三位导师 甘地、曼德拉、鲁瑟尔·金

Overlooking the vast expanse of the St Lawrence River, this restaurant is set in a superb location, which can be admired from the terrace or the dining area done out with maritime charm. At lunchtime, the food is simple but carefully crafted: halibut accras with contrasting sauces, sea bass bourguignon with a red wine sauce with oyster mushrooms and bacon, or rhubarb panna cotta. In the evening, the menu expands to showcase ingredients from Charlevoix in a multi-course tasting menu (veal sweetbreads with mushrooms, magret de canard with Ciel de Charlevoix blue cheese).

This elegant restaurant perched on the banks of the St. Lawrence boasts a charming terrace in summer. It is run by a family team, in which everyone is well versed in good food. They are open for brunch, lunch, and dinner and their set menus change with the seasons. The flavorful cuisine is firmly anchored in the terroir, a case in point being the excellent guinea fowl terrine or the delicious duck reared locally by a farmer who was once a chef here. The service is relaxed and friendly, and the enthusiastic staff are always ready to help you pick out just the right dish or wine. The adjoining s

In the residential neighbourhood of Pointe-au-Pic – once a popular resort with a golf course and casino, this old stone house has been converted into an inn complete with a restaurant run by chef Dominique Truchon. The riches of Charlevoix are given pride of place: duck from the Ferme Basque de Saint-Urbain, PGI lamb from Saint-Hilarion, smoked sturgeon from the Pêcherie Saint-Irénée fishery, organic vegetables from Saint-Aimé-des-Lacs, oyster mushrooms from the local farm and a fine range of cheeses. His modern, refined cuisine blends French traditions with terroir recipes, such as his take o