WHAT TO DO
Île d'Orléans
What to do at Île d'Orleans
Île d'Orléans, a historical district and refuge island of the poet Félix Leclerc, brings the traditional Quebec countryside to life with its magnificent landscapes along the banks of the Saint Lawrence River and just fifteen minutes from Quebec City. As the cradle of New France, the island offers a unique cultural experience and a rich terroir. Enjoying great renown due to the quantity and quality of its local products, Île d'Orléans also abounds with a variety of activities and events accessible to everyone. Whether it's tourist attractions or ideas for outings with family or as a couple, outdoor excursions or visits to shops and art galleries, these opportunities for discovery and enjoyment will please you throughout your visit. Île d'Orléans is full of surprises!
Many businesses specialize in local products and agritourism on Île d'Orléans. Primarily dedicated to agriculture with a diversity of crops and exceptional horticultural concentration, this expertise translates into the quality of regional cuisine tables and local product counters. Recipients of numerous awards, the products of Île d'Orléans will satisfy even the most demanding palates. We must warn you, you might develop an addiction!
Set out for discovery:
On the north shore, the linear path offers an unobstructed view from Montmorency Falls to the mountains of Charlevoix. On this side of the island, the scent of apples and fine wine fills the air. In Saint-Pierre, the first place to fall in love with is Cassis Monna & Filles. Here, Anne and Catherine form the fifth generation of a French family of liqueur makers. In their boutique-economuseum, blackcurrant regains its noble status in many delectable derivatives while in the wine cellar – open from May to October – one can graciously taste their entire range of internationally awarded products.
Orchards, cideries, vineyards, chocolate shops, jam makers (Tigidou), and cheese dairies are on the agenda. At Les Fromages de l’Isle d’Orléans, you’ll fall for the Faisselle, but the Paillasson – the first cheese made in America – holds its own when browned in a skillet.