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Camp Boule buvette de montagne

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.

Proudly ranked 4th among the best North American après-ski bars in the 2023 USA Today 10Best Readers' Choice!


T. 1-418-632-4801


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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.

Opening hours

From December 2, 2023, to April 14, 2024, inclusive:

  • Lunch Menu: Every day from 11:30 am to 2:30 pm (simplified menu from 2:30 pm to 5:30 pm).
  • Dinner: Thursdays to Saturdays, from 5:30 pm to 10:00 pm (simplified menu from 9:00 pm to 10:00 pm).
    • Extended evening schedule from Tuesday to Saturday, March 5 to 16.


*** Seasonal Break from April 15 to May 16, 2024, inclusive. ***

Lunch Menu

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Dinner Menu

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Kids' Menu

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Drink Menu

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Catski & Camp Boule Package

The restaurant Camp Boule buvette de montagne has never been so accessible in the evening! Treat yourself to a unique nocturnal experience with this package that includes:

  • a round-trip gondola ride from the base to the summit of the mountain;
  • catski transportation to Camp Boule buvette de montagne, to and from the luge headquarters located at the summit;
  • a delicious three-course dinner by David Forbes in the comfort of our restaurant perched on our highest peaks.


The short history of Camp Boule


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.


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.


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.


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. 

Autobus Jaune


76 Chemin du Camp Boule
Petite-Rivière-Saint-François, QC
G0A 2L0



Camp Boule buvette de montagne

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. 

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