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Fine dining with local flare, and a chance to pitch in

Le Mangeoir changes its menu throughout the year to make sure it is always serving fresh, seasonal, local food. This summer is no exception. Soon, the table-champêtre will be heading into its summer menu and activities; this spring, it hosted brunches and dinners as well as yoga classes in the field.

Starting on June 21, the kitchen will be offering a six-course meal on Fridays and Saturdays. The meat comes from the farm’s livestock, along with fruits and vegetables from its gardens. As part of its mandate, at least 51 per cent of the food served must come from the farm. However, Marie Daudelin, one of the owners of Le Mangeoir, shares that significantly more than 51 per cent of what they serve is homegrown. What they can’t grow themselves, they source from other local producers.

Besides this, a summer brunch service is being launched that’s a little different from the usual. “The formula is that it’s a three-course meal, where people can choose their meal for the second course. Usually when people come to the farm they don’t choose; it’s a set menu,” Daudelin explains. This brunch service will be available from June 30 to September 8.

Daudelin says that for Le Mangeoir, eating locally is just logical. Of course there are the environmental impacts, but the quality of food when we eat locally is just so much better. First of all, it means that the food served is always in season and at its peak. Plus, folks know that it has been grown within Canadian regulations and so you know what is going to be in your food. “I’m not inventing the wheel; it’s just logical,” she says.


Audrey Febvre recently stayed at the Mangeoir in Saint Anicet where she didnt hesitate to meet the animals and help out on the farm PHOTO Le Mangeoir


Le Mangeoir also has lodgings for folks who wish to visit for longer than a meal. Recently, they had a situation where a visitor wanted to participate in the day-to-day work of running the place. “Audrey came alone, and she grew up on a farm but now she lives in Montreal… She wanted to relive the experience, and disconnect, and get in touch with her roots. So we said sure, we’ll meet her and see what we can do,” Daudelin explains. They put her to work, and she spent a few days doing whatever tasks were offered and needed to be done. Daudelin stresses that this was all voluntary, and that by the end Audrey had become more of a friend and even shared a meal with Le Mangeoir’s owners at another local restaurant.

Daudelin jokes that she should open a “farm boot camp” workout class, since a day on the farm is equivalent to a long, hard workout.

If others wish to have an experience like this, they are more than welcome. The jobs that people can do vary depending on their age and ability, but Daudelin says that with a to-do list as long as hers, she’s always happy for the help. That being said, it’s also recommended to come and relax, enjoy a good meal, and take in the scenery.

For more information, you can check out their website,

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