Fines Herbs by Daniel: The Perfect Finishing Touch

Bringing our chefs’ plates to life is Daphné Guillemant and Marc-André Bouchard’s mission. They make up the couple behind Fines Herbes by Daniel. On Île d’Orléans, they cultivate edible flowers, herbs and baby vegetables for Quebec’s finest dining establishments, including Maestro Culinaire.

Marc-André Bouchard leans over in the middle of his field, delicately pulls on the stem of a radish and wipes it off to reveal white flesh. “The soil we cultivate here is clayey with tuff, making vegetable growth more challenging, also making them more flavourful with a higher mineral content,” he explains, shaking the soil from his hands.

Perched on a hillside set back from Royal Road in Saint-Jean-l'Île-d'Orléans, Fines Herbes by Daniel, named after the company's founder and acquired seven years ago by Marc-André and Daphné, offers a gentle slope with a view to the south of the ships sailing along the St. Lawrence River. For the gardener and Daphné, being rooted on this island, long known as Quebec's pantry, offers numerous advantages.

“Île d'Orléans is a trademark.”

— Marc-André Bouchard, co-owner of Fines Herbes by Daniel

“It gives our products recognition similar to that of the locally grown apples and strawberries that everyone is familiar with.” Another undeniable asset of the island is its temperate climate, which allows for outdoor harvesting for a longer period compared to other regions.

Of course, island agriculture also presents some challenges. “People who have never experienced a storm on Île d’Orléans have never really experienced one,” Marc-André says with a smile. “The river wind blowing at 120 or 130 km/h happens at least once a year. Therefore, our outdoor crops must be adapted, and our greenhouses have to be very sturdy.”

A crucial feature, considering that microgreens, herbs, and edible flowers – which make up the majority of the farm's production – are cultivated indoors in controlled environment greenhouses.

Fines Herbes by Daniel cultivates more than 60 varieties of herbs and microgreens, along with over 15 types of baby vegetables and 20-plus species of edible flowers.

Sunlit year-round thanks to artificial lighting, the flower greenhouse at Fines Herbes by Daniel is a true botanical garden dedicated to edible species. Under rows of hanging geraniums, you can see the yellow of marigold flowers, the vibrant blue of cornflower blooms, the vibrant green of nasturtium leaves, and the pastels of snapdragon clusters.

Next, Marc-André takes us into the greenhouses where his team grows microgreens and herbs. "The complexity of our operation lies in the speed with which we must carry out production," he reveals, lifting a tray of purple basil, with violet-tinged leaves that exude a slightly peppery and more concentrated aroma than store-bought plants.

"A microgreen is optimal for seven days," he explains. "The flowers are more variable, but their lifespan is very short. So, we must regularly consult with our chefs to advise them properly. Will it take half an hour to assemble the dishes that will be decorated with a flower? It's important to know because some flowers wilt quickly at room temperature."

The majority of Fines Herbes by Daniel’s clients are professionals in the restaurant industry.

“One of my dreams when my wife and I bought this farm was to stop using a cell phone at work, because I wanted to spend more time in the fields,” Marc-André confides. “In the end, due to the closeness I must have with my chefs, the phone has become my main tool of work. These discussions have become a part of my job that I love.” A nice thing for our chefs too, because this farm’s produce has become an essential part of their creative process.