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Pourvoirie du lac Moreau, Auberge du Ravage


The Pourvoirie du Lac-Moreau is, of course, a “natural” choice for its wilderness setting and magnificent scenery… but our gourmet dining is another highly sought out feature: generous, hearty cuisine, inspired by these unique surroundings. Pure bliss for the taste buds, wonderfully paired with wines from the rich selection housed in our cellar



For a more complete fine dining experience, our chef and sommelier are available to plan something extra for your stay, if you wish. Our gourmet activities are a wonderful opportunity to get together and make new discoveries.


  • Tastings: Wines and delicacies produced in Québec

This activity, which generally features a number of local cheeses, as well as pâtés and foie gras, can also be fully tailored to suit whatever intrigues you, as well as the number of attendees and your budget.

Our wine cellar is a warm, inviting and friendly space – the perfect setting for a tasting… or we can move it to the Auberge bar or lounge. If the idea of an outdoor gathering under the stars is more appealing, why not?


  • A full menu based entirely on your wishes

Would you like to see an expanded Auberge menu? Our chef, Michel Chrétien, will be pleased to present her full range of specialties to you. The Auberge is also a creative locale: Your suggestions or special requests are always welcome!


  • A tasting menu, to acquaint yourself with our gastronomic delights

For the undecided, or the more discerning palate! This menu comprises a sampling of virtually every item listed, in much smaller servings. A few surprises – including Auberge classics – are sometimes also included. 


 Spring to fall


Option of having our chef prepare your catch

Our native trout are tender and tasty… even more so if they’re “cooked when hooked”. Our chef will be pleased to prepare your catch and make it a part of your menu selection. 


Catch and smoke your own speckled trout

Catching and smoking fish are time-honoured Native and Québec activities, performed regularly by families until not so long ago. Smoking extends the life of preserved meat and fish, making it a gourmet appetizer. Both groups of smoked products are now a part of our high-end fare and a prized component of our gastronomic offerings.


 Late August, mid-September

Haute cuisine weekend

A two-night stay at the Auberge, with two gourmet dinners

Are you a slow food and fine dining enthusiast? If you enjoy discovering fresh, authentic local products, lingering at the table with your fellow guests and taking the time to carefully select your food and wine pairings, these haute cuisine weekends were conceived with you in mind.

Our chef deploys her creative talent to formulate a carefully planned seven-course menu (served on the Saturday night) that traces a route from France to Québec and features touches of the boreal forest and the Charlevoix region.


Includes a mycology workshop: Mushroom picking and dish preparation


Available by reservation – schedule provided upon request.



Pre- or post-meal relaxation

The architecture and landscaping at the Auberge were designed with one goal in mind: to provide you with a choice of friendly, inviting spaces, and others that afford you privacy.

Choose from various options:

  • Enjoy an aperitif in the wine cellar
  • Get some rest in the lounge, which features leather armchairs, a cathedral ceiling and a central stone fireplace
  • Play a game of billiards near the bar (stone fireplace)
  • Relax in the Finnish sauna


Our gourmet activities: Seasona and “customized”
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A 5-star experience in a forest setting

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