🌱🍴This Is farm-to-table, for real.

Published 3 months ago • 1 min read

Hi Reader,

“Farm-to-table” gets thrown around a lot.

But in Québec? They actually mean it.

We’re talking dinners in the fields where ingredients are grown, wine from just down the road, and chefs who plan menus by strolling through the garden instead of scrolling a supplier list.

I just wrote about a few of these places in my first feature for Food, Wine & Travel Magazine.

And along the way, I picked up a few lessons that might help if you want to try hyper-local wine and food experiences on your travels.

🌞 Think about timing. Summer through early fall is when farms are at their peak. And many spots scale back hours or are closed in winter.

📅 Book ahead. These places are small and seats go fast, so plan in advance to snag your spot.

🎁 Expect surprises. Menus change week to week depending on what’s ripe. No two visits are ever the same.

🥬 Keep an open mind. Chefs get creative with seasonal ingredients and local swaps. It’s all part of the fun!

My trip through Québec showed me just how creative hyper-local dining can be. You can read the full story here.

What’s the most local meal you’ve had on your travels? 🌍🍴

Cheers,

Laura

🚌

Tours I'm Loving

Old Québec City food and drink walking tour

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Perks I'm Using

$75 dining credit through The Infatuation

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News I'm Following

Québec's first-ever Michelin guide selection

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