Auberge Restaurant La Mara

Deep in the countryside of the Haut-Saint-François (Eastern Townships), this rural farm is the brainchild of market gardener Yannick Côté and chef Daniel Charbonneau (ex L'Empreinte in Sherbrooke). The meal kicks off with a glass of cider on the covered patio facing a brasero, before you move into a wood-rich interior furnished in a vintage vibe. The set menu works with produce from the farm and the area, including some 80 different fruits, veg and herbs. Raw Gaspésie bluefin tuna, stewed peaches in honey and spicy lacto-fermented red pepper achieve an incredible balance. An immersive, authent

This pocket-sized restaurant and wine bar with a minimalist decor has a few tables and two counters, one of which provides a front-row view of the micro-kitchen. Chef Isabelle Charest sources ingredients locally to deliver fresh, intuitive cuisine that showcases seasonal produce and vegetables. Passionate about food and wine pairings, she curates a selection of natural wines, mostly from Québec and Nordic climes.

In a former presbytery, Alex Bouchard (previously at Laurie Raphaël) showcases the exceptional pork from the Saint-Patrice-de-Beaurivage pig farm, barbecued, smoked in-house and enhanced with a variety of sauces and condiments. Fragrant kofta, sea buckthorn-glazed ribs, generous amounts of chilli and grilled asparagus are testament to cuisine designed for sharing that is rife with bold, smoky flavours. Don't miss the aptly named "Ultimate Experience" set menu. Simple and friendly atmosphere, cordial service and excellent value for money.

In this bistro, which complements Manoir Hovey's fine dining restaurant, old tools and rustic objects decorate the walls (a rifle, a bow, a canoe, snowshoes, skis, and a saw), making for an inviting and authentic atmosphere. The traditional cuisine with a twist continues in this vein. On the menu: bison tartare accompanied by ribbons of cucumber and celery finished with a black garlic balsamic vinegar gel; scallops come as a carpaccio with lovage oil, or seared with cauliflower, citrus supreme, capers, and gingerbread crumble. It has all the makings of an enjoyable dining experience.

Located on a magnificent estate overlooking Lake Massawippi, this establishment has a fine dining restaurant. Chef Alexandre Vachon cooks up modern cuisine based on classic foundations, often showcasing ingredients from the Québec terroir. Precise cooking, variations on a single ingredient, and bold combinations characterize his dishes: think scallops and sea urchin, Sterling beef, and onion condiment. Two tasting menus are available, one of which is vegetarian, in addition to an à la carte menu. Wine lovers will want to peruse the digital wine list boasting most of wonderful references. Gentl

In a theatre that has been converted into a restaurant, chef Chloé Ouellet brings boundless energy and a broad smile to the farm-to-table approach. Her vegetable gardens provide around 50 varieties of organic vegetables, herbs and spices, which are used to create a modern and instinctive multi-course set menu. Scallops from the Îles-de-la-Madeleine, local Arctic char and vegetables from the garden are prepared precisely and their freshness preserved. The kitchen opens onto the bright dining space, which is done out simply, and a warm welcome is the icing on the cake.

Beneath the stone vaults of the École d'Entrepreneurship de Beauce, Ariel Cardinal-Petit champions modern cuisine made entirely with produce from Quebec. Snow crab croquettes or chawanmushi, Arctic char from the Gaspé Peninsula or rhubarb dessert are testament to the careful preparation and rich variety on offer. The space, with stone and brick walls, dark tablecloths and deep-blue seats, is softly lit. The restaurant's name refers to the surface area of Quebec (close to 1 667 441km2).