When the terroir shapes the menu at Microbrasserie Le Presbytère

When Local Inspires the Kitchen

For Chef Isabelle Dupuis, sourcing locally is second nature. “For both our food menu and our beers, we source as much as possible from the region, and otherwise from elsewhere in Québec. Even our wine and spirits list is 100% Québec-made.” The establishment was also the first in Mauricie to receive Fourchette bleue certification, recognizing its responsible sourcing of marine products from the St. Lawrence.

The menu evolves with the seasons and available harvests. Isabelle always begins with what producers have to offer. A surplus, a lesser-known ingredient, a particularly abundant crop? For her, it’s an opportunity to create. During peak seasons, she transforms and preserves ingredients harvested by the restaurant — birch syrup, fiddleheads, daisy buds, pickled milkweed pods — allowing her to continue cooking locally and creatively, even through the winter months.

A Leap of Faith: A Blind Journey

For the chef, telling the story behind each ingredient is essential. Understanding who grows, raises, or harvests it brings deeper meaning to the plate. This philosophy comes to life in her menu titled Acte de foi (“Leap of Faith”), a seven-course blind tasting experience designed for epicureans. Guests discover forest edibles from Mauricie, lesser-known cuts of meat, and underappreciated marine species, all paired with carefully selected Québec-made spirits. The experience is convivial, surprising, and deeply rooted in the territory.

A Collaboration with a Neighbouring Farm

Among the relationships cultivated over the years, the partnership with Ferme récréative Caza et Alpagas perfectly illustrates the Presbytère’s collaborative spirit. Located less than three kilometres from the restaurant, the family-run farm was founded in 2013 by Jason Caza and Julie Benoit. They have been raising alpacas with a strong commitment to animal welfare, in a peaceful, human-scale environment.

The farm also welcomes visitors to observe the animals up close, learn more about their husbandry practices, and discover the artisanal transformation of their natural fibre — warm, durable, and remarkably soft. The on-site boutique showcases this exceptional material through a selection of farm-made products (thermal socks, knitting yarn, felted goods, and more), as well as meat sourced from their responsibly raised herd.

At first, only the farm’s handcrafted goods were available in the boutique at Microbrasserie Le Presbytère. Then, following discussions with Chef Isabelle, the farm expanded its operations to include alpaca meat production. For Jason and Julie, it was a coherent and responsible way to fully valorize their herd.

As in any livestock operation, not all animals are intended for breeding. Rather than sending them into anonymous distribution channels, they chose to market the meat locally, in partnership with collaborators who share their values. This approach respects the animal’s full life cycle, after being raised with care. Alpaca meat, red and very lean, stands out for its tenderness and delicate flavour. Seeing it featured on the menu of a neighbouring establishment led by a talented chef is, for them, a genuine source of pride.

A Story of Family and Passion

The story of Microbrasserie Le Presbytère is also one of a family-driven venture. Isabelle Dupuis and Francis Boisvert had operated a catering business since 1998 before transforming the village presbytery into a restaurant and microbrewery in 2015. Today, their children are becoming involved in the business as well.

With its inventive cuisine, house-brewed beers, and genuine commitment to showcasing those who nourish the region, Le Presbytère is well worth the drive to Mauricie. It is a destination where you savour not only craftsmanship, but also the stories of the people behind it. 

© Crédit photos et vidéo : Étienne Brière