Gourmet tour | Good wine and good bread in Berthier-sur-Mer

The small municipality of Berthier-sur-Mer is appreciated by vacationers for its long sandy beach and its magnificent view of Mont Sainte-Anne, located on the other side of the St. Lawrence River. The place is also a must for lovers of wine, bread and cheese.

Posted yesterday at 4:00 p.m.

Karyne Duplessis Piche

Karyne Duplessis Piche
Special cooperation

Domain of the Wisps

After traveling the world, Frédéric Paré returned to the land of his ancestors, in Berthier-sur-Mer, with one desire: to produce wine.

The family land did not seem conducive to growing vines. 30 minutes east of Quebec, the winters are long and harsh. However, the future winemaker had the click during a visit to the American vineyard La Garagista. “They produce exceptional wines in the mountains of Vermont, a tough place,” he says. I thought we could do it. »


PHOTO KARYNE DUPLESSIS PICHÉ, SPECIAL COLLABORATION

Sarah Inkman and Frederic Paré

Frédéric Paré and his wife, Sarah Inkman, planted the first vines in 2016 and named the Domaine des Feuxfouts. The estate is located along Route 132, less than 1 km from the river. At this place, the sea wind blows continuously, which facilitates the practice of organic farming.

The couple is inspired by the practices conveyed by La Garagista, such as permaculture, as well as the methods of Samuel Lavoie, from the Le Raku vineyard, in Saint-Germain-de-Kamouraska, not far away.

Like them, the new winemaker works as naturally as possible, without any chemical additions, without filtration and with natural yeasts. He also vinifies a host of micro-cuvées in order to get the best out of each variety of grapes.


PHOTO KARYNE DUPLESSIS PICHÉ, SPECIAL COLLABORATION

Frédéric Paré, from the Domaine des Feux follets

If you respect the fruit, it will give you the best it can give. This philosophy reconciled me to hybrids. They were abused in Quebec.

Frédéric Paré, from the Domaine des Feux follets

In the concrete vats, installed in the old family barn, the orange wine made from white Frontenac and Aldamina smells of lilac and apple. Ditto for the natural sparkling whose aromas are reminiscent of small red summer fruits.

“Our shale soil is very similar to that of Île d’Orléans,” explains the winemaker, a geologist by training. It gives expressive wines. »


PHOTO KARYNE DUPLESSIS PICHÉ, SPECIAL COLLABORATION

Products from the Domaine des Feux Foists

Midnight bath, L’échouage and Cosmique Clayver, the couple drew inspiration from the reputation of Berthier-sur-Mer – which evokes holidays – to name their cuvées. Both the labels and the wines are festive!

Like other Quebec vineyards, bottles of Domaine des Feuxfouts sell out quickly. Especially since only half of the four hectares is in production at the moment. Thus, the next open house will take place from July 14 to 16.

In the meantime, the wines of the Domaine des Feux follets are offered at the Marché du Roy as well as at the restaurant l’Amiral in Berthier-sur-Mer.


PHOTO KARYNE DUPLESSIS PICHÉ, SPECIAL COLLABORATION

Le Joyeux Pétrin bakery opens its doors every weekend.

Bakery The Happy Trouble

In the shadow of the steeple, in a pretty ancestral house, Le Joyeux Pétrin bakery opens its doors every weekend. However, to taste Charles Trudeau’s croissants and sourdough bread, you have to get up early. The pastries find takers in a few hours.

Like every day for 20 years, Charles Trudeau got up at dawn. In an outbuilding of his family home, the baker begins to prepare his pastries which will be sold all weekend. “I prepare 1500 and I’m running out! »


PHOTO PROVIDED BY LE JOYEUX PÉRIN BAKERY

Some pastries from Le Joyeux Pétrin bakery

Originally from the northern suburbs of Montreal, the baker learned the trade at L’Anse-Saint-Jean, in Saguenay. Then, he worked for several years at Fromentier, in Montreal, before settling in Berthier-sur-Mer in 2002.

His pretty shop, which has a storefront, is open from Thursday to Sunday during the summer, then Saturday and Sunday the rest of the year. If the customers are numerous, most are only passing through for the holidays, notes Mr. Trudeau.


PHOTO KARYNE DUPLESSIS PICHÉ, SPECIAL COLLABORATION

Charles Trudeau, from Le Joyeux Pétrin bakery

My passion is to feed the world!

Charles Trudeau, from Le Joyeux Pétrin bakery

Recently, his passion has taken on another dimension: he prepares his own flour with organic wheat grown 4 km from his home. The beans are ground in a small mill. The “local super flour” is then sold in its displays and, of course, used for its creations.


PHOTO PROVIDED BY LE JOYEUX PÉRIN BAKERY

Bread from Le Joyeux Pétrin bakery

The Joyous Pétrin counter has another find: goat’s milk cheeses from Fromagerie Les Vagabondes, which opened its doors barely two years ago in Montmagny. Catherine Lapointe takes care of her herd of about forty animals alone, as well as the preparation of the cheeses. She’s not idle, but she does wonders. The goats are raised on pasture near the river and no chemicals are used. Result: a tasty cheese, of great complexity, which proves to be a safe bet with Charles Trudeau’s bread.

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