Eat and Drink

Since July 2024, a new sign has graced the building at the corner of Sainte-Catherine and Papineau in the Village: la Maison des bières. You won't find hamburgers or chicken nuggets there… remember, the last tenant was a MacDonald. Now you'll find beer, cider, wine, kombucha, and several other alcoholic or non-alcoholic beverages.

La Maison des bières has been a fixture on the Plateau Mont-Royal since July 2013. Its owner, Marc Antoine Gagnon, had a keen interest in the brewing world long before that date. After more than three years of market research, a beer sommelier course and a tasting course, he finally went into business.



It took exactly 11 years before he decided to move forward with a second location. Now in business with his partner, Barbara Aburtto Alarcon, who shares his passion for Québec microbreweries and artisanal terroir products, la Maison des bières is now targeting the Village market and surrounding neighbourhoods. With her strong work ethic and experience in retail, she has completely revolutionized the shop's design and marketing.



Met in his new premises on opening day, Marc Antoine Gagnon explained that he had been looking for a location in the area for more than 2.5 years. He is aware of the real estate development under way for several years in the centre-sud: projects like the former Radio-Canada building, the new building next to his store, which will soon house a Maxi supermarket with apartments on the upper floors, and the residential buildings springing up like mushrooms east of the Pont Jacques-Cartier, among others. All of this will bring tens of thousands of new residents with good incomes, so the development potential is clearly there.

He and his partner see things far beyond the current problems that many in the Village are denouncing and criticizing. They have no intention of burying their heads in the sand; quite the opposite. They believe they can bring an interesting new dynamic to this corner of the neighbourhood, attracting a clientele that appreciates the type of products he offers.

 

La Maison des bières offers a vast selection of beers from Québec microbreweries and features products made by local artisans. They carry a selection of more than 1200 different beers from over 120 microbreweries in Québec (and Ontario), in addition to other products. They do not carry commercial products such as those found in grocery and convenience stores. Customers always have access to advisors, available 7 days a week.

A visit to the premises will convince even the most sceptical (and there are several) that such a business is viable in the neighbourhood. You'll also meet the canine mascot of la Maison des bières, a beautiful young American Akita who greets customers calmly and affectionately, despite his imposing size.



La Maison des bières
maisondesbieres.ca
1703, rue Sainte-Catherine est
Montréal (Qc) H2L 2J5
514 419-1591

Plateau Mont-Royal
4485, rue de Lanaudière
Montréal (Qc) H2J 3P3
514 564-3100

Sugar season returns once more, born of the collaboration between Camp de Base Coin-du-Banc and Érablière Côté Sucré to create Québec's only "sugar shack on the sea".

Throughout April, the restaurant at Auberge du Camp de Base Coin-du-Banc, located a few kilometres from the heart of Percé, will don traditional attire and checkered tablecloths to offer a unique sweet experience in a festive, maritime atmosphere.

The Auberge's restaurant becomes a sugar shack, serving a hearty traditional meal accompanied by a tasting of maple taffy on snow. A fitting atmosphere for indulging your sweet tooth as a family. As a bonus: breathtaking views of the sea and surrounding mountains.

Unlimited servings:

- Pea soup
- Oreille de crisse
- Bread roll
- Cretons
- Apple and maple butter
- Soufflé omelette
- Shredded ham & sausages
- Baked beans
- Pickled beets
- Home fries
- Grandma's pancakes
- Beverage (coffee, tea and milk)
- Maple taffy on snow!

A vegetarian version is also available. Bar service is available on site.
Various maple products will also be available for purchase (syrup, butter, and caramel depending on availability).

The dining room can accommodate 55 people per seating. In April, meals will be served at 10:30 am and 1 pm on Saturdays and Sundays, and on some Fridays at 1 pm and 4 pm. Groups of 30 or more can also be accommodated on weekdays upon request.

For rates, to book and for more details on the dates, call 418-645-2907 or write to info@campdebasegaspesie.com

It's a unique and memorable spring adventure that the team at Camp de Base du Coin-du-Banc offers to visitors from Gaspésie and beyond.

In Percé, most people know the story of Thérèse, grandmother of Billy Bastien and Shaddy Beaudin, two of the four co-owners of the La Buvette restaurant-bar since 2020, right in the heart of the village. Set back from the street, its large flowerbed, with a welcoming terrace peeking through, invites you in to look over the menu and take in the decor.
Thérèse Beaudin, a Newport native who died in 2017, was a builder known, among other things, for her hospitality and generosity. It was only natural for the four budding entrepreneurs to name their establishment in her honour.
The menu features original dishes: "local cuisine that changes with the seasons, where cocktails are carefully crafted and wines are chosen with love," reads the Facebook page. Billy describes it as a place where you can taste local products from the sea and the mountains. He also clarifies that Buvette Thérèse isn't a restaurant or a bar, but something in between where customers can have brunch, drinks, and dinner.

Where La Buvette now stands, there was already a restaurant, Café Champêtre, which had been there since 2000. Billy worked there for 10 years while pursuing studies in hospitality and restaurant management, until the owners at the time hinted at their intention to sell, at the beginning of the COVID pandemic. Billy gathered three friends, including his cousin, all of whom had some experience in the restaurant industry. Together they developed the Buvette project.

It took guts and boundless determination to embark on such an undertaking in the midst of a pandemic. Four young people with no permanent income and no business history faced the challenge of financing a seasonal restaurant open three months a year in Percé, explains Billy. "We had to forget about banks and financial institutions. So we found people who believed in us, and we owe them a great debt of gratitude."
For the past two years, the premises have been reconfigured and redecorated. A bar area has been created, and the kitchen has been equipped with a few additional items. Nearly thirty people find employment there from May to September.
Ah yes, the website mentions that it is best to book to ensure you get a table on certain evenings and during brunches.

La Buvette Thérèse
buvettetherese.com
162, QC-132
Percé, QC G0C 2L0
418.689.9609

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

They met in Québec through the Internet. Before social media as we know it. An electronic bulletin board. The 1990s. They were each there for different reasons, but not so different, it turned out.

Patrick Fournier hails from Dolbeau, the one before the merger. Sébastien Simard grew up in La Baie. They already had a regional connection before they even met. Even though everyone says Saguenay and Lac Saint-Jean are not alike, it was ultimately their shared love of cooking that truly brought them together.

Patrick took a professional cooking course in Fierbourg, Québec, in 1996. Sébastien was already making his start in restaurant kitchens. Then they both wanted something different: challenges on another level. They had already worked together in the kitchen on a few occasions. It was in Montréal that they found what they were looking for.

Patrick is adamant: he had known what he wanted to do for a long time. He wanted to gain the experience and autonomy to run a kitchen and everything that comes with it. As for Sébastien, he was lucky enough to have some rather satisfying professional experiences for a chef: first, two years with Jean-François Plante, considered an artist and a master of gastronomy, from whom he learned a great deal, then five years at the famous and opulent Mirage golf club in Terrebonne, owned at the time by René Angélil and Céline Dion, where Québec's elite, and even international elite, gathered at all times.

Then, at some point in 2020, a rather tempting offer arrived. The management of the Hôtel du Jardin in Saint-Félicien, Lac Saint-Jean, wanted to breathe new life into the restaurant Le Baumier, named after the conifer that grows abundantly in the region. Patrick Fournier received the offer to become its chef. However, he wasn't going to come alone. He insisted that his partner, Sébastien Simard, be part of the offer. No sooner said than done.

That's how the two of them ended up in the kitchens of Le Baumier in September 2020, in the midst of the COVID pandemic. It was a golden opportunity to demonstrate their talent for takeout orders while public health had ordered dining rooms closed.
Since then, the chef couple has proven time and again that the owners of the Hôtel du Jardin made the right call in hiring them.
Le Baumier offers diners the pleasure of the table in a charming, welcoming setting. The menu features avant-garde dishes inspired by Nordic flavours. Each visit brings flavourful dishes that change with the seasons. Everything is prepared on-site with passion, delivering a quality and freshness that honours regional ingredients.

The gourmet dishes the chefs prepare are inspired by boreal flavours and rooted in ancestral Québec traditions, each with their distinct personal touches, avant-garde yet respectful of the ingredients, never altering them.
Le Baumier is a proud bearer of the Ambassadeurs de La Zone Boréale designation from the Saguenay-Lac-St-Jean agri-food table, and also carries the Aliments du Québec label.

At the 2023 Gala de la Table agroalimentaire, Patrick and Sébastien were honoured in the "Efforts to Purchase Local Products" category. They took the opportunity to thank local and regional producers "for the exceptional quality products we are fortunate to work with." They also acknowledged the support of their employers, the Beaubien family, without whom none of this would be possible, saying they felt privileged and happy to work for them.

The two chefs at Le Baumier still have plenty of projects up their sleeves, all aimed at supporting and celebrating Québec's terroir. They also want to create new table d'hôte experiences as the seasons change. They insisted that the dining room menu be printed on quality paper, to clearly demonstrate their commitment to a prestigious brand image worthy of the dishes served.

Finally, it's worth mentioning that Le Baumier hosts numerous wedding celebrations each year, including same-sex unions. Every effort is made to ensure these events are always remarkable and unforgettable in every respect. Both chefs are, of course, called upon.

Le Baumier Restaurant at L'hôtel du Jardin

hoteldujardin.com/restaurantlebaumier

1400, boul. du Jardin

Saint-Félicien (Qc)

418 679-8422

The facade of the building where O'Dwyer Distillery produces and distributes its products speaks volumes about what drives and inspires its leaders: perpetuating the history and traditions of this corner of the country. This was pointed out to Michael Briand, the sales and marketing director of the company founded in 2016 by two university graduates, one in civil engineering and the other in organic chemistry, and he seemed pleased to hear it.

It all started one fine evening over a drink in a bar, as so many stories do. “Why don’t we produce something ourselves that reminds us of the history of the Irish settlers who arrived here in the wake of the Great Potato Famine of 1845–1849 in Ireland, caused by a fungus that decimated many of them?”
That was all it took for the “great darkness” to inspire the two entrepreneurs and some of their friends. Why O’Dwyer? “O” means descendant, and “dwyer” means darkness in Gaelic. Moreover, the abundance of chanterelles around Gaspé meant that the mushroom became the key ingredient in most of O’Dwyer’s products.

This is how Radoune (gin made from four wild mushrooms from the region), Radoune Vieilli (aged in specially chosen American oak barrels over 15 years old, previously used to make rye whisky, Canadian rye and bourbon), St-Pierre No20 (a nod to the prohibition whisky from St-Pierre-et-Miquelon, well known to Gaspésiens), and Gaspésienne No20 (an acérum, or maple brandy, made from the fermentation of concentrated Québec maple sap, according to strict standards) were created, and are now the pride of the two partners.
We can also mention Puddingstone, named after a high mountain near Gaspé (the ultimate Gaspé cream liqueur with complex aromas of chocolate, coffee and maple), and Dartmouth amaretto (a unique product, somewhere between sweet and earthy, featuring lichen and raspberry moss, dried and steeped for a long time in 96% alcohol).
O’Dwyer produces 80,000 bottles annually of these various products, available at the SAQ. One of the top sellers is Dartmouth, prized for its distinctive character and incomparable taste.

Finally, they decided to recycle even the mushroom and spice blends used for distillation, dehydrating and packaging them for lovers of fine cuisine. For now, this product is available only at the Gaspé distillery. An idea that’s sure to catch on.

Distillerie O’Dwyer
odwyerdistillery.com
6, rue des Cerisiers
Gaspé (Québec) G4X 2M2
418.360.0160

Whether passing through Tadoussac or making a deliberate detour, the unapologetic epicurean must visit Chez Mathilde, a gastronomic bistro that has established itself over the years as one of the best restaurants in Québec. At the mouth of the Saguenay and at the very start of the Côte-Nord, it's an excellent place to discover the novel boreal flavours of the region and Québec's terroirs. For fifteen years, this bistro, which originally opened in a former family restaurant in the heart of Tadoussac, just steps from the famous Hôtel Tadoussac, has evolved into a gastronomic destination. It helps lift this modest village of 800 inhabitants onto the short list of sought-after epicurean destinations. 

Behind this remarkable success are two love stories: first, that of Jean-Sébastien Sicard, who fell in love with Tadoussac, a village he discovered while touring with his band Saud et les Fous du Roy; and second, that of Jean-Sébastien with Mireille Perron, a Tadoussac native, when he came to settle there. Partners in love and business ever since, Jean-Sébastien and Mireille grew Mathilde while starting a family in this village.

Chef Jean-Sébastien Sicard's creative cuisine

It was from his initial experience in the restaurant industry, working as a waiter and then in the kitchen in the Îles de la Madeleine, that this self-taught chef from Montréal developed his expertise, supported by Mireille for administration and service management. He belongs to this new generation of chefs who develop creative cuisine while drawing on tradition. 

By featuring the fresh, seasonal produce of numerous local producers, the chef has created a unique menu that never fails to reveal new flavours. Whether it's seaweed from De baies et de sève in Natashquan, forest products from Trésors des Bois, Petits fruits du nord, cheeses, breads, and craft beers from Charlevoix, Tadoussac, and the Côte-Nord, or fish, whelks, and Stimpson's surf clams caught in the estuary, all these delicacies are now offered in the evenings from June to November in three tasting menus: La Grande Côte, a five-course blind tasting that reveals the Côte-Nord terroir; Le St-Laurent, five courses featuring products from the St-Laurent estuary and gulf; and L'Appel du Jardin, five boreal-inspired vegetarian courses. All this is offered with food and wine pairings and served in a warm dining room that opens onto the kitchen, sometimes accompanied by live bands. And as with any good fine dining establishment, reservations are highly recommended, often several days in advance during peak season.


The very popular Chez Mathilde express counter and gelateria have taken over in recent years for breakfasts and lunches, which have not been served in the dining room for two years, but remain just as popular.

Chez Mathilde
227, rue des Pionniers
Tadoussac, Qc
G0T 2A0
418.235.4443

Chezmathildebistro.com

https://fb.watch/nRvQrfpvLh/?mibextid=HSR2mg

It is often said that you don't change a winning formula. Even though the Péchés Mignons boutique in Rimouski had been successful since 1991, the new owners since 2019, Céline Bilodeau and René Landry, brought their personal touch when they arrived.



The shop, located in a small shopping centre on rue Saint-Germain Ouest, has the feel of a bookstore, where everything is neatly organized and catalogued according to a well-established order. No surprise, since both have worked for a long time in the book trade, first in Lévis, and more recently at a branch in Rimouski. It was when they saw the business was for sale that they decided to take the plunge.

Péchés Mignons offers happiness to its customers. High-end chocolate, pastries, a wide variety of loose-leaf and bagged teas and herbal infusions, a good selection of fine confectionery, bubble tea and iced lemonades, ice cream and sorbets. "The best ice cream in town," says René Landry. And all of this is based first and foremost on the quality of the local and international artisans who produce it. They also offer exclusive products. European confectionery is also featured.

 

You have to see the immense display of white metal tea tins, all the same shape and size, as soon as you enter from the mall. You can't help but look at the labels to appreciate the variety. The display of fine chocolates alone is worth a short detour. And what about the Brets potato chips, imported from France and offered in 17 different flavours?

 

Céline and René have poured their hearts and souls into their business for the past three years, ensuring that customers always receive a warm welcome and find the products they're looking for, so they'll keep coming back. They know they hold a good part of the recipe for happiness in this world, and they fully intend to preserve and nurture it for many years to come.

Their son is involved in the business operations and could take over when his parents decide to retire, gradually but surely, so that the "merchant of happiness" can continue his work with a clientele that appreciates him.

Péchés Mignons
facebook.com/pechesmignonsrimouski
119, rue Saint-Germain Ouest
Rimouski (Qc) G5L 4B6
418.725.5707

A visit organized in May 2023 as part of the first presentation of Fierté Charlevoix, in collaboration with the organization Fierté agricole de la région, allowed about thirty people to discover the result of a dream shared by two enthusiasts: Muscovy duck farming combined with a country guesthouse in an exceptional setting in Saint-Hilarion.

Alexis Tanguay and Aleck Vitam, friends and partners in life for almost 10 years, embarked on this agricultural entrepreneurship project in 2021. “The creation of an agricultural business quickly became a life project allowing us to reconcile our ambitions and our personal values,” explains Aleck.

The two partners share much more than the tasks involved in livestock farming, food production, and running their tourist guesthouse. They are both driven by a deep conviction of the importance of challenging the status quo and constantly seeking innovation and elevation in flavours, service, business practices, and human relationships.

“For us, it is imperative to place people at the centre of all decisions and to promote respect, inclusion and personal development, both for our partners and for members of our community,” explains Alexis.

Their impact on the environment is also central to their concerns. Both strive to remain aware of excesses in order to avoid them, and always seek to acknowledge and correct their mistakes in a world bigger than ourselves.

“We must always question the ecological and social footprint of our practices and decisions, with a vision focused on a clean, equitable and profitable future,” adds Aleck, who has a pronounced environmentalist streak, with a touch of the philosopher. “For me, philosophy is the foundation of all science,” he says.

 
To that end, he notes that their duck is free-range and pasture-fed, for a flavour truly rooted in the culinary terroir of Québec and Charlevoix. The birds are not force-fed and are treated well. For Alexis, “guaranteeing the quality of all our products by adhering to the highest standards and using fresh, locally sourced ingredients is what constantly drives us.” While duck may be unfamiliar to some, tastings help people appreciate it.

Because, beyond producing these ducks (which arrive as freshly hatched ducklings and are raised through to slaughter for consumption), the marketing of the shop and its fine duck products, lovingly prepared on site, takes up much of their time and energy.

 
Every weekend for almost three seasons, they set up stalls at public markets in Québec, Saint-Irénée, La Malbaie, and Baie Saint-Paul, rotating between them depending on the events. Their products are also distributed to a few retail outlets and shops in Charlevoix, and appear on the menus of some good restaurants in the region. The ducks and their products are also sold directly at the farm.

Ambrosia Farm therefore has a dual mission: to welcome people for a unique agritourism stay at its guesthouse and to produce flavourful and inspiring food, with respect for the environment and animal welfare.

To this end, seeking to become an agritourism destination in the region, the farm has secured financial assistance of $14,000 from the MRC Charlevoix, as part of a $55,823 farm financing project, to obtain new equipment, reduce dependence on subcontractors and facilitate the development of new products.

 
The company also plans to set up a shop at the farm, a picnic area, structures for observing the ducks, and interpretive signs to enhance self-guided visits.

 
As for the guesthouse, it already offers three carefully furnished bedrooms, each with access to a beautiful bathroom. Breakfast is served every morning. Guests also have access to the common areas of the house during their stay. Several outdoor activities are available on-site and in the area around Saint-Hilarion.

Ferme Ambrosia
fermeambrosia.com
335 Rang 1
Saint-Hilarion (QC) G0A 3V0
(418) 400-8283

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