At Bistro du Pinacle, we support local actors
That’s why we call on them to concoct our menus according to seasonal products and availability. We call upon the Boulangerie Ô Terroir to use their flour to make our pizza doughs, even adding beer from the Microbrasserie de Coaticook, and use their breads for our sandwiches…
We also work with the regional slaughterhouse of Coaticook, but also with the Yves Hill domain and the Fromagerie La Station in Compton and the Érablière Filion where we get the maple products for the kitchen, the Coaticook dairy for the ice cream but also the cheese and finally the Microbrewery of Coaticook and the one of the Hop station with which we work to offer quality and local beers.
It is therefore a point of honor for us to help each other between local actors and thus promote our beautiful region.