Val Brillant to Campbellton, NB 4

As this was my last day cycling in Quebec, Betty earned another provincial flag! 910am and I was on my way again with clear skies and a westerly wind that generally helped me as I was travelling SE.



Most of my ride today was along the Matapedia River, well known for its fishing. Kicking myself for leaving my fishing rod in Kingston thinking there wouldn’t be a lot of opportunity!!! Stupid me. The ministry divides this river up and sells parcels of it for fishing rights.


Cantine is Quebec’s version of a chip truck and I found my last Poutine about 2km short of the QC/NB border. It is sooo good, add to that a hotdog that they butter and toast the bun, a coke and you have a 1000+ calorie lunch. I saw the first advertisement for donairs, hoping I enjoy them sober or I might have to drink beer mid-day to enjoy them for lunch!

There are a lot of covered bridges in this area, from what I am told they were built because of the wealth if wood available in the area.


I was planning to stay at sugarloaf provincial park but when I realized it was about 5km off my route, and worse yet, it was all uphill…I opted to find a proper roof in the town of Campbellton. Looking a little inquisitive, googling accommodations at a stop light in town, a nice lady asked me if she could help me find something…and she asked it in English! She let me know that there is a hostel in town by the river…and it is in an old lighthouse.

For $25 a nights stay, cheaper than most campsites. I am noticing the differences between the French dialects and the attendant at the hostel was telling me that the French becomes even more slang towards Moncton, a combination of English and French. A couple is staying here tonight from France and as expected their French is very formal.

Arrived at the hostel at 630pm Atlantic time of course, new time zone! Plan to bike tomorrow to Bathurst then likely take Wednesday off if the rainy weather arrives as expected.

Daily cycle: 119km
Daily cycle time: 5hrs 22min

4 thoughts on “Val Brillant to Campbellton, NB

  1. Reply Gaston Essiambre Aug 12,2013 11:33 pm

    Dave, Campbellton is my home town so if you have a chance go to Al’s Donair which is not far from the hostel. Go West from the hostel turn left at the Salmon and Al’s is just up the street at the corner. Best Donair in town.

    Gaston Essiambre


  2. Reply John Mickle Aug 13,2013 2:03 pm

    Will someone please tell me what a “Donair” is. . . Cheers – John Mickle


  3. Reply Gaston Essiambre Aug 13,2013 2:56 pm

    John, here is the definition of a donair………A variation known as “donair” was introduced in Halifax, Nova Scotia, Canada in the early 1970s. Peter Gamoulakos immigrated to Canada in 1959.[43] When he failed in his attempt to sell traditional döner, Gamoulakos adapted the dish to local tastes. He substituted beef for lamb and created a sweet sauce. He claimed to invent the donair in 1972 and it debuted at King of Donair’s Quinpool Road location in 1973, however this cannot be confirmed.[44]

    A King of Donair outlet in Halifax at Pizza Corner.
    Donair has gained popularity throughout the Atlantic provinces of Canada, and is also available in some other areas of the country. Halifax donair meat is sliced from a loaf cooked on a vertical spit, made from a combination of ground beef, flour or bread crumbs, and various spices. The sauce is distinctively sweet compared to doner kebabs, being made from evaporated milk, sugar, vinegar, and garlic. The meat and sauce are served rolled in a flatbread with diced tomato and diced onion. While not included on “original” donairs, some restaurants add lettuce and/or cheese as well.
    Many Atlantic Canadian restaurants offer a donair pizza featuring all of the donair ingredients served on a pizza crust. In Atlantic Canada one can also find donair meat used in offerings such as donair sausage, donair egg rolls (an egg roll casing stuffed with donair meat), donair pogos (donair meat on a stick, battered and deep-fried, similar to a corn dog), donair calzones/panzerottis, and in donair poutine.


  4. Reply John Mickle Aug 14,2013 3:31 pm

    Thank you Gaston, I appreciate this information. . . a “donair” sounds good – I will have the flatbread version accommpanied with one of those craft beers that David is so fond of. . . All the best – John Mickle


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