Reserve your stay
Pourvoirie du lac Moreau, Auberge du Ravage

AN EXQUISITE CULINARY EXPERIENCE

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


A LONG-STANDING TRADITION OF QUALITY AND CREATIVITY

Noël Tremblay, the Auberge and Pourvoirie manager, has nurtured a passion for creating dishes that showcase game and fish – the products his gourmet cuisine is renowned for – over more than 20 years.

Our wine cellar, which features some unique vintages, is another tour de force. Noël’s constant and attentive presence has sustained the quality of our creations and our ongoing quest for new flavours over the years, as our cuisine gains in finesse like a top-notch wine.


A gastronomic welcome

  • A warm, inviting dining room
  • Stone fireplace
  • Seating for 40 with a view of the lake
  • Packed lunches for excursions (upon request)
  • A five-course dinner
  • Gourmet meals available à la carte
  • The option of dining on your catch (available upon request)
  • Wine cellar featuring over 200 labels (private imports)
  • A smoke-your-own-fish workshop (consult innkeeper for details)
  • Chef is open to special requests
  • Seasonal and customized haute cuisine activities

OUR SEASONAL MENU

Charlevoix-inspired

Our chef, Michel Chrétien, creates all sorts of unlikely duos, subtly blending the great tradition of French cooking with our local heritage. We also introduce you to some unique products that are grown and processed right here in the Charlevoix region.

Dining at the Auberge means discovering unique flavours without straying from the fundamentals of our cuisine, which is inspired by the boreal forest and two traditional Québec and Native activities: hunting and fishing

 

Looking for a personal favourite from your last stay that’s not on our current seasonal menu? Our chef is always open to gourmet requests (based on product availability and Auberge occupancy). Feel free to ask!


 Auberge classics

Twenty years of culinary research have yielded a number of classics – a list of “must-try” unique dishes, drawn up by Noël Tremblay and his chefs, that you’ll never see anywhere else. Savour them in our dining room or place an order for take-away!

  • Bleu Bénédictin-crusted elk
  • Fir or cedar jelly-based sauces
  • Smoked salmon waffle
  • Sugar pie
  • Native-style popover (a reworked version of the traditional Québec pastry known as "pet de sœur", made with Sortilège, a Canadian whisky and maple syrup liqueur)

 

Our gourmet activities: Seasona and “customized”
Give in to temptation! Review this section.

 

Our unique products

These are just some of the products used by our chef, Michel Chrétien, in her flavourful creations. Some of them are local to the Charlevoix region and the boreal forest, while others, grown or raised elsewhere in Québec, are just as typical of our natural settings and culture.

Variety of game and fish

  • Game: Duck, elk, bison, quail, venison, Guinea fowl, wild boar, Québec lamb
  • Fish: Salmon, trout, scallops, shrimp, sturgeon, walleye

Various farm and orchard products

  • Apple ciders from Cidrerie et Vergers Pedneault, Isle-aux-Coudres
  • Blue potatoes (Les Jardins du Centre, Les Éboulements)
  • Duck fat from La Ferme Basque
  • Galloway beef (very delicate) from Ferme l’Oiseau bleu, Baie-Saint-Paul

Cheeses

  • Bleu Bénédictin from the Fromagerie de l'Abbaye Saint-Benoît-du-lac
  • Mi-Carême from the Fromagerie Île-aux-Grues
  • Migneron from the Maison Maurice Dufour, Charlevoix
  • Riopelle de l’Isle from the Fromagerie Île-aux-Grues
  • Pied-de-Vent from the Magdalen Islands
  • Laracam from the Fromagerie du Champ à la Meule, Lanaudière

Some products from the boreal forest

  • Wild leeks (Les Jardins du Centre, Les Éboulements)
  • Various herbal teas and Labrador tea (Northern Delights from the Avataq  Cultural Institute – an Inuit cultural organization)
  • Spices made from Myco Sylva products harvested in the Québec forest (Upper Laurentians)
  • Fiddleheads (Les Jardins du Centre, Les Éboulements)
  • Fir and cedar jellies (Suzie Marquis, Île d’Orléans)
  • Field berry jelly (Suzie Marquis, Île d’Orléans)

A 5-star experience in a forest setting

All about our Signature services