(Les Éboulements) Mead Charlevoix
To change the grape bubbles, why not opt for a Quebec cider or, even more original, for a mead? Hydromel Charlevoix is a brand new business in Baie-Saint-Paul, open in August in the middle of St Jean Baptiste Street, behind the Tony & Charlo resto-bar. Pet Nat Saint Laurent is a sparkling mead flavored with local raspberries. The cellar master, Alexandre Côté, is also a distiller. Its gins are particularly interesting and original, just like the rest of its very artisanal production and a little left field. Product will be available soon, see website for details.
Saint Laurent salt
Manuel Bujold Richard sidelined his career as a contemporary artist to embark on the production of sea salt in the neighboring region of Charlevoix, the Haute-Côte-Nord, in Grandes-Bergeronnes. It’s finally possible to finish a dish with Quebec fleur de sel! Available online and at point of sale.
Gorria pepper from the Jardin des chefs
We bought a jar of Gorria Chilli Fine Sea Salt in August. The pot is almost empty, so versatile is this product and enhances just about any dish imaginable. Formerly a gourmet market garden, at the time of its founder Jean Leblond, the Chef’s Garden now focuses on chili, which comes in flakes of different grinds, jelly, oil, etc., under the good care of Valérie The blond. Available in a few online stores and points of sale.
Smoked sturgeon from Pêcheries Charlevoix
Julie Gauthier continues the family tradition of artisanal fascine fishing. The fish is sold fresh or prepared, at the family residence only, located in Saint-Irénée. Chef Marc Landry uses the delicately smoked sturgeon in his celeriac gratin. It is a particularly delicious way to showcase this exceptional product from Pêcheries Charlevoix.
Honey from the crater of Charlevoix
The Miellerie du cratère de Charlevoix, founded in 2015, is located precisely at the site of the impact of the meteorite that would have struck the region about 400 million years ago, forging its exceptional relief. The beehives are located in Les Éboulements and Saint-Irénée. The transformation of the product is minimal, so that the tastes remain natural and that we can distinguish the different harvests. Marc Landry uses this wild flower honey in a sauce that goes well with red meats, such as lamb in a crust. Available online and in a few points of sale in the Charlevoix region.
Wheat flour from the seigneurial mill of Les Éboulements
A true jewel of the region, the seigneurial Moulin des Éboulements produces wheat and buckwheat flour, which is omnipresent in grocery stores and bakeries in the region. This is used to prepare the dough for the pies from Ferme Éboulmontaise, for example.
Lavender from the Azulée farm
The Azulee farm produces organic lavender. In addition to the buds intended for culinary use, the store offers prepared products such as scone and brownie mixes, jam, mustard, herbal teas. Marc Landry likes to use lavender in his sauces for meats. The plant is also used in the composition of farm soaps. Available online.
The Kalvad’ours of Baie St-Pomme
The Baie St-Pomme orchard and cider house doesn’t just produce farmhouse cider. Its founder, Nicolas Filion, also distils a white apple brandy, Kalvad’ours. The name of the product of course refers to the Normandy appellation Calvados, but it is also a nod to the role of bears in the establishment of wild apple trees which are used, together with cultivated apple trees, to produce the fruits of this digestive par excellence. Offered directly at the cider house.