Travel log

Whether you like strawberries a little, a lot, passionately, or not at all, you certainly won’t stay indifferent when you step into the Ferme Bourdages shop in Saint-Siméon-de-Bonaventure.

From the moment you arrive, you sense that something remarkable awaits. That feeling is quickly confirmed when you see the variety of products on display in this spacious shop, most of which have one thing in common: strawberries. It’s the largest producer in Gaspésie.
You’ll also find the strawberries themselves, in their simplest form, along with various products grown in gardens or sourced from local producers, including seasonal vegetables, jams, tarts and pies of all kinds, as well as breads and pastries. As for the strawberry wines, all named in honour of the Bourdages ancestors, you can sample them at a tasting counter. You can also eat there, with several dishes on offer.

Pierre Bourdages, the company’s general manager and co-owner with his brother Jean-François, explains that this display of products and flavours is the result of 200 years of cultivation on the family farm. They are the sixth generation of Bourdages on this land, which carries on its tradition of abundance and quality.
The Ferme Bourdages shop is more than a store: it’s a sensory and cultural experience. And while the products can’t carry the organic label, Pierre Bourdages assures that the cultivation and processing methods come close to organic standards, using predatory insects and other processes that ensure the highest quality.
Initially, the farm was meant to provide for the family. In the 1990s it became a market garden, after Pierre graduated in agricultural technology and bought the farm with his parents. That's when strawberry production took off. Needless to say, it's the result of intense effort. Today the strawberries benefit from expertise that makes them some of the best-tasting on the market, says the farm's co-owner, who talks about them with passion.
Wine production, for its part, began in 2000, when Jean-François joined the team and completed training in the wine sector. Today, Ferme Bourdages produces 45,000 bottles of strawberry and rhubarb wine a year. In addition to the Saint-Siméon shop (60% of sales), the wines are distributed to 100 businesses across Québec, including some SAQ outlets.
Ferme Bourdages employs around 100 people, including nearly 30 Mexican workers who return each year to lend a hand with field work and elsewhere.

Renowned for its distinctive hospitality, Manoir Belle Plage de Carleton-sur-Mer offers a stay in complete comfort in a place steeped in art, culture and history. As soon as you step inside, you sense the owners’ long-standing care for these interests. You’re quickly charmed by the tranquillity of the setting and the quality of its services and facilities. 

The property has unobstructed views of the baie des Chaleurs at the front, and of mont Saint-Joseph and the garden at the back. It has 39 rooms, plus 6 apartments in Maison Cullen and its Pavillon. It also houses two meeting rooms and a gym. In the parking lot, an EV charging station is available to guests who drive electric vehicles.
The dining room serves breakfast to hotel guests, while in the evening, Bistro Cerf-Cuit-Court offers Gaspésian gourmet cuisine that the chef builds around the produce of 30 producers from the Baie-des-Chaleurs.
Resolutely human, the corporate culture at Manoir Belle Plage focuses on people’s well-being, David Comeau explains. Sustainable development, deeply rooted in its values, is reflected in efforts for the environment, but also in the promotion of local artisans. Each room displays a custom-made craft piece and a selected work by an artist from Gaspésie. The common areas are also decorated in the same style.
For the hotel’s 75th anniversary in 2024, David Comeau talks about consolidating past achievements for the future. No major development is in sight. The aim is to keep the human side and refresh the decor a little on an ongoing basis. Sustainable development will keep its place at the top of the company’s values.
A rich history and a well-established tradition
Originally, the establishment was a beautiful English villa in the Anglo-Norman Regency cottage style. Named Stella Maris, this summer residence had been built around 1921. In 1949, the villa was converted into a hotel (the Belle Plage), and motels were added.
Later, Rollande Arsenault, from Caplan, and Raymond Comeau, from Baie Sainte-Marie (Nouvelle-Écosse), met. While skiing in the Laurentides, the couple drew a parallel between tourism development in the region and the potential of Gaspésie. That was all it took for the pair to launch into an entrepreneurial venture, with plenty of flair but no experience.
In 1965, Rollande Arsenault and Raymond Comeau acquired the establishment, which grew thanks to their ideas and good care. In 1978, they purchased an existing building in Carleton and moved it onto the hotel grounds. In 1988, they expanded from 10 to 24 units, built a reception area, and meeting rooms were fitted out. The establishment was renamed Manoir Belle Plage.
A spirit of innovation, courage, and a constant concern for customer satisfaction were the keys to the success of the family business they went on to grow. After Mr. Comeau’s death in 2010 at the age of 73, his spouse continued to watch over Manoir Belle Plage for nearly a dozen years before joining him in 2022.

Since 2006, their son David has been the owner and general manager of the establishment. David grew up and lived in the hotel. He was steeped in that culture from a very young age. "I've always been proud of what my parents did, of their involvement in the community, of the business, and of what it represented in the village." After earning a bachelor's degree in administration, David Comeau completed a master's in regional development. His topic: the tourism industry of Carleton-sur-Mer.
For the Comeau family, Manoir Belle Plage has always been the family home. "I grew up in the hotel. We ate at the restaurant three times a day, 365 days a year." In 2015, after 40 years living in the hotel, David Comeau bought a single-family house behind it. Today he lives there with his partner, Maryse Tremblay, and their two daughters, Marianne and Geneviève, who are, in turn, gradually getting involved in the business.

Manoir Belle Plage

manoirbelleplage.com

474, boul. Perron

Carleton-sur-Mer, QC G0C 1J0

(418) 364-3388

In Québec, a culinary capital par excellence, Stéphane Modat’s name is firmly established among the must-know chefs and high-end restaurant owners. When you’re invited to spend some of his valuable time discussing Le CLAN’s concept and then enjoy his tasting menu, you can’t help but feel privileged.

This Frenchman arrived in Québec 25 years ago already carrying quite a bit of experience, ideas and projects. He made a name for himself in several well-regarded establishments in Québec before taking over as head chef at Champlain, in the prestigious Château Frontenac, a position he held for eight years. Then came the Covid pandemic in 2020. He saw it as an opportunity to make changes and launch his own business.
In February 2021, he left the Château. His search led him to the former Café de la paix on rue Des Jardins. The legendary establishment, founded in 1952, had once been a landmark of French cuisine in Québec before closing its doors in 2013. Why this place rather than another? ‘You have to write history in something historic,’ Stéphane Modat said as he prepared to establish his Clan there.



By definition, a clan is a small group of people who have ideas and tastes in common and share them within their circle, or a group that supports one another out of passion or interest. For Chef Modat, this concept applies to his business model: gathering around him producers, market gardeners, processors, artisans and merchants who offer quality local and regional products, and introducing them to his customers from here and elsewhere. In doing so, he builds a terroir community while helping to develop a Québec gastronomy with international reach.

Meat, game, fish, seafood, vegetables, spices and other products are always in Stéphane Modat’s sights. He travels the regions to keep discovering the finest products and the most original, accomplished producers. “No compromise is possible in this field,” he insists. The restaurant’s logo, in the heart of Vieux-Québec, clearly captures this spirit. It brings hunting and fishing products together in a terroir setting, which reflects the chef’s love for these activities.

What drives him day to day since he created le Clan? “I feed the world! I’m lucky to welcome people into my home and to offer them the best in every way!”



One of the key elements of le Clan’s formula is that everyone enters through the kitchens. Customers, suppliers and staff alike gain access through the place where everything really happens. Once upstairs, you are immediately immersed in an atmosphere that prepares you for what follows. “Welcoming people is my passion,” chef Modat says.

The tasting menu we sampled during our visit is, on its own, a complete culinary and emotional adventure. You move through many flavours, delighting in each dish’s presentation before it even reaches your mouth. The Baie-Comeau scallops (summer vegetable aguachile, squid ink, trout roe, pickled onions), the Châteauguay yellow sturgeon (Jerusalem artichokes, cranberries, almonds, caribou, ginger), the Cap Saint-Ignace guinea fowl (miso morels, foie gras, tempeh, poultry cream), the Hommage à Marie-Victorin (Lactarius, blueberry, Labrador tea, spruce), and their wine pairings. These are a few examples of what awaits lovers of truly unique gastronomic discoveries.

   

Chef Modat has also been innovating since summer 2024 with his lunch menus in a tapas-style "Café de la paix" format. They are popular with industry workers and with visitors looking for culinary curiosities based on Québec terroir products. He also accepts invitations to share his talents as a guest chef at other establishments, and even occasionally on cruise ships docked at the port of Québec. He takes part in international events as an expert speaker, both here and abroad.

Stéphane Modat, father of four children (now adults and teens), all born in Québec, has also been involved in the community for several years, notably at Patro Roc Amadour de Limoilou, which his children attended. There, 180 servings of bouilli with vegetables were served as part of a fundraising event. His friend Peter Simons, of the company bearing his name, which is over a century old, joined him for the occasion.

Worth noting, last May the Guide Michelin recommended Le Clan in its prestigious, world-renowned gastronomic directory. The restaurant was also named "Restaurant of the Year 2025" in Québec at the prestigious Lauriers de la gastronomie.

This entrepreneur from France has fully integrated into his adopted city, Québec. He has become a living symbol of the idea that determination, innovation, quality and diversity are essential ingredients for success. Le Clan reflects well what he considers the secret of his commitment: "Act for the right reasons, without compromise. The best ideas arrive tomorrow!" he is convinced.


Le Clan
restaurantleclan.com
44, Rue des Jardins
Québec, QC G1R 3Z1
(418) 692-0333

For much of its existence since 1864, it was the mayor’s house, the post office, the town hall, a museum, and more besides. In 2018, Sylvain Tanguay (a local son) and family partners bought the ancestral inn after falling for it at first sight. For him, it was a chance to return to the region and embark on a new career as an innkeeper.

The inn has 17 rooms, both ancestral and modern, with balconies and verandas overlooking the sea, and it offers an exceptional experience of comfort and contemplation. It is welcoming to the whole family. From breakfast to dinner, the dining room and terrace come alive as the tides come and go. Tall trees ring the grounds, acting as tireless protectors of the unique heritage, right beside the parish church.

He is now the sole owner, having bought out his partners, and relies on the inn’s various features to satisfy tourists.
You’ll find genuine artifacts and antiques from the inn’s history throughout the common areas and guest rooms. There is also a café and a small dining room, where you can sit down for coffee, breakfast, or a crêpe from the in-house crêperie.

As soon as you arrive, you’ll also notice the large gallery, which acts as a covered terrace overlooking the gulf directly opposite.
Firmly rooted in the heart of the inn’s oldest section, the La Vieille Maison Art Gallery,inviting you to an exhibition of paintings by the painter Lise Tanguay. Poetic texts accompany the works on display.
The innkeeper grew up in a family where his mother would welcome people into the home, for example to give them lodging or comfort in times of hardship. So from a very young age, he was steeped in these values of hospitality and kindness, which serve him very well today.
La Seigneurie des Monts: a good starting point for the “Tour de la Gaspésie”!

Auberge la Seigneurie des Monts
bonjourgaspesie.com
21, 1ère Avenue Est
Sainte-Anne-des-Monts, Québec, G4V 1A2
418.763.5308

In 1852, John Robinson Hamilton began building a manor in the English neoclassical style on a vast plot in the heart of the village of New Carlisle, in Gaspésie. The style was very rare in Québec.

 
Born in Québec, he studied at the Bar, became a lawyer, and practised in Québec before settling in Gaspé and then New Carlisle. After his father died when he was 11, his mother married a French-Canadian, which certainly contributed to his perfect bilingualism.

He served in the Assembly of Bas Canada as deputy for Bonaventure County (1841–1844), and was also appointed Queen’s Counsel. He was later re-elected and defeated on a few occasions, until 1851. He was finally elected to the Legislative Council in 1858.

 
He married an American in New-York in 1831 and had a family of four daughters and five sons, who lived and grew up in New Carlisle. One of them, too, was elected deputy for Bonaventure in Québec from 1867 to 1871.

A unique manor
The construction of the Manoir took four years. The building is of great heritage value. It also has four chimneys and eight fireplaces. All of its exterior walls are made of stone. The architecture of manoir Hamilton is unique in Gaspésie and was influenced by the Palladian style of Andrea Palladio, the Italian Renaissance architect.

The family lived there for a long time. It was then converted into a hotel and later into a summer residence. John Robinson Hamilton died there on Christmas Eve in 1870.

The manor tour is a must-see. Every room is furnished with period furniture, carpets, old books, paintings and tableware, and the visit undoubtedly transports us to the 19th-century atmosphere of the Loyalist era in Gaspésie.

The kitchen has a traditional bread oven and a hearth with a crane. The Manoir Hamilton offers five cosy and comfortable rooms furnished with period pieces. You are served a gourmet breakfast in the morning.

In 2004, Nicole Duguay acquired the Manoir and the neighbouring campground with her partner at the time. She saw herself as somewhat privileged to be able to live such a 'princess' dream. The manor had been abandoned for about forty years when they began converting it into a tourist guesthouse. Ms. Duguay reportedly invested nearly $300,000 to renovate the building’s interior.

A few years later, the building’s condition called for further major work. No funding was available from the Ministry of Culture, from either level of government, from the Municipality, or from Heritage New Carlisle, since the building was not owned by a non-profit organization. It was concluded that a buyer had to be found who could invest in the repairs and keep the accommodation running in a heritage setting.

In 2014, the Manoir was sold to Marcel Rancourt of Groupe GID, whose head office is in Québec. Rancourt is an entrepreneur who helps clients develop cultural projects and projects in social, community, or economic development. Nicole Duguay remained the manager, as well as the owner of the neighbouring campground, which she runs.

 Nicole Duguay, manager of the Manoir

Since taking ownership, Mr. Rancourt has invested in restoration work on the exterior walls and the four chimneys, in the electrical system, and in converting the heating system to electric. Mr. Rancourt plans to continue over the coming years to maintain the Manoir in good condition.

An all-inclusive campground
Camping du Manoir is an oasis of tranquillity facing the baie des Chaleurs. Twelve sites offer three services, 30-amp electrical hookups, showers and a laundry room. Breakfast is available at the Manoir.
Well located in the heart of New Carlisle, it’s popular for short stays

Manoir Hamilton
manoirhamilton.com
115, boulevard Gérard-D.-Lévesque
New Carlisle (Qc) G0C 1Z0
418 752.6498

Camping du Manoir
113, boulevard Gérard-D.-Lévesque
New Carlisle (Qc) G0C 1Z0
418 622-4880

Since 2008, Île d’Orléans has been home to a business founded by a couple who have never stopped pouring their heart and passion into it, making it what it has become today. Originally known as "Aux petites douceurs", it offered terroir products, Québécois creations and, as its name so aptly puts it, "little sweet treats".

 
Both European but well travelled, they chose to make the move from Martinique to Québec in 2006, after visiting a few times and falling in love with the place. Steeped in confectionery culture, they have been in the culinary and pastry business for more than 45 years.

 
A few years later, Caroline Marelli and Patrick Augier had the idea of making all these little treats themselves, which they offered at their shop, now called La Nougaterie. They chose to work with nougat, combining it with honey and maple, two natural sugars.

 
Nougat is made from egg whites. "No colouring, no additives, no chemicals," Caroline assures. Almonds, pistachios and orange blossom are added to these confections, which come in various shapes. It is made following an artisanal, old-fashioned recipe.

 
La Nougaterie also offers its sweets and other treats, with recipes worthy of the finest, especially meringues, marshmallows, lunes de miel, spreads and jams, bouchons de l’île, fruit butters (apple, blueberry, etc.) and nougats in all their forms and in a good number of fruity flavours. Caroline is quick to add that nougat is a very energizing product, low in calories.

On Île d’Orléans, they make 14 flavours of nougat candy, and the caramel ones are the most popular. Lunes de miel are also popular. The full range is worth a look at the shop in Saint-Pierre, not far from where the great Félix Leclerc spent much of his life.

You can also visit the online shop and order your favourite products.
La Nougaterie also has a shop in Québec's tourist district, at 51 rue du Petit Champlain.

Nougat known in Antiquity
Nougat, a soft and smooth confection dating back to Antiquity, was made in the Orient with almonds, honey and spices. The Greeks also knew how to make it, using walnuts. In the 14th century, confectioners in Damas, Syrie, decided to make a softer nougat and incorporate pistachios from Alep, which gave it a pleasant aroma.

Various soft and hard varieties emerged over the centuries. The true nougat, as we know it today, appeared in the mid-18th century. Egg whites, blended with honey and sugar, were added, which helps to aerate the paste well.

La Nougaterie de Québec
nougateriequebec.com
1367, Chemin Royal
Saint-Pierre-de-l’Île-d’Orléans
(QC) G0A 4E0
418.991.0889

For some, it's the "end of the lake." It's also where it originates, with the Mistassini and Péribonka rivers flowing into it. The territory of the municipality of Dolbeau-Mistassini, in Lac-Saint-Jean, harbors several attractions for outdoor enthusiasts in all seasons, water sports, historical discoveries, and also blueberries, chocolate, and various gastronomic pleasures.

La Maison Gourmande is a must-visit, both for locals and tourists. In addition to producing a wide variety of breads prepared daily, it offers a shop with regional products and delicious pastries of the day, as well as dishes to take away or enjoy on site.

 
The bakery, co-owned by Jean-François Lambert and Francis Bouchard (photo above) since 2007 and renamed La Maison Gourmande, has continued the tradition of offering fresh, homemade products daily. They also strive to diversify the range, taking into account trends and customer demand. La Maison Gourmande has also been present in Alma since 2010 with a similar formula.

Like most businesses, the owners had to adapt over the past three years to the new realities arising from the COVID pandemic. "At first, it was a bit of a shock for everyone. Quebec paused, and we had to close our business for three weeks. It was hard to know where we were going," admits Jean-François Lambert.

 
The duo quickly rolled up their sleeves and made some changes to continue satisfying their customers. The "takeaway" formula, for both fresh products and cooked meals, quickly became a hit.
This formula worked so well that it remains in place. In Dolbeau-Mistassini, there's a restaurant corner where customers can have breakfast (sandwich formula) from 7 am, and lunch in addition to their counter purchases. La Maison Gourmande has about fifty seats in its restaurant section, divided into two areas. They offer a well-priced daily menu that varies from Monday to Friday, featuring soups, salads (and meal salads), hot dishes, and a variety of sandwiches.

  
"What makes us successful is the freshness of our products. And to achieve this day after day, you have to get up early. Baking is done overnight, and when we open the doors to customers, freshness is always guaranteed," explains Jean-François. La Maison Gourmande's products are also found in local groceries.

Over time and due to market evolution, the place has become a bakery-sandwich shop-pastry shop. For the two partners, this caters to a wider clientele and an ever-growing demand.

For both branches, about fifteen people are employed, including part-timers. "We're lucky so far, our team is stable and independent. It's a great, experienced team, and our people come to work with a smile. However, urgent needs for a replacement or to fill a more specialized position pose more challenges," admits Jean-François Lambert.

Bringing Quality Home
Sandwich lovers will be delighted with the many varieties of bread and fillings offered by La Maison Gourmande. The products are always fresh, and the menu varies according to the inspirations of the moment. Ham and brie croissant, tuna and alfalfa roll, generous croque-monsieur. The salads are fresh and colorful, and the soups can even make children forget the amount of vegetables they're sneakily consuming! For those in a hurry, the salmon, chicken, or meat pies are great time-savers, without compromising on meal quality.

 
For espresso lovers, café au lait enthusiasts, allongé aficionados, or simply good coffee connoisseurs, La Maison Gourmande is the quintessential spot in Dolbeau-Mistassini. For those who cannot make the daily detour to enjoy a freshly brewed coffee, it's possible to buy their ground or whole bean coffee directly from the store to recreate the recipe at home. There is a grinder on-site, allowing customers to grind the beans to their liking.

La Maison Gourmande
lamaisongourmandedolbeau.business.site
1708, boul. Wallberg
Dolbeau-Mistassini, QC, G8L 1H6
(418) 276-2039

Alma Branch:
240, rue Collard
Alma, QC, G8B 1M6
(418) 662-3279

Besides its enchanting location, a little set back from downtown and next to a championship-calibre golf course unique in Québec, the Double Tree par Hilton Québec is easy to reach along Highway 73 North. It is part of a hotel group that takes great care over the quality of its welcome and its clientele’s total satisfaction.

Built about twenty years ago, the hotel has carried the Double Tree Hilton brand since 2019, when major renovations were carried out and the facilities were upgraded at several levels, all aimed at raising the prestige of the property and of the brand. However, it was in 2023 that the hotel was acquired by Groupe Hôtelier Ben, which already owned three other hotels in Québec and Trois-Rivières. The group now operates it.

The director of operations for the past three years at this hotel, which has about a hundred rooms in various categories, Sebastian Martinez, has about ten years of experience in Hilton hotels. As the person in charge of everything that keeps the hotel running smoothly, he is well placed to tell us about its strengths and advantages.

 

Guests can enjoy several services and amenities, including a heated outdoor pool, a gym, meeting and function rooms, and the renowned Le Dijon restaurant, which is as popular with people from the region as with guests. Guests can also use electric vehicle charging stations, and parking is free at all times.

  

In fact, Dijon, the hotel’s welcoming and elegant restaurant, offers a gastronomic experience inspired by chefs, along with a breathtaking view of the lush courses at golf de la Faune. On pleasant evenings, guests can dine outdoors on the terrace, which has a retractable roof, and choose from an extensive list of refined wines, craft beers and exclusive cocktails. Dijon hosts special events several times a year, including brunches for Easter, Christmas and New Year’s.

  

Notably, the hotel has partnered with the organizers of the Fierté de Québec celebrations since 2024, a partnership that will continue for the next few years. Sebastian Martinez is proud to have earned the trust of the organization’s leaders and is already delighted by the benefits of this partnership to date. On the Double Tree par Hilton’s Facebook page, they invite people from the LGBTQ+ community to join them in celebrating diversity and inclusivity during the Labour Day weekend in the heart of the City of Québec. "Let’s come together to support the LGBTQ+ community and enjoy a series of vibrant events, shows, and celebrations that honour love, equality, and pride," reads the post.

M. Martinez also points to the hotel’s community involvement, taking part in various fundraising campaigns throughout the year with local organizations and in activities of the City of Québec, among others.

A dynamic hotel group
After acquiring his fourth hotel, DoubleTree par Hilton Québec, Qingdong Ben founded Groupe Hotelier Ben. His career began in 2016 with the purchase of Hôtel Quartier du boul. Laurier in Québec. It continued in Trois-Rivières in 2020 with Les Suites Laviolette, and in 2021 in Québec with Quality Inn du boul. Wilfrid-Hamel. Qingdong Ben is president of Groupe Hotelier Ben. Linche Wang is vice-president. Karen Coronel is vice-president of operations, and Guylaine Desrosiers is vice-president of sales and development.

For the president of Groupe hôtelier Ben, needless to say, such an acquisition will have economic spinoffs, not only for the entire regional tourism industry but also for retail trade in general.

Double Tree par Hilton
facebook.com/doubletreequebec
hilton.com/fr/hotels/yqbqcdt-doubletree-quebec-resort
7900 rue du Marigot
Québec, Qc, G1G 6T8
(418) 627-8008

This title is mainly meant to draw attention to a woman entrepreneur who, more than 25 years ago, founded the Centre de l’Émeu de Charlevoix (CEC), a breeding and processing centre for emus, an exotic and surprising animal that has been on the Tremblay family farm since 1997.
The Centre de l’Émeu de Charlevoix (CEC) is guided by the core values of its founder and owner, Raymonde Tremblay. Those values are tied to health, family, and the environment. Over the years, she has commissioned R&D work that led to a range of products, notably for body care.

Just beside this farm and interpretation centre (you can visit it, taste the meat, and try the health products there) is the Tremblay family home. Raymonde continues to run a tourist residence on the second floor, which her mother, Gertrude Gagné, started in 1979, first as a travellers’ inn after her husband’s death.

Apartment with a view

La Résidence touristique Chez Gertrude, as it is known today, has been operating since 2006-2007 and consists of a 4-bedroom apartment that can accommodate 6 to 9 people. Inside, you’ll find a well-lit living room where it’s nice to get together, a dining room for 10, a well-equipped kitchen, an entrance hall with plenty of storage, and a large patio with a superb view of Mont du Lac des Cygnes and the neighbouring emu farm. Guests also have access to a private bathroom, two shared bathrooms, and a small sink in every bedroom. Various amenities are also available, such as a washer and dryer, an ironing board and iron, a hair dryer, and a BBQ.
Bedding and towels are provided.

Of course, the visit to the Centre de l’émeu and its various attractions is included in the package. The residence is rented to only one group at a time, which ensures peace and quiet for its occupants.

Conveniently located in the heart of the village, the residence lets guests enjoy several activities and tourist attractions in the region, including Parc des Grands Jardins, the gateway to the stunning Charlevoix mountains.

Le Centre de l’émeu, as fascinating as ever
In 1997, Raymonde Tremblay, with the support of her partner, Guy Filion, in partnership with her brother Damien, her mother Gertrude Gagné and a friend, Guy Simard, revived activities on the family farm, unused for two decades, with an unusual project. From this partnership, the Centre de l’Émeu de Charlevoix (CEC) was born.

About forty emus arrived in the buildings built by the Tremblay ancestors. Later, what was to become the fattening barn was built to shelter the emus during winter and ensure their comfort. Since then, the centre has gone through several stages of development, ultimately becoming the ÉCONOMUSÉE de la huilière in 2015 to bring all CEC activities together on one site, with the construction of a new building.
Since 2020, CEC has become an agritourism site offering a world of discoveries through an expanded, integrated experience. More than 200 emu chicks hatch there each year.

In 2023, as Raymonde Tremblay explains, visitors will still enjoy meals prepared by a chef who specializes in working with emu meat. You’ll also find prepared dishes to take out there. Several educational and interpretive activities will also be offered to visitors. Not to mention the shop, where body care products made from pure emu oil are available.

One thing is certain: Raymonde Tremblay balances her two roles as a “farmer-entrepreneur” and innkeeper with determination and passion.

Le Centre de l’émeu de Charlevoix
fermeemeu.com
710, rue Saint-Édouard
Saint-Urbain, QC G0A 4K0
(418) 639-2606


Tourist residence Chez Gertrude
gertrude.qc.ca
706, rue Saint-Édouard
Saint-Urbain (QC) G0A 4K0
418 639-2205

Rue Saint-Jean-Baptiste in old Baie-Saint-Paul. The shop window already gives a taste of what awaits you inside. The Galerie Guylaine Fournier has been at this location for 20 years. She acquired the gallery from a painter who had his studio there, and she had started out with him as gallery manager.

Two months later, he offered to transfer everything into her name. He had seen in her the motivated, passionate person who would carry on what he had started.

Before long, Guylaine set about modifying the premises to expand them. This meant cutting through the floor to install a wide staircase, while the basement was also excavated to create a vast exhibition space. Meanwhile, the ground floor was expanded by adding two adjoining rooms.

Today, the Galerie Guylaine Fournier offers “a balanced gallery where all styles are on offer, with as many established artists as emerging ones,” she explains.

As a good gallerist, she is always mindful of serving her clients better. For her, trust is the most important criterion. That is why the artists she represents share a desire for a healthy, lasting, and profitable partnership with her gallery. To achieve this, they all advocate a policy of reasonable prices.

"The days when talent was the preserve of just a few are long gone. Today, talent abounds. There is a varied choice. The affordable price of quality works is an extremely decisive factor in the decision to buy," says Guylaine Fournier. Her gallery’s slogan is 'L’art plaisir.' It is the pleasure itself, the feeling you get when you finally find the piece that captivates you. "That is certainly what we feel when a client’s eyes light up at the sight of a magical painting or a sought-after sculpture. It is also what our artists feel when they present their works to us: pleasure," concludes the gallery owner.

W
While she runs the Baie-Saint-Paul gallery on her own, she now also has a gallery in Pointe-au-Pic (La Malbaie), on rue Richelieu, which she runs with her business partner and spouse. You’ll find some of the same artists there as in Baie-Saint-Paul, along with other exclusive artists.


GALERIE GUYLAINE FOURNIER
galerieguylainefournier.com
104-2, rue Saint-Jean-Baptiste
Baie-Saint-Paul, Qc G3Z 1M6
418 435.4183