This text is part of the special book Plaisirs
Pick-your-own fruits and vegetables, visit farms, tasting in vineyards, country tables… From spring to fall, there are so many things to taste on Quebec farms! And all this does not stop in winter, since many agritourism activities are also organized during the cold season. So, embark with us to discover them!
How to combine discovery of farm products and beneficial heat in the middle of winter? By focusing first on the economuseums of Quebec, which reveal to us parts of our history and our heritage. This is the case, for example, in the Bas-Saint-Laurent, of Domaine Acer, which houses a maple syrup economuseum. On site, we follow the transformation process of maple water, from its harvest to the production of acers, and that of surprising wines and spirits.
For cheese lovers, head to the Eastern Townships at Fromagerie La Station, where there is a new economuseum of farm cheese dairy. An ideal place to learn more about the process of making and aging cheese and to live a multisensory and gourmet experience. If you have a more fruity tooth, the Le Ricaneux berry wine economuseum, in Chaudière-Appalaches, tells the story of these little berries and their cultivation, while offering visitors who wish a winter snowshoeing outing. or on cross-country skis through the domain’s fields. Tasting of mulled wine with spices as a bonus at the end.
Finally, in terms of novelties, why not go to the Distillerie Grand Dérangement de Saint-Jacques, in Lanaudière, which houses the distiller’s economuseum? This is the very first organic grain-to-bottle distillery in Quebec, founded by Marcel Mailhot, a farmer whose fields are 5 km from their place of transformation into grain alcohol, the basis of the confection vodka, gin and soon whisky. The economuseum presents a guided tour through the distillation facilities and processes, in addition to paying homage to this part of the country where 70% of the inhabitants are descendants of Acadians deported in 1755. “We want to highlight our ecological values, show the vitality of New Acadia and share our passion for farm distillation,” Mr. Mailhot proudly points out.
Treat yourself in an original way
Do you miss the charm of country tables in winter? So, take a trip to Terre des Boers, in Montérégie, where goats are raised. This somewhat unknown meat here is on the menu of the farm in the form of typical North African dishes, such as the traditional tagine. What’s more, its tasting takes place in a setting inspired by Thousand and one Night, where belly dancing shows are presented. Intriguing, isn’t it?
Let’s now leave for the Laurentian region, where a visit to the Labonté de la pomme orchard and cider factory is ideal this week. In addition to trails to walk and snowshoe, you can enjoy maple and apple sugar shack meals inside. An outdoor winter picnic formula including an Oka cheese fondue in a bowl of homemade bread is also offered.
Outside again, but this time in Chaudière-Appalaches, let’s discover the Ferme Mille Fleurs, which has developed, since 2016, agritourism activities alongside breeding Berkshire pigs and Highland cattle in total freedom. on their 90,000 square foot forest land. “In winter, we invite people to walk a 3 km return trail, while enjoying the pigs that come to meet them to get popcorn,” explains farmer Jacob Hudon, who also put on foot, with his wife, a restoration pane. They offer hot drinks, poutine, burgers and small tables d’hôte cooked from their own products and other local products, in front of an outdoor fire or in a room with about twenty seats.
Promote our region
Since the opening in 2020 of the concept of Bika Ferme et Cuisine, a three-season country table led by chef, gardener and activist Fisun Ercan, momentum has been given to regional initiatives that focus on the proximity and seasonality of the terroir.
It is therefore with great excitement that we learned, in the fall of 2022, that the new project of Jean-Martin Fortier, founder of the iconic Ferme des Quatre-Temps, which has inspired many returns to the land , would, among other things, consist of a farm table. And it’s done: the Espace Old Mill, which includes a farm, a carbon neutral greenhouse and a large heritage building, opened in Brome-Missisquoi a few days ago!
After collaborating with several chefs during pop-ups, Mr. Fortier now has his own kitchen, of which he has entrusted the reins to Éric Gendron, a chef who shares his local and agroecological vision of food. “Here, I want to make people understand that, even in winter, it is not difficult to eat locally. And give them a taste of what I have believed in for years,” he says.
Root vegetables from the cellar, local meats and spirits, fresh greens from the greenhouse are what makes up the restaurant’s winter menu, which is available à la carte on Wednesdays and Fridays and as a five-course table d’hôte on Saturdays. “Beyond the meal itself, I want to take our visitors into the greenhouse and tell them about the products they have on their plate. What do we eat in winter, in Quebec? They will know! launches the fascinating farmer, consultant, lecturer, editor and author.
This special content was produced by the Special Publications team of the Duty, pertaining to marketing. The drafting of Duty did not take part.