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The menus at Auberge des Gallant and Maple Pavilion mostly include regional products, but also products from other regions of the province of Quebec.

The Gallant family is accredited to developing an impressive maple grove. Maple syrup and maple sugar are frequently used in our restaurant, Maple Pavilion and banquet menus. A variety of maple syrups and candies are produced every year at the Maple Pavilion.

When preparing his menus, the head chef gives great importance to local and Quebec products. In selecting the meat, his preference goes to specialty goats and ovines bred in Montérégie (lambs, young deer and guinea fowls). Whenever possible, our chef will use local products to make his soups, vegetable dishes and salads; he favours the great variety of garden produce available from Montérégie.

All our bakery products are bought at bakeries located in the vicinity of the Auberge and our cheese platter offers a large variety of fine local cheeses. Maple products are also used in some of our Spa treatments.

Our wine expert has a special taste for wines and liqueurs produced in the province of Quebec. He greatly enjoys being one of a few to discover the still unknown values of our local products.

The beautiful gardens surrounding the Auberge and the Maple Pavilion consist of annuals, perennials, and trees from our beautiful province. The gardens are fertilized by manure from the almost extinct mushroom beds.

The use of regional and, on a more extended basis, provincial products is a large part of the marketing program at Auberge des Gallant. If our goal is to create a distinctive flavour we, the country inns, must find our roots in local agriculture.

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Last update: July 29, 2010
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