Breakfast will be served at the hotel at St-Hubert restaurant.

Our day will begin with a visit to the Huron Traditional Site. Located on the Huron-Wendat community, the Huron Site is a unique opportunity to discover the history, the culture and the lifestyle of Wendats of the past and of today. We’ll get a guided tour showing the traditional way of life and food preservation.

Restaurant La Traite, one of Quebec City’s finest, offers a unique opportunity to discover cuisine inspired by native terroir. In this exceptional setting, you will enjoy game meats, sauces made with native berries and herbs from the boreal forest. All in all, the immersive experience, unique food and wine pairings and native cuisine make Restaurant La Traite a complete experience not to be missed in Quebec City.

Breakfast will be served at the hotel at St-Hubert restaurant.

Our day will begin with a visit to the Huron Traditional Site. Located on the Huron-Wendat community, the Huron Site is a unique opportunity to discover the history, the culture and the lifestyle of Wendats of the past and of today. We’ll get a guided tour showing the traditional way of life and food preservation.

Following lunch we will enjoy a wine tasting at Karibu Restaurant and some free time for shopping in Old Quebec City.

Dinner tonight will be a bit more casual, enjoying dinner at Biceps BBQ, the setting for Chef Vincent Chatigny’s cuisine, strongly inspired by the B.B.Q. culture of the American South, which showcases local products prepared with respect and authenticity, in an atmosphere heritage ambiance.

Breakfast will be served at the hotel at St-Hubert restaurant.

Following breakfast, we will visit LA LAITERIE DE CHARLEVOIX (Charlevoix Dairy) for a tasting workshop.

Founded in 1948 by Elmina Fortin and Stanislas Labbé, Laiterie Charlevoix is still owned by the Labbé family. Stanislas and Elmina’s great-grandchildren are the fourth generation to work in the company. Originally dedicated to the dairy products trade in Charlevoix and Côte-Nord, the company has adapted over the years to focus on the production of fine cheeses and Cheddar. The company now has its own distribution network and boutiques in several regions of Quebec. Laiterie Charlevoix products are distributed across Canada.

Les Faux Bergers located in the magnetic Charlevoix region, focus on the freshness of hyperlocal products, cooked with instinct, paired with brilliant wines that multiply the pleasure. “At Les Faux Bergers, we offer a menu with what grows around us, and we welcome you as if you were at home.”

Following lunch, we will visit MicroBrasserie Charlevoix, is the story of Frédérick Tremblay and his partner, Caroline Bandulet. Disappointed with the results obtained by brewing “home” brewing kits in their basement, they went to meet brewing experts and quickly acquired a small 500-litre system that allowed them to brew “all grain”. Over the years, from Quebec to Belgium, via the United States, the couple explored the brewing world and developed expertise that allowed them to propagate their own yeast. The rest is now history: MicroBrasserie Charlevoix acts as a real engine of development and influence for Baie-Saint-Paul.

The evening’s dinner will be at Arivi Restaurant, where the boundary between kitchen and table is abolished. ARVI overturns convention to return to the essence of the human dining experience. It’s a free-flowing cuisine, full of character, served by the same team, from the stove to the customer.

Seasonal produce is available on two menus, with dishes prepared before your very eyes, in a spirit of conviviality and proximity that’s as delightful as it is unusual.

Following breakfast at the hotel, we will check out of Chateau Laurier and make our way to Montreal via the Montergie Region.

Our first stop will be at the Michel Jodoin Cider Mill, where we will enjoy a tour of the premises and tasting.

Introduced to cider-making by his father Jean and grandfather Ernest, he left for Europe to perfect his knowledge. After, among other things, training in Champagne, he obtained one of the very first permits in Quebec to make and sell artisanal cider. Very involved in his community, Michel Jodoin participates in numerous projects and committees to promote cider and his region, including the Route des cid res.

Lunch will be at Ferme & Cuisine Bika for a delicious lunch served in an ancestral farm home. Chef Fisun Ercan grew up to the rhythm of the seasons on Turkey’s Aegean coast. After spending 14 years in the restaurant business in Montreal, she founded Bika Farm in Saint-Blaise-sur-Richelieu with her husband in 2018.

Chef Ercan strongly believes in the benefits of a diet adapted to nature’s cycle. “I sincerely believe that we chefs have a responsibility to educate people about the benefits of buying local, to maintain a close relationship with our market gardeners, farmers and producers, to cook with seasonal produce while producing as little waste as possible.”

After lunch, we will partake in a culinary visit to Market Jean Talon with a private gastronomic tour. Our guides will take us on a culinary adventure through one of Montreal’s oldest public markets and the epicenter of Canada’s second-largest Italian population! On your journey, you’ll feast on some of the freshest foods the city has to offer, like grilled breads, hand-carved meats, creamy cheeses and ripe local produce at the Jean-Talon market. Then, as you head to Little Italy, you’ll hear the stories of proud immigrant families who risked everything to travel to the New World and discover how their heritage lives on through artisanal meals passed down from generation to generation. No one leaves hungry from this must-see tour of Montreal’s incredible culinary scene. You will then have free time to explore downtown

Check in Omni Mont-Royal Hotel in Montreal. Our Montreal hotel is walking distance from museums, art galleries and nearby Mount Royal Park.

Dinner tonight will be at the La Chronique Restaurant. Born into a Belgian family where pastry-making is handed down from father to son, Marc De Canck fell in love with flour, cream, spices and chocolate from an early age. First an apprentice, then a pastry-baker, he worked in the restaurant business. Curious and greedy, he tasted sauces, felt meats, smelled fish and slowly made the transition from pastry chef to cook. In 1995, he opened his restaurant in a small space on Laurier Avenue, and in less than a year, La Chronique became a must-visit address.

Continental breakfast will be served at the hotel. Afterwards, we will board our coach for Atelier & Saveurs Montreal, where we will enjoy a hands-on cooking experience of making tapas & cocktail mixology (with and without alcohol),

After continental breakfast at the hotel, we will visit Intermiel, a beekeeping farm in Mirabel. We will get a tour of their facility and learn about honey extraction and their passion for honey.

You’ll have some time to pack your bags following the afternoon excursion, before our farewell dinner at Bazart Restaurant. On the historic site of New City Gas, a variety of chefs, artisans and artists have combined their talents to create Bazart. Specializing in mezzes, charcoal grills and cocktails, our menu features local produce and carefully crafted dishes in an enchanting setting.

Today we say farewell to our friends and Montreal after breakfast at the hotel. We trust you have enjoyed our culinary journey through Quebec!

Itinerary is accurate at the time of this printing, but the producer reserves the right to make any changes they feel will enhance the trip or make it more enjoyable for all involved.