Bleu Lavande: Lavender in the Eastern Townships

 

Bleu Lavande is a thriving lavender farm located in the Eastern Townships of Quebec, about 90 minutes from Montreal. Founded in 2004 in Fitch Bay near Magog, Bleu Lavande began as a pioneering Canadian lavender farm utilizing the Eastern Townships' unique microclimate. Created by founders Pierre Pellerin and Christine Deschesnes, the farm grew into Canada's largest lavender producer before relocating its main immersive agritourism site directly to the current site. From lavender sachets and soap to the recent additions of laundry soap and salad dressing, all the products are free of articial ingredients and celebrate the natural, organic lavender extract made by Bleu Lavande each year.

Beautiful Golden Retriever in the fields of Bleu Lavande 

Created by founders Pierre Pellerin and Christine Deschesnes, 

the farm has grown into Canada's largest lavender producer

The entrance to Bleu Lavande

The lovely shop at Bleu Lavande is full of lots of products made with their fragrant lavender

Fragrant Lavender sachets were for sale in the shop,

and bought one for our car and home to keep the scent alive

Lavender ice cream from Café Bleu 

bleulavande.com

Restaurant King Alexandre in Sherbrooke Québec

Nestled on the corner of King and Alexandre Streets in Sherbrooke Québec, King Alexandre is a culinary gem that beautifully marries Italian inspiration with local market flavours. This elegant establishment brought to life by the talented partnership of Maxime Pothier and Julien Bousquet, showcases an exquisite menu featuring delights such as mushroom cappuccino, oysters, lobster rillettes, risotto, and octopus, with one of the most extensive drink selections in town, including a diverse wine list. With Chef Stephen Loisier at the helm, King Alexandre invites you on an exceptional culinary adventure and a celebration of the richness of Quebec’s terroir. Arriving for menu midi lunch while on a 'Véloroute Gourmande' inspired culinary and cheese tour through the Eastern Townships with great friends, we enjoyed King Alexandre's sensational selection of refined, fresh, and creative dishes crafted by the enormously talented Chef Losier.

Restaurant King Alexandre in Sherbrooke Québec

The elegant bar at King Alexandre

The King Alexandre Table d'Hôte Menu Midi 

Johannes Zillinger Velue Weiss, and light and refreshing Austrian blend of 

of Grüner Veltiner with Riesling and Gelber Muskateller

A light, crisp and summery white wine

Our delightful server was a friend of both of the owners - Maxime and Julien - and chef Loisier

Salade du Moment

Velouté aux Asperges du Moment

Le pain et le beurre

Poisson du Jour - Grilled Salmon with pattypan squash and radishes

garnished with chives

Salade du Poire with prosciutto, beets and mesclun with

a white balsamic vinagrette with honey and lemon

Chef Stephen Loisier is at the culinary helm

Tartare de Beouf a la Puttanesca with capers, parsley, red onion, 

 black olives and parmigiana garnished with chives and samphire and served with frites

The chef's ultimate frites

Mignardise du Moment - Local Strawberries with plums, ground pistachios and homemade shortbread

Chef Stephen Loisier

www.kingalexandre.com

L'Abbaye de Saint-Benoît-du-Lac & Fromagérie

 

L'Abbaye de Saint-Benoît-du-Lac is a Benedictine monastery nestled in Québec's scenic Eastern Townships on the west shore of Lake Memphrémagog. Founded in 1912 by French monks, the Abbey is famous for its stunning Gothic Revival architecture, peaceful lakeside setting, and serene abbey grounds. The monastery, which began producing cheese in the 1940s, is renowned for its cheese-making and artisanal products, particularly it's award-winning blue cheese and aged cheeses, blending European monastic traditions with Quebec terroir, attracting visitors and gourmet lovers from around the region. Thos visiting the Abbey can also enjoy guided tours, religious services, and quiet contemplation in a tranquil natural setting surrounded by rolling hills and Lake Brome.

Entrance to the Abbey

The modern interior of L'Abbaye de Saint-Benoît-du-Lac

The inner cloisters and private walkways are used daily by the resident Benedictine community 

for silent prayer are part of the cloistered monastic enclosure

The modern Abbey Church

One of the Monks playing the organ was a real treat as we were touring the church

It's possible to have a Mass celebrated in your name or in the name of a loved one

The monks of the Saint-Benoit-du-Lac abbey have been making cheeses since 1943 

and created their first blue cheese named 'Ermite', Canada's first blue cheese

The award winning Bleu Bénédictine cheese

Frère Jacques Cheese

Mont St-Benoît Cheese, a mild cheese similar to Swiss

Cheese Cards, a firm unripened cheese made from pasteurized milk

and one of the key ingredients of Québec's signature poutine

www.abbaye.ca

Maple Bacon Beans

Recipe courtesy of Saint Benoit du Lac Abbey

Serves 4

1 lb small Navy beans

1 large white onion, coarsely chopped

2 garlic cloves, thinly sliced

1 tsp mustard powder

1/2 tsp red chile flakes

2/3 cup maple syrup

6 strips thick-cut smoked bacon, cut into bite-sized pieces

2 parsley sprigs, leaves only, coarsely chopped

Salt and freshly ground black pepper, to taste

In the morning, place the beans in a colander and rinse under cold running water to remove any excess debris. Transfer them to a large bowl and cover the beans with at least 3-inches of water. Soak the beans for 12 hours.

Just before bedtime, preheat the oven to 250°F. Drain the beans and transfer to a Dutch oven or a 1 gallon or larger heavy-bottom pot with a tight-fitting lid along with the onion, garlic, mustard, chile flakes, maple syrup, thick-cut bacon and parsley. Season with salt and pepper and cover with enough water to cover by 2-inches. Bake overnight. Wake up on a cozy holiday morning to the most comforting breakfast you’ve enjoyed in ages.

Laiterie Coaticook: Québec's Famous Ice Cream

 

Founded in 1940 by Arthur Bédard, Arthur St. Cyr, and Henri Gérin, Coaticook Dairy began as a small local distributor of pasteurized milk, chocolate milk, and cream delivered by horse-drawn carts. Just two years later, in 1942, Arthur Bédard became the sole owner, and with his sons, ice cream was introduced and quickly became the company’s signature product, made with quality 100% Canadian milk and cream, which is still famous to this day. The dairy finally passed into the hands of the Provencher family in 1976. The second generation of Provencher also marks the history of the dairy thanks to Jean and his sister Johanne who in 1989 offered new products to differentiate themselves from its competitors with ice cream logs, iced milk, cheddar cheese and goat cheese. The company which is now celebrating its 86th anniversary this year is constantly creating distinct and innovative products, including La Gourmande decadent ice creams, the festive Ice Cream Log and Maple Taffy Log. However, it's the Coaticook vanilla ice cream, its long-standing flagship product, that wins the award for the most popular ice cream in Quebec!

Laiterie de Coaticook Ltée circa 1940's

Laiterie de Coaticook workers circa 1942

Laiterie Coatiocok vintage cash register

Coaticook ice cream is made with quality 100% Canadian milk and cream

Famous for their ice cream, Laiterie de Coaticook has been a family-owned dairy since 1940

Laiterie de Coaticook is made with quality 100% Canadian milk and cream as the first ingredients

Butterscotch Ripple Ice Cream served in a handmade Sugar Cone

Banana Ice Cream in a bowl

Cherry Cheesecake and Double Chocolate ice cream in a bowl

Coaticook traditional Ice Cream Log is enormously popular at Christmas

The Maple Taffy Log

The Coaticook La Gourmande collection of decadent ice creams

laiteriedecoaticook.com

Turtle Ice Cream Dessert

Serves 12

One 14.3 oz package chocolate sandwich cookies, such as Oreos

1/4 cup salted butter melted

1 1/2 quarts Coaticook vanilla ice cream, softened

2/3 cup caramel ice cream topping

1 cup chopped pecans

1 1/2 quarts Coaticook chocolate ice cream, softened

8 oz whipped cream

Crush the Oreo cookies in a food processor. Add the melted butter and stir until well-combined. Reserve 1/4 cup of the cookie mixture and set aside. Press the rest into the bottom of a deep 9"×13" pan. Scoop the softened vanilla ice cream over the crust and smooth out into an even layer.

Drizzle the caramel topping over the vanilla ice cream and spread it out. Sprinkle half of the pecans over the caramel and cover the pan, and freeze for at least 2 hours.

Spread the softened chocolate ice cream over the caramel-pecan layer, then top with whipped cream and sprinkle with remaining cookie crumbs and pecans. Freeze at least 6 hours or overnight. When ready to serve, set it out for 10-15 minutes in order to soften it up enough to cut into squares.