Published on February 26, 2026
When Zero Waste Becomes a Creative Playground at Le Baumier
Located in the heart of the Laurentians, Le Baumier has earned its place among the finalists of the Prix Restaurateur 2025 Aliments du Québec au menu thanks to its innovative, purpose-driven cuisine. Here, local products are not simply prepared — they are thoughtfully showcased on every plate, with careful attention to their origin, quality, and even the smallest trace of waste.
This video was filmed as part of the web series Derrière le menu, highlighting local chefs and the Québec products that inspire their cuisine.
For Chef Samuel Boyer, embracing a zero-waste approach has become second nature. “We have to remain respectful of our environment, and zero waste is part of that,” he explains. This philosophy is also reflected in his collaborations with local producers, such as La Récolte de la Rouge, owned by regional market gardener Mathieu Roy, where he sources organic berries and vegetables. “These artisans invest tremendous effort into their products. The least we can do is showcase them to their fullest potential and use every part thoughtfully.”
Reducing waste, honouring the work of producers, and lowering his environmental footprint — this coherent approach guides his day-to-day decisions in the kitchen.
Elevating Every Part
At Le Baumier, nothing goes to waste by chance. Peels, stems, bones, and trimmings are transformed into broths, sauces, ferments, and other flavourful creations. Samuel explains: “Every day, we take the time to ask ourselves how we can use each product to its fullest potential. Take a leek, for example: the outer leaves go into stock, the heart is confit, the green tops are used for oil, and if we have too much green, we turn it into powder or ash.”
Far from being a constraint, this approach becomes a true driver of culinary creativity. Each technique — broths, fermentations, preserves, oils, powders — builds a distinctive flavour repertoire and allows certain ingredients to be preserved for later use, even in winter. “Zero waste directly influences how we design our recipes,” Samuel confirms. “Each technique allows us to work with ingredients later on and create unexpected combinations.”
Watch Chef Samuel put his zero-waste philosophy into practice with a Quebec-grown squash.
A Gourmet Experience with Purpose
Beyond its environmental commitment, Le Baumier offers a dining experience that is both refined and welcoming. Each dish showcases Quebec’s terroir, with pride of place given to products from the Laurentians, carefully selected and transformed to elevate their natural flavours. This authenticity has shaped the restaurant’s reputation and won over the jury of the Prix Restaurateur 2025 Aliments du Québec au menu.
Whether you are a gastronomy enthusiast or simply curious to discover inventive, responsible cuisine, Baumier is a destination not to be missed. Here, every plate is a journey, every gesture in the kitchen carries intention, and every bite tells a story.
© Photo and video credit: Étienne Brière
