If travelling abroad this summer feels out of reach, consider taking a staycation right here in the Valley. There are many agritourism hotspots across the Valley that welcome guests year-round, and among them is Le Mangeoir in Saint Anicet: a farm, restaurant, and bed and breakfast that grows its own food and welcomes guests with a gourmet menu.
Recently, Le Mangeoir was recognized as a finalist for the annual Prix Lauriers, which is organized by Les Lauriers de la Gastronomie Québécoise. One of the farm’s owners, Marie Daudelin, explains that to be eligible for this contest, you have to have a bit of “notoriety” within the gastronomy community. A few years ago they wanted to apply, but spent the past few years networking and building a reputation so they would be ready.
This nomination was a huge achievement for Le Mangeoir. Daudelin says “It’s a very nice platform to gain visibility and get known. So, when we were at the press conference, it was quite exciting and we were very proud because we were around people that we know from social media and TV who have been around for many years.”
Just the nomination is a big honour and will likely bring even more traction to the farm. As of now, about 60 per cent of their visitors are from outside the region, with 40 per cent being more local. The voting for the Prix Lauriers is now closed, and the winner will be announced on May 4.
The farm produces all the meat that they serve, and has beef, pork, duck, chicken, goose, and rabbit. They also have a garden where they grow some of the produce that they use. They do not have a greenhouse and cannot grow produce year-round; the land they own also does not have any fruit bushes or trees. Because of this, they support other local producers and buy products from the many local farms. “They work hard and they need clients too,” Daudelin says, explaining that this way, they are still highlighting local products while supporting other small-scale producers.
Being the agritourism hotspot that they are, Le Mangeoir is known for gourmet dishes featuring unique products that are not found on every menu. Unfortunately, their duck processor recently decided to no longer work with smaller farms. This has been the source of a lot of frustration for Daudelin. At the same time, they also lost their duckling provider, which has been less of a struggle as they have started raising their own from eggs.
It can be difficult to find a place that will accept the smaller quantity of ducks they need to have processed. Daudelin says that her slaughterhouse “was the only establishment in eastern Quebec that accepted ducks from small farms. And when I say ‘nearby’, we still mean a two-hour drive from home in Monterégie. The other option? Maybe a slaughterhouse located near Quebec City – a distance simply unrealistic for a small production like ours.”
Daudelin calls for some kind of regulations put in place to help small-scale farmers. MAPAQ has programs in place for small-scale producers raising chickens, and she urges them to consider the same sort of pilot program for ducks and other meats that are more rare. “We are talking about the loss of our culinary culture,” she says, explaining that the loss of access to gourmet ingredients is a huge detriment.
Coming up
Le Mangeoir has many activities planned. On April 25, they are having a pop-up U-Pick for Jerusalem artichokes, which are overly abundant of this year. On June 13, they will be hosting their annual Electrochamps event which features food, drinks, a DJ, and a big party. And they are already taking reservations for their spring brunches.
For more information, visit their Facebook page, Le Mangeoir, or website: www.lemangeoir.com.