Inspired by the richness of Québec’s agriculture and the rise of short supply chains, women chefs are playing a key role in redefining local gastronomy.
They shine a light not only on the treasures that surround them, but also on the producers they proudly collaborate with.
With the recent arrival of the Michelin Guide in Québec and the launch of the first North America’s 50 Best Restaurants, these five culinary ambassadors are undeniably helping put Québec’s vibrant food scene on the world map.
Chloé Ouellet – Au Pâturage (Centre-du-Québec)
Chloé Ouellet is a passionate advocate for reconnecting with the land.
At Au Pâturage – Espace gourmand, she’s transformed a former family pigsty into a true haven for short supply chains: vegetables are harvested just steps from the kitchen, and meats come from nearby producers.
“We start canning, fermenting, and freezing with the very first spring vegetables, and continue right through December thanks to our cold greenhouse,” she explains. 🥬 🌽
She builds long-term relationships with producers and fishers by committing to consistent order volumes, what she sees as the key to sustainable agriculture.
“My dream would be to see a province-wide school program on farming and fishing starting in elementary school, so we can better understand the many layers of food production,” she adds.
📍 Sainte-Perpétue (Centre-du-Québec)
💻 Website | Instagram | Facebook
Isabelle Dupuis – Microbrasserie Le Presytère (Mauricie)
In Saint-Stanislas, Isabelle Dupuis has turned a former rectory into a warm, welcoming restaurant and microbrewery where tradition meets innovation.
“Living in a rural area, agriculture is directly tied to the economic health and prosperity of my region,” she shares.
“What grows here, including wild forest edibles, shapes our culinary identity. It’s also a way to honour the people who bring these ingredients to life.” 🍄 🧺
In addition to designing themed menus that explore food-related issues, such as access to St. Lawrence marine species, she highlights each producer by name on her menu and sells their products in the restaurant’s shop, helping them reach well beyond the kitchen.
📍 Saint-Stanislas (Mauricie)
💻 Website | Instagram | Facebook
Fisun Ercan – Bika (Montérégie)
After leading Montréal restaurants Su and Barbounya, Fisun Ercan relocated to Montérégie in 2020 to open Bika, her farm and Table Champêtre®.
There, she offers a seasonal cuisine influenced by the Mediterranean, yet deeply rooted in Québec’s terroir.
She grows her own vegetables, raises hens, and builds bridges between Turkish culinary traditions, her heritage, and local ingredients.
“Sustainable cooking starts with smart purchasing and making the most of trimmings to avoid waste,” she explains.
“Then it’s about using unusual products, what some call ‘weeds,’ or lesser-known ingredients and parts of plants. These spark curiosity, especially among tourists looking for something unique.” 🍽️ 😋
📍 Saint-Blaise-sur-Richelieu (Montérégie)
💻 Website | Instagram
Isabel Gariépy – Farm’s Table
A nomadic chef rooted in Québec’s terroir, Isabel Gariépy creates immersive dining experiences through Farm’s Table, where meals are served right on the farm in various regions, including at Ferme Les Petits Écores in Pointe-Fortune, Montérégie. 🍯🥂
Her menu changes weekly, based on the harvest and the inspiration of the moment.
“Farmers are superheroes to me,” she says. “Yes, we eat to survive, but also to be happy.”
Her cuisine, both poetic and precise, draws in food lovers seeking meaning and authenticity.
“I create a direct link between eaters and farmers,” she adds. “It’s essential for collective change.”
These encounters actively contribute to celebrating and passing on Québec’s culinary know-how.
Myriam Larouche – À l’Orée des Champs (Saguenay‑Lac‑Saint‑Jean)
Myriam Larouche is co-owner of the Table Champêtre® À l’Orée des Champs in Saguenay–Lac‑Saint‑Jean.
Though she recently stepped out of the kitchen, she remains deeply involved in the sustainability of the family business.
“I was born and raised on this farm,” she shares. “Contributing to its future is my way of honouring the work of the generations before us. Our specialty, lamb, is not only raised on-site but also processed in our own facilities, showcasing our commitment to local and artisanal production.” 🍃🌻
That same philosophy applies to how they build their menu.
“We do everything we can to source through short supply chains,” she explains. “We have three to four vegetable suppliers, all farming within a 50-kilometre radius of our business.”
She believes local terroirs have huge potential to captivate travellers.
“They’re often curious to taste our signature dishes,” she says. “And the authenticity and stories behind our recipes speak to visitors looking for truly rich cultural experiences.”
📍 Saint-Nazaire (Saguenay-Lac-Saint-Jean)
💻 Website | Instagram | Facebook
To discover more ambassadors of Québec’s local terroir, explore the Terroir et Saveurs du Québec directory.
