“Gourmet cuisine is like love and life,
you have to take your time and taste it.”


For your service

  • The dining room is open for breakfast from 8 a.m. to 9:30 a.m. and for evening meals from 6 p.m. to 8 p.m.
  • Snack preparation service to bring on excursion or to eat on site (lunch box).
  • Wine and beverage service at all times.

Recipe (French)
Maple Syrop and Cider Chicken Breast

Teacher at the Institut de Tourisme et d’Hôtellerie du Québec for 16 years, chef-owner Yves Marcoux will cook delicious gourmet dishes for you. This is a good omen, he does everything he can to make your meal perfect!

In the dining room, your meal will be served by his partner Sylvie Vivier, director of catering.

You will have water in your mouth!

The Auberge du Vieux Moulin offers you three rotating “table d’hôte” menus, which allow you a greater choice during your stays, while guaranteeing courteous, fast and friendly service.

How about a filet of walleye with butter and almonds, a fondue of regional cheeses, a dish of game simmered very slowly, a beef cheek with maple and red wine, ‘a good steak or butterfly shrimp Provençal style? Kevin produces our maple syrup, so we try to replace all the sugar in our preparations with this great tasting homegrown product.

Consult our menus to find out what Walid, Kevin and Yves, the chefs, will cook for you during your next stay at the Auberge du Vieux Moulin: