Knowing that there is Au Cabouron’s nourishing focaccia as a reward makes the climb up the path of the same name (and the four-kilometre walk along the road out of the woods) much more motivating!
Baker Romane Petitclerc-Vilandré and her pork butcher husband Philippe Camiré set up shop in the Chalet des Cabourons last summer, where you park to climb (or not!) the hill. Their mandate was to offer a diversified food offering in Saint-Germain-de-Kamouraska, a municipality of about 300 souls with no grocery store or restaurant. Since then, the entire region has been rushing to come.
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PHOTO DOMINICK GRAVEL, THE PRESS
Whether in the highly creative focaccias, sandwiches, salads or cold meats, the region’s products shine.
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PHOTO DOMINICK GRAVEL, THE PRESS
You shouldn’t miss the dessert focaccia with berries and almonds.
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PHOTO DOMINICK GRAVEL, THE PRESS
There are some great energy drinks too.
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PHOTO DOMINICK GRAVEL, THE PRESS
Philippe Camiré’s charcuterie is exceptional.
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Whether in the highly creative focaccias (try it sweet for dessert!), sandwiches, salads or charcuterie, the region’s products shine. “There are so many market gardeners in Saint-Germain, including Jardin du banquet, Jardins Parallèles and Jardin À tous vents, as well as excellent pig and lamb farmers. We are spoiled for choice when it comes to ingredients,” rejoices Romane. The young woman studied baking in Quebec City and jumped at the chance to take possession of the Chalet and settle in Kamouraska, a particularly dynamic region these days.
PHOTO DOMINICK GRAVEL, THE PRESS
Baker Romane Petitclerc-Vilandré and her pork butcher partner Philippe Camiré have opened Au Cabouron.
You can eat in or take away your order – don’t forget to take home one or more small packages of delicious vacuum-packed cold cuts – from Thursday to Sunday, from 11 a.m. to 5:30 p.m., and on statutory Mondays. You can also buy the company’s sandwiches, breads, desserts and pork products at the Saint-Pascal-de-Kamouraska market every Sunday, from 10 a.m. to 2 p.m. The Kamouraska Mycological Festival will welcome them on Saturday and Sunday, September 21 and 22.
Finally, Au Cabouron will remain open until the holidays, after which there will be three months of closure for the cold season with reopening planned for April.
429, Principale Street, Saint-Germain-de-Kamouraska