Baie-St.-Paul (QC), Canada – Le Massif de Charlevoix’s new hotel complex in Baie-Saint-Paul – Hôtel La Ferme – has been welcoming its first guests since opening near the Quebec ski and snowboard resort on June 21.
Hôtel La Ferme is the latest element in a three-pronged development vision at Le Massif de Charlevoix, joining the ski mountain and a tourist train the resort has developed to carry guests along the St. Lawrence River from Quebec City to the resort and on to La Malbaie. General manager Richard Germain, and director of programming Philippe Laperrière, unveiled the hotel’s Main Building facilities along with the rich activity program during a press tour last week at the resort.
Upon completion, Hôtel La Ferme (the “Farm Hotel”) with its 145 rooms and lofts will be offering a multitude of services to visitors to Quebec’s pastoral Charlevoix region. Among these are a train station to welcome arriving passengers, a show venue accommodating up to 500 guests, a lively public square, a restaurant, café, bar-lounge, a spa and a gym.
According to Germain, Hôtel La Ferme “genuinely stands apart due to its highly original design. We’ve adopted a pavilion approach reminiscent of the site’s bygone farm buildings. In this way, guests can stay in one of our five different pavilions – each with its own modern signature, specific architecture, decor and original atmosphere – so that from one visit to the next, they’re treated to an entirely new visitor experience.”
The site is also earmarked to become a hub for local and international visitors owing to the train station’s location inside the hotel. The site’s public hotel will host events for all ages throughout all four seasons. Crop fields allow guests to recapture lost energy and take in some fresh air. The hotel’s farmer’s market will introduce guests to Charlevoix’s famed produce. A multifunctional venue will host full range of cultural events.
Designers focused on principles of sustainable development when building the hotel.
“Be it the geothermal heating and cooling system that’s been adopted, our water and rainwater collection program or our pledge to local artists, artisans and suppliers for hotel interior appointments – we wanted to do our share for the environment, and for the local economy,” explained Germain.
Hôtel La Ferme’s restaurant, Les Labours, features cuisine du marché menus paired with a relaxed dining concept favoring contact between clients and executive chef David Forbes, and his staff. Timed to seasonal arrivals, produce, seafood, fish and meats all fall under the spotlight.
“To encourage the local economy and lessen our environmental footprint, our brigade has chosen to acquire most of its provisions from local growers and producers, and from the hotel’s own crops. We have made a pledge to organic and regional products and in so doing, promote collective awareness,” stated Forbes.
Laperrière is more than enthusiastic about the panoply of activities offered to guests from near and afar.
“Whether you’re speaking about concerts in our multifunctional venue by the big names in music, outdoor shows and brunches at the farmers market, cooking and art workshops on the public square or fall theater productions, there is absolutely no doubt that Hôtel La Ferme will fast become the place for not-to-be-missed gatherings, discoveries and creative experiences,” he explained.
Hôtel La Ferme is featuring pre-opening rates this summer starting at $135 per night through July 22 in double occupancy rooms, taxes not included. Reservations may be made by phoning the hotel at (418) 240-4100.