The Top 12 Places to Eat and Drink Near Menaud
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Rank 2. Chez Truchon
Modern French
In a converted stone house overlooking the former resort town of Pointe-au-Pic, chef Dominique Truchon sources duck, lamb, sturgeon, and vegetables from Charlevoix's surrounding farms and fisheries. His cooking marries French technique with regional tradition—beer-darkened onion soup, maple-enriched bread pudding—and Sunday brunch arrives with serious wines.
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Rank 4. Le SAINTI
Modern Cuisine
A dining room dressed in nautical details overlooks the St. Lawrence River from Saint-Irénée, where lunch means halibut accras with contrasting sauces and sea bass bourguignon, while evening brings a tasting menu rooted in Charlevoix's larder—veal sweetbreads, duck breast with local blue cheese. The cooking is precise without pretension.
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Rank 5. Côté Est
Regional Cuisine
A family-run restaurant on the St. Lawrence where seasonal menus celebrate local terroir, from guinea fowl terrine to duck sourced from a former chef turned farmer. The riverside terrace and adjoining shop of regional goods complete a relaxed, hospitable experience.
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Rank 6. Buvette Gentille
Modern Cuisine
On Baie-Saint-Paul's main street, a small dining room hums with the sound of friends sharing plates—marinated scallops, root vegetables, frozen nougat—all anchored in Charlevoix's seasonal bounty. The team behind Faux Bergers has built something deliberately unhurried here, a place where local ingredients matter more than ceremony.
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Rank 11. La Porte Arrière
Modern Cuisine
Behind glass on a narrow dining room, the open kitchen puts you inches from the chefs' hands. The menu is spare and seasonal, built around local suppliers, with veal sweetbreads and mushrooms showing the kitchen's gift for coaxing depth from simple ingredients. There's a festive hum here—creativity and precision in conversation, never ponderous.
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Rank 12. Chez Mathilde
Regional Seafood
A windswept village at the fjord's mouth, where a chef from the region sources snow crab and halibut from the St. Lawrence, game from local forests, vegetables from the garden. Two tasting menus unfold with restrained seasoning and deep respect for ingredient—the place operates five months yearly and books months ahead.