Located at the western entrance to Rivière-au-Renard, a sector of the City of Gaspé, just 5 km from the stunning Forillon National Park, Auberge Le Caribou offers a comfortable stay in harmony with the sea. The property has 39 motel rooms and two cottages, plus the Resto-Pub La Révolte, where you can enjoy a heated terrace with ocean views in the summer. Just steps from the port and marina, it's easy to be charmed by the warm atmosphere and the invitation to unwind in a setting that's especially pleasant year-round.
The man who took over in January 2020, just before the COVID pandemic hit and led to a general closure of non-essential businesses, didn't let events get him down. Mathieu Samuel started working at La Révolte, the restaurant at Auberge Le Caribou, at 18, in 2011. Over the years, he learned the ropes of running such an establishment, until the day the owner let him know he intended to sell.
In the village of about 3,000 people where he was born and raised, and where his family already has a tradition of entrepreneurship, few tourism businesses stay open year-round, and he could see himself taking over this one. "Le Caribou has been around since 1930; several generations have passed through it," he explains. "The business interested me. So I told the owner to come see me when he wanted to sell. But it really happened faster than expected," he says in an interview.
After accepting the position of Director of Operations in spring 2019, while pursuing business management studies at Université Laval, he would officially become the owner in January 2020.
Thanks to sound management, the employees' goodwill, and the return of tourists to Gaspésie starting in summer 2021, the business fared well. They used this time to renovate all the rooms and the two cottages. The goal was to move from being a "roadside Highway 132 motel" to a sought-after destination.
The ambitious new owner also plans to add 6 to 8 cottages to meet demand from certain guests, including families.
With around thirty employees, some of whom have been with the company for a very long time, he feels well-positioned to maintain the establishment's success. The restaurant, which operates year-round, seven days a week, serving three meals a day, also employs immigrant workers, particularly Africans and Malagasy. This committed Gaspésien strives daily to bring a youthful touch to La Révolte, especially in the menus, and to attract customers his own age by following market trends.
The owner makes no secret of his grand ambitions for his business: "I want everyone to know the establishment as a must-visit stop. I want tourists to come and enjoy what we have to offer." Not to mention the view from his inn, on the edge of the Gulf and two minutes from the beach.
A private room is available for meals or business meetings, family gatherings, or get-togethers with friends. Meal, beverage, snack, and buffet service is available on request.
And for those wondering where the name La Révolte comes from, we have to go back to the history of this village. In August 1909, fishing companies cut the price paid per quintal of salt cod, the main product traded by the fishermen of Rivière-au-Renard, by 30%. Over 150 years ago, part of the Auberge Le Caribou existed as the William Fruing and Company. It was on the current site of the Auberge Le Caribou that fishermen revolted against the Jersey companies. Naming the Resto-Pub La Révolte in honour of this event was only natural.
Auberge Le Caribou
Resto-bar La Révolte
aubergelecaribou.ca
82, boulevard Renard Ouest
Gaspé (Qc), Canada
G4X 5H1
(418) 269-3344
It is scientifically established that humanity is the result of several million years of evolution. First present in the oceans in various forms, living species moved onto land and generated major transformations and mutations.
Today, people take pleasure in returning from time to time to their origins, particularly when it comes to satisfying their palates. Seafood is what motivated the Acadian restaurateur couple, chef Benjamin Cormier and his partner and associate, Monique Snow, to create Origines Cuisine maritime in Caraquet in 2018.
Today, the restaurant is renowned for the quality of its dishes and the freshness of its ingredients, while offering an inspiring setting for diners with its sea view. The menu is all the more inspiring for featuring unique and original dishes, all conceived and created from Maritime provinces ingredients prepared using French techniques.
Chef Benjamin Cormier has several years of experience in cooking and seafood preparation. Among other establishments, he honed his skills at the renowned Brumes du coude in Moncton. Now, he brings this experience to the guests of Origines, with a tasting menu of about ten courses and a three-course set menu that always offers two options for each course.
The menus change with the seasons and tides, but they always feature flavours inspired by the Maritime terroir and are created from products sourced from local and regional suppliers.
Benjamin loves challenges and was able to take on a major one in 2023 at the Acadian Poetry Festival. During an activity presented at the festival's closing, under the theme of Poetic Gastronomy – Devouring Tongues, he was asked to create dishes inspired by the works of five poets, which were served during a five-course gastronomic meal.
To dine at Origines Cuisine maritime, it's best to make a reservation. Opening days and hours vary from season to season. It is open year-round except for a break in January.
Origines Cuisine maritime
originescuisinemaritime.com
49A, boul. Saint-Pierre
Caraquet, NB E1W 1B6
506 727-2717
The moment you step into this long building, perched on a promontory overlooking the island's final stretch into the great river, you're transported elsewhere. Not that the decor is from another era, but a history lingers, with baker Laurin Dufour making bread here for 50 years.
Boulangerie Bouchard is an institution on the island, and even 'overseas' (meaning the mainland territories of Charlevoix and beyond). Cyclists riding along chemin des Coudriers have adopted the place as a bike rest stop, taking the opportunity to fill up before setting off again.
The legendary crooked pâté of the Isle
They serve some of the most enticing meal platters, including the crooked pâté, whose 'probable' history is brilliantly told by owner Noëlle-Ange Harvey. There seems to be more than one version of this legend. Here's one the baker swears is true. Before the arrival of schooners and later ferries, the islanders had only canoes to reach the north shore. Until 1954, several valiant 'crossers' braved the river with its seasonal constraints and often extreme conditions.
These boatmen transported provisions, mail, schoolchildren, and the sick on a daily basis. Each day, everyone made sure to bring their own meal for the crossing. The small, round meat pie was the staple dish. This little pie didn't stay round for long at the bottom of the canoe, up in the bow, in the thick of the crossing. With the pitching and rolling, the pie often ended up all 'crooked.'
While discussing this with his wife, one of the boatmen suggested she make her pies in a half-moon shape. This way, they would be easier to handle and eat with one hand. That was all it took for the boatman's suggestion to become the norm, and this little delicacy was christened the 'crooked pâté.'
Every day, you can savour dishes made from Charlevoix's rich terroir. You can also buy artisanal breads and breads made with flour from the island's mills. And you'll find everything you need for a good country picnic.
In the back room, they still work with some of the original equipment, including the dough mixer and ovens, which are still in working order. In summer, on sunny days or during the peak tourist season, it's not uncommon to see long queues of people waiting to buy bread... or many other baked goods.
Boulangerie Bouchard
boulangeriebouchard.com
1648, chemin des Coudriers
Île-aux-Coudres (Qc) G0A 3J0
418.438.2454
The artisanal microbrewery La Compagnie, in Sept-Îles, was the first to set up in the region in 2018. It then became the fourth microbrewery to open on the Côte-Nord in less than two years, after St-Pancrace in Baie-Comeau, the Tadoussac microbrewery and La Mouche in Natashquan.
Marie-Pier Johnson, co-owner of La Compagnie, explains that the concept was two years in the making before work began on transforming the space next to the Convention Centre, in the former bowling alley downtown. In addition to brewing equipment, it includes a pub with seating for 85, a boutique, and a stunning outdoor terrace overlooking the sea.
The company's name is tied to the city's history. "People who came to work in Sept-Îles came to work for the company, which refers to IOC. We wanted to reflect this in every aspect of the project, from the names of the beers to the decor in the pub," explains Marie-Pier Johnson.
The three co-owners are on a mission to "celebrate the pride that has united us in Sept-Îles for generations, in a relaxed atmosphere, among friends to chat, share a laugh and drink a good craft beer. And if you get hungry, treat yourself to one of our comfort foods, made right here or at one of our partner businesses," reads their promotional copy.
The menu offers snacks and meals such as fondue, various pizzas, tacos, salads and mac & cheese, among others.
The beers all have evocative names, such as l'Ouvrière, la Wagon Rouge, la Blanche des Forges, la Pointe-aux-Basques, la Clarke and la Sorensen (IPA). The latest addition is La Corossol, their first-ever Gose. They are brewed and reflect the company's focus on the industry's role in the region's development.
This allusion to the workers and industrial builders of Sept-îles is also evident in the original promotional messages, such as this one: Here, we're not afraid to say that our beer is made from iron ore, whale blubber, paper pulp, and stories of hardworking workers. Back in the day, they said, "I'm off to work at Compagnie," today they say, "I'm off to drink at Compagnie."
La Compagnie has won several awards in the microbrewery industry in recent years for its beers. "But honestly, what makes us most proud is knowing that it's the people here who drink them," according to the company's Facebook page. "Let's be honest, we brew them first and foremost so that the people of Sept-Îles will love them... and be proud of their microbrewery," add the owners, who thank the entire team.
The company store offers a variety of merchandise bearing the La Compagnie brand: clothing, accessories, and gift cards. Currently, home delivery is not available; purchases must be picked up at the downtown microbrewery.
La Compagnie employs about twenty people and its pub is open year-round. Several of its 10 products have been available in convenience stores since 2020. The company now plans to stabilize operations and distribution before discussing new product development, says Marie-Pier Johnson.
La Compagnie Microbrewery and Pub
microlacompagnie.com
15, rue du Père-Divet
Sept-Îles (Québec) G4R 5B6
418.961.2337
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
Mel&Lau
facebook.com/MarcheMelLau
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
By Gaëtan Vaudry
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
Founded with the simple concept of bringing an Italian bistro-style restaurant to Campbellton, Pronto offers dishes such as delicious appetizers, salads, and pasta, not to mention a well-stocked drink menu. It also serves the famous fresh pasta from L'Atelier Gourmand.
The owner, Keegan Rose, opened his restaurant in July 2022, and it is already recognized among the city's top-rated by critics and customers. He has been working in the restaurant industry since reaching adulthood. Having had the opportunity to open his own restaurant, he jumped at the chance.
The owner, Keegan Rose
In fact, he occupies the premises that the restaurant where he previously worked had left vacant when it moved elsewhere. A well-located and very busy place in the heart of the city, surrounded by many local businesses and very close to the Interprovincial Bridge leading to Quebec.
His initial project: to offer only Italian food at affordable and reasonable prices. He certainly believes it is possible to find it elsewhere in the city. But he points out that at his place, it is authentic and different from others. "Campbellton was missing this kind of place," he asserts. He personally trains the cooks who prepare the dishes that are the basis of his inspiration. Apart from the Italian menu, there is an interesting wine list featuring local and renowned products, as well as beers.
Pronto can accommodate about 40 people inside. A terrace outside in good weather allows for an additional fifteen or so. About 10 people find employment there.
While still in his thirties, he never thought he could own his own restaurant before his fifties. Having returned to Campbellton a few years ago, after working for some time in Calgary, for a restaurant chain in Rothesay, and having obtained his "red seal" chef certificate in Moncton, Keegan now felt ready to take the plunge.
Pronto is open from Tuesday to Saturday, for lunch and dinner. It is noteworthy that the owner and staff can provide service in both French and English. Taking great care of customers is part of his concept. And it seems to be working. It is advisable to book in advance to secure a table on weekends.
Pronto – Italian Bistro
prontocampbellton.com
99, Roseberry St
Campbellton (NB) E3N 2G6
506.753.5000
Old Québec is the most popular tourist destination in Québec and features many of the greatest restaurants in the city. In the tradition of Serge Bruyère, many fine chefs in Québec are found in Québec city. Let us mention Jean-Luc Boulay (Le Saint-Amour and Chez Boulay), Arnaud Marchand (Chez Boulay), Daniel Vézina (Laurie Raphaël) and Louis Pacquelin (Panache) among others. Jean-Luc Boulay and Arnaud Marchand from Chez Boulay offer the experience of northern French cuisine while highlighting typical local products. It is located on the ground floor of the elegant Manoir Victoria, on Saint-Jean Street. Close by, Mr. Boulay also presides over the kitchen activities at Saint-Amour, a prominent figure of Québec’s gastronomic scene. Moreover, Saint Amour appears in Trip Advisors’ top 10 fine dining restaurants and it is not unusual to spot a celebrity seated there.
Situated in an old 18th century warehouse in Vieux-Québec and part of the Auberge Saint-Antoine, the restaurant Panache offers the refined menu of chef Louis Pacquelin. While there, you can discover the artefacts showcased on the walls of the building, recalling the rich history of the French colony.
Tourists will also appreciate Les Anciens Canadiens, a restaurant established in a heritage building, where you can discover or rediscover some of the classics of traditional Québec cuisine. Near Château Frontenac, the Continental is renowned for its flambés. Close by, Le Parmesan offers delicious classics of Italian cuisine
