2023-09-16 09:00:00
The last service will take place on October 29, at the end of a 10th summer season of this small bistro which attracts epicureans from Mauricie to Quebec. Whether in July or September, it is often full.
“Over the years, it has become a destination. Several people are still discovering us, but most of the customers are regulars,” she says, receiving Le Soleil on her terrace overlooking the St. Lawrence.
In recent days, even more of them are calling to reserve a table, for one last time. “I’m the one who takes reservations and returns calls to confirm, since day one,” she explains, interrupted by the ringing.
However, Christine Giguère had no experience in catering, or even as an entrepreneur. “I worked as an accounting employee and I raised my herd with Éric, my partner,” she says.
Christine Giguère does not have a typical career path of a manager or restaurateur. In 2014, she had the opportunity to buy the small breakfast restaurant, ‒ the only one in the village of Deschambault ‒, located just a few minutes from Ferme Highland, of which she was co-owner.
After renovating and enlarging the kitchen, she opened the bistro La Ferme, on the edge of the old Chemin du Roy. The response from customers was not long in coming. “I opened the bistro with the aim of selling my meat. We made it a specialty for several years,” she explains.
From farm to table
La Ferme bistro was one of the first in the Portneuf region to highlight local and regional products. “Long before it was fashionable,” she says. The idea was to source locally. »
It goes without saying that the “farm to table” concept has taken on its full meaning. Over the seasons, the menu has been shaped to offer Highland beef in different ways, while drawing inspiration from the flavors and products of the region. The table d’hôte, which is renewed every week, is made up of arrivals and harvests from neighboring farms.
Curious and concerned regarding their food, customers regularly ask the names of producers and artisans, says the restaurateur. “In recent years, we have seen the number of agri-food products explode in the Portneuf region. The MRC and the markets have done a great job to give them visibility. Customers know this and become aware of the wealth of fine products from our region and the St. Lawrence River and estuary. »
However, despite the pride in promoting regional products, fatigue has set in. Ten years later, the owner is preparing to turn the page on this entrepreneurial adventure. A decision that she thought regarding for a long time and discussed with her partner and chef of the restaurant for the last six years, Vincent Goulet.
“We’re both at this point, we need a change,” he says in turn. The latter was a food processor before jumping into the kitchen at La Ferme.
Although the bistro is open four days a week, from May to the end of October, work is done year-round, they say. From opening to closing, Christine welcomes customers and provides service while Vincent works in the kitchen. “Catering is exhausting in the long run. It’s a beautiful job, but it requires a lot of energy. Which I no longer have,” says the restaurateur.
Neither knows what the future holds. “I’m going to think regarding another project, but first, I want to take time for my loved ones, for my mother,” replies Christine. “Take time with my children,” adds Vincent.
These words seem to make them slightly dizzy. “It’s scary,” Christine agrees. The restaurant is doing well and the customers are loyal. But we are ready to move on. »
With her partner Éric Bédard, Christine Giguère was a Highland beef producer for 17 years. With a few acres of land, the couple realized their dream of buying a herd and specializing in the breeding of purebred Highland cattle from the islands of the West Coast of Scotland. A unique breeding in the region. They raised their beef 100% naturally, without drugs, hormones or animal meal. “We sold the herd three years ago, when our employee retired,” says the former cattle producer.
In recent years, meat from Ferme Syldia, located in Neuville, has been on the menu at La Ferme bistro. “I was afraid that customers would not follow this change, that they would criticize it, but no, they got on board and always supported me,” thanks Christine Giguère.
The restaurant business is an environment of trial and error. Two years ago, Christine and her partners acquired the village snack bar which they renamed La Ferme. “A mistake,” she said. “We didn’t have time to take care of it properly. It was too much on our shoulders. » After renovating it and welcoming customers for a summer, they quickly sold it. Since last May, the La Ferme snack bar has new owners; it now delights passers-by under the name Le Casse-Croute du Roy.
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