Published on October 7, 2025
Microbrasserie Le Presbytère: Winner of the 2025 Prix restaurateur
On October 6, 2025, at Les Botanistes in Québec City, many restaurateurs who are members of Aliments du Québec au menu gathered to celebrate local gastronomy and the unveiling of the Prix restaurateur 2025. Microbrasserie Le Presbytère, located in Mauricie, won the 8th edition of this award, which recognizes a restaurant distinguished by its commitment to sourcing, using, and showcasing Québec foods. The jury also wished to highlight the exceptional quality of the twelve nominated applications and selected two finalist restaurants that closely followed the winner: Restaurant 1668, in Chaudière-Appalaches, and Baumier, located in the Laurentides.
Founded by chef Isabelle Dupuis and her partner Francis Boisvert, Microbrasserie Le Presbytère offers an immersive and welcoming experience, proudly rooted in local richness. Blending heritage and innovation, it brilliantly brings new life to an 1873 building in the heart of the village of Saint-Stanislas-de-Champlain. The establishment combines gastronomy and brewing culture in a friendly atmosphere that invites discovery. In addition to its microbrewery menu, the chef offers L’Acte de foi, a seven-course blind tasting meal inspired by the seasons, highlighting exceptional Quebec products.
In collaboration with many producers from the Mauricie region, Isabelle creates bold menus showcasing sometimes lesser-known ingredients: mushrooms and other forest edibles, Quebec marine species certified by Fourchette Bleue, and boreal spices. She even goes so far as to feature certain weeds in her dishes! Deeply involved in her community, she shares her knowledge at events while maintaining a constant curiosity for local foods. Meanwhile, Francis brews craft beers that pair harmoniously with the chef’s culinary creations.
Emotion and pride are in the spotlight! Isabelle and Francis receive the Prix restaurateur Aliments du Québec au menu 2025, accompanied by their daughter Roseline and her partner Adam, who are part of the kitchen and service team at Le Presbytère. A wonderful celebration of a family-driven and passionate commitment to Quebec foods.
Two other remarkable finalists
Restaurant Le 1668
Founded by chef Ariel Cardinal-Petit in Saint-Georges, Restaurant 1668 celebrates Quebec flavors by placing local and seasonal products at the heart of its cuisine. Its name, referencing the province’s surface area in square kilometers—1,668,000 km²—reflects its commitment to fully showcasing the territory. Each dish illustrates the freshness and authenticity of local products, offering guests a gastronomy where quality and terroir meet.
Restaurant Le Baumier
Restaurant Baumier, located in Piedmont, stands out for its commitment to local, seasonal cuisine. Nicolas Quinto (owner and sommelier) and Samuel Boyer (chef) offer a gourmet culinary experience focused on boreal flavors and forest products. The establishment highlights Quebec’s culinary identity through carefully selected regional arrivals and collaborations with local farmers and artisans.
“This award presented to Microbrasserie Le Presbytère is fully deserved. Congratulations as well to Restaurant 1668 and Le Baumier, which stand out as inspiring examples for the industry. With more than 1,000 recognized members across the province, I am delighted to see the growing commitment of Quebec restaurateurs to local products and our Aliments du Québec au menu program, which helps match supply with demand and promotes local sourcing in all types of establishments.”
— Isabelle Roy, Executive Director of Aliments du Québec
A jury dazzled by local expertise
Let us recall that a total of 12 restaurants were nominated. They were evaluated by a jury composed of influential figures in the restaurant and food industry: Arnaud Marchand, Martin Lévesque, Geneviève Vézina-Montplaisir, Jonathan Lapierre, Catherine Lefebvre, Kevin Lavoie, Gwenaëlle Reyt, and Billy Bastien.
A jury member since the creation of the competition, Martin Lévesque—executive chef at Club de golf de Boucherville and board member of the Société des chefs, cuisiniers et pâtissiers du Québec (SCCPQ)—enthusiastically highlights the remarkable evolution of participating restaurants.
“Chefs are, without a doubt, the cornerstone of efforts in local sourcing. I see a real evolution: more and more restaurants offer, throughout the year, menus created with Quebec foods. Whether through fermentation, preserves, the development of new products, or even their own gardens, chefs demonstrate remarkable creativity and determination. Congratulations to them! This award requires a great deal of work and rigor, which is what makes it a prestigious and highly sought-after distinction, perfectly aligned with today’s context.”
— Martin Lévesque
Since the creation of the Prix restaurateur Aliments du Québec au menu, several establishments have distinguished themselves through their commitment to local products. Recent winners include: Côté Est (2024), Le Géraldine (2023), O’Thym (2022), Maison Boire (2021), Le Champlain (2020), La Cuisine (2019), and Chez Boulay (2018).
