Here the chef loves to share his passion for fresh produce that arrives daily from the organic vegetable garden!
While the warehouses and cannons that once lined the quays may have fallen silent, the auberge’s access to the St. Lawrence River is key to its “food to fork” sustainable strategy. A vital plank of this is sourcing local, high-standard food. The auberge operates its own farm on a nearby river-island. This supplies 70% of the restaurant’s food - vegetables, salads, and herbs - all pesticide-free. It also encourages the cultivation of endemic varieties from Quebec, as well as ancient tomatoes and older root vegetables. The remainder of the auberge’s organic sources are local too - some very local: the hotel produces its own preserves and honey. It also possesses a maple grove not far from their garden, allowing the property to benefit from a partnership of an annual supply of certified organic maple syrup. For the summer of 2020 the 'Jaune Wonder Alpine' strawberry is one of the flagship products of the crop, which is a fruit that is quite rare in Quebec.