At Faux Bergers and Buvette gentille, showcasing local is a matter of course. For the team, it’s a way of celebrating Charlevoix’s local products, supporting local farmers and providing access to high-quality, traceable products. The menu features 98% local ingredients, all year round.

According to Sylvain Dervieux, chef and co-owner of both the restaurant and the bar, the environment and sustainable economics are among the top concerns we should focus on if we want to contribute to a clean and sustainable future. Major climate change and water and air pollution are no longer just abstract concepts, but a reality.

In ecological footprint in the food service industry is closely linked to what the raw ingredients are and where the products come from. That’s why products destined for both establishments never travel more than 50 km, no matter the season.

ACTORS OF CHANGE: Faux Bergers and Buvette gentille