” I discovered Charlevoix during a romantic get away. I was 22 years old. I fell under the spells cast by the lady who later became my wife, and Charlevoix’s.

I remember this first stay. We were lodging at the Auberge des Trois Canards. Everything was spectacular: Pointe-au-Pic, the river, the food. Let’s just say that I was already very quality-conscious about what’s in my plate. Even though I was already a chef, never would I have thought that I would be at the head of the Fairmont Le Manoir Richelieu’s kitchens twenty years down the road.

When I arrived in the region, I noticed the passion that regional producers put into creating niche products that stand out and taste like heaven. The Flavour Trail is a must to appreciate the wealth of our terroir and the generosity of our producers. When they become friends with a chef, imagine the results.

For the last four years, I have made it a personal goal to help promote this terroir at the Fairmont Le Manoir Richelieu’s table. When I am not at work, I am never far away. You’ll find me on the Manoir Richelieu’s golf course or on the back-country road, seeking a good Pieux de Charlevoix, a dry sausage made by my friend Damien from Viandes biologiques de Charlevoix (“Charlevoix’s Organic Meats”) that we’ll sample on Saint-Irénée’s Beach. With visitors – and I have many – we always take what I named “the 360° tour”, a joyful ride from the farm to the table. This, in my opinion, is the perfect day! Around the kitchen’s island, everyone agrees on one thing: the Ferme Basque’s Isabelle and Jean-Jacques produce a foie gras that is simply de-li-cious”.