On the Brome-Missisquoi wine route, a red-brick building dating from 1849 is home to the project of Jean-Martin Fortier, a celebrated and passionate market gardener. Adjacent to a vast garden planted with over 40 varieties of vegetables and to a carbon-neutral greenhouse, the restaurant is helmed by Chef Éric Gendron, formerly of acclaimed Montreal restaurants. The restaurant presents a single set menu which celebrates local ingredients: melt-in-your-mouth beets with yogurt, jalapeño pepper and marigold flowers; barbecue-braised cabbage, beurre blanc, salad, and brassica leaves. Both modern and deeply rooted in the terroir, the cuisine celebrates local produce, prioritizing freshness and sustainability in every dish.