The ideal place to hang out on the mountain, drink good wine while enjoying the view of the highest peak in the Massif, a place full of history.
Book your lunches between a few ski runs, your après-ski drinks and your beautiful evenings at the restaurant now.
Reservation
T. 1-418-632-4801
Altitude buvette
Camp Boule buvette de montagne offers a simple and friendly menu, concocted by chef David Forbes based on grilled meats cooked over a wood fire.
Inspired by the different seasons, the Camp Boule restaurant allows you to explore new horizons thanks to its culinary identity that is simple and full of flavors, with a focus on local products from the Charlevoix region.
Schedule - February 21 to March 18
- Sunday: 11:00 am to 3:30 pm
- Monday: Closed
- Tuesday: 11:00 am to 3:30 pm | 5:30 pm to 9:00 pm
- Wednesday: 11:00 am to 3:30 pm | 5:30 pm to 9:00 pm
- Thursday: 11:00 am to 3:30 pm | 5:30 pm to 9:00 pm
- Friday: 11 h 00 à 15 h 30 | 17 h 30 à 21 h 00
- Saturday: 11:00 am to 3:30 pm | 5:30 pm to 9:00 pm
Schedule - March 22 to April 9
- Sunday: 11:30 am to 3:30 pm
- Monday: Closed
- Tuesday: 11:00 am to 3:30 pm | 5:30 pm to 9:00 pm
- Wednesday: 11:30 am to 3:30 pm | 5:30 pm to 9:00 pm
- Thursday: 11:30 am to 3:30 pm | 5:30 pm to 9:00 pm
- Friday: 11:30 am to 3:30 pm | 5:30 pm to 9:00 pm
- Saturday: 11:30 am to 3:30 pm | 5:30 pm to 9:00 pm
Before après-ski on the terrace starting March 4
Every Saturday from March 4th to April 8th, see you at the before après-ski on the terrace, weather permitting. The perfect place to hang out and look at the panoramic view of the St. Lawrence River!
Between 2 and 4 pm, let the warm rays of the sun shine on you, enjoy delicious grilled meats on the outdoor BBQ, a drink (or two), the river horizon and the musical atmosphere of this festive spring before après-ski gathering. Because there's also an après party at the summit chalet!
Lunch menu
Starters
Chou-Pastry Puff Stuffed with Salt Cod
Smoked Salmon
Chicken Hearts Salad
Fried Smelts
''Gnocchis-poutine''
Cured Meats
Cheeses from Charlevoix platter
Main Courses
Fish Stew
''Raclette'' with Migneron Cheese
Desserts
Apple and Walnuts Cake
Chocolate Thick Cream
The menu is subject to change without notice.
Dinner menu
Starters
Chou-Pastry Puff Stuffed with Salt Cod
Smoked Salmon
Chicken Hearts Salad
Fried Smelts
Winter Salad
''Gnocchis-poutine''
Cured Meats
Cheeses from Charlevoix platter
Main Courses
Fish Stew
''Raclette'' with Migneron Cheese
Ravioli with Deo Gratias Cheese
Blade-Bone of Beef Steak
Catch of the Day
Rack of Lamb
Roll of Braised Beef (for two)
Desserts
Apple and Walnuts Cake
Chocolate Thick Cream
The menu is subject to change without notice.
David Forbes
Originally from Quebec City, David Forbes cut his teeth in the restaurant business in Montreal before returning to Quebec City, where he was in charge of the kitchens of the bistro-bar Ciel! for five years, and then of the Hobbit Bistro starting in November 2019. He was also chef at Les Labours in Charlevoix, where he will return in 2020 to take the reins of the Italian restaurant Tavola.
The short history of Camp Boule
1982
The current Camp Boule chalet was built in 1982-1983 with the help of the municipality of Petite-Rivière-Saint-François and Claude Lamothe, head of a regional development company. The chalet was at that time located at the entrance of the Sentier des Caps.
1984
It is in 1984 that a first operation of restauration takes place at the cottage Camp Boule. Nearly 120 people were welcomed each day by reservation, made possible by the 3 yellow buses in operation. From then on, après-ski gatherings were held at the bar set up on the second floor of Camp Boule and, true to Le Massif's tradition, the party was on.
1990
In the 90's, there was a first raid organized at the top of the mountain to clear an access road from road 138 to the chalet located in the Sentier des Caps sector in order to go there directly by bus instead of by snowmobile. Two stops were now possible at the summit with the construction of trail 42. It was possible to make 6 to 7 runs in a day. The mountain was still being run with enthusiastic guides who gave a real personality to the Massif. They were known for their joy of life and their passion for skiing. Le Massif was renowned for its legendary powder, its bum skis as mountain guides, its yellow buses as lifts and its unmissable après-ski at the mythical Camp Boule chalet.
2001
Given the quality of the construction of the chalet and the development of the national training center project, the board of directors and the committee on the file decided to move the chalet in 2001 to the top of the Camp Boule. The year 2001 marked the construction of the summit chalet, the garage and the road adjacent to Highway 138. Sixteen new trails were created and a new lift was added. The chalet was open to the public, but mostly occupied by the youth of the training club. In 2006-2007, a magnificent crêperie was installed. But until it was completely renovated to accommodate La buvette de montagne, giving it back its gathering and festive vocation, this chalet was the home of the patrol's employees.
Coordonnées
Address
76 Chemin du Camp Boule
Petite-Rivière-Saint-François, QC
G0A 2L0
Email
info@campboule.ca
Phone
1-418-632-4801
Join the team
Working in the restaurant business in a different way, in an inspiring place, and living at the rhythm of the mountain, it's possible.
Come join the team at the brand new Camp Boule restaurant at the summit of Le Massif de Charlevoix right now with Marc-André Bergeron, Restaurant Manager, and Executive Chef David Forbes. Competitive benefits and salary.
Contact us at rh@lemassif.com.