Charlevoix is ??renowned for its gourmet side and its high quality products. Want to discover this territory by the belly? Here are our 10 restaurant suggestions where to place a reservation!
Bistro-Auberge Chez Truchon
In La Malbaie, you can not miss the delicious cuisine of chef Truchon. With a menu evolving with the seasons, local producers are constantly featured. Tartars, grilled meats and fish, game, foie gras from the Basque Farm, lamb from Charlevoix, delights abound. Bistro-Auberge Chez Truchon was chosen by Canada's First Lady, Sophie Grégoire Trudeau, to serve as the official luncheon for the spouses of the G7 leaders in June 2018.
Vices Versa
Two chefs, two styles, but the same good ingredients, that's what awaits you at Vices Versa in La Malbaie. The two chefs Danielle Guay and Eric Bertrand each put their unique creativity in a separate menu. Premium beef from the Eumatimi farm, Baie-Saint-Paul rabbit, organic vegetables from the Monts farm, and fresh produce from the region. On the menu, we enjoy prime beef scallop gnocchi turnip, Atlantic halibut butter white coconut butter or why not smoked Arctic char, velouté of Jerusalem artichoke.
Orange Bistro
In Baie-Saint-Paul, the Orange Bistro is the perfect place for a casual evening. Located in the city center, in an ancestral house, the restaurant offers a warm and cozy decor. We can also enjoy the huge glass roof. On the plate, it's an ode to Charlevoix. You will succumb to the homemade gazpacho with Sagamie tomatoes, grilled Charcuterie sausages or the Charlevoix Pizza.
Auberge des 3 canards
With its gourmet menu, the restaurant of the Auberge 3 ducks has something to envy! Located in Pointe au Pic, along the river, the resort has been cultivating a culinary tradition for more than 50 years. We do not miss the pan fried foie gras from La Ferme Basque or the barramundi fillet on one side.
The Diapason
Originally from Alsace, the chef-owner of the restaurant Le Diapason concocts some of the most authentic rustic cuisine in the heart of Baie-Saint-Paul. Its bistro-style menu offers both Alsatian specialties and local produce. The sunny terrace is the perfect place to enjoy a duck cheeseburger from the Basque Farm, a sauerkraut & pork or a peasant planchette.
Maison du Bootlegger
For a real experience out of the ordinary, head for the House of Bootlegger La Malbaie. Date of 1860, the restaurant is a former "Speakeasy" of the time of prohibition. Secret doors, camouflaged bars and private rooms connected by narrow corridors ... discover it all with the guided tour. Continue the evening with a good meal featuring one of the grills such as the Wapiti medallion, the nagano pork tomahawk or the wild surf and turf (shrimp and elk). We crown everything of a Rock & Roll show.
La Marée Haute, Hotel Cap-aux-Pierres
Visiting the charming Isle-aux-Coudres, you will be full of flavors at the restaurant La Marée Haute. It offers menus signed by none other than the renowned chef Jean Soulard. Local ingredients, authenticity, freshness and simplicity ... the perfect recipe for the establishment. The crème brûlée of goat cheese and sun-dried tomatoes, the char in green scales and the duck breast, blackcurrant scent, sweet potato gnocchi are just a few examples of this delicious table.
Le Mouton Noir
In Black sheep, the Breton origin chef, Thierry Ferré, combines gastronomic pleasure with a friendly atmosphere. Housed in a former general store of Baie-Saint-Paul, the interior of the restaurant is splendid as the magnificent terrace on the banks of the river Gouffre. You can enjoy a revisited bistro cuisine with dishes such as warm bourgot salad, Charlevoix organic pork shoulder casserole and duck from Ferme Basque.
Les Labours
Located at the sublime hotel Le Germain Charlevoix, the restaurant Labours surprises with its decor combining wood, stainless steel and glass. The spirit of the place is marked by the industrial side while remaining warm. Local flavors are of course at the rendezvous and the restaurant even produces its own honey. Market cuisine is prepared with inspiring dishes such as roasted trout (leek, kimchi), calf sweet poutine or Icelandic cod (celeriac, black rice, cuttlefish ink).
Bistro Mathilde
If you walk Charlevoix to Tadoussac, pause at Chez Mathilde restaurant. The owners skilfully interweave their love for music, literature and ingredients here. Boudin Grand Naughty Dou, bourgots of the North Shore in bone marrow, lamb and pear risotto ... we already licks their chops.
Whether it's cheese, mushrooms or lamb with the PGI designation (Indication Protected Geography), the region of Charlevoix is full of treasures, prepared by chefs all more talented than the others.
