Where to Stay and Dine in Charlevoix

Dining at Le Germain Hotel

There are two restaurants at the property: Les Labours, the more formal option located upstairs in the main building; and Le Bercail, where local cheeses, cocktails, pizzas, and small bites are served.  Both restaurants are on the Flavour Trail and Les Labours consistently ranks as one of the best places to dine in Baie-Saint-Paul.

Chef Sylvain Dervieux

Chef Sylvain Dervieux prepared a special chef’s table menu for us at Les Labours during our stay. Nothing could have represented this region better than his simply and beautifully executed cuisine. As he prepared lunch, he spoke to the richness of the area and the resources. He was passionate about natural flavors and demonstrated extraordinary care in how he handled the ingredients.

Local Artic Char

The artic char he served was caught in the river close to the hotel and the beef was raised next door. (Yes, we could see the cattle from the soaking tub.) Many of the ingredients were hand picked by Chef Dervieux from the hotel’s garden and foraged by him in the surrounding countryside and woods. This was fresh and local at its absolute finest and it was one of the best meals of our trip. Simple, elegant, and perfect.

First course – Asparagus, soft eggs and salmon vinaigrette, prosciutto chips

Artic Char filet, celeries and almond salad, verjuice grape salald

Plating the dishes

The ingredients were allowed to shine on their own and we could taste the terroir and local grasses in the meats and vegetables and the clear, fresh waters in the fish rather than an overabundance of seasoning. It was an experience similar to cleansing the palate prior to drinking wine and allowing the terroir’s influence on the wine to shine through.

Dry-aged beef, duck fat roasted potatoes, poivre des dunes

Mango chocolate, coconut and hazelnut candy

Dining in Baie-Saint-Paul – Mouton Noir

If you are staying in town or your plans have you returning for lunch or dinner in Baie Saint-Paul, book a table at Restaurant Mouton Noir.  A local favorite, chef/owner and French-born Thierry Ferré, focuses on regionally inspired Bistro-style French dishes in a relaxed and intimate atmosphere.

Specialties include locally raised duck, beef, pork, and lamb and vegetables that taste like they were just picked in the garden. The portions are hearty and the flavors outstanding.

Sliced breast of duck from la Ferme Basque with “mush” potatoes, fresh vegetables and porto wine dressing

A sampling of duck & nails imperial roll, smoked salmon salad with Ratte potatoes, fennel shallots, & home paté with bio organic porc from Charlevoix.

For a quick breakfast or lunch, Boulangerie À Chacun Son Pain, located on the main highway in town, is the perfect spot to grab freshly baked French breads, croissants, pastries, and pizzas.  With a focus on showcasing local ingredients, even this casual spot is a great option to taste what Charlevoix has to offer.

When traveling to Charlevoix, be sure to experience the flavors of the region. Some of the finest ingredients in Québec are grown and produced by the farmers and artisans in this area. Food is now one of the top reasons for selecting a travel destination. We often think of Spain, France, Mexico, Peru, Morocco, et al for their flavors. We came away from Québec thinking of its clean simple flavors and ingredients, much like we enjoy in Provence.

* A beautiful setting in the valley in Baie-Saint-Paul

* These photographs and the top picture are courtesy of Le Germain Hotel Charlevoix

For more articles on travel to Québec, please refer to all of the travel articles at this link.

Disclosure – We want to thank Tourisme Québec, Charlevoix Tourism, and Le Germain Hotel Charlevoix for their assistance during our trip to Charlevoix. We have not been compensated for this article and the opinions expressed regarding our experience are our own.

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