La Bouche Des Gouts - Baie-Saint-Paul

The food is absolutely incredible at this restaurant! You must go if you are in the area, the chef, Regis, is insanely talented and very humble. He'll tell you it's his use of fresh, local ingredients and keeping things simple....but it's more than that. Everything is cooked to perfection and presented like a piece of art. We ate breakfast and dinner here two days in a row and all of the meals were exceptional! If Isabelle recommends a certain dish or wine take her advice, you will not be disappointed! I cannot say enough!!!

Chef Regis has been gone for a few years- personal life got in the way. He taught cooking in Drummondville and is back with new partner from there, lovely Isabelle. From Languedoc, Regis cooks with a bold delicious hand - think, Corbier red wine- his pork and duck dishes were hearty and spiced for passion of the locally sourced product. We had a special goat cheese starter- from a French cheese maker in BaieStPaul ( not Migneron ) wrapped in a slice of bacon and broiled crisply and drizzled with honey and served on a cool bed of rocket greens. The restaurant and Auberge have been in other hands for a few years so with the return of Regis one is certain to have a superb meal. And we wish them well!

The breakfasts are excellent and very unique. The chef comes to the table himself yo explain them. We had dinner there also and the menu was based on Quebec produce. Delicious! Well worth the visit and stay there too!!!!

The chef is terrific...introduces the menu personally...the food is fantastic...interesting, locally sourced, creative and delicious. I'd highly recommend the very short drive out of town and up the hill to enjoy a meal here.

We took a weeklong gastronomic trip and had a wonderful time Our group came to the consensus that this restaurant was the standout The menu was limited to 4 appetizers and 4 mains We had 3 of each as well as 3 desserts and could not find fault with anything There were things on the menu that we did not see anywhere else such as goat (delicious!). This experience contrasted with some very well established and expensive restaurants in Quebec where typically we encountered at least 2 or 3 "misses" when the 3 of us had a three or more course dinner