Baumier: The wine bar revitalizing the Laurentians

Baumier draws its inspiration from the Laurentians’ local terroir. Ingredients from the region are treated with finesse and creativity. Its name pays tribute to the iconic tree of the area. “Baumier, like the balsam fir, is about showcasing our region. It’s about bringing out the boreal character of our part of the world. I wanted a wine bar in the Laurentians—not just anywhere, but in this very location,” says Nicolas Quinto, co-owner of this beautiful wine bar.

Since 2024, Samuel Boyer, formerly of Club Chasse et Pêche, has taken the helm as the restaurant’s chef, working alongside Nicolas, who is now the sole owner of the establishment.

In recent years, many young people have moved to the region. The demographics are shifting, and the team seized the opportunity to meet the needs of this younger clientele. Their instincts were right—the response has been overwhelmingly positive. Opening during the height of the pandemic, they were fortunate to earn the loyalty of customers already excited about the project. Nicolas knows it’s thanks to them that the business survived, and he’s deeply grateful to finally be able to welcome them into his wine bar.

Promoter of Quebec’s food autonomy

In the kitchen, Baumier is committed to working exclusively with products from Québec. To maintain a diverse menu throughout the winter and spring, they rely on canning and freezing. Their open kitchen functions as a true little laboratory, where experimentation is constant.

Their strength lies in doing things differently. For example, during our visit, we sampled a dish made with hull-less oats prepared risotto-style. Enhanced with wild garlic, dehydrated egg yolks, black walnut (which has a slight blue cheese flavor), and Louis d’Or cheese, the dish truly surprised us. What a combination! Beyond rethinking how to cook ingredients, they also explore original ways to grow them. They’ve collaborated with Alexandre Tessier from Champignons du Versant to harvest immature black pearl oyster mushrooms. These young mushrooms are grilled over an open flame and paired with pickled daisy buds, fiddleheads, daylilies, and house-made mascarpone. It’s hard to imagine a dish that more beautifully showcases the ingredients of our terroir.

And we can’t forget the desserts. In the kitchen, there are three chefs specializing in pastry. You can tell they mean business! To our delight, the team’s creativity seems boundless, with original dishes evolving to match the rhythm of seasonal produce arrivals.

Finally, a wine bar in Piedmont

Baumier’s natural wine list welcomes new arrivals on a weekly basis. At the bar, the cocktail menu evolves with the seasons and the ingredients used in the kitchen. Here, nothing is static and nothing goes to waste. Everything is crafted out of a genuine love for the terroir and for discovery.

It is impossible not to mention the quality of the service. From start to finish, we were treated with the utmost care. Each employee played their role brilliantly. Bravo! Baumier is now on our list of the best restaurants in the Laurentians and Saint-Sauveur and the surrounding area: Our suggested addresses.

To everyone’s delight, the Laurentians finally have a wine bar! But as we’ve experienced, and we hope you soon will too, this is not just any wine bar.

Written by Sarah Laporta
Photography by Baumier - Bar à vin

Last update: April 24, 2025

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