Gastronomy
Our 26 chefs have had a hand in elevating Québec cuisine to the Epicurean levels it has been enjoying for several years worldwide.
These talented, generous and passionate artists invite you each month to try new recipes featuring some of their regional products. Cuisine of the highest order that is a blend of tradition and imagination. Your tastebuds will thank you. Go ahead and try what some of Québec's greatest culinary minds are cooking up!
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Chef Marcel BOUCHARD
Auberge des 21 - Saguenay/Lac-Saint-Jean
Located on the shores of the majestic Saguenay fjord, Auberge des 21 and its health center are the perfect 1-2 course for this Québec gourmet ‘relais,’ equally renowned as a paradise of pampered pleasures and relaxation offered on a platter of efficient and professional service. For 20 years, this establishment has been among the select award-winning dining inns of Québec. Preference is given to local produce, especially little known wild, edible plants such as bulrush, cranberry bush, cloudberry, wild violet and mayflower, to create a modern cuisine inspired by local traditions and Amerindian recipes.
The inn is also home to some of the world’s finest wines. With masterful dexterity and finesse, chef and owner Marcel Bouchard varies his menu each week to satisfy and surprise his many faithful patrons. Auberge des 21’s relentless search for excellence in everything it does, its use of fresh products, then processed in-house, combined with impeccable table service, are all ingredients that contribute to its reputation as one of the most highly recommended dining establishments in the region.
Chef Alain Morel
Auberge des Falaises - Charlevoix
Auberge des Falaises serves up a duo of chefs to pilot the gastronomic journeys that render dining at the inn both flavorful and memorable. This year, Chef Steeve Tremblay and his assistant Alain Morel, revisited 300+ years of culinary history to create a menu inspired by local, global and old traditions.
Chef Neil Gallant
Auberge des Gallant - Montérégie
Neil Gallant was raised in the kitchen at Auberge des Gallant where his father, Gérard Gallant, prepared delicious meals for the Auberge. Neil worked along side his father since the age of three where he developed his love for gastronomy. After graduating from the ITHQ, Neil perfected his culinary skills at the Times Dinner Club and Restaurant Rosalie. Presently he is the Chef at Auberge des Gallant.
Chef Alain PENOT
Auberge du Lac Saint-Pierre - Mauricie
The inn provides imaginative Québec cuisine, French-inspired and based on typically regional products.
After prestigious studies in the Centre Inter consulaire de formation en cuisine et pâtisserie of Jouy-in-Josas, Alain Pénot leaves an indelible mark in fine gastronomy while cumulating more than 20 years of experience. Since 1993, the Auberge Lac-Saint-Pierre has the honor to see him work in its kitchen. Congress, prizes, official receptions and other events are more than common for this Chef who prepares Duck foie gras escalope with elderberry blossom syrup, Québec calf sweetbreads and Grand-Mère Wapiti loin in an exquisite way.
Chef Amélie Dumas
Auberge du Lac Taureau et ses condos - Lanaudière
At Auberge du Lac Taureau, joy and pride are always on the menu when creating food with the very finest regional products. The game inspired dishes uniquely prepared by our Executive Chef and his team are a veritable ode to the forest that surrounds the inn. Come unearth our regional fare and enjoy fine local cuisine in a friendly, relaxing setting.
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© Hôtellerie Champêtre 2001-2012
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Quebec Resorts & Country Inns
receives financial support
from Tourisme Québec |
