Gourmet Lake Tour

The Lake Saint-Jean region as seen by Myriam Larouche, Boreal Zone Ambassador

By Myriam Larouche

For as long as I can remember, I’ve always been interested in food, ingredients, their flavors, how they’re used, and the results of combining them. At the tender age of 4, I clearly remember being in the kitchen right behind my mother, begging her for ingredients to concoct my “stews,” which I would then cook in my little toy oven powered by a simple light bulb.

Later, this curiosity shaped my academic path, first by studying food science and technology, and then by completing a bachelor’s degree in nutrition.

Being interested in food comes naturally to me. On every trip, every outing, and at every event, choosing what to eat, enjoying a meal, and discovering new culinary delights are a big part of my daily joy.

No wonder that since returning to the region and joining the businesses where I’ve chosen to get involved, food has been at the heart of my work. The lamb from our family farm has quickly become my cooking pots’ best friend!

Products with a unique character

Over the past thirteen (13) years, I’ve had the pleasure of showcasing our region’s flavors in my culinary projects, and believe me, it tastes great!! It’s hard to pick my favorites—there are so many! Our land and its artisans are brimming with products, each more remarkable than the last.

I admit I have a soft spot for cheese! We eat a lot of cheese around here! And what a selection we have, with so many artisan cheesemakers like Lehmann, Blackburn, and Médard, to name just a few.

What you’ll find in my kitchen

Some of my kitchen staples include oils from Ferme Tournevent, maple products from our friends at Érablière au Sucre d’Or, black garlic from Le Moulin, vegetables, herbs, and fruits from Rubis Rouge, vegetables from Potager Mistook and À Contre Vent, honey from Ferme des Érables or Raphael’s, berries from our own land and those from our forager friends who occasionally drop by to deliver a shipment of mushrooms and boreal spices.

Beers from the Riverbend microbrewery, La Chouape, or Micro du Lac; KWE cocktail syrups; and the berry liqueurs and aperitifs from Domaine le Cageot that come alive in the pan or on the dance floor at L’Orée des Champs!

Travel while eating

For me, baking treats with local ingredients is a way of fulfilling myself. It’s the feeling of taking care of our home, our loved ones, and ourselves! It’s an ongoing journey toward new culinary discoveries, but also—and above all—toward genuine connections and friendships with passionate people who pour their hearts into bringing high-quality food to our tables. What a source of pride!