Over the last twenty years, Saint-Roch has earned the nickname “Nouvo Saint-Roch.” Right in its center, the Hôtel Royal William, now owned by Sept-Îles entrepreneur, hotelier, and developer Simon Dubé, has been reborn since 2018. Today, it brings a fresh dose of charm to Québec’s lower town, blending elegance, history, and great food.
Dubé’s journey wasn’t easy. Soon after buying the hotel, he faced a pandemic and a restaurant fire. A $6 million renovation followed, updating the 47 rooms and studios, refreshing the lobby, and giving the ground-floor restaurant a new Italian identity as Mila. Work has also been underway since 2026 to redesign the building’s façade on boulevard Charest.
The hotel has long been a favorite among Québec and Montréal’s artists and public figures. Its location is hard to beat, just steps from Saint-Roch’s cultural spots, restaurants, and the historic upper town. Parking is available nearby, under the Bibliothèque Gabrielle-Roy. The meeting rooms work for corporate events, training sessions, cocktails, birthdays, or product launches. Many rooms and suites even have kitchenettes, so guests can cook a meal or grab a quick bite without leaving.
MILA Ristorante, the hotel’s completely reimagined restaurant, serves up refined Italian cuisine with carefully chosen ingredients. Co-owner Tchad Khalil, a passionate Italian food lover, brings years of restaurant experience to the table. He found a like-minded partner in Simon Dubé. “We wanted to create a place where every meal feels like a journey, something that comforts and inspires,” Khalil says. Mila also serves breakfast, with a hearty buffet open to hotel guests and anyone else craving a flavorful start to the day.
Saint-Roch wasn’t always this lively. Once a working-class neighborhood, it’s now a prime example of urban renewal in Québec. Development projects, creative businesses like video game studios and tech labs, a thriving arts scene, university outposts, and major organizations have all helped transform the area. The old energy is back, but with a modern twist, making Saint-Roch one of the city’s most dynamic districts.
The revitalization of Saint-Roch is part of a larger effort to expand public spaces, support local businesses, and preserve the area’s heritage. The building that’s housed the Royal William for over 25 years is one of those gems, its façade reminiscent of the long, retro-style hotels of 1920s Manhattan. “I wanted a boutique hotel that felt different from Québec’s bigger chains, a place without pretension, where you feel at home, with good service at fair prices,” says Simon Dubé.
For history lovers, the shift from sail to steam in the 19th century changed global trade forever. The first transatlantic crossing by a steamship was a major achievement. While other countries have claimed the honor, Canada holds it. The Royal William, a paddle steamer built at Québec’s Campbell and Black shipyard, made the journey from Pictou, Nova Scotia, to Portsmouth, England, in 1833, proving it was the first.
The Royal William, built in Québec in the early 1830s.
Québec recently announced a 2026–2029 plan to invest $80 million in Saint-Roch, with big ambitions for the district over the next 15 years.
Hôtel Royal William
royalwilliam.com
360 boulevard Charest Est
Québec, QC G1K 3H4
(418) 521-4488
Patrick Nisot moved to Québec with his parents from Belgium in 1986. He started out studying agronomy at Université Laval, thinking it covered everything about food, what people grow, how they grow it, and what ends up on their plates. But baking was always on his mind.
Twenty-five years later, his four La Boîte à Pain bakeries in Québec employ 150 people.
The idea really took shape when he was 26, working on a grain farm in Saskatchewan. That’s when he decided he wanted to run his own business. Back in Québec, he spent the summer figuring out his next move. Baking had always been his dream, ever since he was a kid visiting his grandparents’ bakery in a small French village, where they made an incredible baguette. He could still picture himself sliding loaves into the oven.
With help from employment insurance, he took a bakery course in Montréal-Nord to get the skills he needed. After that, he worked at a bakery on rue Cartier in Québec, soaking up everything he could about the trade.
When Patrick tried to open his own bakery in 1999, banks turned him down. He’d spent six months putting together a solid business plan and even got it approved by the CLD de Québec. But it was the Fonds d’emprunt Québec that finally gave him a chance, lending him $15,000 to get started. The organization helps local entrepreneurs who can’t get traditional financing.
Then, on October 19, 1999, at 3:30 a.m., after two years of planning, training, renovations, and test runs, Patrick turned on the mixer at La Boîte à Pain. The space was on rue Saint-Joseph in Saint-Roch. He started with a white dough made with poolish , 25 kilograms of it, shaped into 20 baguettes, 10 Belgian loaves, 10 white squares, 10 round loaves, and a few ficelles.
The mixer had been running for three days straight, and the oven was already hot. The first test loaves went to curious neighbors who’d gathered outside. The bakery door was still covered in brown paper, waiting for the official opening, but Patrick had to let people in, the place was sweltering without any ventilation. They handed out bread fresh from the oven. It was the best way to see if customers would like it. They did.
When they finally opened for business, they sold 15 baguettes a day in the first week. After that, sales doubled every year. By 2002, they had about 20 employees at just one location.
In the spring of 2007, Patrick came back from Naples, Italy, with a new idea: Neapolitan pizza. At the time, no one in Québec was making it. The problem? You need an oven that gets much hotter than a bread oven. He found one in Lévis, tucked away in a storage building. A year later, on April 1, 2008, La Boîte à Pain/Café Napoli opened in Limoilou, built around that oven.
The same setup opened in Sainte-Foy in 2015 and at the Grand Marché de Québec in 2019. The Grand Marché location only sells products, while the other two are both bakeries and pizzerias. Meanwhile, the original La Boîte à Pain moved to rue du Parvis in Saint-Roch, just a short walk from where it all started.
Since 2014, they’ve also had a production center where they make about 40 kinds of artisanal bread. Back in 1999, they mostly sold white, wheat, and rye bread, baguettes, croissants, chocolatines, and brioches. Now, they distribute around 3,000 croissants and 10,000 viennoiseries to their four locations every week. Over 25 years, Patrick has seen the world of bread and pastries change alongside his team of bakers and artisans.
Patrick Nisot with employees from the production centre
Today, La Boîte à Pain offers 40 types of bread, about 20 Neapolitan-style pizzas, gourmet sandwiches made fresh daily, a dozen kinds of viennoiseries, pastries in all sizes, and market products tailored to what customers want. Everything is made with top-quality flour and fresh ingredients from trusted local suppliers. For Patrick, there’s no room for compromise when it comes to quality.
He’s still the one calling the shots, but in 2024, he brought in a general manager, Jean-François Gagné, to handle day-to-day operations and production. Jean-François is set to become a shareholder, and Patrick hints that new projects are in the works, maybe even with partners. But in the spring of 2026, he’s keeping the details under wraps.
La Boîte à pain
boiteapain.com
Saint-Roch
432 rue du Parvis, Québec
418 647-3666
Sainte-Foy
2836, chemin Sainte-Foy, Québec
418 914-1133
Café Napoli (Limoilou)
396, 3e Avenue, Québec
418 977-7571
Grand Marché de Québec
250, boulevard Wilfrid-Hamel, Québec
418 692-2517 ext. 105
Les Salons d’Edgar started in 1997 in Québec’s Saint-Roch neighbourhood. The space was once a theatre called Les Fourberies, but it didn’t take long for it to become a cultural hub where artists, students, professionals, and locals all mixed together.
If you’ve been coming for years, you might have spotted Robert Lepage here, actor, playwright, director, and entrepreneur, who made the place his regular hangout.
François Boulianne and Annie Brassard ran the show for nearly 25 years. In 2022, after a pandemic transition, new owners took over, with the founders staying on to guide the team. Actor, director, and casting agent Nicolas Létourneau says he and his friend Raphaël Posadas (a director, stage director, and actor) bought the place on a whim, they were already regulars.
Two of the partners: Raphaël and Nicolas.
Two of the original four partners moved on to other projects. Chef Francis Proulx joined later, and longtime employees Lou Miriam Bolduc and Léa Ratycz-Légaré became partners in 2024. Now, each member of the team handles part of the business based on what they do best.
These days, shared management, a fresh approach, and a focus on making guests feel at home keep Les Salons d’Edgar a Saint-Roch staple. Over 25 people work here, covering the kitchen, service, and bar.
Les Salons d’Edgar is a Québec nightlife landmark, comfort food, craft cocktails, and an eclectic, welcoming space. Every evening from 5 PM (closed Mondays), the two rooms offer pool tables, a small stage, dance nights, and two bars, one up front, one in the back, for different moods. It’s warm, a little over-the-top, and always fun, with a cozy vibe that keeps people coming back. In summer, the sunny terrace out front is the perfect spot. Saturday nights are especially lively, much to the delight of longtime regulars.
A few years ago, the team got a restaurant license, so now minors can join adults and enjoy the kitchen and its well-loved menu every evening from 5 PM. When asked about the most popular dishes, Nicolas doesn’t hesitate: the marinated beef flank steak, the shareable nachos platter, and the classic poutine. Brunch is served on Saturdays and Sundays from 10:30 AM to 1 PM.
The team at Les Salons d’Edgar has big plans. They’d love to buy the building and add a second floor to the back for private events, group gatherings, or performances.
Nicolas Létourneau, who had no restaurant experience before taking over Les Salons d’Edgar, recently became co-owner of Chez Victor on boul. Laurier with the same partners. It’s a new adventure for him, with a team of about twenty and updates to the space to make the experience even better.
Les Salons d’Edgar
lessalonsdedgar.com
263, rue Saint-Vallier Est
Québec (Québec), G1K 3P3
418 523-7811
It’s early May 2026, a rainy Tuesday night in Saint-Sauveur. The neighborhood is in the middle of a makeover, especially along Rue Saint-Vallier Ouest. Parking’s a little tight if you’re driving, but the place still pulls you in, two big garage-style doors swing open to the street, promising something cozy inside.
Step through those doors and you’re in a snug, thirty-seat room. Some tables have retro banquettes, others face the kitchen so you can watch the chefs at work. The whole place feels like the neighborhood’s favorite hangout, laid-back, a little rowdy, and totally fun. That’s the vibe before you even look at the menu.
Diner Saint-Sauveur has been serving up its take on comfort food for eight years now. The three partners behind it love the way locals keep coming back, and how word has spread, visitors from across the Capitale-Nationale region, even tourists who’ve heard about the food, stop by to see what the fuss is about.
The team is small, eight people working shifts from 5 PM to 10 PM, Monday to Saturday, and 2 PM to 9 PM on Sundays. When we visited, partners Sylvain Barbeau and Eric Lemay showed us around. You can tell they live for this: years in the business, stories from every corner of it, and a clear idea of what they want the place to be.
The menu is all about reinventing classics with an American diner twist. Burgers, classic and creative, share space with indulgent poutines, mac ’n’ cheese, and chicken ’n’ waffles. We tried their hot chicken sandwich: breaded chicken on grilled cheese, smothered in homemade brown sauce and peas. It’s the kind of dish that makes you want to come back for more.
Other favorites include fish ’n’ chips, pâté chinois, pasta, meatloaf, and seafood. If you’re feeling adventurous and the ingredients are in, you can even build your own plate.
Drinks are just as thoughtfully put together. There’s a solid lineup of Québec microbrews, wine by the glass or bottle, and cocktails that are creative without trying too hard.
Space is tight, so the team opened *Supérette du Dîner* next door. It’s a neighborhood grocery focused on Québec-made food and drinks, craft beers, ciders, artisanal wines, plus non-alcoholic options and ready-to-drink mixes. It keeps the kitchen from getting overwhelmed and makes sure you can still grab something great even if the restaurant’s full.
The *Supérette* also stocks homemade ready-to-eat meals from the diner. It’s a smart way to let more people enjoy what they’re cooking, and the grocery’s open seven days a week with flexible hours.
Le Diner Saint-Sauveur
dinersaintsauveur.ca
450 Rue Saint-Vallier Ouest
Québec, QC G1K 1L1
(581) 741-4090
Supérette, neighborhood grocery
superettedudiner.com
411 Rue Saint-Vallier Ouest
Québec, QC G1K 1K7
581 705-9555
The very name of this ecotourism company already evokes something special. A blend of spatial escape and earthly experience comes to mind even before discovering what it offers.
Pat Gauvin and Émilie Leblanc founded Cielo Glamping Maritime, a year-round ecotourism accommodation site open since January 2019 in Haut-Shippagan, within Acadian territory in New Brunswick. Yet, nothing initially pointed these two young professionals—who worked in vastly different fields—toward entrepreneurship. He was a film and television producer-director; she worked in health and research.
In 2017, when they conceived this project, it was their deep connection to the community, their Acadian heritage, and their desire to showcase local and regional products and producers to a wider audience that inspired them. “There was no model like it in the region or anywhere nearby. Our concept was unique. The dome structures we wanted didn’t exist in the country. We found them in Poland. Then, we designed and built the interiors ourselves. The development site was untouched wilderness, with only a single path leading to it,” explains Patrick, whose family has a long entrepreneurial history near Moncton. Patrick grew up in Haut-Shippagan, while Émilie hails from the region.
Cielo Glamping is located on the shores of St. Simon Bay, where guests can enjoy stunning sunsets from one of five luxurious domes available for rent. These domes, nicknamed the Pearls, are fully equipped small homes featuring a full kitchen, a bathroom with a glass shower, a charcoal BBQ, a hammock, a seasonal outdoor shower, and year-round electric hot tubs.
The Pearl of the Woods: Named for the surrounding forest. Sparse trees and coastal hay highlight an unrivaled view of St. Simon Bay. The Munro Pearl: Offers a unique view of Munro Island, framed by the famous sunsets over the water. It is the only dome with a semi-accessible ramp for people with reduced mobility. The St. Simon Pearl: Showcases the beautiful St. Simon Bay, whose breathtaking sunsets are unforgettable. It is also named after the famous oyster cultivated by Huîtres Mallet. The Moon Pearl: The only dome where guests can bring their dog. Watch the stars from the second-floor bed in this moon-inspired dome. The Lunatia Pearl: Inspired by the Atlantic moon snail found in the bay and the skylight that lets you glimpse the moon.
To give guests a full Acadian experience and showcase local products, they created the Hub—a space focused on sharing resources and networking between community members, visitors, and local producers. The Hub emphasizes developing, producing, promoting, and selling new local products. The Cielo site includes extensive gardens where vegetables, small fruits, and edible flowers are grown and transformed in the on-site kitchen.
Since its inception, the Hub team has created dozens of new products, either made in the commercial kitchen or in collaboration with various regional producers.
The Hub’s unique dining concept revolves around discovering these products and others from New Brunswick producers. Guests can select products from the Hub’s gourmet shop, and the team will transform them into exquisite Cielo sharing boards. Gift boxes with three or more products can also be assembled.
Cielo’s owners, Patrick and Émilie, are thrilled with their growing international recognition, with features in multiple publications and television programs locally and abroad. According to them, 60% of their clientele comes from New Brunswick, about 30% from Quebec and Ontario, and the rest from European tourists.
For now, there are no plans to add more domes or undertake major work. However, the entrepreneurial couple is working on a unique new accommodation project: converting a crabbing boat into a tourist lodging. Patrick and Émilie are sure to keep surprising everyone.
Also, watch for upcoming events in 2024 and 2025: the Hub will host performances by various artists (singers, musicians, etc.) from Acadia and beyond. Memorable evenings await.
Cielo Glamping Maritime
glampingcielo.com
232, Chemin des Huîtres
Haut-Shippagan, New Brunswick
506 601-8005
Located in downtown Moncton, the Aberdeen Cultural Centre is a historic building that houses several cultural organizations and artists' studios, serving as an important gathering place for the artistic community in southeastern New Brunswick.
It is also the location of the restaurant Les Brumes du Coude, which opened in 2014 with chef Michel Savoie at the helm. The bistro quickly made its mark among the top 100 restaurants in Canada. It offers simple and tasty cuisine—a true French bistro cuisine, a result of his seven years of cooking in France.
The restaurant is housed in a former classroom of the Aberdeen School, which became the Aberdeen Cultural Centre in 1986. In 2017, the centre added a 50-seat cultural terrace, managed by Les Brumes du Coude during the summer season.
So, where does the name of his restaurant come from? The city of Moncton is known for its Petitcodiac River, whose name means "which bends like a bow" in Mi'kmaq. The Acadians who settled there in 1733 called this place Le Coude because of the bend in this powerful brown river, where the mists from the marshes hide. To this day, Moncton is still nicknamed Le Coude.
However, the name Les Brumes du Coude has a very different meaning for the owner-chef Michel Savoie. He explains this term as being a description of what inspires him in cooking: the misty smells of simmered dishes, the vapors that are the result of physical effort, or elbow grease.
His cuisine is generous, fair, and on point, in the spirit of a French bistro. Inspired by seasonal local and sea products, it features a blend of French, Acadian, and other culinary traditions. "There is always something new to discover at Les Brumes du Coude because, just like the menu, the wine and cocktail list is constantly evolving. The team at Les Brumes du Coude will be pleased to welcome you to this lively, warm, and friendly space," he explains.
Originally from Tabusintac, a small village north of Néguac, Michel Savoie was not destined for the restaurant business. Before the end of his high school studies, he had not really shown an interest in cooking. Financial reasons did not allow him to attend university. At 18, with no particular qualifications, he found himself working in a kitchen, starting as a dishwasher. Gradually, he discovered a certain talent in the pots and pans.
He has been in the restaurant industry for about twenty years, mainly in Montreal and Tours, France, often holding positions at the lower end of the hierarchy. His move to France was because he followed his then-wife, who was French. Did he receive formal culinary training? He spent a few months at the ITHQ in his early twenties but was unable to complete the training due to financial constraints.
His desire to combat pervasive junk food, even in Moncton, motivated him to move forward with opening his own restaurant.
Could he be contributing to the reinvention of Acadian cuisine with his attempts to revalue local products? He would rather cook as much as possible with local and sea products from here. One might call it Acadian cuisine if the terroir in question corresponded to an Acadian territory. However, he prefers not to get involved in the thorny debate over the borders of Acadia.
In the meantime, we have the leisure and privilege of enjoying the place, its charming decor, its enticing menu, and the beautiful culinary discoveries that Michel Savoie shares with his clientele. And if you are a fan of mussels, know that the best of the kind have been savored here, in proportions to satisfy the greatest appetites.
Les Brumes du Coude
lesbrumesducoude.com
140 Botsford Street
Moncton, NB E1C 4X5
506 858-0777
By Gaëtan Vaudry
I knew that stopping in Baie-Comeau, an industrial-port city on the North Shore, would give me the chance to meet friendly people. This was indeed the case with Frédéric St-Laurent Garon, one of the three shareholders of the Boucherie les trois p'tits cochons. Getting to know Fred, as everyone calls him, is to meet a passionate craftsman. For him, meats hold no secrets, not to mention sushi, of which he became a master over a good decade. The most loyal customers praise the impeccable service of the butchery's team, as well as the great variety of numerous products, their quality, and the much-anticipated return of the sushi counter.
Fred and his partner make it a duty to offer a good dozen products from local producers (including those from Les jardins de Carmanor farm), and several products from Boucherie les trois p'tits cochons also feature on the menus of Manicouagan restaurants: "It's important for us to promote the work of local artisans," the main interested party emphasizes. "We're even thinking of proposing to another butchery in the region to create a new sauce with us. Simply to demonstrate the beautiful fraternity that exists between the businesses of Baie-Comeau."
Well worth the detour!
Among the top sellers at Boucherie les trois p'tits cochons are, of course, classic beef, but also marinated meats, a wide variety of sausages, charcuteries (including those from Charcuterie Le porc-épique), beef and salmon tartares, not to mention the veal and haskap berry tartare, a real lightly fruity delight, and the house's cheeseburger tartare. During my visit, Fred had just finished preparing stuffed jalapeno peppers with cheese and wrapped in bacon... who can top that?
Always in search of novelties, Fred is very happy about his new collaboration with Pinto's MC Wagyu, offering Wagyu beef of exceptional quality, originating from Japan. "The quality of this beef is incredible," the young businessman points out. "And its flavor, highly enhanced. It's not cheap, but it's worth the detour!"
Fred and his team have many projects. The return of the popular sushi counter shows just how much this product is in demand at the Baie-Comeau butchery: "The boxes disappear almost the moment we place them in the counter," explains the expert. "We are therefore in constant production, to meet the high demand." I personally had the chance to experience a dish of 10 sushis, specially prepared by dear Fred. And I can now understand the enthusiasm of aficionados for this excellent product of Boucherie les trois p'tits cochons!
Boucherie les trois p'tits cochons
873, rue Bossé, Baie-Comeau
418 294-0804
Visit the butchery's Facebook page
By Gaëtan Vaudry
During our brief stay of a few days in the city of Saguenay, we couldn’t help but stop at Café Cambio on Racine East Street four or five times. Firstly, to enjoy the atmosphere of this downtown Chicoutimi solidarity cooperative, and secondly, to savor affordable and healthy dishes that showcase products from various local producers.
As soon as Virginie Simard-Dufour starts talking about the products available at this fair-trade and organic micro-roastery founded in March 2005, her eyes light up. She speaks passionately about the tireless teamwork of 32 members, including 10 worker-members: “
Under the label, we embody a vision of a better world—one where farmers and workers sit at the negotiating table as equals
,” proudly notes the service manager, restaurant coordinator, and barista.
Café Cambio, a key gathering spot for students from the Chicoutimi CEGEP and the Université du Québec à Chicoutimi (UQAC), is also a venue for showcasing young Saguenay artists. The establishment regularly hosts art openings and intimate acoustic concerts of emerging music.
During my visit last November, I had the chance to enjoy some excellent dishes at this establishment, which was the brainchild of two young Montrealers and childhood friends, Guylaine Pelletier and Geneviève Demers. To start, I had a comforting mushroom soup, perfect for that time of year. I followed it with the spicy Bedi panini (Cajun-seasoned chicken, caramelized onions, spinach, mozzarella, and vegenaise), served with salad, corn chips, and salsa. For dessert, I enjoyed the daily special, all accompanied by one of their excellent fair-trade coffees. To my surprise, the bill for this delicious three-course meal was very affordable!
What also struck me during my first visit was their “Pay it Forward” concept, where customers can anonymously donate a soup or coffee to someone in need. Given the growing issue of homelessness in downtown Chicoutimi, this gesture of generosity is truly admirable and meaningful.
Café Cambio’s coffee and products are available at various points of sale across the Saguenay–Lac-Saint-Jean region, including Chicoutimi, Jonquière, La Baie, Saint-Ambroise/Saint-Honoré, MRC Lac-Saint-Jean-Est, MRC Domaine-du-Roy, Bas-Saguenay, Saint-Fulgence/Sainte-Rose-du-Sacré-Cœur, Tadoussac, Les Bergeronnes, Les Escoumins, and even the Côte-Nord!
Café Cambio
414, rue Racine Est, Chicoutimi
418 549-7830
cafecambio.ca
An authentically Mexican restaurant in the heart of Caraquet, in Acadia? This has been a reality since 2022. Forget some fast-food joints that offer "Mexican" dishes, which are far from representing the gastronomic delights of a country whose cuisine is undoubtedly one of the most varied and refined in the Americas.
All of this came about after the meeting of an authentic Mexican, Rodolfo Cantu, originally from the city of Monterrey, and a pure Acadian, Marie-Pier Cormier. The couple envisioned their project based on a menu of traditional gastronomic dishes inspired by Mexican cuisine, using local and regional products. The result: flavorful, fresh, and unique dishes.
The menu is simple yet varied. The dishes may vary according to the season and the arrival of products. Charcoal grilling and wood smoking, on highly professional and modern equipment, ensure exceptional quality for meats, among other things.
We enjoyed the tasting menu, which offers four different dishes. For starters, a shrimp cocktail, cut into pieces, in a savory sauce enhanced with avocado and seasoned tomatoes. A delight for the taste buds.
Next came the duo of Ensenada tacos (battered fish) and Pollo a la Parrilla (chicken), both made with corn flour and exquisitely prepared with accompanying sauces. In the third place, it was the Cochinita Pibil, Yucatan-style braised pork, which added a truly surprising touch of taste and flavor to the meal.
To finish, the Pastel Tres Leches (three milk cake) came to close this series of dishes, leaving no room for restraint or disappointment.
The restaurant also offers various cocktails, tequilas, and mezcals, as well as pairing wines to start the meal or accompany the dishes.
Another element that adds to the pleasure of a meal at Casa Guajillo: it is housed in a more than century-old building that has been creatively and colorfully decorated, as Mexicans know how to do. It can accommodate 22 people, and groups of up to 12 guests. It is also possible to reserve for private events (parties, office parties, etc.).
Marie-Pier, at the bar and service, and Rodolfo in the kitchen, are proud to contribute to diversifying the restaurant offerings in Caraquet and the region with their Mexican gastronomic experience. The numerous clientele has already embraced the place for two years, which is a source of joy for the restaurateur couple.
Casa Guajillo
618, boul. Saint-Pierre
Caraquet, NB E1W 1A2
506 727-4696
facebook.com/casaguajillo
By Gaëtan Vaudry
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
