Local sourcing: our chefs’ specialty

Les Labours & Le Bercail Restaurants – Charlevoix region: cultivating relationships

Did you know Le Germain Hotel & Spa Charlevoix boasts 5,000 acres of gardens and greenhouses? With the gardens yielding more than fifty varieties of fruit and vegetables as well as numerous aromatic herbs and edible flowers, the hotel’s two on-site restaurants are almost self-sufficient. And what chef Patrick Dubé can't source from the backyard, he gets from his wonderful neighbours. He stops by the Maison d'affinage Maurice Dufour or the Laiterie de Charlevoix to procure fine cheeses; delectable meats and charcuterie hail from the farm Viandes bios de Charlevoix, and a side trip to visit his fisherman friends yields a wide variety of marine products from the St. Lawrence.

Year after year, Chef Patrick continues to expand his circle of collaborators: "I am fortunate to be among the few privileged restaurants that have worked with the Oushata' company in Wendake for some time. Their smoked salmon is quite unique. If you’d like to try it, you have to come to the restaurant!" proclaims this adopted Charlevoix resident, with a passion that is nothing short of contagious. "Because I'm in the Bas-St-Laurent, I consider myself to be truly spoiled by all the local sourcing options," adds Patrick, with full awareness of the constraints that his colleagues elsewhere may encounter.

Restaurant Terre – St. John's: In tune with the climate and elements

For chef Matthew Swift of Terre restaurant at Alt Hotel St. John's, that same spirit of community also exists. However, the Newfoundland and Labrador climate is more arid and there are fewer artisans in the region, which occasionally presents some challenges. "If there's a storm, the boats stay docked and there's no fish," says the chef who quickly learned to craft off-the-cuff menus and work with creative collaborators like underwater scallop harvester Tim Ball, or the Farm on the Forest with whom he sometimes trades compost.

It's not uncommon for my colleagues to show up at the door of the restaurant with the bounty of their catch or harvest with only thirty minutes to go before service starts," says Matthew with a smile.

He also likes to work with his neighbour, Lester's Farm Market, with whom he does considerable testing. "I conjure up ideas and I enjoy at the end of August when people bring me the results of what they’ve managed to grow. By then I’ve forgotten what I requested at seeding time, so it’s always a surprise. Last summer, I was thrilled to receive some beautiful celtuce that I didn't think could be grown in the conditions of St. John's," proclaims this native Ontario chef who now has his new homeland imprinted on his heart.

Norca Restaurant – Ottawa: The passion and nuances behind our Canadian products

As you may know, one of the local products that defines the Canadian culinary experience is maple syrup. People come from far and wide to taste it. “You have to know how to tell the story of the expertise behind this local product and offer recipes that showcase it in all its refinement,” explains chef Che Chartrand of Norca restaurant and bar at Le Germain Hotel Ottawa. Given he has worked for, among others, the Prime Minister of Canada—an experience that saw him host distinguished guests from the four corners of the globe—he knows a thing or two about local cuisine. “The service team presents the products of Érablière René Vincent like a sommelier discusses wine. They passionately explain the nuances of the flavours, colours and textures that can be achieved with maple syrup, depending on when the sap is harvested,” adds Chef Che.

As a way to bring new discoveries to your plate, our chef likes to stop by the kiosk at Mariposa farm, where their farmers and ranchers have been promoting sustainability since day one. “Mariposa is a one-stop shop offering a range of quality products hailing from their own farm such as duck, goose and pork, in addition to showcasing the wares of other artisans. They organize an annual cheese tasting with several local chefs, which is a great opportunity for us to bring some cheesy little gems back to our kitchens,” proclaims the chef who wows the taste buds of everyone who experiences his restaurant.

Passion is clearly at the heart of the local approach our chefs have chosen. Popular consciousness is also increasingly attuned to understanding what’s on the plate. “After spending two years gardening and baking their own bread, many people are more appreciative of the energy that goes into making products by hand from our Canadian bounty,” says Chef Che.

The local expertise of our chefs is your ticket to discovering uniquely Canadian ingredients through the different menus of our restaurants. The community connections, regional knowledge, inventiveness, and tireless effort these artisans bake into every creation inspire us all to appreciate each bite to the fullest.