Auberge St-Mathieu-Du-Lac

7 Big Food Trends of 2026, According to Our MICHELIN Guide Inspectors

"Set by a lake in Québec, this country restaurant adapts to long winters by conserving ingredients through lacto-fermentation, letting time and preservation techniques gradually build flavor in vegetables, fish and meat." - Lanie Goodman

The MICHELIN Guide to Québec

"Set in Saint‑Mathieu‑du‑Parc, I found the restaurant notable for exemplary sustainable practices and a farm‑to‑table approach, with a menu that reflects what can be grown, raised or foraged nearby." - The MICHELIN Guide

"Located near La Mauricie National Park, on the shores of Lake Bellemare, this country inn surrounded by forest would not be out of place on a postcard. From inside the inviting dining room, decorated with recycled materials to create a rustic chalet atmosphere, the view of the lake is magnificent. Chef Samy Benabed crafts locavore yet open-minded cuisine: his aesthetically pleasing dishes feature everything from barbecued items and preserved foods inspired by time spent in Scandinavia (lacto-fermentation, dehydration, etc.) to Quebec spices and citrus fruits…it all comes together harmoniously. A case in point is the venison tartare with wasabi mayonnaise, lacto-fermented red currants, capers, kale and nori. Simple food and a small deli counter are available at Le Comptoir. This Auberge is an ideal place to recharge your batteries and has a dozen cozy guestrooms (most with a view of the lake)." - Michelin Inspector