Deep roots: eco-tourism ahead of its time
Picking the beauty of the day.
Omer Desmarais, Patrice Fortier’s great-grandfather, made his own oars, paddles, snowshoes, moccasins, and wooden decoys for duck hunting. When he was appointed manager of the Île du Fort fishing and hunting club (which he later owned), he also earned a living by organizing fishing trips on Lake Saint-Pierre, as well as recreational and business trips to Sorel, Chenal du Moine, Nicolet, and Trois-Rivières.
In harmony with nature, he followed the rhythm of the seasons
December, January, February: Ice fishing with fixed lines, while his wife repaired the fishing nets.
March and April: Maple syrup production.
May to August: Fishing for walleye, pike, and eel.
September to November: Duck hunting.
When the art of the table transforms the contents of the dish.
Cooked dishes included the famous “gibelotte,” where perch or catfish were cooked with lots of vegetables and herbs. For those with a sweeter tooth, there iwas pimbina jelly. Patrice Fortier remembers picking pimbina berries in the fall with his grandparents and cooking them. The aroma was so pungent that it stung his nose and eyes. But the result was unique and delicious!
A rainbow of colour to brighten up every meal.
Like his grandfather Omer, Patrice helps people discover what nature has to offer, how to use it, and how to consume its products responsibly. Thanks to him, Kamouraska offers increasingly diverse and interesting produce year after year.