Eat and Drink

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

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

Over the last twenty years, Saint-Roch has earned the nickname “Nouvo Saint-Roch.” Right in its center, the Hôtel Royal William, now owned by Sept-Îles entrepreneur, hotelier, and developer Simon Dubé, has been reborn since 2018. Today, it brings a fresh dose of charm to Québec’s lower town, blending elegance, history, and great food.

Dubé’s journey wasn’t easy. Soon after buying the hotel, he faced a pandemic and a restaurant fire. A $6 million renovation followed, updating the 47 rooms and studios, refreshing the lobby, and giving the ground-floor restaurant a new Italian identity as Mila. Work has also been underway since 2026 to redesign the building’s façade on boulevard Charest.

  

The hotel has long been a favorite among Québec and Montréal’s artists and public figures. Its location is hard to beat, just steps from Saint-Roch’s cultural spots, restaurants, and the historic upper town. Parking is available nearby, under the Bibliothèque Gabrielle-Roy. The meeting rooms work for corporate events, training sessions, cocktails, birthdays, or product launches. Many rooms and suites even have kitchenettes, so guests can cook a meal or grab a quick bite without leaving. 

 

MILA Ristorante, the hotel’s completely reimagined restaurant, serves up refined Italian cuisine with carefully chosen ingredients. Co-owner Tchad Khalil, a passionate Italian food lover, brings years of restaurant experience to the table. He found a like-minded partner in Simon Dubé. “We wanted to create a place where every meal feels like a journey, something that comforts and inspires,” Khalil says. Mila also serves breakfast, with a hearty buffet open to hotel guests and anyone else craving a flavorful start to the day.

Saint-Roch wasn’t always this lively. Once a working-class neighborhood, it’s now a prime example of urban renewal in Québec. Development projects, creative businesses like video game studios and tech labs, a thriving arts scene, university outposts, and major organizations have all helped transform the area. The old energy is back, but with a modern twist, making Saint-Roch one of the city’s most dynamic districts.

The revitalization of Saint-Roch is part of a larger effort to expand public spaces, support local businesses, and preserve the area’s heritage. The building that’s housed the Royal William for over 25 years is one of those gems, its façade reminiscent of the long, retro-style hotels of 1920s Manhattan. “I wanted a boutique hotel that felt different from Québec’s bigger chains, a place without pretension, where you feel at home, with good service at fair prices,” says Simon Dubé.

  

For history lovers, the shift from sail to steam in the 19th century changed global trade forever. The first transatlantic crossing by a steamship was a major achievement. While other countries have claimed the honor, Canada holds it. The Royal William, a paddle steamer built at Québec’s Campbell and Black shipyard, made the journey from Pictou, Nova Scotia, to Portsmouth, England, in 1833, proving it was the first.

 The Royal William, built in Québec in the early 1830s.

Québec recently announced a 2026–2029 plan to invest $80 million in Saint-Roch, with big ambitions for the district over the next 15 years.

Hôtel Royal William royalwilliam.com
360 boulevard Charest Est Québec, QC G1K 3H4
(418) 521-4488

Les Salons d’Edgar started in 1997 in Québec’s Saint-Roch neighbourhood. The space was once a theatre called Les Fourberies, but it didn’t take long for it to become a cultural hub where artists, students, professionals, and locals all mixed together.

If you’ve been coming for years, you might have spotted Robert Lepage here, actor, playwright, director, and entrepreneur, who made the place his regular hangout.

  
François Boulianne and Annie Brassard ran the show for nearly 25 years. In 2022, after a pandemic transition, new owners took over, with the founders staying on to guide the team. Actor, director, and casting agent Nicolas Létourneau says he and his friend Raphaël Posadas (a director, stage director, and actor) bought the place on a whim, they were already regulars.

 Two of the partners: Raphaël and Nicolas.
Two of the original four partners moved on to other projects. Chef Francis Proulx joined later, and longtime employees Lou Miriam Bolduc and Léa Ratycz-Légaré became partners in 2024. Now, each member of the team handles part of the business based on what they do best.

These days, shared management, a fresh approach, and a focus on making guests feel at home keep Les Salons d’Edgar a Saint-Roch staple. Over 25 people work here, covering the kitchen, service, and bar.

 

Les Salons d’Edgar is a Québec nightlife landmark, comfort food, craft cocktails, and an eclectic, welcoming space. Every evening from 5 PM (closed Mondays), the two rooms offer pool tables, a small stage, dance nights, and two bars, one up front, one in the back, for different moods. It’s warm, a little over-the-top, and always fun, with a cozy vibe that keeps people coming back. In summer, the sunny terrace out front is the perfect spot. Saturday nights are especially lively, much to the delight of longtime regulars.

  

A few years ago, the team got a restaurant license, so now minors can join adults and enjoy the kitchen and its well-loved menu every evening from 5 PM. When asked about the most popular dishes, Nicolas doesn’t hesitate: the marinated beef flank steak, the shareable nachos platter, and the classic poutine. Brunch is served on Saturdays and Sundays from 10:30 AM to 1 PM.

The team at Les Salons d’Edgar has big plans. They’d love to buy the building and add a second floor to the back for private events, group gatherings, or performances.

Nicolas Létourneau, who had no restaurant experience before taking over Les Salons d’Edgar, recently became co-owner of Chez Victor on boul. Laurier with the same partners. It’s a new adventure for him, with a team of about twenty and updates to the space to make the experience even better.

Les Salons d’Edgar
lessalonsdedgar.com
263, rue Saint-Vallier Est
Québec (Québec), G1K 3P3
418 523-7811

It’s early May 2026, a rainy Tuesday night in Saint-Sauveur. The neighborhood is in the middle of a makeover, especially along Rue Saint-Vallier Ouest. Parking’s a little tight if you’re driving, but the place still pulls you in, two big garage-style doors swing open to the street, promising something cozy inside.

Step through those doors and you’re in a snug, thirty-seat room. Some tables have retro banquettes, others face the kitchen so you can watch the chefs at work. The whole place feels like the neighborhood’s favorite hangout, laid-back, a little rowdy, and totally fun. That’s the vibe before you even look at the menu.
 

Diner Saint-Sauveur has been serving up its take on comfort food for eight years now. The three partners behind it love the way locals keep coming back, and how word has spread, visitors from across the Capitale-Nationale region, even tourists who’ve heard about the food, stop by to see what the fuss is about.

The team is small, eight people working shifts from 5 PM to 10 PM, Monday to Saturday, and 2 PM to 9 PM on Sundays. When we visited, partners Sylvain Barbeau and Eric Lemay showed us around. You can tell they live for this: years in the business, stories from every corner of it, and a clear idea of what they want the place to be.

 

The menu is all about reinventing classics with an American diner twist. Burgers, classic and creative, share space with indulgent poutines, mac ’n’ cheese, and chicken ’n’ waffles. We tried their hot chicken sandwich: breaded chicken on grilled cheese, smothered in homemade brown sauce and peas. It’s the kind of dish that makes you want to come back for more.

   

Other favorites include fish ’n’ chips, pâté chinois, pasta, meatloaf, and seafood. If you’re feeling adventurous and the ingredients are in, you can even build your own plate.

Drinks are just as thoughtfully put together. There’s a solid lineup of Québec microbrews, wine by the glass or bottle, and cocktails that are creative without trying too hard.

 

Space is tight, so the team opened *Supérette du Dîner* next door. It’s a neighborhood grocery focused on Québec-made food and drinks, craft beers, ciders, artisanal wines, plus non-alcoholic options and ready-to-drink mixes. It keeps the kitchen from getting overwhelmed and makes sure you can still grab something great even if the restaurant’s full. 

The *Supérette* also stocks homemade ready-to-eat meals from the diner. It’s a smart way to let more people enjoy what they’re cooking, and the grocery’s open seven days a week with flexible hours.

Le Diner Saint-Sauveur
dinersaintsauveur.ca
450 Rue Saint-Vallier Ouest
Québec, QC G1K 1L1
(581) 741-4090

Supérette, neighborhood grocery
superettedudiner.com
411 Rue Saint-Vallier Ouest
Québec, QC G1K 1K7
581 705-9555

In Laval’s Sainte-Rose neighbourhood, just steps from the rivière des Mille-Îles, an old ancestral house dating from 1834 has been home to a restaurant for more than 40 years. Local regulars knew it as La Vieille Histoire until Jean-François Pépin and Mélanie Joannette decided to buy it.

Since 2017, the couple have been living a long-held dream through their restaurant, Black Forest – Cuisine urbaine. The concept grew from an idea of sharing and discovering the senses. Textures, flavours and innovation come together to create an urban culinary journey.

To understand what led to the acquisition, it helps to know that restaurants have been part of the Pépin family’s DNA for at least three generations. Jean-François’s grandfather and father both ran restaurants before him. In the 2010s, he also worked in the industry, including four years operating a catering service for an aviation-services company in Mirabel. The couple then began looking for a restaurant, and an opportunity arose on boulevard Sainte-Rose in Laval.

From the outset, Jean-François and Mélanie chose to transform the restaurant’s style and menu, making a complete break with its previous tradition. They nevertheless preserved the warm atmosphere of a cosy cottage from days gone by, something guests feel as soon as they enter. Modern decorative elements subtly refresh the interior. Warm colours, woodwork and a layout designed for comfort and conversation immerse diners in its charm.

 
It is the menu, changing monthly and with the seasons, that lets the chefs’ creativity whet the appetite. Having created around 800 gourmet tapas since 2017, the Black Forest team invites diners into its epicurean world. Jean-François Pépin, who leads the kitchen with his deputies, favours local ingredients and products from Québec’s terroir. They are prepared through a globally inspired culinary vision shaped by many influences.

 
Food-and-wine pairing is another speciality of this 19-employee restaurant. The owner is an accomplished sommelier for whom wine is a genuine passion. The wine list combines private imports with quality selections from the SAQ, chosen to complement the tasting menu.

 
The à la carte menu consists of dishes designed for sharing, but the tasting menu is an even better way to experience the restaurant. It begins with a bite of the day followed by 10 dishes from the monthly menu. The selection always includes two raw preparations, such as ceviche and vegetable tartare; two house-made pasta dishes; two protein-centred dishes; two fish or seafood dishes; and two vegetarian dishes. An original dessert can be added to complete the meal.

Each dish is portioned for four diners but can be adjusted for three or six. In addition to wine, the restaurant offers a wide range of craft beers and delicious cocktails to accompany the meal.

 
Black Forest also offers takeout, a service that proved especially popular during the COVID-19 pandemic. Groups can be accommodated in a dedicated room. Diners may choose the more discreet dining room or the bar area beside the kitchen. In summer, the terrace on the front veranda is particularly popular.

As if that were not enough, in 2022 the restaurateur couple extended their culinary venture by opening a second Black Forest in Terrebonne. It has its own distinctive identity, atmosphere, décor and menu, attracting customers from both the local area and the wider region.

Le Black Forest – Cuisine urbaine
leblackforest.ca
284, boul. Sainte-Rose
Laval (Québec) H7L 1M3
(450) 937-1200

Pierre Perreault

Yvan Ouellet has always been an avid traveller. Originally from Rimouski, with a background in advertising, and based in Québec since 1994, it was precisely after returning from a trip to discover the world, broadening his mind and his knowledge, particularly of a wealth of gastronomic flavours, that he decided to go into the restaurant business.

It all began in 1996 under the name 47e Parallèle, on rue Sainte-Anne, in the heart of the historic charm of Vieux-Québec. Its name referred to its geographic location, well suited to a seasoned traveller like him. It was there that the first foundations of the establishment's identity were laid, driven by a vision of excellence and hospitality, with the collaboration of French chef Joseph Sarrazin, who arrived shortly after and remains part of the restaurant team today. They then developed a catering service that quickly became popular.



On the strength of its success and rapid growth, the fusion restaurant concept, offering 30 dishes from 30 countries, moved in 2003 to its current location, next to the Grand Théâtre, and became Le Quarante 7. This move allowed them to fully develop the concept and create a space worthy of its gastronomic ambitions, explains Yvan Ouellet, who runs a group of four partners.

Now celebrating 30 years, Le Quarante 7 remains a favourite gathering spot for food lovers seeking refined flavours. From its lively dining room to its custom catering, the mission stays the same: to honour the richness of its ingredients through carefully crafted dishes. Step through the doors and you'll discover the legacy of a passionate team that constantly reinvents itself to deliver a memorable experience. There are 35 to 40 people behind the scenes at 47, about ten of them in the kitchen.

  

Ouellet attributes this longevity to several factors, including constant curiosity and close relationships with local producers. Over the decades, the menu has evolved to combine timeless classics with contemporary trends, ensuring an element of surprise on every visit. The wine list is rather impressive, as the immense glass-walled cellar commanding the dining room makes clear. Whether for a corporate event, wedding, intimate dinner or meal before a performance at the neighbouring Grand Théâtre, every plate reflects the team’s rigour and passion.
The restaurant serves lunch on weekdays and dinner from Wednesday to Saturday.

 

Catering now accounts for 70% of Le Quarante 7’s activity, with capacity for events of 200 to 500 people. The team travels with its own equipment and food and provides service on site. Options also include boxed lunches, cocktail receptions, buffets and banquets tailored to clients’ needs.

The traveller in Yvan Ouellet remains active as well: he continues to organize overseas group trips exploring renowned wine regions and culinary routes.

Throughout the year, the 30th-anniversary celebrations will include special events, among them a major contest offering $30,000 in prizes, including several cash awards and a trip for two to Bordeaux, France. The celebrations will culminate with the presentation of the winners at the 30th Anniversary Party at the Musée de la civilisation on October 1, 2026.

Restaurant Le Quarante 7
lequarante7.com
333, Rue Jacques-Parizeau
Québec, QC, G1R 5G2
(418) 692-4747

Located in downtown Moncton, the Aberdeen Cultural Centre is a historic building that houses several cultural organizations and artists' studios, serving as an important gathering place for the artistic community in southeastern New Brunswick.

 
It is also the location of the restaurant Les Brumes du Coude, which opened in 2014 with chef Michel Savoie at the helm. The bistro quickly made its mark among the top 100 restaurants in Canada. It offers simple and tasty cuisine—a true French bistro cuisine, a result of his seven years of cooking in France. 

The restaurant is housed in a former classroom of the Aberdeen School, which became the Aberdeen Cultural Centre in 1986. In 2017, the centre added a 50-seat cultural terrace, managed by Les Brumes du Coude during the summer season. 

So, where does the name of his restaurant come from? The city of Moncton is known for its Petitcodiac River, whose name means "which bends like a bow" in Mi'kmaq. The Acadians who settled there in 1733 called this place Le Coude because of the bend in this powerful brown river, where the mists from the marshes hide. To this day, Moncton is still nicknamed Le Coude.

However, the name Les Brumes du Coude has a very different meaning for the owner-chef Michel Savoie. He explains this term as being a description of what inspires him in cooking: the misty smells of simmered dishes, the vapors that are the result of physical effort, or elbow grease. 

His cuisine is generous, fair, and on point, in the spirit of a French bistro. Inspired by seasonal local and sea products, it features a blend of French, Acadian, and other culinary traditions. "There is always something new to discover at Les Brumes du Coude because, just like the menu, the wine and cocktail list is constantly evolving. The team at Les Brumes du Coude will be pleased to welcome you to this lively, warm, and friendly space," he explains.

Originally from Tabusintac, a small village north of Néguac, Michel Savoie was not destined for the restaurant business. Before the end of his high school studies, he had not really shown an interest in cooking. Financial reasons did not allow him to attend university. At 18, with no particular qualifications, he found himself working in a kitchen, starting as a dishwasher. Gradually, he discovered a certain talent in the pots and pans.

He has been in the restaurant industry for about twenty years, mainly in Montreal and Tours, France, often holding positions at the lower end of the hierarchy. His move to France was because he followed his then-wife, who was French. Did he receive formal culinary training? He spent a few months at the ITHQ in his early twenties but was unable to complete the training due to financial constraints. 

His desire to combat pervasive junk food, even in Moncton, motivated him to move forward with opening his own restaurant.

Could he be contributing to the reinvention of Acadian cuisine with his attempts to revalue local products? He would rather cook as much as possible with local and sea products from here. One might call it Acadian cuisine if the terroir in question corresponded to an Acadian territory. However, he prefers not to get involved in the thorny debate over the borders of Acadia.
In the meantime, we have the leisure and privilege of enjoying the place, its charming decor, its enticing menu, and the beautiful culinary discoveries that Michel Savoie shares with his clientele. And if you are a fan of mussels, know that the best of the kind have been savored here, in proportions to satisfy the greatest appetites.

Les Brumes du Coude
lesbrumesducoude.com
140 Botsford Street
Moncton, NB E1C 4X5
506 858-0777