Buvette gentille is the second act from the team behind Faux Bergers, and it shows the same devotion to Charlevoix’s land and people, but in a looser key. Instead of the structured tasting menus that made their first restaurant a pilgrimage site, this downtown Baie-Saint-Paul spot works more like a European-style wine bar: a small room, a changing list of bottles picked by sommelier Andréanne Guay, and a slate of plates meant to be passed around the table.

Chefs Émile Tremblay and Sylvain Dervieux build their menus from the season’s crops, leaning often toward vegetables but never excluding meat or fish. Every element—wine, food, even the metalwork and art on the walls—comes back to a network of local artisans and producers.