When it comes to agritourism in the Valley, Le Mangeoir is one of the most popular spots to experience a real table champêtre. The farm produces all its own meat and some produce. Anything that is not grown aon the property comes from neighbouring farms to keep each meal component as close to home as possible.
Earlier this year, new regulations were put in place in Quebec that allow farms to host larger groups for meals. This is good news for places like Le Mangeoir because it helps them diversify and be more efficient. “Financially, it’s hard just to receive that small group. You need to put your price very high, because it’s a business,” explains Marie Daudelin, one of Le Mangeoir’s owners. Daudelin wants the experience to be more accessible; the changes may make prices more affordable.
That being said, there are some cons to these potential expansions as well. “On one side, it’s a new opportunity for farms to diversify their activities and their incomes. But restaurants are not easy. The margins are small, like agriculture. So, you need to be very tight on the expenses, ‘cause it could be dangerous, you know?” Daudelin says. With higher numbers come food and labour expenses, which can get out of hand quickly.
The plan for now is for Le Mangeoir to stay somewhat small so they can maintain their high-quality work for their five-course dinners. There will be other events that will be open to more people, but the gourmet meals will remain more intimate.
On June 13, Le Mangeoir also hosted an annual event, Electrochamps, which is a techno music festival on the property. This year’s DJ was Ruby Jane, and on Le Mangeoir’s Facebook page it says, “With her soul, funk, boogie, hip-hop and indie soul influences, she knows how to create a festive and uplifting atmosphere like no other.”
For families, there will be ice cream and pizza Tuesdays, “Franquette” Thursdays, and Sunday brunches. For more details, visit Le Mangeoir on Facebook.
Daudelin says that she feels like “Farm hospitality is just getting started. It’s becoming a more and more popular way to travel, agritourism. I’m really looking forward to the next years that are coming.”