Eat and Drink

By Pierre Perreault
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Standing proudly in this history-rich setting since 1984, when the first Transat Québec–St-Malo was held, the restaurant quickly built its reputation and earned its credentials among tourists and local residents alike. The Québec government had invested substantially in the district to welcome the influx expected for that international sailing event. The famous, picturesque rue Sous-le-Cap immediately behind the bistro was also refreshed at the time.

Founded as Café St-Malo, today’s Bistro St-Malo on rue Saint-Paul recreates the atmosphere of a true French bistro: a place where guests are welcomed as family, as friends and, in short, as one of the most valued people in the eyes of its team.

Ten years ago, the founders passed the torch to the couple Philippe Racine and Émy Carrier (pictured) who rose to the challenge and made this essential dining institution in Québec their own.

Philippe Racine happily and enthusiastically leads his brigade. Though self-taught, he was quickly recognized by his peers. He got his start working at his aunt's snack bar, where the Québec cruise terminal now stands. Trained by traditional French chefs as well as by young Quebecers, he worked his way up tirelessly before becoming the owner of the Bistro St-Malo.

 

With passion, creativity and rigour, Racine creates a daily menu worthy of the finest bistros in France. By combining Québec terroir products with ingredients from other countries, he brings flavours and textures together in exemplary harmony. Philippe and Émy work in the kitchen every day on a refreshed yet consistently flavourful menu rooted in the French bistro tradition and extending toward the Mediterranean.

  

This ‘bistronomy’ naturally depends on superb terroir products, selected with care and delivered fresh each day.
A good meal begins with a warm welcome and outstanding service, so the dining-room team does everything possible to give guests the best possible time. Whether guests come for Moulescredis (unlimited mussels from 5 p.m.), for Jeudi-Cieux and its four courses paired with wine or beer, or for the terrace in fine weather, whatever the occasion and at any time of year, the team gladly shares its knowledge of the menu’s flavours and helps choose wines and spirits, always with a smile.

  

New since 2025, La Cambuse is a private event room in premises beside the bistro, offering a convivial experience designed for groups that enjoy celebrating over a good game or a cocktail reception. Whether sharing refined bites, following the excitement of a sporting event or simply enjoying a warm private setting, guests can expect attentive service and an unforgettable atmosphere.

Whether you're solo, a couple, with family, or with friends, Bistro St-Malo serves up delicious meals in a warm atmosphere where simplicity and passion go hand in hand.

Bistro St-Malo
bistrostmalo.com
75, rue Saint-Paul
Vieux-Port, Québec (Qc)
(418) 692-2004

By Pierre Perreault

Québec has a long-established tradition of gastronomy and great tables. Several establishments are found not only in historic Vieux-Québec and the central neighbourhoods but also in outlying districts such as Beauport, Sillery, Sainte-Foy and Charlesbourg.

La Fenouillière is one example: this year, 2026, it marks 40 years inside Hôtel Aristocrate near the bridges, on chemin Saint-Louis in Sainte-Foy. At a lunchtime meeting in late March 2026, food and beverage director Caroline Baldit and hotel marketing director Annie Rivard outlined the renowned restaurant’s history and plans for its 40th anniversary.



For those who enjoy a good story, here is the condensed version. In 1986, two chef friends from Bas-du-Fleuve, Yvon Godbout and Martin Gosselin, recognized an opportunity. Both had restaurant experience and taught cooking part-time in Québec; they had met in 1972 at Montréal’s Institut de tourisme et d’hôtellerie du Québec (ITHQ). They met David, André and Normand Nadeau, brothers who owned Motel l’Aristocrate and entrusted them with the future of its hotel restaurant, Aux Entrecôtes, which had no patronage, was losing money and had a demoralized staff.

Six years later, in 1992, Godbout and Gosselin took over the restaurant under lease. From that point, La Fenouillière set new standards and won numerous awards, becoming the most renowned restaurant in the Capitale-Nationale region. Its owners were among the pioneers in cooking with Québec terroir products. As producers diversified their offerings, restaurateurs were able to renew their menus.

La Fenouillière changed hands in 2017, and the new owner continued its tradition. Unfortunately, after the COVID-19 pandemic and the disruption caused by a major, still-ongoing MTQ project at the nearby Pont de Québec approach, he had to give up the business in August 2025. Nadeau Groupe Hôtelier then decided to acquire the restaurant located inside the hotel it already owned.

 Daniel and Chantal Nadeau, of the Groupe hôtelier Nadeau

 

Meeting rooms and a private dining room are also available for business groups, families and other gatherings. Breakfast, served daily, is popular. On weekday lunchtimes and every evening, La Fenouillière presents the original menus and fine-dining experiences on which its reputation rests.

In 2026, the restaurant plans to refresh both the dining room and the menu while respecting La Fenouillière’s DNA, preserving what made it renowned while bringing new energy to the experience.

In May, a major event will bring together several regional socioeconomic players, business partners of La Fenouillière and representatives of the Nadeau family to celebrate the four-diamond restaurant’s 40th anniversary. Other special activities will take place throughout the year to thank loyal patrons and attract new guests. The owners say the celebrations also form part of the revitalization of the Tête des ponts district, a beautiful neighbourhood that will shine and become a sought-after area of Québec in the coming years.

The anniversary also confirms Nadeau Groupe Hôtelier’s ‘commitment to supporting and showcasing local institutions that contribute to the region’s appeal, while continuing its mission of offering memorable experiences to guests,’ says Chantal Nadeau, vice-president and general manager.

The third-generation family business operates three respected properties in the Québec region, all near Tête des ponts: Best Western Premier Hôtel Aristocrate, Hôtel Sépia and Holiday Inn Express Québec.

Restaurant La Fenouillière
fenouilliere.com
3100 ch. Saint-Louis
Québec, QC G1W 1R8
418 653-3886

Anyone who has strolled along rue Saint-Louis in Vieux-Québec, between porte Saint-Louis and Terrasse Dufferin, will undoubtedly have noticed the large house on the left, set slightly back from the sidewalk, with its white façade, red mansard roof and Restaurant aux Anciens Canadiens sign.

 

The setting holds undeniable appeal for European tourists in particular, who are charmed by its echoes of the Old World. Since 1966, the restaurant has served traditional Québec cuisine in a rustic interior filled with antiques, an invitation to discover the best of the region’s culinary heritage. Visitors from South America, Asia and the United States, among others, also appreciate its charm. Tourists from around the world are estimated to account for nearly 75% of its clientele.

Alongside distinctly local dishes such as bison bourguignon and caribou from the Far North, the menu gives pride of place to European classics including salmon koulibiac and beef Wellington. The three “mignons” on the menu are undisputed stars. For dessert, the sublime maple-syrup tart with churned cream delights those with a sweet tooth. Today, the restaurant still welcomes hordes of visitors curious either to discover or to savour again the long-standing dishes that have made its reputation. It has also received several prestigious awards over the years.

Three generations of the Légaré family have attracted a diverse clientele to the restaurant. Today, the founder’s granddaughter, Laurence Légaré (pictured), has been at the helm for 20 years. It has five dining rooms, including a private room for groups of 10, and more than 30 people work in the kitchen and dining-room service each day. Ms. Légaré also notes that the brunch plate is still served from 11:30 a.m. to 1 p.m.

The restaurant is in Maison Jacquet, known as the oldest house in the city of Québec and one of the oldest in the province. It was built in 1675. It was even said that the Marquis de Montcalm (1712–1759), after leading French troops against General James Wolfe’s English soldiers at the Battle of the Plains of Abraham on September 13, 1759, died there the next day.

The original core of the house is one of the few to have preserved features typical of the urban residential architecture of Nouvelle-France, despite the successive renovations and additions made to it. Maison Jacquet has had various owners over the years, including John, Québec’s first Black barber. The building was classified as a heritage property in 1957.

Curiously, when Laurence’s grandfather, Renault Légaré, opened the restaurant, the building belonged to the Government of Canada because it housed a post office until the 1960s. The restaurant at first opened as a tenant. After her husband’s departure, Laurence’s grandmother negotiated the purchase and acquired the house a little later.

Aux Anciens Canadiens takes its name from the novel by Aubert de Gaspé, who was also one of the house’s owners. The novel was inspired by the manners and customs of seigneurial life at the end of the French Regime.

What challenge lies ahead for Anciens Canadiens? Celebrating its 60th anniversary in 2026, they emphasize the importance of maintaining the quality of their products and service, taking into account the constraints the restaurant industry has faced in recent years. All this without distorting the menu or culinary tradition. “Québec is renowned for its unique gastronomy and fine dining: this is an incentive to continue our mission. We remain firmly and consistently focused on the future with optimism,” says Laurence Légaré.

Aux Anciens Canadiens
auxancienscanadiens.qc.ca
34, rue Saint-Louis
Québec (Québec)
G1R 4P3
418 692-1627

The Manicouagan region and its main city, Baie-Comeau, have developed a food scene that delights even the most discerning. You don’t need to go to Montréal or Québec to treat your taste buds.

The only four-star hotel east of Tadoussac and a renowned address, Manoir de Baie-Comeau is a popular stop on the Côte-Nord, just minutes from parc des Pionniers and plage Champlain. Built on a headland overlooking the Saint-Laurent, the hotel commands sweeping views of the river and bay. Bistro La Marée haute makes the most of the setting, particularly from its spacious summer terrace. For a meal in exceptional surroundings, it is an ideal choice. Chef Carl Beaulieu, who ran L’Orange bleue in the Hauterive sector for around 12 years, is now at the helm.

Carl Beaulieu has also expanded his food offering by operating two food trucks under the La Poutinerie name. The menu includes poutines and fries, burgers, hot dogs, pogos and other specialities. For the past four summers, one truck has been stationed from Tuesday to Sunday in the parking area beside the hotel, near parc des Pionniers. Customers can eat at the few picnic tables set up in a corner or take their food away. The other truck is mobile: it operates in the downtown Mingan sector and travels to various events and festivals throughout the summer. It serves the same menu as the truck at Manoir de Baie-Comeau.

Directly opposite église Sainte-Amélie and a few hundred metres from Manoir de Baie-Comeau, La Cache d’Amélie is a landmark of Côte-Nord gastronomy. It offers refined dining centred on fine regional cuisine, available as a table d’hôte or à la carte. Its carefully curated wine list includes a selection of private imports.

Nearby Place Lasalle is the city centre’s main nightlife hub and comes alive in summer with its terraces. It is also an opportunity to visit microbrasserie St-Pancrace and discover the region’s best beers. As the first microbrewery on the Côte-Nord, it brews and serves craft beers with local flavours alongside a menu based on regional products and a wide selection of Québec whiskies and spirits. Visitors can also sample the beers at the brewery and take a tour.

On the shore of the Saint-Laurent near the ferry terminal, Restaurant Saint-James au bar de l’eau has a terrace with a splendid view of the surroundings, and sometimes even of whales. It offers various daily menus, table d’hôte menus and a selection of competitively priced wines. The menu includes delicious seafood, fish and fresh crab in season, as well as popular pasta dishes, pizzas, salads, sandwiches and grilled fare.

Born from a holistic vision and a love of the region, Baie-Comeau’s Distillerie Vent du Nord is focused on its community. Supported by partners and local producers, its artisans continue to create products that showcase the expertise and solidarity of the region’s people. Its spirits and ready-to-drink beverages draw inspiration from the Côte-Nord: its terroir, ancestral traditions, local botanicals, landscapes and the bright future we wish for it.

By Pierre Perreault
April 2026

When two Italian friends from Parma, Luigi Leoni and Cesar Onniboni, opened their restaurant in June 1974 a few hundred metres from Château Frontenac in Québec, they could hardly have imagined that people would still be talking about it more than 50 years later. We now know where the name of this establishment comes from, one that has crossed the decades while preserving the founders’ tradition.

Since Luigi retired in 2023, Stéphane Rovedero (pictured) and his three partners have carried this great historic culinary success forward.



Rovedero has been part of the Le Parmesan team for more than 25 years. He began as a dishwasher in 1989, then became a dining-room attendant and worked his way through the ranks before serving for many years as maître d’hôtel. Now the owner of both the restaurant and its 1848 building, which was patiently restored to retain its period character, he focuses on administration and overall management while sustaining a family culinary tradition faithful to its Italian roots.

As he puts it, ‘In this 130-seat family restaurant, every customer is welcomed as a guest. The experience reaches far beyond the plate: it touches what is essential, the human warmth that has become so precious.’

 

He grew up in a restaurant family: his father, Germano Rovedero, operated the renowned fine-dining restaurant La Ripaille, well known for its game meats. Today, all four of Stéphane’s children work at Le Parmesan either full-time or part-time.

Since acquiring the business in 2021, the new team has retained most of the elements behind its longstanding popularity. Rovedero acknowledges a few changes to the menu, although 75% remains the same. Everyone agrees that Le Parmesan would be nothing without its kitchen, the beating heart of the experience. This is not rushed cooking: the team favours long preparations and artisan methods.

Enthusiasts and regulars will be pleased to know that the prosciutto is still made in-house, as is the smoked salmon, which is salted for 24 hours before being cold-smoked over applewood. The balsamic vinegar is also produced on site and aged in barrels for 12 years in keeping with tradition. Pasta naturally remains central to guests’ favourite dishes, many finished with exclusive sauces.

And a meal at Le Parmesan can hardly end without one of its famous desserts. About 15 are offered, almost all made by the in-house pastry chef. Le Parmesan was also the first restaurant in Québec to acquire a refrigerated guéridon, or chilled dessert trolley, enabling it to present a broad selection of fresh fruit and exquisite Italian, French and Austrian pastries, not to mention tiramisu.

 

The warm, intimate atmosphere is immediately striking. Guests are invited to travel without leaving Québec. The colours of Italy come together through the welcome, the menu and its house specialities, aromas, unique décor, celebrated desserts and accordion music performed every evening. Adding to the spectacular setting are some 4,000 collectible bottles and flasks from around the world, assembled by the founder and displayed high along the restaurant walls.
Diners can also choose from a list of 120 wines and 300 spirits to accompany their meal. The famous flambéed coffees remain especially popular.

  

The new co-owners have also begun renovating the building’s upper floors, with the eventual aim of offering accommodation and long-term residences. They are developing marketing strategies to attract younger diners and broaden the local clientele.

What is clear is that Stéphane Rovedero and his team see a blend of tradition and modernity as central to the continued success of this legendary Vieux-Québec dining institution. Le Parmesan serves lunch and dinner seven days a week, year-round.

Restaurant Le Parmesan
restaurantparmesan.com
38, rue Saint-Louis
Vieux-Québec (Qc)
(418) 692-0341

Standing before the counters at Le Farinographe in downtown Rimouski, you immediately sense something exceptional is happening behind the large windows that let you watch the staff and owner at work.

With its May 2024 move across rue Saint-Germain into larger premises better suited to its operations and growth, the bakery, pastry shop and café acquired a modern look that suits it perfectly.

Here, chocolatines are being prepared; over there, baguettes slide into the oven before they later sell ‘like hot cakes,’ as the saying goes. At the counter, staff who know every displayed product and flavour by heart greet customers with a smile, while the tempting aromas wafting through the shop make the taste buds tingle before a single bite is taken.

Now, the counter offers coffee in several forms, to the delight of customers who stop by all day from 7 a.m. to 6 p.m. (except Mondays, when it's closed).

A native of Mont-Joli, owner Rémi Bélanger has always worked in the food sector and has a strong interest in organic food. In the 1980s, that interest led him to operate a small organic market garden in St-Octave-de-Métis before returning to education in the 1990s, first as a student and then as a teacher.

One thing led to another. After about 15 years teaching food processing in La Pocatière, he wanted to return home and start another entrepreneurial venture, so he assessed the potential for a new artisan bakery in Rimouski.

The bakery first opened in July 2019 in the complex housing Coop Alina. The co-op was considering expanding its fresh-food section and was keen to include a bakery service. Le Farinographe became, as Rémi puts it, a fine ‘retirement project.’

Beyond an extensive bread selection (from the lightest to the densest), they serve viennoiseries, pastries and a variety of sandwiches. Sourdough remains a house specialty, much loved by the many restaurants that source it from here.

Rémi Bélanger makes no secret of it: the move provided more production space, better street-level visibility and access, and greater autonomy in serving customers. The bakery can now offer breakfast and has added a seating area for eating on site. The team also used the opportunity to revisit parts of the range, including ready-to-eat foods, vegan dishes, sandwiches and pastries.

These production changes have also helped bring the workforce to 19.

Boulangerie Le Farinographe
lefarinographe.com
110, rue Saint-Germain Ouest
Rimouski, QC G5L 4B5
418.725.5297

In regional Québec French, bonyennes and the Colocs’ bonyeu were already familiar expressions, but bonyeuses is something rather special. A bonyeuse is a playful, charismatic and lively person, valued for their presence, humour and personality.

Be that as it may, the word is now the name of a Baie-Saint-Paul bakery that has steadily won over customers since opening in 2022. It offers fresh bread, viennoiseries, house-made pizzas, speciality coffees, a gourmet food counter and local products.

At its heart, Les Bonyeuses, Boulange, café & terroir is the story of two dynamic and motivated women, Meggie and Emma. They joined forces in 2018 to take over the former À Chacun Son Pain bakeries in Baie-Saint-Paul and Beaupré. Four years later, they acquired the entire company and gave it a new identity. “It is a shared vision of cultivating happiness through freedom of expression and creativity,” explains general manager Meggie Tremblay.

Their path, however, was not predetermined. When she was younger, Meggie dreamed of opening a bar with her family. She and Emma, her business and life partner, gained experience in a range of fields before finding their way into baking.

Les Bonyeuses see Charlevoix’s culinary terroir as an inexhaustible source of expertise, and they proudly showcase local producers. The bakery takes pride in offering fresh breads made with ingredients from environmentally responsible agriculture, prepared by expert hands with love and enjoyment. To make it all happen, the company relies on a team of 28 people who carry out the various daily tasks from Tuesday to Sunday.

This busy little hive is a sight to behold in the spacious premises on boulevard Mgr de Laval, at the heart of a lively commercial district in Baie-Saint-Paul. Shortly before lunchtime, customers arrive for sandwiches or to collect orders just as the breakfast crowd is leaving. Behind the counter, the prominently visible oven fills with pizzas and other dishes at a frantic pace.

Terroir products, viennoiseries, brioches, croissants, fine pastries and a variety of breads made from 100% Québec flour fill the shelves and counters, ready to be enjoyed on the spot or taken away.

There is no denying that Les Bonyeuses have created a concept that pleases customers. They are living up well to their mission of delighting people in the region with freshness, variety and pleasure.

Unfortunately, the entrepreneurs had to close the Beaupré branch in 2024 and put it up for sale. The acquisition agreement, whose term has now ended, required the business to remain in operation for three years after the purchase. They now wish to devote themselves entirely to their Baie-Saint-Paul location.

Les Bonyeuses
lesbonyeuses.ca
1006, boul. Mgr de Laval,
Baie-Saint-Paul, QC G3Z 2W2

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A visit to the Shippagan region would not be complete without trying its restaurants. Some celebrate local traditions and regional culture, while others offer different and exciting culinary adventures.

In Shippagan, near the bridge to the islands of Lamèque and Miscou, Pinokkio – Pizzeria Resto-Bar offers panoramic views of the surrounding area. Its wood-fired white- and rosé-sauce pizzas, starters, salads, pasta, seafood and steaks delight diners. The menu combines international and regional cuisine. The moules marinières in a creamy white-wine sauce are particularly delicious, and the seasonal outdoor terrace is popular.

On the island of Lamèque, there is no shortage of interesting places. Café boutique Aloha on rue Principale, for example, has Hawaiian-inspired décor and an exotic menu featuring homemade carrot-and-turnip soup, corn chowder, poke bowls, filled paninis, bagels and baguettes, a tempting Aloha salad and its famous Crookies, baked fresh daily. It also serves smoothies. A pretty terrace at the rear welcomes guests in season, and the gift shop is filled with all sorts of practical and playful things.

Nearby, Restaurant du Malia Spa et Villégiature offers a varied menu centred on seafood, along with tempting breakfasts. Its Taco Wednesdays are especially popular.

When a restaurant takes its name from a great wine, diners can expect superior-quality food made with fresh ingredients. A quintessential family restaurant, Kabernet Gourmet-pub serves a wide range of starters, chef’s selections, burgers, meats and fish, as well as an extensive dessert menu. Its wine and spirits list offers remarkable variety and choice. Tables can be reserved from Thursday to Sunday.

On the island of Miscou, Vieille école de Miscou serves breakfast to overnight guests and welcomes passers-by for
coffee or a light meal from a menu that changes through the season. Do not miss the Festival du thon in August and its festive menu for
the occasion.

In the heart of Causapscal, at the confluence of the Matapédia and Causapscal rivers and opposite the Matamajaw heritage fishing site, stands a white gabled house with a veranda along three sides. This former religious residence, later home to the Bouchard family, sits on a quiet rise and has housed L’Auberge La Coulée Douce since the summer of 1984.

After running the inn for around 30 years, the original owners wanted to retire and had no family successor. They therefore entrusted the continuation of the business to Julie Ménard, an employee of 14 years, and her partner, Francis Potvin.

So in May 2013, the couple, who had been living in the region for a few years with their two children, embarked on this wonderful adventure as innkeepers. Julie and Francis met in the Montréal region in 1983 at the restaurant where she worked. It was the start of a beautiful romance for Francis, a native of Matapédia. A few years later, they chose to settle in the region, and Julie fell in love with it.

 
“The place needed a little love,” Francis explains. The couple therefore undertook improvements to bring it up to date, including painting, décor, doors and windows, and the refurbishment of guest rooms. They wanted to ensure that customers received the best services, both in the accommodation and in the dining room.

La Coulée Douce has eight rooms in the inn and five fully equipped chalets at the rear. Beginning this year, the couple decided to close the dining room in the evenings for two weeks each spring so they could take a holiday. During that period, staff continued to manage the accommodation and serve breakfast and lunch.

 
Otherwise, the inn and restaurant remain open year-round, serving all three meals every day of the week. Julie reigns over the kitchen with her team. Without pretension, the menu offers one of the best tables on the Gaspésie circuit. It serves excellent regional cuisine based on local products, including the house speciality: Atlantic salmon. In the evening, diners can also enjoy filet mignon, pasta, seafood, vegetarian dishes and succulent desserts.

La Coulée Douce is a member of Gaspésie gourmande and the ARQ. They also offer various packages for business meetings, 5 à 7 gatherings, group menus, family celebrations or cocktail receptions. Locals now make up a significant portion of the clientele, something the couple is very proud of.

In the main building, the rooms are all unique, with either country-style or modern decor. The atmosphere is well suited to relaxation. The modern chalets offer all the comforts of a cottage: a fully equipped kitchenette, bedding, hair dryers, free Wi-Fi, and more. Guests can also use a BBQ for outdoor cooking.

Anglers, hunters, hikers and snowmobilers have long gathered here. The inn is certified as a “Bienvenue Cyclistes” establishment by Vélo Québec, holds “Qualité tourisme” recognition and is a partner of the Sentier international des Appalaches (SIA).

L’Auberge La Coulée Douce
lacouleedouce.com
21, rue Boudreau
Causapscal, (Québec) G0J 1J0
(418) 756-5270

Brothers James and Charles Atkins, originally from the Estrie region, settled in Haute-Gaspésie in 1988 and founded their company in 1993. “Pleasure was our starting point and has remained our destination. Travellers beneath very beautiful skies, we arrived in Haute-Gaspésie, where a single landscape brought together our memories of sea and mountains. Our company springs from a deep-rooted family tradition of gastronomy, coupled with a great curiosity about culinary culture and everything associated with the pleasures of the table,” they explain.

 James and Charles Atkins, founders

After nearly two decades of accomplishments in the beautiful but remote village of Mont-Louis, the brothers felt carried away by a wind of boldness that came with the spirit of the times. They have now passed the torch to the next generation, and chef Guillaume Thibault is the company’s new sole owner. Of French origin, Mr. Thibault first joined the company as an intern in 2008 while studying agri-food engineering in Brittany. After earning his MBA, he was invited to join the team permanently. He served as general manager for more than three years before buying the company in 2016, and in the meantime became a Canadian citizen.

 Guillaume Thibault, president
For him, as for the founding brothers, “connecting and talking with our devotees, as we love to do at the Mont-Louis counter, and offering products directly from our workshop is a long-held dream that continues to motivate the team working year-round to create exceptional products.”

The artisans of Mont-Louis are taking their mission of contributing to the convivial pleasures of good food even further by sharing it directly with loyal customers and various connoisseurs, past and present, as well as those who discover and embrace their products each year. “We can now serve customers directly from our home to yours, or through a short detour to one of our preferred partners, who share our commitment to warm, personal relationships with fellow enthusiasts,” says Isabelle Lafrenière, manager at the head office.

One of the great secrets behind the success and quality of the products is the smoking process. As in various related trades, it is both an art and a technique. Even when working from the same basic principles and broadly similar technology, every artisan and company contributes a distinctive touch, making its products as individual as Scotch whiskies, cured meats, wines or cheeses from different producers.

 
At Atkins & Frères, distinctive production standards underpin the promise to create smoked fish and seafood of the same quality the team would want to serve family and friends at its own table. Now and always, the company strives to work exactly according to the vision and aspirations on which it was founded, with an unmistakably culinary approach.

“Our expertise is devoted to the convivial pleasures of good food: the desire to please, entice and amaze; an unpretentious but unmistakable invitation to indulgence, good times and Rabelaisian feasting. That is what drives us,” says Guillaume Thibault.
Atkins & Frères has received the Mérite national des pêches et de l’aquaculture, the Mérite national de la restauration et de l’alimentation and the Prix Renaud-Cyr, which recognizes food professionals for their outstanding contribution to Québec’s gastronomic culture.

 
There is no need to travel to Mont-Louis to savour Atkins & Frères products. They are also available at Délices de la mer shops on rue Mont-Royal and at Marché Jean-Talon in Montréal, at Grand Marché in Québec, and in Boucherville. The company also takes part in occasional regional events to showcase its products and win over new devotees. Its website presents the range attractively, along with recipes that make the mouth water at a glance. Because Atkins & Frères sells only fresh or frozen products, online ordering is not currently available.

 
The company’s management wishes to acknowledge the valuable support of Investissement Québec’s regional office, which made this business-succession project possible. It enabled a young entrepreneur to demonstrate his talent while safeguarding around 20 good permanent jobs in the Mont-Louis community in Haute-Gaspésie.

It is also worth noting that the seafood used in the company’s products comes primarily from the region, or at least from Québec and Canada. The salmon, for example, comes from Nouveau-Brunswick. “We value the proximity, freshness and ability to offer a 100% Canadian product,” says Guillaume Thibault.

Atkins & frères
atkinsetfreres.com
1, rue Chanoine-Richard
Mont-Louis (Québec) G0E 1T0
418 797-5059