In the heart of Causapscal, at the confluence of the Matapédia and Causapscal rivers and opposite the Matamajaw heritage fishing site, stands a white gabled house with a veranda along three sides. This former religious residence, later home to the Bouchard family, sits on a quiet rise and has housed L’Auberge La Coulée Douce since the summer of 1984.
After running the inn for around 30 years, the original owners wanted to retire and had no family successor. They therefore entrusted the continuation of the business to Julie Ménard, an employee of 14 years, and her partner, Francis Potvin.
So in May 2013, the couple, who had been living in the region for a few years with their two children, embarked on this wonderful adventure as innkeepers. Julie and Francis met in the Montréal region in 1983 at the restaurant where she worked. It was the start of a beautiful romance for Francis, a native of Matapédia. A few years later, they chose to settle in the region, and Julie fell in love with it.
“The place needed a little love,” Francis explains. The couple therefore undertook improvements to bring it up to date, including painting, décor, doors and windows, and the refurbishment of guest rooms. They wanted to ensure that customers received the best services, both in the accommodation and in the dining room.
La Coulée Douce has eight rooms in the inn and five fully equipped chalets at the rear. Beginning this year, the couple decided to close the dining room in the evenings for two weeks each spring so they could take a holiday. During that period, staff continued to manage the accommodation and serve breakfast and lunch.
Otherwise, the inn and restaurant remain open year-round, serving all three meals every day of the week. Julie reigns over the kitchen with her team. Without pretension, the menu offers one of the best tables on the Gaspésie circuit. It serves excellent regional cuisine based on local products, including the house speciality: Atlantic salmon. In the evening, diners can also enjoy filet mignon, pasta, seafood, vegetarian dishes and succulent desserts.
La Coulée Douce is a member of Gaspésie gourmande and the ARQ. They also offer various packages for business meetings, 5 à 7 gatherings, group menus, family celebrations or cocktail receptions. Locals now make up a significant portion of the clientele, something the couple is very proud of.
In the main building, the rooms are all unique, with either country-style or modern decor. The atmosphere is well suited to relaxation. The modern chalets offer all the comforts of a cottage: a fully equipped kitchenette, bedding, hair dryers, free Wi-Fi, and more. Guests can also use a BBQ for outdoor cooking.
Anglers, hunters, hikers and snowmobilers have long gathered here. The inn is certified as a “Bienvenue Cyclistes” establishment by Vélo Québec, holds “Qualité tourisme” recognition and is a partner of the Sentier international des Appalaches (SIA).
L’Auberge La Coulée Douce
lacouleedouce.com
21, rue Boudreau
Causapscal, (Québec) G0J 1J0
(418) 756-5270
Brothers James and Charles Atkins, originally from the Estrie region, settled in Haute-Gaspésie in 1988 and founded their company in 1993. “Pleasure was our starting point and has remained our destination. Travellers beneath very beautiful skies, we arrived in Haute-Gaspésie, where a single landscape brought together our memories of sea and mountains. Our company springs from a deep-rooted family tradition of gastronomy, coupled with a great curiosity about culinary culture and everything associated with the pleasures of the table,” they explain.
James and Charles Atkins, founders
After nearly two decades of accomplishments in the beautiful but remote village of Mont-Louis, the brothers felt carried away by a wind of boldness that came with the spirit of the times. They have now passed the torch to the next generation, and chef Guillaume Thibault is the company’s new sole owner. Of French origin, Mr. Thibault first joined the company as an intern in 2008 while studying agri-food engineering in Brittany. After earning his MBA, he was invited to join the team permanently. He served as general manager for more than three years before buying the company in 2016, and in the meantime became a Canadian citizen.
Guillaume Thibault, president
For him, as for the founding brothers, “connecting and talking with our devotees, as we love to do at the Mont-Louis counter, and offering products directly from our workshop is a long-held dream that continues to motivate the team working year-round to create exceptional products.”
The artisans of Mont-Louis are taking their mission of contributing to the convivial pleasures of good food even further by sharing it directly with loyal customers and various connoisseurs, past and present, as well as those who discover and embrace their products each year. “We can now serve customers directly from our home to yours, or through a short detour to one of our preferred partners, who share our commitment to warm, personal relationships with fellow enthusiasts,” says Isabelle Lafrenière, manager at the head office.
One of the great secrets behind the success and quality of the products is the smoking process. As in various related trades, it is both an art and a technique. Even when working from the same basic principles and broadly similar technology, every artisan and company contributes a distinctive touch, making its products as individual as Scotch whiskies, cured meats, wines or cheeses from different producers.
At Atkins & Frères, distinctive production standards underpin the promise to create smoked fish and seafood of the same quality the team would want to serve family and friends at its own table. Now and always, the company strives to work exactly according to the vision and aspirations on which it was founded, with an unmistakably culinary approach.
“Our expertise is devoted to the convivial pleasures of good food: the desire to please, entice and amaze; an unpretentious but unmistakable invitation to indulgence, good times and Rabelaisian feasting. That is what drives us,” says Guillaume Thibault.
Atkins & Frères has received the Mérite national des pêches et de l’aquaculture, the Mérite national de la restauration et de l’alimentation and the Prix Renaud-Cyr, which recognizes food professionals for their outstanding contribution to Québec’s gastronomic culture.
There is no need to travel to Mont-Louis to savour Atkins & Frères products. They are also available at Délices de la mer shops on rue Mont-Royal and at Marché Jean-Talon in Montréal, at Grand Marché in Québec, and in Boucherville. The company also takes part in occasional regional events to showcase its products and win over new devotees. Its website presents the range attractively, along with recipes that make the mouth water at a glance. Because Atkins & Frères sells only fresh or frozen products, online ordering is not currently available.
The company’s management wishes to acknowledge the valuable support of Investissement Québec’s regional office, which made this business-succession project possible. It enabled a young entrepreneur to demonstrate his talent while safeguarding around 20 good permanent jobs in the Mont-Louis community in Haute-Gaspésie.
It is also worth noting that the seafood used in the company’s products comes primarily from the region, or at least from Québec and Canada. The salmon, for example, comes from Nouveau-Brunswick. “We value the proximity, freshness and ability to offer a 100% Canadian product,” says Guillaume Thibault.
Atkins & frères
atkinsetfreres.com
1, rue Chanoine-Richard
Mont-Louis (Québec) G0E 1T0
418 797-5059
The very name of this ecotourism company already evokes something special. A blend of spatial escape and earthly experience comes to mind even before discovering what it offers.
Pat Gauvin and Émilie Leblanc founded Cielo Glamping Maritime, a year-round ecotourism accommodation site open since January 2019 in Haut-Shippagan, within Acadian territory in New Brunswick. Yet, nothing initially pointed these two young professionals—who worked in vastly different fields—toward entrepreneurship. He was a film and television producer-director; she worked in health and research.
In 2017, when they conceived this project, it was their deep connection to the community, their Acadian heritage, and their desire to showcase local and regional products and producers to a wider audience that inspired them. “There was no model like it in the region or anywhere nearby. Our concept was unique. The dome structures we wanted didn’t exist in the country. We found them in Poland. Then, we designed and built the interiors ourselves. The development site was untouched wilderness, with only a single path leading to it,” explains Patrick, whose family has a long entrepreneurial history near Moncton. Patrick grew up in Haut-Shippagan, while Émilie hails from the region.
Cielo Glamping is located on the shores of St. Simon Bay, where guests can enjoy stunning sunsets from one of five luxurious domes available for rent. These domes, nicknamed the Pearls, are fully equipped small homes featuring a full kitchen, a bathroom with a glass shower, a charcoal BBQ, a hammock, a seasonal outdoor shower, and year-round electric hot tubs.
The Pearl of the Woods: Named for the surrounding forest. Sparse trees and coastal hay highlight an unrivaled view of St. Simon Bay. The Munro Pearl: Offers a unique view of Munro Island, framed by the famous sunsets over the water. It is the only dome with a semi-accessible ramp for people with reduced mobility. The St. Simon Pearl: Showcases the beautiful St. Simon Bay, whose breathtaking sunsets are unforgettable. It is also named after the famous oyster cultivated by Huîtres Mallet. The Moon Pearl: The only dome where guests can bring their dog. Watch the stars from the second-floor bed in this moon-inspired dome. The Lunatia Pearl: Inspired by the Atlantic moon snail found in the bay and the skylight that lets you glimpse the moon.
To give guests a full Acadian experience and showcase local products, they created the Hub—a space focused on sharing resources and networking between community members, visitors, and local producers. The Hub emphasizes developing, producing, promoting, and selling new local products. The Cielo site includes extensive gardens where vegetables, small fruits, and edible flowers are grown and transformed in the on-site kitchen.
Since its inception, the Hub team has created dozens of new products, either made in the commercial kitchen or in collaboration with various regional producers.
The Hub’s unique dining concept revolves around discovering these products and others from New Brunswick producers. Guests can select products from the Hub’s gourmet shop, and the team will transform them into exquisite Cielo sharing boards. Gift boxes with three or more products can also be assembled.
Cielo’s owners, Patrick and Émilie, are thrilled with their growing international recognition, with features in multiple publications and television programs locally and abroad. According to them, 60% of their clientele comes from New Brunswick, about 30% from Quebec and Ontario, and the rest from European tourists.
For now, there are no plans to add more domes or undertake major work. However, the entrepreneurial couple is working on a unique new accommodation project: converting a crabbing boat into a tourist lodging. Patrick and Émilie are sure to keep surprising everyone.
Also, watch for upcoming events in 2024 and 2025: the Hub will host performances by various artists (singers, musicians, etc.) from Acadia and beyond. Memorable evenings await.
Cielo Glamping Maritime
glampingcielo.com
232, Chemin des Huîtres
Haut-Shippagan, New Brunswick
506 601-8005
Life is made up of various experiences, which we generally hope will be positive and enjoyable. Some come to us of their own accord. Others must be actively sought out, and those are often the most exciting, such as dining at a Montréal institution more than 19 years old where the meal is served in complete darkness. It is genuinely SENSational, with every sense except sight heightened.
Alejandro Martinez conceived and founded Montréal’s O’Noir restaurant in 2006, the first of its kind in North America. The concept, already established in Europe and Australia, appealed to Alejandro and several family members, who became his partners in the venture. Originally located on rue Sainte-Catherine ouest, the restaurant moved in 2016 to a larger, more suitable building on rue Prince-Arthur near Carré Saint-Louis, where it could meet all the requirements of such an operation.
It has two dining rooms, one on the ground floor and another upstairs, and can accommodate up to 170 guests in an evening. A summer terrace offers a different, more bistro-style menu without reservations. O’Noir serves a range of starters, main courses and desserts, as well as drinks, cocktails and wines. Diners choose a fixed-price menu of two, three or four courses regardless of the dishes selected; drinks and wine are extra. The menu changes three or four times a year according to the seasons and special events.
Beyond the darkness that envelops diners as soon as they leave the entrance hall, where they are warmly welcomed and select their food and drinks, the experience is fairly conventional. A server leads guests to their table (how do they even find it?!) and explains what is on it. Once seated, diners become familiar with the contents: utensils and a napkin. That is all.
One important point: the serving staff are people with significant visual impairments who have been specially trained for the work. O’Noir partners with Horizon Travail, an organization that helps train and prepare visually impaired people to enter the workforce. The staff demonstrate exceptional skill, courtesy and attitude.
Every effort is made to ensure an enjoyable experience and ease any concerns that may arise on a first visit. Naturally, people with claustrophobia or severe anxiety would find little pleasure in it. Drinks and dishes are brought and placed on the table with precise directions from the server. This helps prevent accidents or sudden movements that could have unpleasant consequences. Alejandro also notes that a staff member remains in the dining room whenever guests are seated, ready to respond to any safety issue or emergency.
Alejandro is very proud of what he and his partners have created. Because this is not a “normal” establishment, safety, hygiene, food quality and other aspects of its layout and operations require rigorous rules and standards. Staff training is also essential and ongoing. All carefully selected employees are bilingual; they must learn the premises inside out and practise moving through the darkness with dishes, then serving them to the correct guests. It is genuinely impressive.
O’Noir employs about 25 people in total, although its kitchen and bar staff are sighted.
There has also been an O’Noir restaurant in Toronto since 2009.
Restaurant O’Noir
onoir.com
124, rue Prince-Arthur Est
Montréal, QC H2X 1B5
514 937-9727
July 18, 1980. A group of dreamers named Jean-Marc, Claude, Henri and Fernand kept this place, already rich in history, alive and opened its doors to art and music. La Grave, after all, is a site that profoundly shaped the development of the Îles de la Madeleine.
I arrived in the archipelago on that same date 45 years later, after a night aboard the ferry from Souris, P.E.I., to Cap-aux-Meules, and discovered that the evening’s celebrations promised to be memorable.
Until the end of the 1950s, La Grave was the gateway to the Îles and the centre of commercial activity. The former general store played its own part in Madelinot history. Its first owner, Jersey native John Phillip Savage, settled in the Îles-de-la-Madeleine around 1865. People took the time to hear the news, whisper gossip, share worries and hopes, and speculate about the country’s future.
Within the walls of this storied place grew a strong sense of belonging, a deep attachment to local culture in all its forms and a festive spirit that has endured through every era since its founding. A new breeze swept through the café in 2007. Three dynamic entrepreneurs, Sonia, Francine and Denis, brought their vision and determination to carry the institution forward as its reputation spread far beyond the Îles. Café de La Grave was becoming an essential stop for anyone visiting the archipelago, with freshness and whimsy defining the new team.
In 2015, Marie-Claude Vigneault and her mother, Nathalie, took the reins and assembled a strong team to continue the institution’s work. Over the years, a history has grown around Café de La Grave, shaped in different ways by thousands of people.
On July 18, 2025, dozens of long-time patrons, visitors, tourists, relatives and friends filled the café to take part in the anniversary. By 6:30 p.m., the dining room was alive with anticipation. Two former owners from the founding group made a special point of attending because memories are what keep history alive.
At the piano, Suzanne Richard evoked the period when music stood at the centre of café life. Many people still hold quite vivid memories of those animated evenings, a tradition that continues today.
Alongside these inspiring ‘traditional’ nights, the café presents a wide range of visual-art exhibitions, performances and spontaneous jam sessions. It also sustains local culinary traditions while encouraging partnerships with food and agricultural businesses across the region. Café de La Grave’s menu rewards diners who enjoy unexpected ingredients and flavours: mussels, scallops, lamb, veal, poutine topped with pulled seal, cod and much more. There is something for everyone. At Café de La Grave, as one can see, nothing is ordinary.
At the time of writing, the celebrations were continuing. May the people behind the café and its entire team enjoy many more years carrying this wonderful, emblematic place in the Îles forward.
Café de La Grave
cafedelagrave.com
969, Chemin de la Grave,
Havre Aubert, Îles de la Madeleine (Qc) H4T 9C8
418-937-5765
.
Since July 2024, a new sign has graced the building at the corner of Sainte-Catherine and Papineau in the Village: la Maison des bières. You won't find hamburgers or chicken nuggets there… remember, the last tenant was a MacDonald. Now you'll find beer, cider, wine, kombucha, and several other alcoholic or non-alcoholic beverages.
La Maison des bières has been a fixture on the Plateau Mont-Royal since July 2013. Its owner, Marc Antoine Gagnon, had a keen interest in the brewing world long before that date. After more than three years of market research, a beer sommelier course and a tasting course, he finally went into business.
It took exactly 11 years before he decided to move forward with a second location. Now in business with his partner, Barbara Aburtto Alarcon, who shares his passion for Québec microbreweries and artisanal terroir products, la Maison des bières is now targeting the Village market and surrounding neighbourhoods. With her strong work ethic and experience in retail, she has completely revolutionized the shop's design and marketing.
Met in his new premises on opening day, Marc Antoine Gagnon explained that he had been looking for a location in the area for more than 2.5 years. He is aware of the real estate development under way for several years in the centre-sud: projects like the former Radio-Canada building, the new building next to his store, which will soon house a Maxi supermarket with apartments on the upper floors, and the residential buildings springing up like mushrooms east of the Pont Jacques-Cartier, among others. All of this will bring tens of thousands of new residents with good incomes, so the development potential is clearly there.
He and his partner see things far beyond the current problems that many in the Village are denouncing and criticizing. They have no intention of burying their heads in the sand; quite the opposite. They believe they can bring an interesting new dynamic to this corner of the neighbourhood, attracting a clientele that appreciates the type of products he offers.
La Maison des bières offers a vast selection of beers from Québec microbreweries and features products made by local artisans. They carry a selection of more than 1200 different beers from over 120 microbreweries in Québec (and Ontario), in addition to other products. They do not carry commercial products such as those found in grocery and convenience stores. Customers always have access to advisors, available 7 days a week.
A visit to the premises will convince even the most sceptical (and there are several) that such a business is viable in the neighbourhood. You'll also meet the canine mascot of la Maison des bières, a beautiful young American Akita who greets customers calmly and affectionately, despite his imposing size.
La Maison des bières
maisondesbieres.ca
1703, rue Sainte-Catherine est
Montréal (Qc) H2L 2J5
514 419-1591
Plateau Mont-Royal
4485, rue de Lanaudière
Montréal (Qc) H2J 3P3
514 564-3100
Sugar season returns once more, born of the collaboration between Camp de Base Coin-du-Banc and Érablière Côté Sucré to create Québec's only "sugar shack on the sea".
Throughout April, the restaurant at Auberge du Camp de Base Coin-du-Banc, located a few kilometres from the heart of Percé, will don traditional attire and checkered tablecloths to offer a unique sweet experience in a festive, maritime atmosphere.
The Auberge's restaurant becomes a sugar shack, serving a hearty traditional meal accompanied by a tasting of maple taffy on snow. A fitting atmosphere for indulging your sweet tooth as a family. As a bonus: breathtaking views of the sea and surrounding mountains.
Unlimited servings:
- Pea soup
- Oreille de crisse
- Bread roll
- Cretons
- Apple and maple butter
- Soufflé omelette
- Shredded ham & sausages
- Baked beans
- Pickled beets
- Home fries
- Grandma's pancakes
- Beverage (coffee, tea and milk)
- Maple taffy on snow!
A vegetarian version is also available. Bar service is available on site.
Various maple products will also be available for purchase (syrup, butter, and caramel depending on availability).
The dining room can accommodate 55 people per seating. In April, meals will be served at 10:30 am and 1 pm on Saturdays and Sundays, and on some Fridays at 1 pm and 4 pm. Groups of 30 or more can also be accommodated on weekdays upon request.
For rates, to book and for more details on the dates, call 418-645-2907 or write to [email protected]
It's a unique and memorable spring adventure that the team at Camp de Base du Coin-du-Banc offers to visitors from Gaspésie and beyond.
In Percé, most people know the story of Thérèse, grandmother of Billy Bastien and Shaddy Beaudin, two of the four co-owners of the La Buvette restaurant-bar since 2020, right in the heart of the village. Set back from the street, its large flowerbed, with a welcoming terrace peeking through, invites you in to look over the menu and take in the decor.
Thérèse Beaudin, a Newport native who died in 2017, was a builder known, among other things, for her hospitality and generosity. It was only natural for the four budding entrepreneurs to name their establishment in her honour.
The menu features original dishes: "local cuisine that changes with the seasons, where cocktails are carefully crafted and wines are chosen with love," reads the Facebook page. Billy describes it as a place where you can taste local products from the sea and the mountains. He also clarifies that Buvette Thérèse isn't a restaurant or a bar, but something in between where customers can have brunch, drinks, and dinner.
Where La Buvette now stands, there was already a restaurant, Café Champêtre, which had been there since 2000. Billy worked there for 10 years while pursuing studies in hospitality and restaurant management, until the owners at the time hinted at their intention to sell, at the beginning of the COVID pandemic. Billy gathered three friends, including his cousin, all of whom had some experience in the restaurant industry. Together they developed the Buvette project.
It took guts and boundless determination to embark on such an undertaking in the midst of a pandemic. Four young people with no permanent income and no business history faced the challenge of financing a seasonal restaurant open three months a year in Percé, explains Billy. "We had to forget about banks and financial institutions. So we found people who believed in us, and we owe them a great debt of gratitude."
For the past two years, the premises have been reconfigured and redecorated. A bar area has been created, and the kitchen has been equipped with a few additional items. Nearly thirty people find employment there from May to September.
Ah yes, the website mentions that it is best to book to ensure you get a table on certain evenings and during brunches.
La Buvette Thérèse
buvettetherese.com
162, QC-132
Percé, QC G0C 2L0
418.689.9609
The facade of the building where O'Dwyer Distillery produces and distributes its products speaks volumes about what drives and inspires its leaders: perpetuating the history and traditions of this corner of the country. This was pointed out to Michael Briand, the sales and marketing director of the company founded in 2016 by two university graduates, one in civil engineering and the other in organic chemistry, and he seemed pleased to hear it.
It all started one fine evening over a drink in a bar, as so many stories do. “Why don’t we produce something ourselves that reminds us of the history of the Irish settlers who arrived here in the wake of the Great Potato Famine of 1845–1849 in Ireland, caused by a fungus that decimated many of them?”
That was all it took for the “great darkness” to inspire the two entrepreneurs and some of their friends. Why O’Dwyer? “O” means descendant, and “dwyer” means darkness in Gaelic. Moreover, the abundance of chanterelles around Gaspé meant that the mushroom became the key ingredient in most of O’Dwyer’s products.
This is how Radoune (gin made from four wild mushrooms from the region), Radoune Vieilli (aged in specially chosen American oak barrels over 15 years old, previously used to make rye whisky, Canadian rye and bourbon), St-Pierre No20 (a nod to the prohibition whisky from St-Pierre-et-Miquelon, well known to Gaspésiens), and Gaspésienne No20 (an acérum, or maple brandy, made from the fermentation of concentrated Québec maple sap, according to strict standards) were created, and are now the pride of the two partners.
We can also mention Puddingstone, named after a high mountain near Gaspé (the ultimate Gaspé cream liqueur with complex aromas of chocolate, coffee and maple), and Dartmouth amaretto (a unique product, somewhere between sweet and earthy, featuring lichen and raspberry moss, dried and steeped for a long time in 96% alcohol).
O’Dwyer produces 80,000 bottles annually of these various products, available at the SAQ. One of the top sellers is Dartmouth, prized for its distinctive character and incomparable taste.
Finally, they decided to recycle even the mushroom and spice blends used for distillation, dehydrating and packaging them for lovers of fine cuisine. For now, this product is available only at the Gaspé distillery. An idea that’s sure to catch on.
Distillerie O’Dwyer
odwyerdistillery.com
6, rue des Cerisiers
Gaspé (Québec) G4X 2M2
418.360.0160
Whether passing through Tadoussac or making a deliberate detour, the unapologetic epicurean must visit Chez Mathilde, a gastronomic bistro that has established itself over the years as one of the best restaurants in Québec. At the mouth of the Saguenay and at the very start of the Côte-Nord, it's an excellent place to discover the novel boreal flavours of the region and Québec's terroirs. For fifteen years, this bistro, which originally opened in a former family restaurant in the heart of Tadoussac, just steps from the famous Hôtel Tadoussac, has evolved into a gastronomic destination. It helps lift this modest village of 800 inhabitants onto the short list of sought-after epicurean destinations.
Behind this remarkable success are two love stories: first, that of Jean-Sébastien Sicard, who fell in love with Tadoussac, a village he discovered while touring with his band Saud et les Fous du Roy; and second, that of Jean-Sébastien with Mireille Perron, a Tadoussac native, when he came to settle there. Partners in love and business ever since, Jean-Sébastien and Mireille grew Mathilde while starting a family in this village.
Chef Jean-Sébastien Sicard's creative cuisine
It was from his initial experience in the restaurant industry, working as a waiter and then in the kitchen in the Îles de la Madeleine, that this self-taught chef from Montréal developed his expertise, supported by Mireille for administration and service management. He belongs to this new generation of chefs who develop creative cuisine while drawing on tradition.
By featuring the fresh, seasonal produce of numerous local producers, the chef has created a unique menu that never fails to reveal new flavours. Whether it's seaweed from De baies et de sève in Natashquan, forest products from Trésors des Bois, Petits fruits du nord, cheeses, breads, and craft beers from Charlevoix, Tadoussac, and the Côte-Nord, or fish, whelks, and Stimpson's surf clams caught in the estuary, all these delicacies are now offered in the evenings from June to November in three tasting menus: La Grande Côte, a five-course blind tasting that reveals the Côte-Nord terroir; Le St-Laurent, five courses featuring products from the St-Laurent estuary and gulf; and L'Appel du Jardin, five boreal-inspired vegetarian courses. All this is offered with food and wine pairings and served in a warm dining room that opens onto the kitchen, sometimes accompanied by live bands. And as with any good fine dining establishment, reservations are highly recommended, often several days in advance during peak season.
The very popular Chez Mathilde express counter and gelateria have taken over in recent years for breakfasts and lunches, which have not been served in the dining room for two years, but remain just as popular.
Chez Mathilde
227, rue des Pionniers
Tadoussac, Qc
G0T 2A0
418.235.4443
Chezmathildebistro.com
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