This winter, (re)discover the instinctive and indulgent cuisine of Chef David Forbes at Camp Boule restaurant. Inspired by the richess of the Charlevoix region, the chef selects the finest local products and prepare them with elegance. From signature dishes to new creations, take a moment for a gourmet break with a view during your day on the slopes!
The importance of local flavors
David Forbes goes above and beyond to offer cuisine that reflects Charlevoix: authentic, flavorful, and deeply rooted in its terroir. A firm believer in the power of short supply chains, he works hand-in-hand with local farmers and gardeners to highlight exceptional products. Every dish tells a story—the story of Charlevoix and its bounty—for a culinary experience that is as local as it is unforgettable.
Here are a few examples of the dishes he offers to tempt your taste buds.
Winter salad
New
Celeriac purée
Beets
Radicchio
Pickled shallots
Blue Sheep's Cheese - Migneron Family
Hazelnuts
Blue cheese vinaigrette
Sautéed mushrooms
New
Rose & lion mushrooms
Roasted Brussels sprouts
Tomme d'Elles - Migneron Family
Jerusalem artichoke chips
Charcuterie broth
La raclette
signature plate
Migneron cheese
Cured meats from Les Viandes bio de Charlevoix
Pickles
Potatoes from Île d'Orléans
Charcoal-grilled meat
chef’s inspiration
Through wood-fire cooking, the chef brings out smoky, authentic flavors that adapt to the seasonal ingredients. This distinctive approach highlights the raw yet sophisticated essence of Charlevoix’s terroir.
Le Sous-bois
signature cocktail
Crafted by the restaurant mixologist, this creation captures the essence of Le Massif’s serene woodlands. Infused with yellow Chartreuse, gin, spruce beer and maple syrup, this cocktail will transport you to the wild and authentic nature of our mountain.
Take a gourmet break
Whether for lunch, après-ski, or dinner, explore new culinary horizons in a warm and historic setting.
Book your table now!
