Restaurants & Bars

Charlevoix (Baie-St-Paul) & Rivière-du-Loup

mikeb | Aug 7, 200410:44 AM     1

We went to Charlevoix recently and found that it was a beautiful place to spend some time. We also had the chance to enjoy some great food.

The tourist office has put together what they call the Flavour Trail. It lists the location and the specialties of many of the local producers and fine dining establishments in the Charlevoix region. We really enjoyed the semi-soft cheese, Migneron, from Maurice Dufour. It was interesting to see the cheese making in action at the little Économusee. The cheese curds that we had while in Charlevoix tasted very good and showed their freshness and by the squeaking sound they made as they were eaten. They are something everyone visiting Quebec should try. Better yet consider having poutine (cheese curds & gravy on fries) at least once. The flavour trail is a great place to get supplies before visiting one of the Quebec Parc Nationals.

Of the meals we ate in Charlevoix the two were liked the best were at the Saint Pub and the Mouton Noir. The Mouton Noir offers French cuisine. Most of the items on the menu were local produce. We had the 4-course table d’hôte which we enjoyed. The Saint Pub is a microbrewery that also has a restaurant and attached patio. The menu offers traditional café/pub foods (steak frites, chicken, ribs etc). The chicken is mildly spiced but tastes good, but do note that it is half the chicken--much too big!

On the way over we stopped in Rivière-du-Loup. We ate dinner at a resto-pub called L'Estaminet. They had a plentiful menu of beers that you can’t usually find in larger cities. The food offered was stuff that accompanies beer well—mussels, sausages, panini, pizzas etc. I had the sausages including the beer based Estaminet—they were pretty good. We thought that smoked salmon panini was really good.

Le circuit de la Route des Saveurs

Restaurant Le Saint Pub
2, rue Racine
(418) 240-2332

Restaurant Le Mouton Noir
43, rue Sainte-Anne
Tél : (418) 240-3030

299, rue Lafontaine,
(418) 867-4517

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Husk On vs Husk Off: The Best Way to Grill Corn This Summer
How To

Husk On vs Husk Off: The Best Way to Grill Corn This Summer

by Jen Wheeler | Knowing how to grill corn on the cob is a necessary summer skill, so with Labor Day fast approaching...

9 Crazy-Good Corn Salads for Summer
Recipe Round-Ups

9 Crazy-Good Corn Salads for Summer

by Miki Kawasaki | When you've got super fresh, sweet summer corn, use it as the centerpiece of a salad, raw and straight...

Get 'Cherried' Away: 9 Creative Ways to Use Your Cherry Haul
Recipe Round-Ups

Get 'Cherried' Away: 9 Creative Ways to Use Your Cherry Haul

by David Watsky | Wondering what to do with your extra cherries? These sweet and savory cherry recipes should help...

12 Preserve Recipes That Capture Summer Fruit at Its Best
Recipe Round-Ups

12 Preserve Recipes That Capture Summer Fruit at Its Best

by Miki Kawasaki | Making summer fruit preserves is a great way to capture a taste of the season for later in the year...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.