Set on the grounds of the Migneron farm, Faux Bergers has redefined what farm-to-table means in Charlevoix. Since opening in 2017, the restaurant—led by chefs Émile Tremblay and Sylvain Dervieux with sommelier Andréanne Guay—has turned the region’s producers into daily collaborators. Every menu is a surprise, built from what farmers and growers bring to the kitchen, paired with Andréanne’s ever-evolving wine list. The dining room, designed with Étienne Bernier Architecte, holds just over 40 seats and looks out across pastures and vines, a setting that grounds the cooking in the landscape it celebrates. Guests are welcomed more like friends than clients, invited into a collective creative process where seasonality dictates rhythm. The name, Faux Bergers, nods both to biblical allegory and to their playful self-image as shepherds who lead diners off the beaten path. Reservations are essential—the magic here draws crowds from far beyond Baie-Saint-Paul.
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