(Beaupré) The winter wonderland has reached new heights in the Old Capital, thanks in part to the offensive of Destination Québec Cité, which has invested $3.7 million to promote winter pleasures. During Carnival, the hotel occupancy rate thus approached 80%, confirming the return of tourists to pre-pandemic levels. Want to stay there while avoiding the hustle and bustle? The crown is full of pretty finds. This week, the Côte-de-Beaupré.
Baker’s Inn
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PHOTO EDOUARD PLANTE-FRÉCHETTE, THE PRESS
The Aged Beef Hanger Plate is a fine example of the updated kitchen at Auberge Baker, led since the summer by Matthew Leblanc with the support of Anouk Taillon, who actually handled the transition after departure. , in 2022, by Bernard Higgins, who had served in the kitchen since 1995.
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PHOTO EDOUARD PLANTE-FRÉCHETTE, THE PRESS
Owner of the Auberge Baker since 1975, Gaston Cloutier has saved several artifacts from the house built in 1840, in addition to restoring the decor which had been considerably altered over the years. Passionate as on the first day, he has not yet looked for a replacement: “I like it, that’s kind of the problem! he tells us, laughing.
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PHOTO EDOUARD PLANTE-FRÉCHETTE, THE PRESS
The building of the Auberge Baker, opened in 1935, has always been carefully maintained over the years. The heat that radiates from the entrance porch is also transmitted inside, in the hall, in the dining room, but also in the five bedrooms located upstairs.
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PHOTO EDOUARD PLANTE-FRÉCHETTE, THE PRESS
Starters of deer tataki in a Labrador tea crust and smoked black pudding with sautéed calvados apple sauce; Auberge Baker’s cuisine is boreal and seasonal, following a marked trend in Quebec for several years. “I’ve always wanted to count on a chef who was able to update his cuisine, while keeping the traditional dishes that we’ve had on the menu for a long time,” says Gaston Cloutier.
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Calling the Auberge Baker an institution in the Quebec region is an understatement; the restaurant has been open in Château-Richer for almost 90 years! The warm atmosphere that envelops the dining room of the house built in 1840 certainly contributes to the experience, as much as the soft retro music that charms the ears or the period photos of Alvin A. Baker and his bear of company (!). On the menu, the section of our ancestors is the favorite of many tourists and boaters, but the main menu offers above all up-to-date gourmet dishes, prepared with care. “We still make our beets, our homemade ketchup, we also make our own household bread,” Gaston Cloutier, owner since 1975, tells us. ! »
Les Bonyeuses, bakery, coffee & terroir
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PHOTO EDOUARD PLANTE-FRÉCHETTE, THE PRESS
Les Bonyeuses have a real wood-fired oven in which it will soon be possible to cook pizzas, like the Baie-Saint-Paul branch. In the meantime, you can heat up the sandwiches made entirely of local ingredients.
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PHOTO EDOUARD PLANTE-FRÉCHETTE, THE PRESS
Meggie Tremblay and Emma Kastanis, co-owners of the two Les Bonyeuses branches, bakery, coffee & local products. Both places offer a variety of gourmet products tailor-made for tourists who need to refuel. “We have frozen pizzas, smoked salmon from the Fumoir Saint-Antoine, apple turnovers, frozen croissants and pastries, not to mention our hemp bread, the most complete we have,” suggests Meggie.
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PHOTO EDOUARD PLANTE-FRÉCHETTE, THE PRESS
Les Bonyeuses, bakery, coffee & local products serve a dozen varieties of bread, the kneaders being made at À each his bread, in Baie-Saint-Paul. However, the pastries and pastries will soon be made on site: “We have a pastry chef with whom we plan to develop our own range of Les Bonyeuses pastries, with beautiful Mediterranean accents,” says Meggie Tremblay.
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Les Bonyeuses may have taken over from To each his own bread in Beaupré, but they still serve the delicious products concocted by the Charlevois bakery. Normal, because Meggie Tremblay and Emma Kastanis have bought 100% of the shares of the café-boutique since À tous son pain mainly aims its offer at grocery stores. “It’s a business partnership because we leave the baking to the baker,” says Meggie Tremblay. We sell bread from To each of his bread as a local product, just like we sell cheese from Laiterie Charlevoix or smoked salmon from Fumoir Saint-Antoine. In fact, Les Bonyeuses celebrate the terroir of Charlevoix in their stores, both in Beaupré and in Baie-Saint-Paul.
Fine Pres Microbrewery
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PHOTO EDOUARD PLANTE-FRÉCHETTE, THE PRESS
The new owners of the Microbrasserie des Beaux Prés have already tripled the brewing rate, but they have also improved the dining menu: “We are known for our nachos, but we also have small pizzas, local dishes with terrines, rillettes and cheeses. We brought in cheese fondues made from one of our beers, and we also serve smoked chicken wings that we heat up in the oven. »
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PHOTO EDOUARD PLANTE-FRÉCHETTE, THE PRESS
Jean-François Lavoie, co-owner of the Microbrasserie des Beaux Prés, wants to continue selling beer in good quantities on the Côte-de-Beaupré, but he would like to increase distribution in the near future. “It’s here that our brand is recognized, but we would also like to break into Quebec, and why not elsewhere in the province, he admits. We want to try to grow a little, but in an intelligent way. »
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PHOTO EDOUARD PLANTE-FRÉCHETTE, THE PRESS
The fine selection of beers is made by the former owner Luc Boivin, formerly a partner at Dieu du Ciel! “So we have great basic recipes, in classic styles,” says Jean-François Lavoie. La Beaupré is for example a very good kölsh in the style, specialists in the field agree on this. So we’re going with that, but we’re younger, we’re definitely going to do more crazy stuff. But without distorting the company either! »
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PHOTO EDOUARD PLANTE-FRÉCHETTE, THE PRESS
The murals of the Microbrasserie des Beaux Prés were created by local artists: Louis David, from Saint-Ferréol-les-Neiges, painted the frescoes, while illustrator Matthieu Laroche, from Beaupré, added the characters. These are the centerpieces of the refurbishment of the pub’s premises following the arrival of the new group of owners.
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Opened in 2011 by a former employee of Dieu du Ciel!, the Microbrasserie des Beaux Prés has just been bought by five young entrepreneurs from the Côte-de-Beaupré region who have lots of projects in mind. The decor was first completely refreshed, while the gourmet offer was improved and will be even more so with the upcoming purchase of a new state-of-the-art oven. In short, the ideal place for après-ski or after-Carnival, but which is just as essential in the summer, thanks to the superb rear terrace which directly overlooks the river. “It’s one of our projects to develop the terrace to its full potential,” says Jean-François Lavoie, one of the co-owners. We’re even thinking of making it accessible in winter, because it sure would be great when it’s mild like today! »