Do you sell vegetables to the public?

We have some vegetables available for our guests, but almost everything is used by our kitchen.

What do you grow on the farm?

We grow a wide variety of vegetables and greens: tomatoes, mesclun, cucumbers, squash, zucchini, spinach, radicchio, herbs, edible flowers and more.

Does the restaurant source only from your garden?

Yes, absolutely. Our market garden supplies the restaurant year-round.

How large is the farm?

The farm covers about half a hectare, a third of which is actively cultivated.

How do you store vegetables in winter?

We use cold rooms, conservation refrigerators and the greenhouse itself, which is minimally heated.

Are there employees dedicated to the farm?

Yes. A team of full-time employees works exclusively on the market garden and greenhouse.

Can we visit the farm?

Yes. You are welcome on site, and a guided tour of the gardens is offered before your meal with the evening farm-to-table experience.

Vue aérienne de la ferme de l'Espace Old Mill

The Farm

From seed to plate, a story of terroir

Recolte de legumes frais dans le jardin maraicher

The Market Gardener

A garden designed by Jean-Martin Fortier

Jean-Martin Fortier is a pioneer of small-scale organic farming in Quebec and worldwide. Author of the bestseller The Market Gardener, translated into several languages, he inspired a whole generation of farmers to rethink their relationship with the land.

He designed and built the market garden at Espace Old Mill: a model of intensive, ecological and regenerative production on less than one hectare.

Discover Jean-Martin Fortier →

Workers in the fields, Espace Old Mill Farm

Plat gastronomique prepare avec les recoltes du jardin

Eating in Season

A menu that follows the rhythm of the harvest

At Espace Old Mill, the menu is never the same. Our cooks create from what the garden offers each week: the first shoots of spring, sun-drenched summer tomatoes, autumn squash, winter roots.

The garden feeds the restaurant all year round.

The Greenhouse

Extending the seasons, concentrating flavours

Our greenhouse is minimally heated, just enough to extend growing seasons beyond what the climate naturally allows. In winter, we even let some vegetables freeze inside: the cold concentrates sugars in the roots and leaves, offering flavours impossible to reproduce otherwise.

It is a patient approach, respectful of nature's rhythm. The result is tasted in every plate.

Visit Our Gardens

Take a stroll before your meal

Our guests are invited to explore the market gardens and greenhouse before or after their meal. For guided tours with our head market gardener, contact us for a custom experience.

Book a visit →

Coucher de soleil au-dessus des serres et jardins

Interieur de la serre avec plants de legumes

Panier de bettes à cardes, légume cultivé à la ferme de l'Espace Old Mill

Vue des jardins maraichers avec rangs de legumes et serres

Employee explaining details about the farm at Espace Old Mill.

Jean-Martin Fortier attable devant le Old Mill

Documentary Series · TV5 Unis

The Farmer's Table

The opening of Espace Old Mill was the subject of a documentary series broadcast on TV5 Unis. Over 9 episodes, La Table du Fermier follows the daily life of our team season after season.

The series offers an intimate look at what it means to build a restaurant that starts in the garden.

Discover the series →

The Farm

Frequently asked questions

: We have some vegetables available for our guests, but almost everything is used by our kitchen.
: We grow a wide variety of vegetables and greens: tomatoes, mesclun, cucumbers, squash, zucchini, spinach, radicchio, herbs, edible flowers and more.
: Yes, absolutely. Our market garden supplies the restaurant year-round.
: The farm covers about half a hectare, a third of which is actively cultivated.
: We use cold rooms, conservation refrigerators and the greenhouse itself, which is minimally heated.
: Yes. A team of full-time employees works exclusively on the market garden and greenhouse.
: Yes. You are welcome on site, and a guided tour of the gardens is offered before your meal with the evening farm-to-table experience.

Bouteille de vin servie dans un verre au restaurant Espace Old Mill

Infolettre

News from the table and garden

Receive our updates, upcoming events and behind-the-scenes from the farm directly in your inbox.