Our menu pays tribute to nature’s abundance, showcasing ingredients from our gardens, foraged in nearby forests, and gathered from our own beehives. We produce birch and maple syrups on-site, bringing subtle, seasonal character to our cuisine. These treasures are complemented by farm-fresh ingredients that inspire our house-made creations—from delicate pastries and silky butter to golden-yolked eggs—each dish telling a story of authenticity and craftsmanship.

The Eastern Townships are a true destination for food lovers, offering a remarkable variety of artisanal products and regional specialties. Fromagerie la Station, a family-run business for four generations, produces cheeses that reflect time-honored craftsmanship and exceptional quality. At the Abbey of Saint-Benoît-du-Lac Abbey, devoted monks continue a unique tradition, creating cheeses with distinctive character that speak to their dedication and heritage.

Thanks to its fertile soil, the Eastern Townships produce a variety of aromatic herbs, fruits, and root vegetables. Apples and berries come directly from the orchards and farms scattered across the region.

The St. Lawrence River, flowing through Québec, is an invaluable source of marine treasures, offering an abundance of fish, seafood, and shellfish. Committed to sustainability, we adhere to Fourchette Bleue certification by promoting responsible fishing practices and highlighting lesser-known yet delicious local species. To elevate our menus, we also incorporate Québec’s marine plants, such as sea asparagus, sea spinach, and fresh seaweeds.

Meat and game enthusiasts will discover a culinary journey that celebrates the finest local farming and hunting traditions. The region’s vast forests provide an ideal habitat for game such as venison, wild boar, duck, and pheasant, while our menu showcases a carefully curated selection of locally sourced meats, including free-range poultry and beef.