Champs Libres | Fall 2026

This fall, Les Labours restaurant invites you to a series of unique gastronomic evenings. Guest chefs will join the restaurant’s brigade to create exclusive menus celebrating the richness of Charlevoix’s terroir. Each evening promises a refined culinary experience where creativity and seasonal ingredients come together on the plate.

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Lineup

Mark your calendars: Champs Libres returns to Les Labours restaurant for its 6th edition, with a lineup that promises plenty of delicious discoveries.

  • November 8: Christian Bégin and Marie-Fleur St-Pierre  
  • November 15: Frédéric Boudreau and Maxime Tessier – Beurre Barraté  
  • November 22: Matthew Swift – Terre  
  • November 29: Ryan Gray and Janice Tiefenbach - Gia Vin et Grill

The experience is priced at $100 per person, with the option to add a carefully curated wine pairing by our sommelier, Christian Beaupré, for an additional $100.

Meet Our Guest Chefs

Marie-Fleur St-Pierre & Christian Bégin

Marie-Fleur St-Pierre approaches cooking from the heart, guided by her instincts and the seasons. At her side, Christian Bégin will bring his infectious curiosity and his singular way of telling the stories behind local flavours and culinary traditions.

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Frédéric Boudreau & Maxime Tessier

One is a hospitality professional, the other a chef. Together, Frédéric Boudreau and Maxime Tessier share a warm, collaborative vision of the restaurant experience. Rooted in Québec’s seasons, their cuisine draws on French foundations while taking inspired detours through Italy and Lebanon.

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Matthew Swift

After nearly 20 years working alongside some of the leading names in Canadian gastronomy, Matthew Swift found a new source of inspiration and a place to put down roots in Newfoundland and Labrador. His refined cooking celebrates the flavours of land and sea through dishes deeply rooted in the region.

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