Visit this little known culinary region outside of Québec City

Enjoying an epicurean adventure that rivals the French countryside doesn’t have to involve an overseas flight. Within a 33-mile-wide crater formed by a meteorite 350 million years ago, Québec’s Charlevoix region boasts a rich agricultural heritage dating back to the 17th century. Here, small family farms and producers craft artisanal delights such as cheeses, spirits, pâtes, and spices, just a 90-minute drive from Québec City.

To fully savor the flavors of Charlevoix, embark on a leisurely multiday road trip along La Route Des Saveurs, also known as the Charlevoix Flavour Trail. This scenic route encompasses 33 official stops where visitors can discover culinary gems such as pork merguez (North African sausages) at Charcuterie Charlevoisienne, rhubarb vodka at Menaud Distillery, tomato wine at Omerto, and North American-grown saffron at Safran Nordique.

Here are three must-visit stops along the route.

Baie-Saint-Paul 

Located in Baie-Saint-Paul, one of the two major urban centers in the region, Hydromel Charlevoix harvests terroir-driven honey from its 350 beehives to create mead and other products.

“The people of Charlevoix seem to crave new tastes; they embrace natural products and businesses willing to try something new,” says Alexandre Côté, the co-founder of Hydromel Charlevoix. “It’s part of what motivated me to focus on creating products made solely from the bees endemic to the area.” 

One of the best places to enjoy their beverages is during a dinner at Faux Bergers, located on the Famille Migneron de Charlevoix farm. Here, chef Sylvain Dervieux presents seven-course meals featuring locally sourced emu, walleye, and duck. Pair your meal with the farm’s European-inspired cheeses, such as the blue de brebis Charlevoix, and housemade wine or spirits crafted from whey left over from cheese production.

Founded in 1996 by couple Maurice Dufour and Francine Bouchard, La Familie Migneron de Charlevoix helped pioneer the locavore movement in Québec by producing European-inspired cheeses from the milk of local sheep and cows. 

“There is a feeling that when you live here, you are on an island isolated from the surrounding world,” says their daughter Madeline Dufour, the general manager. “That mindset has allowed such a creative and self-sustaining ecosystem to thrive.”

Baie-Saint-Paul also holds numerous galleries and museums, including the Musée d’Art Contemporain de Baie-Saint-Paul, which highlights contemporary works from Québec.

In between meals, discover Baie-Saint-Paul’s artistic heritage by visiting some of its renowned art galleries, including the Musée d’Art Contemporain de Baie-Saint-Paul, which highlights contemporary art from Québec.

Île-aux-Coudres

Situated on Île-aux-Coudres, Boulangerie Bouchard is accessible only by ferry from Saint-Joseph-de-la-Rive. The bakery, open since 1945, turns out croissants, pies, and bread using grains grown and milled on the island. Afterward, venture to the Cidrerie et Vergers Pedneault for a self-guided tour and tasting at its Économusée du Cidrie. While sampling their products, learn how apples and other fruits are transformed from orchard to cellar.

La Malbaie

L’île Mystérieuse, named after Jules Verne’s 1875 novel, The Mysterious Island, a museum, restaurant-lounge, and boutique, all dedicated to celebrating the legacy of Jules Verne in the coastal town of La Malbaie.

Inside a 20th-century building nicknamed the “Blue House,” guests drink and dine amid first editions of Verne’s books, art, and ship models.

Sip on cocktails inspired by Québécois producers or nibble on tapas such as the marinated mushrooms sourced from Champignons Charlevoix. Situated on the outskirts of La Malbaie, this 22-year-old farm is Québec’s oldest producer of oyster mushrooms. Visitors can sample mushroom-based products, including jams, pestos, and saffron-infused delicacies such as lobsters marinated in locally produced apple juice and Gorria pepper.

At Marché Public de La Malbaie, the town’s farmers’ market, travelers can purchase fresh produce, artisanal goods, and homemade treats for their journey home every Saturday from June to October.