Terroir section
(Re)discover the authentic Charlevoix terroir one page at a time with our thematic section.
Cidrerie Les Travaux et les Jour
[Works and Days cidery]
A natural, dry farmhouse cider, similar to the terroir of this crater, where age-old orchards and cultivars simply waited for their fruit were reaped with pleasure!
Terroir in bulk
All year long
Charlevoix's Saveurs Authentiques spotlights regional gourmet and artisanal treasures at markets, and through initiatives that celebrate local artisanal production. All year long, up-and-coming producers, artisans, and agrifood businesses sell their wares in these markets for everyone to discover.
Cheese board
On a picnic, after a meal, on a sandwich… Our regional cheeses have a reputation beyond our own borders! You’ve got the famous Migneron millstones, the Fleurmier with its bloomy rind, the Ciel and, at the Laiterie Charlevoix cheese shop, the cendré, the 1608, or the Hercule. Indulge yourself!
Microbrasserie Charlevoix [Charlevoix microbrewery]
Foamy goodness!
There are tasty and refreshing things brewing in the vats, as well as in the creative minds behind the Microbrasserie Charlevoix microbrewery!
Close to 30 years ago, the brewery landscape in Quebec looked much different, and you could count the major players in that landscape on one hand. It's in this atmosphere that the Microbrasserie Charlevoix microbrewery's metaphorical ferment occurred, and it became what it is today: proudly regional, and recognized for the quality of its products… We also raise our glasses to Flacatoune, voted the champion of Canadian beers, in 2025! Additionally, a variety of off-the-wall cans continue to appeal to so many beer lovers that, with a new, larger brewery, alongside an on-site pub, the Microbrasserie Charlevoix, pursuing this grand-scale entrepreneurial dream that Frédérick Tremblay and Caroline Bandulet have been brewing since the very beginning, gets ready to open its doors to us this year.
All you need to take that first step is a dream!
The seigneurial des Éboulements mill
Water turns the cogwheels, which turns the grinding wheel... But all this amounts to nothing, without the miller’s expertise.
Pêcheries Charlevoix
Mesmerizing weirs
Fishing boots and waders on, she wades into the (unquestionably cold) waters of the St. Lawrence. She fully embodies the persistence of a maritime culture that is on the verge of disappearing. Every day at low tide, net in hand, she harvests the fish caught in the traditional weir she uses to fish; every day she works to keep her culture alive, and works to keep alive the knowledge that tells of a Charlevoix that lived off what the river produced, in harmony. Julie Gauthier is the third generation to operate this small fishery, one of the last of its kind, located in the Saint-Irénée rang [range] of l’Anse-au-Sac. Nothing in particular destined her to do this, but she couldn’t resign herself to watching her family’s work die out, just like all the others, which took their places in bays and coves all along the shoreline, once. Capelins when in season, smelt, sturgeon… the day’s fishing varies, and since she took over the family business, Julie works to raise awareness as much as possible about the species in the St. Lawrence by way of both her ready-to-cook and ready-to-eat catches. Recently, she has boldy started creating jewelry from sturgeon scales, wanting to make as much (from tip to tail) as possible with what the river provides her. Working hard for a government regulation that would not infringe upon small-scale fisheries, and committed to the preservation of this knowledge, Julie is a proud “Porteuse de tradition,” a title bestowed upon her during the Prix du patrimoine awards in 2022.
Tour of the Ferme Ambrosia farm
Saint-Hilarion, Québec, Charlevoix.
From Range 1 (because, out here, ranges are given numbers, sometimes in sequence, sometimes not), one's gaze can travel far: on one side, the peaks of the backcountry and the Grands-Jardins, on the other, the mont des Éboulement mountain in its wave form, shaped by the impact of a meteorite… In Saint-Hilarion, we find ourselves in the centre of the crater that is Charlevoix, inhabited by lovers of rural landscapes, between woodland and farmland…
Aleck and Alexis are no exception. They chose this village, this range, and this yellow house to bring a dream to life. That of agritourism entrepreneurship centred on wellness and dignity, both of human beings and of beasts. In the latter case, Barbary ducks, raised in the fields, without the usual force-feeding. It's their subtle meat that one can purchase in the shop, in its many forms: ready-to-cook cuts, or delicious rillettes and terrines with bold, local flavourings. At Ferme Ambrosia, cooking is a passion and our hosts are pleased to share their serving suggestions for duck, whether in sandwiches or on gourmet snack plank eaten onsite, in the sun-drenched picnic area. A well-deserved break after a guided tour (purchased) or via interpretive panels (free), or after a hike to discover the forest trails on the property... Because at this venue, agritourism is as active, exploratory, and fully accessible. Get your hiking boots on and your tastebuds ready: we're touring the farm!
Auberge des 3 canards Inn
Local panoramas
Now it's your turn to discover your panoramic view on the St. Lawrence, as well as your view on the local flavours that make the Charlevoix what it is, for epicureans everywhere.
