Dining in the Laurentian Mountains
• A WorldWeb.com Travel Guide for Laurentian Mountains, Quebec.
The majestic Laurentian Mountains crown the beauty of Quebec’s southern region. From the banks of the St Lawrence River to a dizzying height of 1166 m (3,825 ft) atop Mont Raoul Blanchard, this vast area boasts a variety of landscapes of jagged peaks, clear lakes, ancient forests and rolling hills.
Millions of international visitors come each year to explore the Laurentians’ unique blend of rugged national beauty and world-class amenities, and as tourism has grown, a cosmopolitan culinary scene has developed in the region's vibrant alpine communities that rivals the quality and diversity of restaurants in Canadian cuisine as well as all types of international fare, while traditional dishes can be found in a variety of family restaurants, steakhouses, seafood restaurants and bistros. And casual dining is fun and convenient at the many fast food restaurants, pizza parlours, pubs, and cafes, making it easy to find good nosh while on the go. All of these eateries have one thing in common—each is hallmarked by fresh food, made to order with regional ingredients.
LOCAL INGREDIENTS
The Laurentian Mountains were initially explored by a handful of brave mountainmen who faced the harsh climate and landscape to blaze new trails. As the rich resources of the area were realized, entrepreneurs began settling in the area. Hunting, trapping and eventually agriculture began contributing to a thriving local economy.
Initially agriculture was a frustrating endeavour. The unoccupied rolling hills and valleys beckoned early French settlers but they quickly realized that the humid, cool climate and soil made growing crops very difficult. In more recent times, the introduction of modern farming techniques and a greater focus on native plants has rekindled the agricultural spirit. Today, a number of crops contribute to regional cuisine: plump fruits, hearty vegetables and native greenery, as well as livestock and derivative products. Producers operating in the area also create wines, ciders and syrups perfectly paired with locally made cheeses and native meats.
FRENCH FARE
French and Quebecois restaurants are common in the picturesque alpine villages and range from casual bistros to fine dining. Some serve traditional styles of food while others have developed more contemporary fare.
Diners can take in the stunning view of St Lawrence River while perusing the menu at Poivre Noir in Trois-Rivieres. Featuring bison tenderloin, goat cheese, smoked salmon and tender rabbit, patrons will agree that this French restaurant is a gastronomic delight.
Mont Tremblant has several Quebecois restaurants. Both the Restaurant Auberge Sauvignon and the Bon Vivant Grill serve a wide range of traditional dishes, including grilled meats, seafood, foie gras and wild game made from scratch—all enjoyed in a snug, cosy atmosphere.
CONTEMPORARY CANADIAN CUISINE
Contemporary Canadian cuisine is based on the fusion of modern culinary techniques and uniquely-Canadian ingredients. Restaurants cultivate relationships with local ranchers, farmers and producers to secure seasonal, fresh ingredients for their menus. This modern twist has created many sought after, award-winning establishments in the Laurentians.
Quebec is known for its wild game; duck, goose and caribou are all regional specialties, as well as pheasant and salmon. These deep flavours are strengthened by hearty root vegetables and foraged greens—carrots, parsnips, beets, potatoes, cattails and milkweed—while glazes and sauces of sweet berries and maple syrup are often used to complement the strong flavour of wild game. These ingredients and an enticing experience await at Restaurant Le Creux du Vent, an award-winning restaurant with an intimate atmosphere in Val-David.
A variety of alcoholic and non-alcoholic drinks are also made in this region. Grapes and other fruits are made into wine, apples into cider, honey into mead, and even maple syrup into a rich, dark liqueur. Restaurateurs often stock these drinks to complement the complex flavours of their menus. The contemporary Auberge des Peupliers Restaurant in Cap-a-l'Aigle takes pride in its French and Canadian wine selection, which is beautifully paired with its unique after-dinner cheese selection, also drawn from local sources.
ASIAN FUSION
As immigrants from around the world have come to Eastern Canada, each brought with them flavours to add to the growing diversity of mountain fare. Today, the influences of Quebec’s multicultural heritage and the influx of international visitors have expanded into a rich restaurant scene that includes authentic Asian cooking styles fused with influences from Canada’s own regional specialties.
A sensational example of this can be found at Restaurant Chez Milot, known for its Chinese fondue. Meats, vegetables and leafy greens are dipped into a piping hot fondue to create a fresh and spicy dining experience. Among the many ingredients served for dipping, the most popular are locally grown livestock and game. Another fusion experience can be enjoyed at O-Wok in Mont Tremblant. The Asian eatery features classic Thai dishes as well as fusion highlights. Fresh and flavourful duck and salmon are among the local ingredients used to create unique variations.
SWEET ENDINGS
Berries grow naturally in the Laurentian Mountains and are often balanced with other strong flavours like brown sugar, maple syrup and cinnamon, while locally produced cream and cheese also make smooth, rich combinations. A variety of sweet treats can be purchased for souvenirs as berry preserves, maple syrup cookies and sticky taffy travel well and might be appreciated by friends and family members with a sweet tooth.
A good meal is always better when finished with a sweet treat and a variety of baked goods, buns, cookies, crumbles, and cakes are featured at bakeries, cafes, and ice cream and dessert parlours throughout the Laurentian Mountains, while sweet, rich desserts can be found at the region’s upscale restaurants. Those with more sophisticated palates will delight in the sweet endings offered at Restaurant des Oliviers in Saint-Sauveur. Cakes, profiteroles and puddings are on the menu with two different styles of Crème Brulee being the highlight. Le Restaurant Au Petit Poucet in Val-David is a rotisserie and deli whose pastry counter is a worthwhile stop; its mouth-watering treats tempt even those with great resolve.
Millions of international visitors come each year to explore the Laurentians’ unique blend of rugged national beauty and world-class amenities, and as tourism has grown, a cosmopolitan culinary scene has developed in the region's vibrant alpine communities that rivals the quality and diversity of restaurants in Canadian cuisine as well as all types of international fare, while traditional dishes can be found in a variety of family restaurants, steakhouses, seafood restaurants and bistros. And casual dining is fun and convenient at the many fast food restaurants, pizza parlours, pubs, and cafes, making it easy to find good nosh while on the go. All of these eateries have one thing in common—each is hallmarked by fresh food, made to order with regional ingredients.
LOCAL INGREDIENTS
The Laurentian Mountains were initially explored by a handful of brave mountainmen who faced the harsh climate and landscape to blaze new trails. As the rich resources of the area were realized, entrepreneurs began settling in the area. Hunting, trapping and eventually agriculture began contributing to a thriving local economy.
Initially agriculture was a frustrating endeavour. The unoccupied rolling hills and valleys beckoned early French settlers but they quickly realized that the humid, cool climate and soil made growing crops very difficult. In more recent times, the introduction of modern farming techniques and a greater focus on native plants has rekindled the agricultural spirit. Today, a number of crops contribute to regional cuisine: plump fruits, hearty vegetables and native greenery, as well as livestock and derivative products. Producers operating in the area also create wines, ciders and syrups perfectly paired with locally made cheeses and native meats.
FRENCH FARE
French and Quebecois restaurants are common in the picturesque alpine villages and range from casual bistros to fine dining. Some serve traditional styles of food while others have developed more contemporary fare.
Diners can take in the stunning view of St Lawrence River while perusing the menu at Poivre Noir in Trois-Rivieres. Featuring bison tenderloin, goat cheese, smoked salmon and tender rabbit, patrons will agree that this French restaurant is a gastronomic delight.
Mont Tremblant has several Quebecois restaurants. Both the Restaurant Auberge Sauvignon and the Bon Vivant Grill serve a wide range of traditional dishes, including grilled meats, seafood, foie gras and wild game made from scratch—all enjoyed in a snug, cosy atmosphere.
CONTEMPORARY CANADIAN CUISINE
Contemporary Canadian cuisine is based on the fusion of modern culinary techniques and uniquely-Canadian ingredients. Restaurants cultivate relationships with local ranchers, farmers and producers to secure seasonal, fresh ingredients for their menus. This modern twist has created many sought after, award-winning establishments in the Laurentians.
Quebec is known for its wild game; duck, goose and caribou are all regional specialties, as well as pheasant and salmon. These deep flavours are strengthened by hearty root vegetables and foraged greens—carrots, parsnips, beets, potatoes, cattails and milkweed—while glazes and sauces of sweet berries and maple syrup are often used to complement the strong flavour of wild game. These ingredients and an enticing experience await at Restaurant Le Creux du Vent, an award-winning restaurant with an intimate atmosphere in Val-David.
A variety of alcoholic and non-alcoholic drinks are also made in this region. Grapes and other fruits are made into wine, apples into cider, honey into mead, and even maple syrup into a rich, dark liqueur. Restaurateurs often stock these drinks to complement the complex flavours of their menus. The contemporary Auberge des Peupliers Restaurant in Cap-a-l'Aigle takes pride in its French and Canadian wine selection, which is beautifully paired with its unique after-dinner cheese selection, also drawn from local sources.
ASIAN FUSION
As immigrants from around the world have come to Eastern Canada, each brought with them flavours to add to the growing diversity of mountain fare. Today, the influences of Quebec’s multicultural heritage and the influx of international visitors have expanded into a rich restaurant scene that includes authentic Asian cooking styles fused with influences from Canada’s own regional specialties.
A sensational example of this can be found at Restaurant Chez Milot, known for its Chinese fondue. Meats, vegetables and leafy greens are dipped into a piping hot fondue to create a fresh and spicy dining experience. Among the many ingredients served for dipping, the most popular are locally grown livestock and game. Another fusion experience can be enjoyed at O-Wok in Mont Tremblant. The Asian eatery features classic Thai dishes as well as fusion highlights. Fresh and flavourful duck and salmon are among the local ingredients used to create unique variations.
SWEET ENDINGS
Berries grow naturally in the Laurentian Mountains and are often balanced with other strong flavours like brown sugar, maple syrup and cinnamon, while locally produced cream and cheese also make smooth, rich combinations. A variety of sweet treats can be purchased for souvenirs as berry preserves, maple syrup cookies and sticky taffy travel well and might be appreciated by friends and family members with a sweet tooth.
A good meal is always better when finished with a sweet treat and a variety of baked goods, buns, cookies, crumbles, and cakes are featured at bakeries, cafes, and ice cream and dessert parlours throughout the Laurentian Mountains, while sweet, rich desserts can be found at the region’s upscale restaurants. Those with more sophisticated palates will delight in the sweet endings offered at Restaurant des Oliviers in Saint-Sauveur. Cakes, profiteroles and puddings are on the menu with two different styles of Crème Brulee being the highlight. Le Restaurant Au Petit Poucet in Val-David is a rotisserie and deli whose pastry counter is a worthwhile stop; its mouth-watering treats tempt even those with great resolve.
Luxury Cabins
Travel Packages
Best Rate Guarantee
