Our Terroir as a Source of Inspiration
Our Terroir as a Source of Inspiration
From Field to Plate
On Île d’Orléans, the market gardener Marc-André Bouchard inspects flowers that our chefs will use in their preparations.
Rooted in the Terroir
Our chefs in Quebec City and Montreal cultivate privileged relationships with their suppliers.
Meeting Our Local Producers
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Fines Herbes by Daniel, Île d’Orléans
Since 2016, Daphnée Guillemant and Marc-André Bouchard have been cultivating herbs, microgreens and baby vegetables on Île d'Orléans.
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Maciocia Water Buffalo Farms, Saint-Charles-sur-Richelieu
This farm raises dairy buffalo and has been producing Quebecois mozzarella that tastes like its Italian counterpart since 2009.
More Suppliers
We love to serve the fresh, organic charcuterie and meats from the Girard family’s mountainside farm in Charlevoix.
Healthy, organically grown foods, directly from the terroir of the Eastern Townships.
This artisanal farm in Chaudière-Appalaches raises Barbarie ducks, respecting the animals and operates according to the principles of ethical and responsible agriculture.
Our chefs love working with this farm that raises veal, bison, elk and turkey in Saint-Lazare-de-Bellechasse.
How Can We Serve You?
