Restaurant Les Labours

The story

Crafted with passion, served with love

From the Garden to the Open Kitchen

At Les Labours, the distance between the earth and the plate is measured in steps, not miles. Situated within Le Germain Charlevoix Hotel & Spa in Baie-Saint-Paul, the restaurant draws directly from its own garden — garlic, squash, microgreens, and Gorria peppers among the self-sufficient crops — and from the wider Charlevoix region's network of local farmers and artisans. The result is a French-rooted, seasonal menu that shifts with the harvests rather than a fixed calendar, built around char-grilled preparations, wild meats, and farm-fresh produce cooked in full view of the dining room.

Chef Patrick Dubé

The kitchen is led by Chef Patrick Dubé, whose more than 25 years of experience span a Michelin-starred posting at James Street South in Belfast (2004–2005) and a training period at the two-Michelin-starred Château Lynch-Bages in Pauillac, France. Before arriving in Charlevoix, he spent six years as Executive Chef at Le Saint-Amour in Québec City, a restaurant that ranked among TripAdvisor's Top 10 Fine Dining establishments in Canada for five consecutive years. Named Health-Focused Chef of the Year in 2024 by the SCCPQ and soon to be inducted as a Disciple of Escoffier, Dubé brings both rigour and genuine regional affection to every plate. His philosophy, as the restaurant puts it, is "honest cuisine, flavourful and heartfelt."

A Wine Cellar Recognised Worldwide

Sommelier Christian Beaupré tends a cellar of more than 1,000 selections — whites, reds, sparkling, rosé, dessert, fortified, natural, and organic — totalling approximately 11,000 bottles and ranging from $50 to $5,000. Wines from Québec and Canada hold a place of honour alongside deep forays into France, Spain, and Italy. The program earned Wine Spectator's Best of Award of Excellence in 2024, placing Les Labours among the top 25 wine destinations in Québec and among just 1,531 recognised wine programs worldwide. For Beaupré, it marks the fifth such award in his career; his next target is Wine Spectator's Grand Award in 2026.

The Setting and the Spirit

The dining room's warm atmosphere takes its cues from the natural landscape of Charlevoix, with an open kitchen that pulls guests into the rhythm of service. Breakfast runs daily, with a more expansive weekend service; dinner is available Thursday through Sunday. The menu accommodates vegetarian and vegan preferences alongside its French seasonal core, reflecting a kitchen that treats dietary diversity as part of its craft rather than an afterthought. Whether you come for a quiet morning or an evening that stretches into the wine list, Les Labours offers something grounded: a table that knows exactly where its food comes from.