Just after the Matapédia River empties into the Restigouche, across from the village of Matapédia, you reach the Interprovincial Bridge that spans the river and takes you into Nouveau-Brunswick. From this point, the two provinces share the riverbanks.

This is where Route 11 begins, running through much of Nouveau-Brunswick and becoming a highway after the city of Campbellton. But between these two points, Jo-Anne and Danny Lagacé created a unique oasis in 2022 on a large property along the Restigouche: Appalaches Dômes & Spa.

 
This entrepreneurial couple began developing their project around 2019. After spending some time searching for the ideal site, and because of the COVID pandemic, it wasn't until 2022 that they finally acquired this site, which already included a house. For them, this type of accommodation continues to grow in popularity among people seeking an alternative to traditional camping and hotels. Such lodgings existed in several regions in Québec and Nouveau-Brunswick, but not in Restigouche. It was in this context that the retired Armed Forces member and his spouse decided to launch this project.

For summer 2024, three domes are available to vacationers. "There are plenty of cabins in the area, but nothing like the dome experience," explains Danny Lagacé. Unlike other similar setups, these domes have a distinctive wood-and-aluminum structure. It's a concept developed with an Ontario supplier: beautiful, sturdy, and well-insulated.

Yet what makes them even more unique, he adds, is that they overlook one of the province's most beautiful landscapes. More domes will be added over the years. In the meantime, the building next to reception will be fitted out to optimize the welcome for guests, and a shop will be set up there offering branded merchandise alongside a range of local products.
Treat yourself to nature and an exceptional experience

 
Appalaches Dômes & Spa: glamping at its best, ideal for singles, couples, friends, honeymoons, small groups, romantic getaways, wedding or Christmas gifts, and busy people who just need a break.
With unobstructed panoramic views of the mountains and rivers, blue skies, sunsets, and stargazing at night. This insulated dome, comfortable in all seasons, stands on its own foundations, protected from cold and snow, and offers little luxuries like heated floors throughout, air conditioning, a pellet stove, and more. Comfortably settled in rocking chairs or with the included WiFi, you can browse the internet on your laptop or tablet before snuggling into a warm bed.

  
Each dome features a full bathroom and a kitchen equipped with a hot plate, toaster oven, fridge and freezer, microwave, and a Keurig latte machine, plus most of the equipment needed to prepare a good meal. Finally, you can relax in the hot tub year-round.

 
After investing in 2022 in the conversion of the neighbouring Flatlands church into a high-end cottage, le Island View, offered for rent by Old Church Cottages, Jo-Anne and Danny Lagacé now have the wind in their sails to carry out their tourism project and help expand Restigouche's offerings.

"Travellers heading to Gaspésie, the Iles-de-la-Madeleine, or other Maritimes destinations will find an exceptional spot for a one- or multi-night stopover in an enchanting setting just a few kilometres from the Interprovincial Bridge, year-round," they assure.

Appalaches Dômes & Spa
booking.oldchurchcottages.com
62 Islandview Dr.
Flatlands, NB
506 329.5444

By Pierre Perreault

From the outside, it's easy to miss, blending into the facade of the building that also houses the Cabaret Lion d’Or at the northeast end of the Village. But step through the door of Au Petit extra and you're in a space decidedly from another era: an imposing bar at the far end facing the entrance, coffered ceilings hung with beautiful chandeliers and light fixtures, and tables dressed in white. The walls are lined with grand, stylish mirrors in various styles, and finally there's the giant chalkboard, where the menu is handwritten in fine script that adds to the venue's charm. 

The large windows overlooking rue Ontario feature wide-slat wooden blinds that soften the light as needed and keep some privacy for customers who choose to sit at the raised platform running along the storefront. Needless to say, this offers an interesting view of the rest of the dining room and the diners inside. At the back, on a large blackboard, an Oscar Wilde quote sets the tone: "I can resist everything except temptation"

And the temptation is a menu. Au Petit Extra serves classic French bistro cuisine. Opened 38 years ago, it has expanded a few times over the years, growing from 40 to over 100 seats in recent years.

André Baillargeon took over in 2016 after working there for about fifteen years as a maître d’hôtel and sommelier, among other roles, and it remains very popular. At lunchtime, the crowd often includes staff and business leaders from the area, including hôpital Notre-Dame and the many offices and shops. In the evening, pre-theatre diners from nearby theatres, local residents, and people drawn by the atmosphere and flavourful food make up most of the all-ages clientele. Also worth mentioning is the wine list, with its many affordable private-import options, about thirty of which are available by the glass.

The menu remains unchanged at lunch and dinner for now: classic, with a few seasonal changes to the dishes on the menu. Au Petit extra specializes in duck in all its forms: foie gras, confit, and magret. The fish soup and warm goat cheese salad are also very popular at lunchtime. Fish and seafood are always available, and they offer a very good vegan and gluten-free option. With the imminent arrival of a new resident chef, an evolving menu will be introduced that remains just as inviting.

With the pandemic, limited kitchen staff, and frequent closures, they chose to offer a menu with a good variety of appetizers and main courses, while occasionally adding or changing a few dishes, which loyal customers have appreciated, says André Baillargeon. "This pandemic has changed how we do things in many ways, and it will certainly continue to have an impact for a long time. We don’t just want to do well, we always want to do better. That’s exactly the little extra," he adds.

Another curiosity of the place: a rooftop garden. For several years now, Petit Extra has been growing herbs and aromatic plants, vegetables, and flowers on the building's roof, and can offer fresh seasonal produce alongside what they source from the market.
All in all, with its warm decor, inviting atmosphere, remarkable table, well-stocked wine cellar, and attentive staff, Au Petit Extra is as good as any other establishment of this category in Montréal, and we say so without pretension.

Lunch is served Tuesday to Friday, dinner Tuesday to Saturday. The restaurant closes for three weeks in summer and the week after New Year's. The kitchen also provides catering for the two reception rooms of the Lion d'or.


Restaurant Au Petit Extra 

aupetitextra.com
1690, rue Ontario est,
Montréal, Qc H2L 1S7
(514) 527-5552

Le Richmond, the Italian restaurant and market complex in Griffintown, is a far cry from what childhood friends Luc Laroche and Paul Soucie originally envisioned and created. After co-owning Misto on rue Mont-Royal est until 2015, they set out together to combine their respective talents and bring Le Richmond into the world, a first-rate place.

These two enthusiasts of travel and gastronomic getaways chose for this purpose a 3,200 sq ft industrial space dating from the late 1800s on rue Richmond, south of rue Notre-Dame, to set up a restaurant that would bring out the architectural richness of the place, all guided by the creative imagination of renowned designer Luc Laroche.

 
You have to see the result: after expensive and complex investments, in 2013 they opened a 230-seat dining room, with about 30 of those on the mezzanine overlooking the main dining area, and 90 seats in the inner courtyard under a retractable roof. The whole thing is a true masterpiece of good taste and daring. And we haven't even gotten to the menu yet!

 
Black-painted steel, brick, and hemlock wood elements, both structural and decorative, evoke the Montréal of 1886, when this building was built. They are, however, used with a modern approach and help create a friendly, warm decor. When the retractable roof opens onto the restaurant's terrace, the interior greenery echoes the large trees growing outside, and you can enjoy nature and the present moment.

 
In 2016, the jury of the 8th Grand prix du design in Québec was so impressed that it awarded the concept its vote. They noted the quality of this stand-out concept, which delves into history to create an inviting interior.

Success came quickly, so much so that by 2015 the management, now made up of co-owners Ertan Eren (general manager) and Luc Laroche (president), partners in life as in business (photo above), had begun extending the food offering with a new concept occupying the space next to the restaurant on rue Richmond. That's how Marché italien Richmond came about, acting as a kind of "pantry" for the Richmond, as its general manager explains.

 
Here you'll find a bistro-market-caterer in an open-concept space where you can enjoy a glass of wine and a plate of antipasti at the bar, savour a full meal on the bistro side, and find exclusive gourmet products as well as a selection of takeout dishes.

 
The items available at Marché italien Richmond are prepared by executive chef Liam Fanning and his team: gourmet recipe boxes for preparing your favourite dishes at home, gourmet boxes specially prepared for the virtual 5 à 7, or favourite desserts to satisfy a sweet tooth.

 
The general manager explains that the Richmond anticipates continuing its partnership with the events industry, including the Grand Prix F1 de Montréal and other major annual events. The catering business has continued to grow since the pandemic and remains popular. The Richmond has a room on the restaurant's 2nd floor for receiving groups or holding special events.

A menu that transports and surprises

We sampled a few dishes from the Richmond's menu that truly convinced us of the inspiration running through its kitchens. For starters, the Burrata (roasted eggplant purée, confit tomatoes, prosciutto chips, herb oil) and the Seared Scallops (beurre blanc, salmon roe, sea asparagus, herb oil) two dishes, flavourful and surprising for the taste buds. 

For the main course, the Icelandic cod (fregola, lobster bisque, salsa verde) and the pasta flambéed with truffles, served on a cheese wheel: spectacular! For dessert, a blueberry and lime entremet (almond and citrus shortbread, lime syrup, blueberries) and a chocolate and apricot mousse (apricot coulis, caramelized pecans) completed this Italian-flavoured feast.

A resourceful team
A graduate of Collège Lasalle in 2012 at age 20, Liam Fanning began his culinary career at a very young age. What started as a culinary interest grew into a passion over the years. After his first two years working in various restaurants and high-volume catering services in the Montréal region, he continued to gain culinary experience in Ouest-de-l'Île de Montréal, on Île-du-Prince-Édouard, and across Europe.

Since the opening of restaurant le Richmond in 2013, he has been a pioneer in its kitchen. He worked his way up from chef de partie to executive sous-chef. In 2017, he went to Italy to refine his skills with renowned chefs specializing in fresh, seasonal ingredients. Back in Montréal, Liam became executive chef of Groupe Le Richmond in 2020. Since then, he has designed the menus and overseen the teams at restaurant Le Richmond, Marché Italien Le Richmond, and the dining room, a total of about 30 people.
The owner-partners, for their part, offer complementary talents and experiences that serve the company's interests well.

 
Born and raised in Istanbul, Turkey, Ertan Eren continued his studies in Québec with a second bachelor's degree in mechanical engineering specializing in systems and mechatronics at Université Concordia. After graduating in 2013, he joined Le Richmond and took charge of project management for the group's first restaurants in Griffintown. His knowledge of budgeting, forecasting and finance, combined with his passion for hospitality and gastronomy, led to his promotion to general manager and to his becoming one of the owners of Groupe Le Richmond.

For his part, a true fashion enthusiast and entrepreneur at heart, Luc Laroche began his career in the early 1990s by creating Lùk by Luc Laroche, an ultra-chic men's underwear line. He led its design and marketing in Canada and the United States for over 14 years before setting off to conquer major ready-to-wear houses such as Château Lingerie, the Spanish brand Mango, and then Tommy Hilfiger in New York, where he served as vice-president of retail operations for North America. Returning to Montréal with impressive expertise in finance, business development and retail, he launched into an entirely new venture in 2011: the restaurant business, with Misto. A few months later, he began work on a major project, the restaurant Le Richmond in Griffintown, taking full charge of the interior design and overseeing the project.

 
In addition to all this, for the past five years he has been vice-president, operations support at LCI Éducation, the international division of the renowned Collège LaSalle, which comprises five schools and offers more than 60 programs. It is now present on five continents and has 23 higher education campuses that train over 17,000 students annually around the world.

___________
Le Richmond
377, rue Richmond
Montréal (Qc) H3J 1T9
514 508.8749
lerichmond.com

Le Richmond marché italien/Bistro
333, rue Richmond
Montréal (Qc) H3J 1T9
514 508.8749
lerichmond.com

Aficionados are well-aware that Cantharellus cibarius, known in French as girolle or Chanterelle commune, is a species of basidiomycete fungi belonging to the Cantharellaceae family. This mushroom, widespread across the Northern Hemisphere, is esteemed for its culinary excellence, ranking among the most renowned and sought-after in its category.

By analogy, the same can be said for the French "bring your own wine" restaurant La Girolle, nestled in Quebec's Saint-Sacrement neighborhood, which has been a well-known and sought-after destination for 23 years. Owned by Chef David Grenier (photo) since 2018, the establishment has preserved the spirit and values of its founders while naturally evolving its menu over the years and seasons.

Let's highlight some of the famous dishes available. Starters include: Deluxe Charcuterie Plate, Escargot Pastry in Cheese Sauce, Flavors of L'ile d'Orléans, Bison Carpaccio with Truffle Emulsion. Main courses particularly appreciated are: Scallop and Shrimp Risotto, Grilled Lamb Loin with Spanish Sauce, Duck Breast with Port and Serviceberry, Braised Sweetbreads à la Forestière, Land and Sea / Black Pudding with Spices, Deer in Mushroom Crust with Périgord Sauce, Salmon Pavé with Mango Salsa, Chef's Style Beef Fillet Mignon, Pork Tenderloin with Cheddar Fondue and Balsamic.

Grenier, before acquiring the restaurant, had been actively involved in various kitchen roles, from dishwasher to cook, starting at the age of 18. Despite not attending prestigious culinary schools or holding renowned degrees in hospitality, his merit includes stints at famed establishments during travels in Australia and around the world, where he honed and developed his culinary skills.

Alongside the previous owners of La Girolle, he has cultivated the art of dining based on dishes that continue to contribute to the place's fame and draw a loyal clientele, in addition to developing an entirely new menu. Since Grenier took over, there have been no major changes to the venue: the carpet was removed, and some minor renovations were made. His motivation lies in maintaining consistent quality in the cuisine, always in line with market availability and seasonally affordable products.

In addition to the regular menu displayed on large wheeled blackboards, which changes with the seasons, one can always order frozen dishes for takeout, offering meals distinct from the regular menu and complementing the dining room offerings. This product, even post the 2000-2001 pandemic, continues to enjoy success. They also offer various takeout and reheat dishes (soups, salads, charcuteries, sweetbreads, black pudding, pork tenderloin, for example).

Indeed, La Girolle remains one of the rare "bring your own wine" (or beer) restaurants in Quebec City, a concept David Grenier assures will not change. This format is highly appreciated six evenings and three afternoons each week, from August to June. Its location outside tourist districts allows a month-long July vacation for the team of approximately 25 employees.

La Girolle can accommodate up to 140 guests in the evening, from Tuesday to Sunday, with 106 seats spread across two distinct sections. Reservations are recommended, especially from Friday to Sunday. Workers and residents of the neighborhood frequent it for lunch from Wednesday to Friday.

For history enthusiasts, the establishment Les Prés had been located here since 1990. La Girolle has been operating at this address since 2000.

Restaurant La Girolle
lagirolle.ca
1384, Chemin Sainte-Foy
Québec, QC, G1S 2N6
(418) 527-4141

Once upon a time, an upscale restaurant fancied having a laid-back, unpretentious little brother. That is how Le Conti came about, around 2005, in the premises next door to the Continental on Saint-Louis Street in Vieux-Québec.

When Mathieu Pettigrew and his partners at the time took over in 2010, they quickly realized that the Italian bistro would fill a niche that complemented its big brother. The warmth of its dazzling urban decor and the delights of its very trendy Italian cuisine invite you to discover the flavours and colours of today’s Italy, in a subdued, urban and thoroughly inclusive atmosphere.

Alex Boyer, director of Le Conti, makes sure that guests feel the place’s easy camaraderie, whether they come for lunch, dinner or a cocktail at the end of the day, and enjoy moments of relaxation and pleasure.

 
Mathieu Pettigrew wanted to create a quality, laid-back place for people who don’t want to sit down for two hours over a meal but still expect all the attention you typically find at the good places in the area. In summer, the place is bathed in light, its windows open onto the street on two sides, giving the impression of a terrace. Year-round, though, guests appreciate the old brick walls, which create a warm atmosphere, as well as the lighting, which encourages good conversation.

The wine cellar impresses with its large selection, made up mainly of French, Italian and American wines. It offers 5,000 bottles across more than 400 varieties, from the most affordable to the great classified growths.

Locals and visitors both appreciate this spot just steps from Château Frontenac. The Italian touch starts with the name and carries through to the menu. Le Conti revisits the classics: risotto, penne and linguine with flavourful sauces. For a more refined meal, go for veal, osso buco, salmon fillet or beef tenderloin. The antipasti platter pairs perfectly with a glass of wine during happy hour.

 
In short, at Conti Caffe you can count on a warm welcome, attention to detail, and attentive service. Not to mention the unique Italian-style dishes, which recall the Sgobba brothers, Angelo and Luigi, who created the forerunner of this restaurant.

Open daily for lunch and dinner. You can reserve or order online.

Conti Caffe
conticaffe.com
32, rue Saint-Louis
Québec (QC) G1R 3Y9
(418) 692-4191

Patrick Nisot moved to Québec with his parents from Belgium in 1986. He started out studying agronomy at Université Laval, thinking it covered everything about food, what people grow, how they grow it, and what ends up on their plates. But baking was always on his mind.

Twenty-five years later, his four La Boîte à Pain bakeries in Québec employ 150 people.

 

The idea really took shape when he was 26, working on a grain farm in Saskatchewan. That’s when he decided he wanted to run his own business. Back in Québec, he spent the summer figuring out his next move. Baking had always been his dream, ever since he was a kid visiting his grandparents’ bakery in a small French village, where they made an incredible baguette. He could still picture himself sliding loaves into the oven.

With help from employment insurance, he took a bakery course in Montréal-Nord to get the skills he needed. After that, he worked at a bakery on rue Cartier in Québec, soaking up everything he could about the trade.

When Patrick tried to open his own bakery in 1999, banks turned him down. He’d spent six months putting together a solid business plan and even got it approved by the CLD de Québec. But it was the Fonds d’emprunt Québec that finally gave him a chance, lending him $15,000 to get started. The organization helps local entrepreneurs who can’t get traditional financing.

Then, on October 19, 1999, at 3:30 a.m., after two years of planning, training, renovations, and test runs, Patrick turned on the mixer at La Boîte à Pain. The space was on rue Saint-Joseph in Saint-Roch. He started with a white dough made with poolish , 25 kilograms of it, shaped into 20 baguettes, 10 Belgian loaves, 10 white squares, 10 round loaves, and a few ficelles.

The mixer had been running for three days straight, and the oven was already hot. The first test loaves went to curious neighbors who’d gathered outside. The bakery door was still covered in brown paper, waiting for the official opening, but Patrick had to let people in, the place was sweltering without any ventilation. They handed out bread fresh from the oven. It was the best way to see if customers would like it. They did.

When they finally opened for business, they sold 15 baguettes a day in the first week. After that, sales doubled every year. By 2002, they had about 20 employees at just one location.

In the spring of 2007, Patrick came back from Naples, Italy, with a new idea: Neapolitan pizza. At the time, no one in Québec was making it. The problem? You need an oven that gets much hotter than a bread oven. He found one in Lévis, tucked away in a storage building. A year later, on April 1, 2008, La Boîte à Pain/Café Napoli opened in Limoilou, built around that oven.

 

The same setup opened in Sainte-Foy in 2015 and at the Grand Marché de Québec in 2019. The Grand Marché location only sells products, while the other two are both bakeries and pizzerias. Meanwhile, the original La Boîte à Pain moved to rue du Parvis in Saint-Roch, just a short walk from where it all started.

Since 2014, they’ve also had a production center where they make about 40 kinds of artisanal bread. Back in 1999, they mostly sold white, wheat, and rye bread, baguettes, croissants, chocolatines, and brioches. Now, they distribute around 3,000 croissants and 10,000 viennoiseries to their four locations every week. Over 25 years, Patrick has seen the world of bread and pastries change alongside his team of bakers and artisans.

 Patrick Nisot with employees from the production centre

Today, La Boîte à Pain offers 40 types of bread, about 20 Neapolitan-style pizzas, gourmet sandwiches made fresh daily, a dozen kinds of viennoiseries, pastries in all sizes, and market products tailored to what customers want. Everything is made with top-quality flour and fresh ingredients from trusted local suppliers. For Patrick, there’s no room for compromise when it comes to quality.

He’s still the one calling the shots, but in 2024, he brought in a general manager, Jean-François Gagné, to handle day-to-day operations and production. Jean-François is set to become a shareholder, and Patrick hints that new projects are in the works, maybe even with partners. But in the spring of 2026, he’s keeping the details under wraps.

La Boîte à pain
boiteapain.com
Saint-Roch
432 rue du Parvis, Québec
418 647-3666

Sainte-Foy
2836, chemin Sainte-Foy, Québec
418 914-1133

Café Napoli (Limoilou)
396, 3e Avenue, Québec
418 977-7571

Grand Marché de Québec
250, boulevard Wilfrid-Hamel, Québec
418 692-2517 ext. 105

In Greek mythology, he is the master and regulator of the winds. In a vast cavern, Aeolus keeps the winds and noisy storms chained and imprisoned, striving to escape. In Cap-Chat, Gaspésie, since 1994, people have been visiting the great Aeolus, one of the world's largest vertical-axis wind turbines.

 
In 2019, two Gaspésie enthusiasts, Benjamin Leduc and Benoit Bénéteau, acquired the vertical-axis wind turbine of Cap-Chat. A new young and dynamic management team is in place, bringing together diverse experiences. The ambitions of these promoters are significant for this project, which was nearly abandoned at one time, but is now undergoing complete revaluation and transformation. "Former wind research laboratory becomes a laboratory on the environment and renewable energy," explain its co-owners.

"I see the site as a unique industrial heritage in the world," Benjamin Leduc declared in an interview with Radio-Canada shortly after the acquisition. The site is intended for tourist purposes and presents the project as a monument dedicated to Quebec's technological heritage and is also an interpretation center on wind energy. The artistic and educational aspects around the theme of wind energy, omnipresent all around, are also being developed.

"Our concept is a bit like a research project of a research project," he explains, to demonstrate the unique and fascinating aspect of their commitment.

Located in the middle of an important wind farm in the region that adorns the plateaus at some distance from route 132 along the Saint Lawrence estuary, Éole is a relic from the beginnings of renewable energy research in Quebec. The 110-meter-high giant was an important step in the development of wind power. Anyone traveling in the area is surprised by the immensity of this large vertical ellipse that overlooks the landscape.

Built in the mid-1980s, Éole was decommissioned since 1993, following an unexpected strong wind that damaged the main bearing of the device, probably also due to the enormous weight of this structure. The power station was not in operation long enough to transition from experimental mode to the status of a modern electric power plant. The project launched by Hydro-Québec pooled resources from the National Research Council Canada (NRCC) and the Quebec Electricity Research Institute (IREQ) to develop these technologies in North America.

It is also important to understand that this experimental wind turbine, entirely made of steel, was erected at a time when the composite materials that characterize the blades of today's wind turbines were not yet available.

   
The two partners and co-owners wish to invest more in modernizing the tourist site. They see a lot of potential. In addition to knowledge transmission, they propose discovering the Éole site through various initiatives and playful activities. The site is intended to be a leading attraction for Gaspésie. "A place of wonder and discoveries," adds Benjamin Leduc. Beyond the technological and scientific aspect, the Éole Project also wants to capitalize on the growing interest in self-production of electric energy through small wind turbines. It will offer training and workshops for those interested in getting involved.

The visit to the Éole Project includes:
- Discovering the experimental energy plant built in the 80s.
- Entering the generator and seeing all its vestiges to understand its unique design.
- Explanatory panels on the history of Éole, wind power development, and current industry facts, along with a guide to answer all your questions.
- A panoramic viewpoint with a 360 view to admire the picturesque landscape of the Nordais wind park (first in Quebec) and its surroundings (Cap-Chat, the sea, and the Chic-Chocs mountains), as well as a closer view of the tower.

A Foundation to Ensure Its Future
Finally, let us mention the creation of the Fondation Éole, a new development tool for the project. It is an organization focused on the education of renewable energies and sustainable development. It will develop in a way to popularize and share new developments related to these current topics, all within a playful framework and a purpose of integration into community and cooperative initiatives.

Conferences, educational workshops, physical and digital documentation, research and development in energy, and community involvement are the vectors of progress for the foundation. It will provide tools for exporting and disseminating information, content, and vision beyond the physical boundaries of the site. Both will evolve in synergistic development in the coming years. The foundation will synthesize the information present on the site for national dissemination.

An Attraction for the Whole Family

The Éole Project welcomes visitors every year from June 15 to October 1, 7 days a week, from 9 am to 5 pm. A visit that will interest the whole family with its originality and related educational activities. Visitors can also have a picnic, walk through flowered trails, and a permaculture garden at the foot of Éole. The wind-themed souvenir shop at the reception and on the site offers local Gaspesian crafts and unique Éole products.

Éole Project
projeteole.ca
5, chemin du Cap
Cap-Chat (Québec) G0J 1E0
418 967-8812

Entrepreneurs and businesspeople are often the ones behind great stories, the kind we want to tell and share. While we often hear unhappy tales when businesses go wrong, other people's successes are worth taking the trouble to bring into the open.

Carl Bourget and his family's story is just such a tale. For years, he owned a vineyard, a cidery, and a distillery in Lévis's Pintendre sector, in the Chaudière-Appalaches region. He wanted to expand his operations, but space was limited at his existing location. Today, after more than three years of effort and approximately $3 million in investment, Distillerie Cap-Chat holds a prominent place in Gaspésie.

A Fruitful Venture

After more than 25 years in business and solid results, Carl Bourget began looking for a new site in the greater Québec area and on the South Shore. After several unsuccessful attempts, his son's suggestion steered his search in a new direction: why not relocate to a tourist destination? Having grown up on the Îles de la Madeleine and in Gaspé, Carl naturally looked first to Gaspésie.

In the spring of 2021, Carl and his son Pierre-Étienne set out to explore together. Their first stop was in Haute-Gaspésie, in Cap-Chat, where, as it turned out, they never needed to look any further for the ideal site. A visit to the municipal office to explore the potential of the location led them to a large warehouse, a former shrimp processing plant now used as an automobile storage site.

As soon as they stepped inside, they could see it was exactly what they had in mind: right on Route 132, facing the sea, just steps from a municipal rest stop, in a hub of the wind-power industry, at the gateway to a vast tourist region that is popular and sought-after in every season. The final advantage for their project, and not the least, was Cap-Chat's groundwater: fed by mountain springs in the nearby Chic-Chocs, it is of remarkable quality and nearly inexhaustible. The distillery's raw material was thus assured.

Negotiations with the owner moved quickly. And so, in May 2021, they took possession of the premises and began renovating and installing the distillation equipment. Meanwhile, Carl Bourget completed the sale of his Lévis facilities, to finally dedicate himself fully to his new baby. In a crowning stroke of good fortune, one day while he and his son were measuring the building, the owner of the neighbouring house mentioned that he was interested in selling, which did not fall on deaf ears.

Shortly afterwards, the Bourget family also became the owners of a sturdy, handsome residence right next door to their distillery. They say luck often attracts opportunity, and here was another eloquent demonstration of it.

The Wind in Its Sails
After more than a year of construction, installation, testing and planning, the first customers were able to purchase Distillerie Cap-Chat products in December 2022. The distillery produces a diverse range of spirits and liqueurs made from herbs and aromatic plants, several of them harvested in Gaspésie, such as flowering dune pepper, wild rose, thuja and balsam fir.

Since then, the company has kept growing and adding new products, all in 375 ml and 175 ml sizes. A fortunate marketing move, says Carl Bourget, that lets customers buy two or three different products instead of just one in the standard 750 ml or 1 L size. “It's also a product that fits well in the gift category,” he adds.

As it marks its second anniversary in December 2024, there are 13 products available, with a 14th, a strawberry liqueur, coming out for the holidays. Meanwhile, Distillerie Cap-Chat is awaiting a decision from the Société des alcools du Québec (SAQ) to market three of its products: Gin Pin Gris, Limoncello and Liqueur de framboise.

 

For the past year, Pierre-Étienne Bourget, vice-president of production, has been producing educational videos in English and French for the distillery's Facebook page, covering the distillery, its processes and other aspects of production and product development. He has also developed on-site cocktail-making workshops with a mixology expert, a format that will eventually be offered again.

Visitors can stop by Distillerie Cap-Chat for a product tasting or an interpretive tour. There's also a room available to host groups or local events such as cocktail parties, book launches, or other activities.

The company employs seven full-time staff, and production and sales run year-round, seven days a week, with varying hours.

Distillerie Cap-Chat
distilleriecapchat.com
16, rue Notre-Dame Est
Cap-Chat (Qc) G0J 1G0
418 575-7899

By Gaëtan Vaudry

I knew that stopping in Baie-Comeau, an industrial-port city on the North Shore, would give me the chance to meet friendly people. This was indeed the case with Frédéric St-Laurent Garon, one of the three shareholders of the Boucherie les trois p'tits cochons. Getting to know Fred, as everyone calls him, is to meet a passionate craftsman. For him, meats hold no secrets, not to mention sushi, of which he became a master over a good decade. The most loyal customers praise the impeccable service of the butchery's team, as well as the great variety of numerous products, their quality, and the much-anticipated return of the sushi counter.

Fred and his partner make it a duty to offer a good dozen products from local producers (including those from Les jardins de Carmanor farm), and several products from Boucherie les trois p'tits cochons also feature on the menus of Manicouagan restaurants: "It's important for us to promote the work of local artisans," the main interested party emphasizes. "We're even thinking of proposing to another butchery in the region to create a new sauce with us. Simply to demonstrate the beautiful fraternity that exists between the businesses of Baie-Comeau."

Well worth the detour!

Among the top sellers at Boucherie les trois p'tits cochons are, of course, classic beef, but also marinated meats, a wide variety of sausages, charcuteries (including those from Charcuterie Le porc-épique), beef and salmon tartares, not to mention the veal and haskap berry tartare, a real lightly fruity delight, and the house's cheeseburger tartare. During my visit, Fred had just finished preparing stuffed jalapeno peppers with cheese and wrapped in bacon... who can top that?

Always in search of novelties, Fred is very happy about his new collaboration with Pinto's MC Wagyu, offering Wagyu beef of exceptional quality, originating from Japan. "The quality of this beef is incredible," the young businessman points out. "And its flavor, highly enhanced. It's not cheap, but it's worth the detour!"

Fred and his team have many projects. The return of the popular sushi counter shows just how much this product is in demand at the Baie-Comeau butchery: "The boxes disappear almost the moment we place them in the counter," explains the expert. "We are therefore in constant production, to meet the high demand." I personally had the chance to experience a dish of 10 sushis, specially prepared by dear Fred. And I can now understand the enthusiasm of aficionados for this excellent product of Boucherie les trois p'tits cochons!

Boucherie les trois p'tits cochons
873, rue Bossé, Baie-Comeau
418 294-0804
Visit the butchery's Facebook page

CARGO’s name is displayed proudly across the front of RIÔTEL-MATANE, making the restaurant impossible to miss. In 2025, it marked 10 years at the hotel, although long-time residents and regular visitors will remember that food service has occupied this same space for roughly 60 years, originally under the Hôtel des Gouverneurs banner.

Today, CARGO has shed its old skin and become a distinctive restaurant that offers a year-round nod to Matane’s industrial and maritime heritage. Its decor charms with its fixtures, simple raw materials and interior design, which create a particularly welcoming atmosphere in which to fully enjoy both the menu and the natural setting.



The feature that most surprises and delights on arrival is the broad wall of glass overlooking the Saint-Laurent and the vast expanse of its maritime estuary. The larger-than-life landscape is captivating in every season, as are the spectacular sunsets that unfold day after day. Boats entering and leaving the neighbouring marina add to the holiday atmosphere and sense of maritime life.

Before dinner, guests can enjoy an aperitif in the CARGO LOUNGE, which offers house cocktails, regional and imported beers, and wines from an extensive cellar. Mocktails and other non-alcoholic drinks are also available, and the lemonade deserves a mention. The lounge suits groups of friends, families or simply a relaxed 5 à 7. In season and weather permitting, the outdoor terrace extends the experience for meals and cocktails alike, always with a sweeping view unique to Matane.

 

A private room built inside a shipping container can seat 10 for a birthday, business lunch or similar occasion.

CARGO serves breakfast and dinner to local patrons and guests of both Riôtel-Matane and Pavillon-sur-Mer. A team of seasoned chefs led by chef Jean-Alexandre Dubé creates what RIÔTEL describes as simple, high-quality and approachable food: urban bistro cuisine inspired by Gaspésie flavours, with vegetarian dishes and a children’s menu. Takeout is available, and several dishes can be prepared gluten-free.

A number of menu items merit particular attention. Starters include duck drumsticks with crisp-pepper sour cream and foie gras au torchon with brioche, sea-buckthorn jelly and beet caramel. The flavours are undeniable. The beef and salmon tartares are also highlights. Main courses offer plenty of choice: fish and seafood, pasta, tartares, meats, burgers and vegan dishes. We enjoyed the house cod fish and chips, which evokes Gaspésie, and the AAA Angus flank steak and vegetables, worthy of a leading steakhouse.

 

Desserts are limited in number but strong in quality, including a smooth cheesecake and banana tart filled with generous pieces of fruit.

At breakfast, CARGO offers a broad selection of plates, some incorporating seafood and even a breakfast poutine. Eggs and crêpes are served in several styles, accompanied by excellent coffee for those who need it to begin the day.

CARGO’s welcome and service are reputed to be of superior quality. Malela has worked there for 10 years, first as a server and more recently as maître d’hôtel, coordinating operations in the dining room and lounge.

Because Riôtel-Matane includes a convention centre, event participants also benefit from CARGO’s kitchen for catered meals. Following the acquisition of three other Gaspésie hotels, Groupe Riôtel Hospitalité extended the same broad menu concept to their restaurants, with variations showcasing local specialities in Percé, Bonaventure and, most recently, Carleton-sur-Mer.



Resto-bar-lounge CARGO
restocargo.com
250, avenue du Phare Est
Matane (Qc) G4W 3N4
418.566.2651