The Best Farm-to-Table Restaurants in Québec
The best farm-to-table restaurants in Québec are spread across the province’s most beautiful farm country — from the Eastern Townships to Charlevoix, by way of the Laurentians, the Montérégie and the Centre-du-Québec. When summer settles in, they become as good a reason as any to leave the city and hit the road, and one of the most rewarding ways to see the territory at its best.
These farm-to-table restaurants cook to the rhythm of the harvest, the seasons and the day’s deliveries. Menus put the spotlight on vegetables grown on site, meat from nearby farms, local cheeses, foraged ingredients, ciders, wines and the know-how of the people who shape Québec’s food landscape.
Some experiences take the form of a tasting menu served in the middle of a field; others lean on a summer canteen, a long communal table or a picnic in an orchard. The formats vary, but the intention stays the same: to bring cooking closer to its source, and to build a moment where the place, the produce and the welcome are all part of the meal.
Here’s our selection of the best farm-to-table restaurants in Québec — Tables Champêtres® (Québec’s certified network of farm tables) worth the drive as much for the precision of their cooking as for the beauty of their setting and the thoughtful way they tell the story of the land.
For more to discover beyond Montréal, check out our guides to the best spots in Charlevoix, Gaspésie or the Eastern Townships.
We wish you all a wonderful summer!
Espace Old Mill
Just an hour from Montréal, in the charming village of Stanbridge East, Espace Old Mill is a genuinely versatile place. Jean-Martin Fortier’s project — awarded a Michelin Green Star in 2026 — brings together a market garden, a farm table, a shop and an inn, with one guiding mission: to champion the terroir of Brome-Missisquoi, one of the richest agricultural regions in Québec. Grounded in agroecology and the culinary arts, the team wants to inspire people around the idea of local food independence. Above all, it’s a farm-to-table experience unlike any other in the province.
Stanbridge East
Parcelles
A devotee of organic farming, Dominic Labelle welcomes you to his land in Austin, in the Estrie region, where he grows vegetables he sells to restaurants, among others. Parcelles began in 2020. The address runs a farm-to-table format in winter and turns to picnics in summer: “The setting is so beautiful that everyone should get to enjoy it. People can order at the counter, then eat at the picnic tables set up on the grounds or in the garden.” A wood-fired oven was built on site, where Dominic turns out pizzas topped with vegetables and cheese. A fine selection of natural wines rounds things out.
Austin
Au Pâturage - Espace Gourmand
In Sainte-Perpétue, in the heart of Nicolet-Yamaska, Au Pâturage offers an experience deeply rooted in its surroundings. Set among the greenhouses, gardens and fields, the kitchen cooks to the season, closely tied to the farm’s harvests and the rhythm of the land. A wood-fired oven anchors the house, while the dining room and terrace make a warm, peaceful spot to linger. The carefully considered wine list rounds things out with bottles chosen well off the beaten path. A human-scale table, quiet and singular, that fully earns the drive.
Sainte-Perpétue
Porcine
In the shade of the apple trees at Cidrerie Choinière, Porcine runs a one-of-a-kind summer experience right in the middle of the farm. The project pairs Gabriel Choinière, owner of the cidery, with chef Guillaume Harcc-Boutin — who passed through Parcelles, among others — and who runs the kitchen solo here, from the stove all the way to the dish pit. The menu is built around shared plates of garden vegetables and meat from the farm’s own animals, where hens and pigs grow up on pasture. A few extras, like charcuterie or a dessert, round out the meal. You settle in outside, in the middle of the orchard, or under the covered terrace when the weather turns. In the glass, the house ciders naturally take pride of place, alongside a fine selection of wines and beers. With seats limited and offered by reservation only, the experience keeps its calm, intimate feel.
Frelighsburg
Restaurant Les Mal-aimés
Head to Les Mal-Aimés for a warm, singular experience — human and gastronomic — in the countryside around Cookshire-Eaton. Born of the friendship between Yannick Côté (a.k.a. le Jardinier déchaîné, “the unleashed gardener”) and Daniel Charbonneau, chef-owner of the restaurant L’Empreinte in Sherbrooke, this table serves a tasting menu where most of what you eat comes straight from the gardens and the farm. The evening opens with a tour of the grounds punctuated by a few bites, before moving to the table for elegant cooking with boreal flavours, mostly cooked over a wood fire. Produce from the vegetable garden, wild foraging and local craft know-how sit at the centre of it all. The night ends by the fire and, with a little luck, you’ll catch the chef spectacularly sabering a bottle open with an axe. Already recommended by the Michelin Guide, Les Mal-Aimés also earned a Michelin Green Star in 2026, recognizing their commitment to a more mindful way of cooking. An immersive, sincere and welcoming experience.
Cookshire-Eaton
Le Mangeoir
The owners of Le Mangeoir are a young couple who, in 2020, decided to leave the city and start their agritourism farm in Saint-Anicet, in the Montérégie. They serve meat and vegetables raised and grown in an eco-responsible way, with self-sufficiency as the goal. Beyond the Table Champêtre®, the property also has a gîte (guest inn) where you can stretch out the experience and recharge.
Saint-Anicet
Huit 100 Vingt
In the Kildare area of Lanaudière, Huit 100 Vingt celebrates the region’s terroir through a dining experience shaped by the harvest. Chef Loïc Leperlier showcases produce grown on the farm, along with meat from their own animals or from neighbouring farms. This Table Champêtre® serves creative, refined cooking built on fresh, local, seasonal ingredients. The menu shifts with the harvests, the deliveries and the inspiration of the moment, in a setting that’s both warm and contemporary. From June to November, the table invites guests to discover everything the farm has to offer, deep in the countryside. A worthwhile stop for anyone drawn to cooking rooted in its place.
Saint-Ambroise-de-Kildare
Projet La Ruche - Table Champêtre
In Baie-des-Sables, at the doorstep of the Gaspé Peninsula, Projet La Ruche is an immersion in food at its source, from production all the way to the plate. This Table Champêtre® highlights products from the farm and the surrounding terroir through an evolving menu, imagined around the seasonal harvest, the deliveries and the team’s inspiration. On the terrace set deep in the forest, guests share small plates in a charming, intimate atmosphere, paired with a selection of craft beers, natural wines and other local products. Before you leave, don’t skip the shop to discover the farm’s products, including their excellent honey.
Baie-des-Sables
Les Cocagnes
Les Cocagnes is 40 hectares of collective, agroecological farmland in Frelighsburg — but above all it’s a beautiful Table Champêtre® offering an intimate experience dreamed up by renowned guest chefs. You’ll enjoy a fine meal under their pergola, among flowering fields with a view over a lovely pond. It’s all the more satisfying knowing that every dollar from the Table Champêtre® funds their non-profit, whose mission is to give dynamic young agroecological businesses access to land.
Frelighsburg
Miels d'Anicet
At the foot of Mont du Diable, in Ferme-Neuve, Anicet Desrochers and Anne-Virginie Schmidt have spent the last 25 years building a whole world around beekeeping, and helping to grow honey culture across Québec. The business is now opening a new chapter with Kaven Davignon, who is taking over as owner. Anne-Virginie remains very much part of the adventure, continuing her work championing honey and supporting the new direction. Set right on the farm, the Cantine Pollens & Nectars returns for the 2026 season with the same format as last year, designed to preserve its festive, bucolic spirit. Seated under the pavilion, you share dishes scented with honey and the flavours of the season, carried along by the summer breeze.
Ferme-Neuve
Cabane d'à Côté / Cidrerie Au Pied de Cochon
Now a landmark in Saint-Benoît-de-Mirabel, the Cabane d’à Côté extends the world of Au Pied de Cochon into a much-loved country format. Each summer, the team of Vincent Dion Lavallée, Martin Picard and Marc Beaudin invites visitors to settle into the orchard around a picnic basket for two, filled with local, seasonal products. You choose from several main dishes grilled on site, then pair the meal with house wines or ciders. The picnics run until October and, since seats go quickly, it’s best to book ahead.
Mirabel
Faux bergers
When you’re passing through Charlevoix, Les Faux-Bergers have become a stop worth building a trip around. Since opening, the enchanting site, the warm welcome and the inspiring mission have won people over to the point where tables book up at the speed of light. Settled since spring 2026 into the Maison Simard at Laiterie Charlevoix, in Baie-Saint-Paul, Les Faux-Bergers carry on their founding idea: to offer a country experience that celebrates the wealth of local producers. Guests are received as if at home, around a surprise tasting menu that evolves with the deliveries and the seasons.
Baie-Saint-Paul
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Photography by Alison Slattery
