Germain Hôtels is a family-owned business, known for opening chic properties in urban locations (like the location in Québec City). But this property is different. This rural location is a contemporary farm hotel in the heart of Baie-Saint-Paul, Québec. Decades ago, on this land stood the largest wooden farm in Canada, and the current hotel design is an ode to the original farm. 

Much like the rest of the Germain properties, the architecture, interior design, and decor throughout the hotel represent the history and culture of the area. From building materials to interior decor, everything is sourced locally as much as possible. From the very beginning, Germain Hôtels have been pioneers in sustainable development, from building practices to day-to-day operations, and this property takes sustainability above and beyond. For this reason, and many others, Hôtel & Spa Le Germain Charlevoix has a Michelin Key.

This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here. 
This hotel stay was hosted by Hôtel Le Germain, which did not review or approve this story.
All images by Kateryna Topol.

The Vibe & Shared Spaces

The hotel consists of multiple pavilions, loosely forming a rectangle around a public square. The square has communal tables and a fire pit, welcoming people from across the area to enjoy a picnic or relax by the open fire. This area is a place of celebration, gathering guests and neighbours for special events and winter ice skating on the seasonal rink. Near the train station entrance is also an art gallery, showcasing local talent inside the space and along walking paths throughout the property.

Through the square is the Spa, and just behind it, following a footpath, is the Germain farm. Grazing across the boundless property is a herd of Scottish cows (coos), perhaps the main attraction at the hotel, always ready for their Kodak moment. Along the farm perimeter are various animal enclosures with chickens, ducks, rabbits, sheep, and seasonal alpaca residents. Further into the farm is a temporary colony of bees, cared for by a local beekeeper. 

A daily walk across the farm curves through animal enclosures, herb and vegetable gardens, and along the train tracks, paralleling a long vegetable patch. For a longer walk, an interior footpath will take you all the way to the Baie-Saint-Paul beach, where you can fish, picnic, and bask in the sun.

In the main building is the reception, two restaurants, and board rooms, spread across multiple levels. Every corner of the hotel is uniquely decorated, heavy on wood finishes and farm-themed decor, but with a modern flair. During summer break months, a ping pong table is rolled out near the couches out back, mostly used by families throughout the day. With an impressive mix of amenities and access to nature, it is easy to spend time on this property, losing yourself in nature, thermal comfort, or in a quiet corner with a good book.

Dining & Farm Notes

Les Labours, located on the second floor, is the pride and joy of the hotel’s culinary program. This farm-to-table open kitchen concept led by Chef Patrick Dubé celebrates regional and seasonal flavours. The kitchen team works closely with the farm team. Chef Dubé and the hotel’s Market Gardener in Chief, Virginie Lagrandeur, meet often, planning for the seasonal harvests and weekly farm picks. Lagrandeur’s team does the picking and stocks the kitchen fridge nearly daily, supplying both restaurants with vegetables and ingredients for fresh pesto, sauces, and garnishes. Anything that is not grown on the farm is sourced from local farmers. Both the farm and the kitchen follow a series of sustainability initiatives, including composting across the property and in the kitchen. 

Market Gardener in Chief at Hôtel & Spa Le Germain Charlevoix, Virginie Lagrandeur

The dinner menu at Les Labours is split into The Farm (Foie Gras, Squab, Deer, Beef, etc), The Sea (QC Oysters, Octopus, Striped Bass, Caviar, etc.), and The Earth, focused on vegetable-forward dishes. Those interested in a guided tasting can indulge in The Experience Labours, a four-course tasting menu with a dish from every category plus dessert. 

Morning breakfast buffet is also served at Les Labours is a fantastic way to start the day. The indulgence selections are set around the open kitchen with an additional hot bar to the side. From eggs and bacon to waffles, pancakes, breakfast charcuterie and smoked salmon, there is plenty to choose from. The restaurant has wraparound windows, offering an unobstructed view across the fields and into town.

Le Bercail, set on the lower level of the main building, is a more casual restaurant with an outdoor terrace. Open for lunch and dinner, Le Bercail kitchen produces fresh appetisers and salads, handmade pizzas, pastas, seafood and meat comfort dishes, and ribs from the hotel’s smokehouse. 

Both restaurants have a robust selection and cocktails and wines, with a focus on regional and Canadian producers. For all the hours between meals, there is a self-serve wine bar in the hotel lobby. Guests can choose from a selection of white and red wines perfectly chilled inside the machine. A quick credit card swipe will dispense a desirable portion of God’s favourite liquid into a branded winglass, which you can take to your room or to the firepit for a perfect nightcap. 

Note: Reservations are recommended for all meals; the hotel is a popular dining destination for locals as much as it is for visitors. 

Inside the Suite

Across the five buildings, there are only 145 rooms at the hotel. Each building has a unique feel and layout. The Les Dortoirs de la Gare building, for example, has pull-down beds and a railway theme. Le Clos was influenced by a historic Charlevoix monastery, so the decor is clean and light, accented by dark wooden beams. Le Moulin is botanically themed, La Bergerie is retro-themed with woven rugs and rocking chairs, and La Basse-Cour leans into the animal motifs and bright colours. 

Le Clos building is best suited for couples and solo travellers and is most commonly featured in the property’s promotional materials. The minimalist decor is punctuated with blue glass and black faucets. Most rooms have a view of the farm, letting the sun in through the windows while coos nibble on hay just outside. Le Clos rooms have large bathtubs with wraparound curtains, adding that extra layer of relaxation for a colder evening or a rainy day. 

In all buildings, rooms on the lower levels have semi-private terraces, while rooms higher up have scenic balconies. Some family-friendly rooms have bunk beds, ready to accommodate up to four guests. All rooms maximise storage capacity with roll-out luggage benches, cabinetry, and underbed storage. Each room is equipped with a glass water bottle (encouraging sustainable water use), goose down duvets and feather pillows, washable and reusable sleepers, bathrobes, Chromecast, and a seating area. 

Signature Room, Clos Building: King bed with storage, lighting accents, and a daybed. Below: Bathroom closeup, view from the window and the bathtub.

Spa & Wellness 

Hotel guests can take advantage of a small gym and an outdoor pool with abstract sunbeds and a few cabanas lining its perimeter. The main allure, however, is The Spa Nordique Le Germain. Open year-round, the spa has a Finnish sauna, eucalyptus steam bath, hot and cold outdoor pools and a snow fountain. The outdoor pools have a great view of the farm, a short distance away from the coo enclosures, which make for some great entertainment. On a hot summer day, a thermal spa might not be the most necessary experience, but on a cold winter afternoon, this circuit is heavenly. One can spend hours soaking in the hot pool or simply relaxing in the sauna, observing the snow, or resting on interior loungers. 

Massage services are available by reservation. 

Special Events

Throughout the year, the hotel hosts a series of seasonal events, embracing nature and terroir ingredients in a mix of fun and community-friendly ways. Last summer, for example, every Sunday was a BBQ DJ party at La Boucane, and Thursday happy hour included oysters. Guided outdoor stretches, garden visits, bike rentals, and pool fitness classes are also on the activity menu. 

Every fall, Hôtel & Spa Le Germain Charlevoix host a unique culinary experience, Champs Libres. Renowned Québec chefs join Executive Chef Patrick Dubé and his team for an exclusive dining series. Each night, a different chef does a Les Labours kitchen takeover, sharing their unique culinary vision with guests and neighbours of the hotel. 

This winter, visitors can expect live music in the lobby and find a festive winter village on the square terrace with maple taffy and mulled wine, among other culinary indulgences. The kids’ activity list includes elf visits, games, a skating rink, storytime, movie screenings, and marshmallows by the fire (available year-round). 

Getting to Hôtel & Spa Le Germain Charlevoix

Charlevoix is a regional county municipality in the Capitale-Nationale region of Québec, Canada, partially located on the bank of St Lawrence River. The drive from Québec City is a bit over an hour, while Montréal is four hours away. If you are planning a road trip through Québec Maritimes, this is a great stop to add to that journey.

Alternatively, you can take a train from Québec City, Train de Charlevoix, which stops on the grounds of the hotel. The train is privately owned and seasonal, and includes some hotel plus train packages with Hôtel & Spa Le Germain, the stop is called Baie-Saint-Paul. There is one departure per day, and the train leaves from the Montmorency Falls grounds (Parc de la Chute-Montmorency). Getting to the train station is a journey in itself: a 10-minute car ride ($35+) or an hour-long bus.

The view from the train is really wonderful, and the train itself is quite comfortable, though the WiFi can be spotty. Pack your own snacks ahead of the journey or purchase from the train host on board. Onboard selection of snacks is limited but does include full, grocery-store-sized cheese packages. As of right now, the train is non-refundable. 

Book directly to take advantage of flexible checkout and other perks at germainhotels.com. Compare rate to: Expedia | Booking.com | TripAdvisor | Hotels.com

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Devour! A festival born from vision

In the early 2010s, iconic Nova Scotia chef Michael Howell and film industry veteran Lia Rinaldo, known for her leadership at the Atlantic Film Festival, shared a fundamental belief: food was more than just a matter of sustenance, and film was more than simple entertainment. With that, a seed was planted, and it was at this moment when Howell and Rinaldo embarked on a quest to create an experimental festival. 

The inaugural fest was small yet charming – indicative of Wolfville itself. But Howell and Rinaldo’s respected ranks in their respective arenas played a big role when it came to impact. Chef-led dinners, hands-on workshops, community gatherings, and culinary-inspired movie screenings injected immediate excitement, and word spread quickly about the festival’s authentic, wholesome flair. As time passed, many prolific names attended, including Sam Kass (former White House chef for the Obamas), and even Anthony Bourdain. 

2025 marked the 15^th anniversary of Devour! Guests come from far and wide not only to immerse themselves with feature films and flavours, but celebrate taste and storytelling in a community already known for its welcoming nature, and agricultural ethos. 

Images courtesy of Devour! Festival.

Why Wolfville & Devour! go hand-in-hand

Nova Scotia is already famous for its delicious experiences, including the Lobster Trail, Chowder Trail, Cheese Trail, and Good Cheer Trail. Beer and cider are big here, as is wine. The province’s viticultural roots date back to the early 17^th century, and today boasts varietals including Baco Noir and L’Acadie Blanc. Besides being home to the nearby Grand-Pre UNESCO World Heritage Site, Wolfville is considered to be the province’s agricultural heartland with everything from roadside farmer’s markets to coastal culinary experiences and wine tours – all featuring local flavours. 

When it comes to the big screen, Denton Hall on the Acadia University campus is home to galas and special events, while the Al Whittle Theatre, opened in 1911, is the hub for most of the 47 screenings that were shown in 2025. Its historic charm, and community initiatives to resurrect it complements the festival’s theme perfectly. Since reopening in 2004, it’s become Wolfville’s cultural hub and is very much woven into the heart of the town’s historic, and independent cinematic soul. Like Devour!, the theatre is a celebratory symbol of heritage, culture and place. 

Left: Image by Alison Slattery, courtesy of Tourisme Montréal. Right: Danny Smiles, Le Violon. Image courtesy of Devour! Festival.

Michelin-starred experiences

The 15^th edition of Devour! treated guests to both local culinary connoisseurs and Michelin-starred chefs from Montreal. Le Caveau restaurant played host to a curated three-course luncheon inspired by Bistro La Franquette’s Renee Deschene-O’Hagan and chef Elias Deligianis, while at Lightfoot Vineyards, acclaimed chefs Emma Cardarelli and Chris Pyne showcased seasonal, autumnal ingredients resulting in exquisite flavours. Workshops from Danny Smiles (Le Violon), Massimo Piedimonte (Cabaret l’Enfer), and sommelier Ryan Gray (Nora Gray, Elena, Gia Vin & Grill) were immersive, engaging, and informative. 

Chef Jean-Sebastien Giguere (La Cabane du Coureur) added a touch of home-grown sweetness to brunch thanks to his maple-infused delights. In the afternoon, Eastern Canada’s most talented chefs competed for most innovative poutine, while at the Wolfville Farmer’s Market, a lobster-themed ‘Fais-to-do’ blended street market energy with culinary celebration and communal dining fun. Every event, talk, and workshop reflected the festival’s aim of combining local flavours, tips and tricks, and storytelling with a personal touch.

Devour! global stature & Enduring legacy

What started in Wolfville has expanded globally. In 2019 alone, there were 19 satellite events, including throughout Canada, the USA, Germany, and Portugal. An increasingly popular spinoff takes place in the Bahamas. In February 2026, Green Turtle Cay will host the 6^th Annual Devour! The Beach, a tropical winter getaway that combines food and film with uniquely local experiences. No matter the location, each Devour! has one goal in mind: to celebrate the collective human experience, to go deeper with the aim of inspiring compassion with emotional, impactful storytelling through food and film. 

Devour! favourites

As a fan of food, film and the combination thereof, Devour! was divine! If the goal was to experience, savour and appreciate the finer, more detailed nuances of what it takes to create a masterpiece on a plate or on film, Devour! left me salivating and satiated. Sure, the dishes were delicious, the films moving, but I found myself impacted most when young directors excitedly shared spontaneous, unrehearsed exuberance about their latest film project, and when seasoned pros gathered young students together, and instructed them on how to best crack a lobster for diners unfamiliar with how to eat them (thank you). 

What struck the biggest chord was the 10^th annual Great Devour! Community Cajun Chicken Supper, supporting regional food banks in the Annapolis Valley.  “We’ll serve thousands of free meals to those who need it the most today,” chef Michael tells me. “It’s not only about inviting chefs and screening films, it’s about giving back to this community – healthy meals to food-insecure residents while promoting health and agriculture”. 

Author: Jim Bamboulis
@travelmammal

Jim Bamboulis is a content creator with 25 years of experience as a TV host and producer, Travel Journalist, and Podcaster. He has created travel and food videos for Lonely Planet and contributes to various international publications. Jim hosts the Fact Up Podcast, a travel show exploring destinations and local culture. He runs Mazee, a business offering Greek gift baskets and online cooking classes. A passionate traveller and outdoor enthusiast, Jim believes in balancing adventure with great food.

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Germain Hotels was founded in the 1980s by Christiane and Jean-Yves Germain. The idea was to create a hotel experience that puts people first, both guests and employees. To this date, the hotel group is owned and operated by the Germain family, who recently appointed the third generation, Marie Pier and Hugo Germain, as co-presidents of the business. Hotel Le Germain Québec was the second property the family opened. Today there are nineteen properties across Canada.

Over the years, Germain Hotels has established itself as a flagship of the Canadian hotel industry and consistently strives to welcome guests as if they were friends in each location. Hôtel Le Germain Québec is a great example of this hospitality and for that, it is recognised by the Michelin Guide. This boutique property is fronted by welcoming smiles ready to share local recommendations and book your hotel reservations. 

This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here. 
This hotel stay was hosted by Hôtel Le Germain Québec, which did not review or approve this story.

 Shared spaces at the Hôtel Le Germain Québec. All images by Kateryna Topol.

The Vibe & Shared Spaces 

The shared guest spaces include two rooms: the lounge behind the front desk and a dining area around the corner. The lounge is fitted with multiple sitting areas, soft couches, and a grand fireplace. To the side, is a large table, perfect for those looking to take advantage of the hotel’s game collection. The back room has a small sitting area and two large tables suitable for family gatherings or meetings. Large arched windows flood the room with light from two sides, nourishing the abundant greenery around the space. Germain Hotels have a special appreciation for art, and so naturally, plenty of it can be seen around the property and in room decor. 

On the lower level is a small gym, equipped with a few cardio machines, a multi-purpose weight station, and a dumbbell rack. While there isn’t a spa on-site, the hotel does offer massage services in the room (solo and duo) by appointment. 

Bar & Breakfast

Breakfast is served daily in the hotel lobby lounge 7 AM to 10 AM and includes a great selection of baked goods, savoury options, yoghurt, cereal, and fresh fruits. Each morning the team will also offer you a warm daily special. During my visit, it was a knotted bread made with leftover chocolate croissant dough (one of the many sustainable kitchen efforts), “it’s best enjoyed with some maple syrup,” the host recommended. Breakfast in bed is always an option if requested the night before. 

The self-serve coffee station is available all day, and the lobby lounge has a fun, minimal menu, also available on the private back terrace. On the bar menu are a few savoury snacks, like cured sausages, redfish, and foie gras from Les Canardises farm, and an aperitif platter. The beverage selection includes wines by the glass or bottle, quite a few cocktails, mocktails, beers, and spirits. 

The guests also have an option to order food from two nearby partner restaurants, Pizzéria NO.900 and Échaudé Restaurant, a Michelin Guide restaurant. 

Inside the Suite 

There are three types of rooms at the Hôtel Le Germain Québec: The Prestige (king bed, large sitting area), The Signature (king), and The Classic (king, queen, or two double beds). All rooms have an unobstructed view of Port of Québec with plenty of sunlight streaming into the suite (blackout blinds are available). The decor differs slightly from room to room, but they all have a working area, a place to sit, stocked fridge, and a modern bathroom. 

The dark wood accents carry through into the white tile bathroom outfitted with a soaking tub, soft towels, and luxurious cotton bathrobes. All rooms are also stocked with an amenity kit complete with feminine hygiene products and even a nail file, something we don’t see often. 

Turndown service is offered every night. 

Sustainability & Social Causes

Germain Hotels are very serious about sustainability and have been building it into the business from the start. These efforts can be seen in refillable bath amenities, glass water jugs in the room (filled up for you at turn down), locally sourced products, and many other less-seen initiatives throughout the chain. Hôtel Le Germain Québec specifically holds a Biosphere Certification, Green Key Certification (3 of 5), and HERE we recycle + “Performance” level certification for best practices in waste management. 

Book directly on germainhotels.com to take advantage of flexible checkout. Receive a price match for a lower rate found on another website with a 10% discount top up. Compare rate to: Expedia | Booking.com | TripAdvisor | Hotels.com 

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Split Old Town is a culinary hotspot. In season, even early in the week, without reservations finding dinner can be difficult and PiNKU is in the heart of it all on Obrov ul. (ul is short for ulica, street). There are just a few tables inside with most people wanting to sit out on the terrace which faces multiple streets making it ideal for people watching.

Vedran and Frane have been friends since elementary school. The two of them came up working in bars in clubs in Hvar. Vedran paid his dues working service, rising to the role of a sous-chef and soon enough found his footing and unique style as a chef. Having secured the 300-year-old butchershop space the duo demolished it to nuts and bolts. “See the bathroom,” he points his tweezers in the direction of the WC door, “it used to be a walk-in fridge,” we both chuckle.

In the image above are Chef Vedran Gotovac and teammate Mia Tarbušković.

The kitchen is petite, to say the least, equipped quite minimally with torches, a sous vide machine, and other high-grade chef appliances. Nearby, they have access to an equally small prep room, “32 steps away,” Vedran says, “we prepare ingredients for the day there and finish everything here, fresh to order”.  

Chef Vedran focuses on local ingredients and head-to-tail cooking, determined to elevate the simplest of ingredients to the global stage. Each dish is unique and impeccable, carefully crafted directly in front of the guest. The fish comes from a 120-year-old fish market across the street. “If we can’t find something at the Split Fish Market, Frane gets on his bike and pedals around the city looking for what’s missing,” Vedran told me with a mischievous smile of a sibling who managed to pass on his chores to a brother. Today one of the core members is also Mia Tarbušković who operates front of house with Frane. 

On tonight’s 7-course tasting menu (90€)* is an exquisite lineup of flavours of the sea. To start, gurnard carpaccio with broad bean ice cream (kokot), followed by poached and smoked squid in garlic cream (lignja), Vedran’s favourite dish due to its sheer simplicity (3 ingredients only). The fruits of the sea feast continues with a tuna tartare served with dehydrated egg yolk shavings, cured bonito (palamida), poached hake fish with cuttlefish noodles in rich fish broth (mol), and burned Adriatic shark file (morski pas). To top it all off Frane brings us homemade chocolate as a sweet finisher.

As the night goes on, the energy at the restaurant grows more and more vibrant. Regulars come exchanging laughs and pleasantries with the team before settling at their table. The PiNKU team seems to be in the know and this place is about more than food, it’s a curated experience. To no surprise, this year, once again, the Michelin Guide inspectors included  PiNKU fish & wine in their Croatia-recommended selection of restaurants. 

* The above menu is a sample and subject to seasonal changes. A la carte menu is available. Price is subject to change.

PiNKY fish & wine
Obrov ul. 4, 21000, Split, Croatia

pinku-fish-wine.eatbu.com
reservations@pinkusplit.com
Instagram @pinku_fish_and_wine

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