Les Mal-Aimés: Gastronomic experience on the farm

When Yannick Côté left the nine-to-five to devote himself to a farmer’s life, he probably never imagined he’d end up a partner in a 10-course fine-dining restaurant. What is clear, though — and all the more striking once you make the trip to Les Mal-Aimés — is that chasing your dreams and living off your passions has a way of setting stars where the pupils should be, in the eyes of anyone who decides to give in to it.

Le Jardinier déchaîné, the Unleashed Gardener

Le Jardinier déchaîné is the project of Yannick Côté and his partner Julie Myre Bisaillon. With no formal training and no deep background in the field, the self-taught couple threw themselves headfirst into this beautiful venture a few years ago. One thing led to another, and they began supplying some of the region’s restaurants with their market-garden produce.

That’s how Daniel Charbonneau struck up a friendship with the pair. “We quickly realized we thought the same way, even though we didn’t come from the same world. We’d get together regularly for dinner and dream up a farm restaurant over several bottles of wine. A few months later, we were talking about it seriously, without having had a single drop. In the end, the dream came true!” Daniel recalls.

Ten Courses, from the Woods to the Campfire

Les Mal-Aimés is a farm experience built around a 10-course tasting menu in which the vast majority of the featured ingredients come from Le Jardinier déchaîné. Together, Yannick and Daniel serve cooking that’s fresh, delicate and expertly executed, rooted in terroir flavours but also touched with a note of the exotic, with South American and Asian influences.

Dinner unfolds in several acts. You’ll enjoy the aperitif and an amuse-bouche in the woods; the second service is outdoors, where you’ll witness Daniel Charbonneau’s now-famous sabering of a bottle open with an axe. Most of the meal is served in a beautiful dining room, and you’ll end the evening around a campfire behind the restaurant.

An Ode to the Unloved — Starting with the Turnip

“Here, we pay tribute to the unloved, to the forgotten and neglected vegetables. It’s no accident that our emblem is the turnip!” Daniel says. That philosophy runs through the whole meal, where overlooked produce is given the spotlight it rarely gets.

Already featured on our list of the best farm-to-table restaurants in Québec and recommended by the Michelin Guide, Les Mal-Aimés also earned a Michelin Green Star in 2026, which recognizes their commitment to a more mindful way of cooking. An immersive, sincere and welcoming moment.

Head to Les Mal-Aimés for a unique human and gastronomic experience you won’t soon forget!

Written by Gabriel Belzile
Photography by Mikael Lebleu

Updated on July 18, 2026

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