fresh brioches and viennoiseries. They now also serve alcoholic cocktails alongside a wide selection of coffees, daily until 6 p.m.

As if that weren’t enough, these same entrepreneurs have acquired the ciné-parc Neptune, back in operation since May 2024, where they will also run the canteen under the name Morse et Marteaux, to continue the "Pays des Merveilles" concept. They also secured the operating contract for the Plage Parlee canteen in Pointe-du-Chêne. Sébastien Després dreamed of a Texan-style meat smoker. He built one and installed it at the drive-in’s canteen. It will be used to smoke chicken and beef over a wood fire, to be served at both canteens and his two restaurants in Shediac.

Note: every July since 1949, Shédiac has welcomed its renowned Festival du homard celebrated across the city with a host of culinary activities. Don't miss the Grande Table on the main street right in the heart of downtown.

In the Monts-Valin, in Saint-David-de-Falardeau, the winter sports resort isn't the only thing that shines far and wide and makes its mark even elsewhere in Québec. There's also a distillery founded in 2016 that produces spirits there, the very first micro-distillery in the Saguenay-Lac-St-Jean region.

Distillerie du Fjord is first and foremost a passion passed down through generations, a project that began with brothers Jean-Philippe and Benoît and their father Serge Bouchard. It reflects the history and experience of five generations of gin lovers.

"When our father brought out our grandfather's old still, we suspected it must be in our blood!" says Jean-Philippe.

The project began with a simple idea: to craft unique spirits that would offer an experience of pleasure and discovery. "We draw all our inspiration from the richness of the environment around us, whether it's the purity of the water flowing from the Monts-Valin, the vastness of the Fjord du Saguenay, or even diving into the heart of the boreal forest," he adds.

For example, the ingredients of their flagship product, KM12 (balsam fir bud, dune pepper, pinewood spikenard, wild raspberry leaf and sweet gale), are hand-picked in the distillery's own environment. An organic juniper berry is added to this flavourful blend, giving km12 gin a beautiful complexity.

The distillery's other products also have their specific qualities:
- The KM12 with northern cucumbers has the same base ingredients as its sibling, enhanced by the pleasant freshness of northern cucumber from the Toundra greenhouses in Saint-Félicien, Lac-Saint-Jean.
- 48 Chemin Price is a gin with characteristics unique in the world, offering the ultimate aromatic experience of the boreal forest. Thanks to the fermentation of regional blueberry must, 48 plants and flowers hand-picked north of the 48th parallel are incorporated into this eau-de-vie, giving this contemporary gin an intense and complex character.
- La Liqueur Lily crème de menthe is a classic digestif reinvented in the style of Distillerie du Fjord. Made from wintergreen and wild mint harvested from the heart of the boreal forest, the liqueur has a natural golden colour that brings out the true character of its blended ingredients.

- La Liqueur Lily thé du Labrador is a unique digestif offering an experience that leaves no one indifferent. Made from Labrador tea, a signature plant of the boreal forest and a prized infusion ingredient, it offers subtle fruit and eucalyptus notes with a hint of bitterness. The blend also includes vanilla-scented balsam poplar buds, wild raspberry leaves, and sumac, creating an experience that is both complex and comforting.
- Finally, a few "ready-to-drink" products round out the selection: Gin fizz aux bleuets, Lilymonade, Cosmo, and Smash, available only in the boutique.

Distillery products are available at the SAQ, with select items also sold online.

Sustainable development: a major issue
The Bouchard family is dedicated to applying sustainable development principles across most aspects of their business, including a building constructed to high energy standards, electric production equipment, responsible harvesting, and waste recovery.

Distillerie du Fjord employs 8 permanent staff, plus 6 casual workers during the plant harvest.
Three mornings a week, reservation-only guided tours feature the distillery's spirits. The tours take visitors on a discovery journey through the production process, the interpretation of boreal forest ingredients, and a tasting.

Distillerie du Fjord is a family-run entrepreneurial adventure driven by passion and quality, with a single goal: to give lovers of these original products a unique experience.
Summer can't come soon enough for the cocktail terrace

In an interview with marketing manager Frédérique Folly, we learn that visitors will be able to enjoy a terrace next to the distillery starting in summer 2023. The retail space is too limited to offer this pleasant service. Cocktails made from the distillery's products can be tasted there.

The website features several cocktail recipes for those looking to experiment and discover new flavours.

Distillerie du Fjord
distilleriedufjord.com
48, chemin de Price
Saint-David-de-Falardeau
Québec G0V 1C0
418 673-1012

At the entrance to the Manicouagan Peninsula, near the beginning of chemin Principal in Pointe-aux-Outardes, visit the Argile Eau Mer cosmetics shop. It showcases sensitive marine clay extracted beneath a peat bog beside the Saint-Laurent, a product found nowhere else in the world that helps maintain healthy skin.


In Pointe-Lebel, make a stop at the improbable Ferme Manicouagan. Unexpected in the middle of the boreal forest, this farm is an emerging leader in camerise (haskap berry) production. Because the crop is well suited to the uncertainties of northern climates, Côte-Nord farmland is ideal for growing it; the cooler temperatures produce sweeter fruit. You must try the camerise mousse, a genuine delight. The farm also specializes in strawberries, raspberries and corn. Its farm stand offers abundant freshly picked vegetables, a wide range of prepared products and pick-your-own produce.

In Hauterive, Boucherie les trois p’tits cochons offers high-quality products, and its tartare bar is a must in the region. For a quick meal, customers can choose from a whole range of ready-to-eat items: salads, sushi made fresh daily, house-smoked products and jerky. Several varieties of fresh sausage and many other products prepared on site will also satisfy the appetite. The butcher’s products are available at Marché des Dunes near Parc Nature de Pointe-aux-Outardes.


On reaching central Baie-Comeau, visit the Manufacture de savon Borale shop and discover refined soaps and beauty products carefully made by its master soapmaker. Evoking the character of the boreal forest, the soaps are produced through a traditional full-boil process in a vat followed by washing of the soap paste, yielding a superior-quality product.

Over the past decade, downtown Gaspé’s popular, lively rue de la Reine has been transformed a few times, as new businesses have opened and others have changed hands. One of the notable features of the area’s changing economic landscape in 2024 is the increasingly prominent presence of women entrepreneurs and business leaders.

Here are a few examples.

Le Brise-Bise: It was a woman, Claudine Roy, who founded the popular resto-bar more than 30 years ago. Originally from Cloridorme, she was deeply involved in business in Gaspé and the surrounding region. She handed the reins to Simon Poirier in 2015. She was made a Knight of the Ordre national du Québec in 2010 and appointed a Member of the Order of Canada in 2018. In 2026, ownership returned to women with Sara Di Zazzo, who already heads La Sarcelle à la Marina. Together with her partners, she intends to carry on the mission of this institution as it marks its 40th anniversary.

L’Auberge sous les arbres: Claudine Roy also owned this property from 2015 to 2023, when she transferred it to another woman, Gaspé native Stéphanie Lachance, whom she had hired as manager two years earlier. Together with her partner, Diego Valdes, Lachance, who trained in payroll administration and hotel management, has committed to passionately carrying forward the building’s mission of comfort, hospitality and showcasing heritage.




Oh! les pains: The bakery opened in downtown Gaspé in 2020, in the midst of the pandemic. Its owner, Gaspésie native Elsa Houde, embarked on the venture after about 20 years in communications. The bakery grew from a dual desire to offer quality products and create a warm, authentic gathering place. It quickly became the go-to spot for lovers of good bread, fine viennoiseries and puff-pastry pizzas. A different soup is featured each lunchtime, along with a freshly prepared lunch menu.



Paquebot Café Gaspé: One of the area’s newer arrivals, this original and surprising café took shape in 2021 when Isabelle Huard, after two years managing Paquebot Mont-Royal, wanted to open a café in her hometown of Gaspé. Following several months of work more than 900 kilometres from the first Paquebot, Paquebot Gaspé opened on September 1, 2021, with Isabelle as co-owner. Paquebot operates three other cafés in Montréal.

Marché des saveurs gaspésiennes: One of the oldest businesses of its kind in Gaspé, it was founded nearly 25 years ago as a gourmet food shop. In 2022, the founder decided to sell and entrusted the business to Claudia Romero, an employee of a few years. Romero and her partner, Ricardo Granja, are both originally from South America and came to Québec 15 years ago. Together they are carrying on a business with a loyal clientele. That same year, Claudia secured the contract to operate Parcs Canada’s seasonal restaurant and grocery store, Les Délices de Forillon.



Beige Farine: Sandrine Bourbonnais first came to Gaspésie in 2019 as communications manager for a cultural organization in Gaspé. It was love at first sight. After completing her law degree in Sherbrooke in 2021, she decided to build her life in Gaspé. Beige Farine, a bulk store selling food, household and personal-care products, grew from her desire to help people make a positive environmental difference every day. She acquired one of the city’s oldest buildings, at 3, rue Adams on the corner of rue de la Reine, and transformed it into the shop that opened in June 2022.

Difficult times often create an opportunity to take stock and change direction. That is what happened to Joseph St-Denis-Boulanger, a Caplinois, and his partner, Laurie-Anne Cloutier, a Montréalaise, who sought refuge in Gaspésie to heal after the painful loss of their daughter at birth in 2018.

Building a distillery between Route 132 and the sea in Caplan and opening it to the public was the ambitious project undertaken by this new entrepreneurial couple. Distillerie des Marigots began producing whisky and gin in 2020.

This Gaspésie native and his Montréal-born partner, who fell in love with the region, both realized that it was now or never to pursue their dream: settling in Caplan and launching a craft distillery that showcased the flavours of the terroir.

The name chosen for the venture also invites residents and tourists to enjoy life. The expression “courir ou aller au marigot” refers to fishermen who play hooky and retreat to a secluded cove to take it easy.
Joseph further developed his expertise through training at Seattle’s Copperworks distillery, enabling him to create a product that would appeal to the public while also earning recognition from connoisseurs. The result was Récif, a coastal gin. A whisky made from malted barley is currently ageing for release in 2025.

A Charentais still is the centrepiece of production for these new Gaspésie spirits. “My aim was to focus on aroma and complexity of flavour in both my gin and my whisky. I wanted them to be rich, long on the finish and very distinctive, so I sought out the perfect equipment for that,” explains Mr. St-Denis-Boulanger.

From the outset, the couple had an idea of the building they wanted for the distillery, with the beauty and nobility of wood at the heart of their vision. “My partner and I are really into architecture, and we already knew we loved this kind of building: clean design and geometric lines made warm through the use of wood,” Joseph explains. By the owner’s own account, wood was the only option ever considered.

The extensively glazed façade, the building’s signature feature, sits at the heart of the company logo and has also become the brand’s emblem. “The idea is that wherever you are in the distillery, you can see Baie-des-Chaleurs on one side and the still on the other,” says the owner, who is not a little proud of his building perched on a cliff overlooking the sea.

The master distiller at Distillerie des Marigots draws inspiration for his spirits from the Gaspésie landscape and strives to showcase the exceptional quality of its local ingredients. His approach brings to the fore the aromas and fragrances offered by his surroundings and by Gaspésie’s agricultural expertise. Alongside its two flagship products, Récif gin and whisky, the distillery also enjoys creating small experimental batches, including eaux-de-vie, herbal liqueurs and limited-edition gins.

Distillerie des Marigots
300, Boul. Perron Est
Caplan, QC
distilleriedesmarigots.com
(418) 388-2008

The Manicouagan region and its main city, Baie-Comeau, have developed a food scene that delights even the most discerning. You don’t need to go to Montréal or Québec to treat your taste buds.

The only four-star hotel east of Tadoussac and a renowned address, Manoir de Baie-Comeau is a popular stop on the Côte-Nord, just minutes from parc des Pionniers and plage Champlain. Built on a headland overlooking the Saint-Laurent, the hotel commands sweeping views of the river and bay. Bistro La Marée haute makes the most of the setting, particularly from its spacious summer terrace. For a meal in exceptional surroundings, it is an ideal choice. Chef Carl Beaulieu, who ran L’Orange bleue in the Hauterive sector for around 12 years, is now at the helm.

Carl Beaulieu has also expanded his food offering by operating two food trucks under the La Poutinerie name. The menu includes poutines and fries, burgers, hot dogs, pogos and other specialities. For the past four summers, one truck has been stationed from Tuesday to Sunday in the parking area beside the hotel, near parc des Pionniers. Customers can eat at the few picnic tables set up in a corner or take their food away. The other truck is mobile: it operates in the downtown Mingan sector and travels to various events and festivals throughout the summer. It serves the same menu as the truck at Manoir de Baie-Comeau.

Directly opposite église Sainte-Amélie and a few hundred metres from Manoir de Baie-Comeau, La Cache d’Amélie is a landmark of Côte-Nord gastronomy. It offers refined dining centred on fine regional cuisine, available as a table d’hôte or à la carte. Its carefully curated wine list includes a selection of private imports.

Nearby Place Lasalle is the city centre’s main nightlife hub and comes alive in summer with its terraces. It is also an opportunity to visit microbrasserie St-Pancrace and discover the region’s best beers. As the first microbrewery on the Côte-Nord, it brews and serves craft beers with local flavours alongside a menu based on regional products and a wide selection of Québec whiskies and spirits. Visitors can also sample the beers at the brewery and take a tour.

On the shore of the Saint-Laurent near the ferry terminal, Restaurant Saint-James au bar de l’eau has a terrace with a splendid view of the surroundings, and sometimes even of whales. It offers various daily menus, table d’hôte menus and a selection of competitively priced wines. The menu includes delicious seafood, fish and fresh crab in season, as well as popular pasta dishes, pizzas, salads, sandwiches and grilled fare.

Born from a holistic vision and a love of the region, Baie-Comeau’s Distillerie Vent du Nord is focused on its community. Supported by partners and local producers, its artisans continue to create products that showcase the expertise and solidarity of the region’s people. Its spirits and ready-to-drink beverages draw inspiration from the Côte-Nord: its terroir, ancestral traditions, local botanicals, landscapes and the bright future we wish for it.