Farm to Table
Since 2014, Le Bistro Tournebroche does business directly with local producers, eco-responsible, depending on the season and arrivals. These farms give the best environment for their breeding, they take care to respect the natural growth and the well-being of the animals.
This concept favors short circuits and encourages organic farming as well as the local economy.
Stéphane Roth, a renowned chef at the origin of the 5 diamonds AAA at the Patriarche restaurant, created a menu for Tournebroche featuring organic local ingredients and the “A to Z” design of his recipes.
We have a green thumb
The Hôtel du Vieux-Québec and Tournebroche bistro have joined forces to create urban gardens on our roofs. We grow herbs and vegetables.
For better pollination, we integrated hives on our roof. In order to meet the demand in cooking of our organic honey, we also added hives on the Iles d’Orleans, in the fields of Ferme du Capitaine.
Roof garden + beehives
Since the opening of the restaurant, we have transformed the roofs of our neighbour, Hôtel du Vieux-Québec, into urban gardens. We grow herbs and spices that we use in the restaurant depending on the number of crops we get.
We also have hives from the start, 5 on our roof and about a dozen at Île d’Orléans that provide our restaurant with the honey we use in our desserts and different dishes on the menu.
The producers with whom we do business are all located within a 100-km radius of Quebec City and the majority of the meat we use is organically grown. For example, our filet mignon comes from Saint-Ignace farm in Sainte-Élisabeth and our chicken from “les Viandes Biologiques de Charlevoix”.