Martin Brisson, executive chef from La Galouïne Auberge & Restaurant, proud ambassador of tousruraux.quebec
BOREALE TASTING EVENING
Martin Brisson is the executive chef of La Galouïne Auberge & Restaurant and the founder of Terroir Boréal and in Tadoussac. This chef of indigenous descent creates uniquely flavoured dishes, such as his home-made smoked salmon and duck breast. He also offers a wide range of artisanal products, including spreads, syrups, ketchups, onion confits, fleur de sel with boreal flavours, spices, wild mushrooms, and Labrador tea flavoured with berries from the boreal forest. For this unique tasting evening, Martin shares his culinary art spotlighting beautiful boreal flavours.
LA GALOUÏNE AUBERGE & RESTAURANT
«Dans la langue populaire acadienne, la galouïne est une tempête violente et subite, analogue à ce que les marins appellent un grain.»
REGIONAL PRODUCTS
At this Tadoussac inn and restaurant, pleasures for the taste buds and eyes go hand in hand.
Located in a breathtaking setting in the heart of the Saguenay-St. Lawrence Marine Park, La Galouïne Inn & Restaurant features dishes where local delicacies get the recognition they deserve. Services offered on the premises include accommodations, dining, a fully-licensed bar, activity packages, whale-watching tickets and a boutique.
In this establishment managed by Paryse Deschênes and scrupulously run by chef/owner Martin Brisson, culinary delights come notably from two smokehouses that impart their rich flavours into the smoked salmon (plain or maple-flavoured) as well as the marinated and smoked duck aiguillettes. Other specialties include grilled dishes, wild game and seafood. And desserts have not been overlooked, either!
The establishment also boasts two terraces that perfectly lend themselves to sampling our quality beers, a bistro and kids’ menu, as well as twelve cozy rooms, each with private bath and Wi-Fi. Everything you need to prolong your respite in this region known for its marine mammals and its legendary bay.
Lastly, L’Aquilon boutique features the very best the Côte-Nord region has to offer through its “Terroir Boréal” product line (onion confit, spreads, wild berry syrups including blueberry and lingonberry, wild mushroom powders, infusions, aromatics and more).
Terroir Boréal (home-made product)
“Rediscover the Great Outdoors in your Everyday Dishes”
Terroir Boréal, product line created by First Nations chef Martin Brisson, takes us on a journey through the indigenous culinary world with its diversity of flavours. Discover our wild berry confits, spreads and syrups, as well as our spices, mushrooms, and flavoured fleurs de sel and Labrador tea.
Tadoussac, 420 years of history.
Located in the province of Québec, where the Saguenay River meets the Saint-Lawrence River, Tadoussac is 420 years old. First settlement in North America in 1600, the village of the time became a meeting place for the fur trade with the Natives.
Today, the village is located at the heart of the world’s first Marine Park (Parc Marin du Saguenay-Saint-Laurent) where one finds the beluga, blue whale, the minke whale, finback, porpoises, dolphines, seals and many bird species because Tadoussac is situated right in their migration route.
Its sea-mammals interpretation center (CIMM) is a reference throughout the world both for its research on sea-mammals and for the quality of its exhibition where naturalists will give you information on the latest discoveries about the Saint-Lawrence river whales. Tadoussac provides whale-watching excursions, which are known as having the best observation conditions. A nature to discover!
Latest news :
Check out!!! We will be at Montréal en Lumière, March 2 & 3, 2018
La Galouïne et Terroir Boréal / Totalement gourmand! / Blogue Terroir et Saveurs / 18-05-2017
La Galouïne: saveurs du Fleuve et du terroir / Blogue Terroir et Saveurs / 14-07- 2016
Virée gourmande sur la Côte-Nord / Journal La Presse 15-07-2016
Escapade gourmande / Terroir et Saveurs/ 15-07-2016
Prix tourisme 2006 trophée
Prix Manic 2010
Mention honorifique 2014 Excellence en restauration OR
