Good morning, guys. It's 7:00 a.m., and I just woke up in
an igloo. We're in the Ice Hotel
in Quebec City
and we're about to go to Charlevoix
But it is so cold
I don't want to get out of bed.
Time to get up.
Time to escape the ice planet of Hoth
and make it to Charlevoix
This is all a dream.
Well. We have a
snowy hour and a half drive to Charlevoix
from the Hotel de Glace.
Today we're going to be checking out the town of
Baie St. Paul and then
tomorrow we'll be snowboarding in
La Massif, the big snowboard mountain here.
So hopefully it snows all day
It makes for some good pictures while we are exploring
town, and then tomorrow, powder.
Bluebird day. Let's go.
There you go
Merci
Well the way this hotel is set up is that
there is a couple different buildings, and we've each
chosen a different one, so we'll see whose room
is the better fit.
It will probably be equally nice
in different ways. Just like us.
Best thing about the location
is the spa.
This hotel is beautiful.
We've got a big day ahead of us so
I'm excited to go check out more of Charlevoix
So first things first. The local chef here at the hotel
wants to do a cooking demonstration with us and
tell us more about the farm to table movement.
Most of our products come from
local Quebec producers.
The lamb comes from our garden.
Crunchy. Braised on the outside because it's been baked.
A nice light gravy. A bit of potato. Lardon [Bacon]
Got to love it.
Bacon in there. Some cabbage.
A little bit of fresh, green garnish.
Superb.
So good.
I love it. Very pure.
Not too much ornamentation. Just quality
ingredients. A little bit of salt and pepper to bring
out the flavor. It's all about the freshness
and quality of the products.
Delicious. But just a taste.
Now we are in the town of Baie St. Paul
here in Charlevoix
Charlevoix is central to the Quebec food scene
because it's where a lot of the producers are based.
We're going to meet some of those producers later,
but first we're heading to Orange Bistro to find out
how it gets from the farm to the table.
Tarteflette
French Onion Soup
Salad Ceasar.
So I've chosen Tarteflette
It's the quintessential French winter dish.
It comes from the Haute Savoie region
which is the French Alps.
And seeing how we are in
Quebecois equivalent,
I'm going to go for the local variety.
A nice sauce.
OK. Well we've just sampled
some local food.
Now we're going to meet some of the producers.
We're heading to a cheese producer
or a "fromagerie"
Stay tuned.
Now we're going to go check out a local fromagerie.
We tried the table. Now we'll go to the farm.
Fromagerie, for those of you who don't speak French,
is basically just a cheese producer. Right
And this one is called Maurice Dufour,
and he's going to show us a bit more about how they
make these incredible cheese here in Quebec.
What's up? Marko.
Nice to meet you. My brother, Alex
Nice to meet you, man.
Welcome to Baie St. Paul. Merci!
What have we got in store today?
We have a lot of cheeses and a lot of things.
Let's see what's up.
I'm Alex. I'm 25
and I make cheeses.
Here we have 6 cheeses
Basically, we have cheeses from cow milk
and some others from sheep milk.
As you can see here, we have a barn with all our sheep.
We have over 450 sheep here.
Cuteness overload, now. Little baby lamb.
They were born this morning.
No way. Can I feed one?
Yeah, sure.
Bucket list right now.
When I was a kid, I always wanted to be a veterinarian
and I'm about to feed a little baby lamb that
was born today. Cuteness overload.
Are you done?
Put this over the beard.
There's a big process about humidity control.
All the temperature
There's a lot of spec to making cheese
Alex has just given us a pretty rad proposition.
He said instead of trying the cheese inside,
why don't we take it to go,
grab a couple beers, hop on a snow mobile,
and head up to the top of the mountain to grab a sunset.
How do you say no to that? Do you guys know
that snow mobiles were invented in Quebec?
Oh my god
Look at the view!
So this one is
"le migneron de charlevoix"
It's our famous one. We can find it everywhere
in Canada
Thank you.
Um. You like it?
Alex, thank you so much, man.
This has been such an unforgettable experience.
How often do you get to meet the producers of a
really high quality product?
See the animals, feed the babies,
eat the cheese,
hop on a snow mobile up to a cabin overlooking
the entire valley. Unforgettable afternoon.
Props, dude. Thank you so much. My pleasure.
Seriously great cheese, great times,
and good people. So we'll see you around.
Of course. Au revior! [Goodbye] Maybe in San Diego
Yeah, yeah. Maybe back in Quebec. Bon nuit! [Good night!]
I couldn't feel my fingers on the snow mobile ride back.
So now we're going to jump in a hot tub,
and we've just learned that the benefits of going hot
to cold, hot to cold, is called thermal shock.
Thermal shock. And it's good for you.
So we're going to shock ourselves, thermally.
Should be doing a sauna hot and cold
at least once a week
It's great for the immune system. It's great for the body,
and it's very relaxing.
There's nothing better
than being in really warm water.
when it's really cold outside.
Feeling relaxed
from the Nordic Spa treatment.
So now after a
lovely little dip, dinner time
at Chez Bouquet.
The main structure of my dish is a
three kind of puree.
One with a red beet puree
one with "panais" [parsnip] and the other one
is butternut squash
The kid [baby goat] is from here made that with
a little bit "huile de truffe" [truffle oil] cooked with cream
and for the cod
I made homemade gnocchi
with the celery rub and citrus.
The puree and the strawberry
chuntney with the chives on top
Bon Appetite.
People say that we vlog too close together.
Why would they say that? I have no idea, Bro.
But today has been absolutely spectacular,
and this region is so gorgeous.
This town is beautiful, and everyone we've met
has been super friendly.
But guys, stay tuned. Tomorrow is our last day here
in Quebec. We're going to La Massif
the big mountain here to go skiing and
snowboarding. It's going to be awesome.
So if you like this video, make sure you give it a
thumbs-up, share it with your travel buddies
and subscribe to Vagabrothers
for travel videos every week.
That's right. And in the meantime remember
to stay curious, keep exploring,
and we'll see you guys on the road.
Peace. A la prochaine! [Until next time!]