Sourcing Locally
We are committed to minimizing our footprint by embracing seasonal and local offerings. Central to this commitment is our strong support for local vendors. By partnering with nearby farms and suppliers, we reduce transportation distances, contribute to the local economy and build personal connections with the community. Our ultimate goal is to ensure that every ingredient we use is sourced from the local terroir. Sustainability is at the heart of our culinary philosophy.
Garden-to-table
The menu presents ingredients sourced from our gardens, foraged in our forests, and extracted from our beehives. We also produce our own birch and maple syrups, which add unique flavours to our culinary offerings. We source farm-fresh ingredients to produce homemade accoutrement. From house-made pastries to creamy butter and farm-fresh eggs, each dish tells a distinct story.
Cheese
The Eastern Townships is an incredible region for foodies, offering a wide array of artisanal dairy products and fresh produce from the land. Fromagerie la Station, a fourth-generation family business, showcases its expertly crafted cheeses, while the Saint-Benoît-du-Lac Abbey, with its dedicated monks, produces characterful cheeses that reflect their passion and devotion.
Fresh harvest
Blessed with fertile soil, the lush prairies of the Eastern Townships yield an impressive array of fragrant herbs, colourful fruits, and robust root vegetables. Succulent apples and juicy berries all come from the nearby orchards and farms that dot the landscapes.
Sustainable seafood
The nutrient-rich St. Lawrence River, which flows through Quebec to the eponymous Gulf, produces an abundance of seafood, shellfish, and fish. With the Fourchette Bleue certification, we embrace sustainable fishing practices and highlight the availability of lesser-known yet delectable species from the region. Our menus are enriched by the addition of Quebec sea plants, including sea asparagus, sea spinach, and fresh seaweed.
Meats & Game
Meat and game enthusiasts can embark on a culinary journey that highlights the finest aspects of local farming and hunting traditions. The region's abundant forests offer a natural habitat for game species such as venison, wild boar, duck, and pheasant. Our menu features a rich selection of locally-sourced meats including free-range poultry and beef.
“We have close relationships with the suppliers, producers and the land itself. We approach everything with curiosity, handpicking the bounty from our gardens and growing what we can from seed. The quality of our products is fundamental to our recipes.”
Chef Alexandre Vachon
Sustainability
Sustainable cooking lies at the core of Relais & Châteaux's vision to create a better world through cuisine and hospitality. We collaborate with partners like Sanders Farm, the first certified organic farm in Quebec, and Faro, a carbon-neutral family business that utilizes eco-friendly methods to roast coffee.
Our Suppliers in the Eastern Townships
We work with a constellation of local businesses that share our vision for sustainable cuisine and high-quality ingredients. Many are open to the public so be sure to add them to your itinerary.
- Abbaye de Saint-Benoît-Du-Lac
- À la canne blanche
- Brin-Nature
- Cidrerie Ferland
- Domaine de Courval
- Faro
- Ferme Bouffard
- Ferme Guy Noiseux
- Ferme la Canardière
- Ferme Mallain Lapin
- Ferme piscicole des Bobines
- Flavora
- Fromagerie La Station
- Jardin du Quartier
- Laiterie de Coaticook
- La Ferme Bec-O
- La Ferme Gaspor
- La ferme Sanders
- La Pinte
- Le réseau souterrain
- Le Rucher de Lachance
- Les cochons tout ronds
- Les délices de Compton
- Les jardins de Hatley
- Les Truffettes
- Marché de poisson
- Médiserres
- Miellerie de l'Estrie
- O' Citrus
- Racines boréales
- Signé Caméline