2009. Thanks to this farm, our restaurant's menu offers harvests
over 10 months of the year and for certain dishes throughout the
year. Orlean Island has their own team. They meet with chefs and
plan the year and plant accordingly and adjust based on the tem-
perature. Aware of what is available, and when it is planted and a
very environmentally friendly approach with all their fruits and
vegetables. Auberge knows their food must have energy. Nothing
is frozen, even fish is local, and caring for the cuisine is like a work
of art. I tasted amazing sweet organic strawberries from their
farm at l'Île d'Orléans. Everything is organic and fresh.
We are si;ng at Muffy's with its well-appointed, comfortable
dining room. There is definitely a European-French feel hearing
the melodic French language accompanied with the fireplace and
excellent staff. Built in 1822 as a lumber building to inventory logs
floated down the river, it has been renovated and restored. There
2024 | HOOK MAGAZINE 21
