Charlevoix’s Nordic Ride
February 17 to 19, 2017
Magnificat de John Rutter et autres Noëls
December 11, 2016
Executive Chef of the Fairmont Le Manoir Richelieu and President of La Table agrotouristique de Charlevoix
” 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”.