Agritourism is a unique way to discover the Gaspésie, the legendary warmth of its inhabitants and agricultural operations that throw their doors wide open for visitors. Visit the livestock and produce farms and taste the local products. Whether you prefer the regional cuisine and its little homemade dishes or the gourmet meals served with refinements, everywhere you go, the fresh Gaspésie products have the place of honor.
Moreover, good foods often start with a salmon, mollusk or crustacean dish. Their very delicate flavour awakens the taste buds of the finest gourmets and there are many good Gaspesian restaurants that will prepared them for you. Come taste the delicious and very popular new food "art" trends: emu products, goat cheeses, sea product mousses, lumpfish caviar, maple jelly, different smoked fish and seafood products, dry salted fish, lamb, honey products...
Fishing still holds an important place in the lifestyle of the Gaspesians, whether it be commercial fishing, recreational fishing, ice fishing, or fishing off of wharves. Several fish markets offer a large amount of freshly caught fish and seafood. You can also purchase all of these catches in the form of fresh, smoked, and dry-salted items or even prepared dishes.
Gaspésie Gourmande offers one of the most delicious circuits: meetings with sea, land and forest products artisans, public markets, tables gourmandes, cozy inns, specialized shops... in short, over 100 good addresses specifically listed for your complete enjoyment! Find out about all of this in the magazine Gaspésie Gourmande or simply visit www.gaspesiegourmande.com in order to focus on taste!
The Coast and the Valley regions abound in delicious bio-food products where tradition combines with the originality and the know-how. The circuit offered by
Les Saveurs du Bas-Saint-Laurent leads you to approximately one hundred businesses where you can find everything, often under the same roof. Flavours and delicacies welcome you!
The
Fourchette bleue is a program of accreditation of the restaurants and fish markets which have in heart the sustainable development of the St. Lawrence. The objectives of the program are, initially, to lead the population to diversify its consumption of marine products and thus to make it possible to the fishermen to diversify their catches and thus, by the fact even, to reduce “over fishing” of certain species. From a tourist point of view, Fourchette bleue will increase the visibility of the restaurants and the fish markets having heart sustainable development of Gaspésie and will position the region as as a tourist destination “green”, from its gastronomy.
