Day 34: Friday October 3, 2025. Beloeil, Quebec
Distance traveled: 418.8 km
Cumulative distance: 6134.1 km
Temperature range: 16 - 23
Maximum speed: 126 kph
Fairly early this morning but after we had left last night's hotel we had a text from our friend Mark, whom we met on the ferry across the St. Lawrence. He was offering us his tips on "Where to eat in Kamouraska", including the bonus tip on "What to eat in Kamouraska". Thanks, Mark but we had long flown the coop by the time I read that text message. Next time, could you send us your tips before we arrive at our next destination? Thanks!
This ended up being one of our longer days. In fact, today was one of only two days riding 400+ km, since Day 15 when we rode 436 km. Our posteriors just don't have the resiliance like they once did. We were tired after a day of riding, made worse by the fact that, the closer we came to Montreal, the more congested the traffic became. In fact, at times it was stop and go on the highway. Other times, it was bumper to bumper doing 110 kph. Not us, I'll add. The last thing we needed to round out this trip was getting rear ended on the autobahn at highway speed.
It was a fairly uneventful day. We rode till sometime around noon and stopped and had lunch at a cute coffee bar in Levis, just before we reached Quebec City. And believe me, nothing comes between us and our Levis.
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| Our lunch spot. Several customers and staff were quite eager to hear about where we were from and where we are riding. |
Stopped at a "scenic viewpoint" where we saw some displays and a metal sculpure that looked wholly out of place.
Later and well after lunch, we stopped at a different scenic viewpoint on the St. Lawrenece that allowed us to watch some commercial ships sailing down stream.
Today's highlight was the dinner in the restaurant at Hotel Rive Gauche. We were really treated to something uncommon for us, especially on this trip. Food was great and the staff were extremely attentive. It is nice not to have to pour our own wine or water. That type of service is getting more infrequent. Sure, someone is there at the onset but it doesn't seem to last throughout a meal. Somone freqently stopped by to ensure all our glasses were topped up through the entire meal.
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| "Cheesecake" |
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| Lamb chops. |
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| Strip loin. |
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| Tomatoes in cherry sauce. |
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| Raw scallops in a vinaigrette. |
We also had a visit from the sommelier, whom I had met when I checked us in to the hotel and we had a brief discussion about wine. I had asked the front desk staff if they knew a good loction to score some wine for our flat tire rescuer. The sommelier came out suddenly and talked about the hotel restaurant's own celllar. Certainly impressive at over 5,000 bottles incuding dozens of bottles in very large formats, all the way up to 13.5 litres. We learn that they sell bottles this size only a few times per year. But they certainly have a large number, including specialty wines in inventory. We get a tour of the cellar.
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| Wine accolades to the restaurant. |
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| We passed these potatoes. |
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| Peace, man! |
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| Lighthouse in the middle of the St. Lawrence. |
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