Printemps-Été 2021

TZANET: The Choice of Quebec Restaurateurs for Kitchen Equipment & Accessories

Magazine Chef & Co. 24 May 2021

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Les Entreprises Tzanet Inc is a Quebec company that has been operating for more than 45 years. Created in 1974, it has two warehouses in the province; one in Montreal at 1375 Louvain O Street and a second in Quebec City located at 710 Bouvier Street. The Tzanet brand is well known to great chefs and restaurateurs in Quebec for its expertise in the sale of new and used kitchen and restaurant equipment. It encompasses the widest selection of equipment, with an inventory of 270,000 square feet, at unbeatable prices and outstanding quality. Namely, operations extend across Canada as deliveries are made to all corners of the country.

Les Entreprises Tzanet Inc is a Quebec company that has been operating for more than 45 years. Created in 1974, it has two warehouses in the province; one in Montreal at 1375 Louvain O Street and a second in Quebec City located at 710 Bouvier Street. The Tzanet brand is well known to great chefs and restaurateurs in Quebec for its expertise in the sale of new and used kitchen and restaurant equipment. It encompasses the widest selection of equipment, with an inventory of 270,000 square feet, at unbeatable prices and outstanding quality. Namely, operations extend across Canada as deliveries are made to all corners of the country.

In addition, Tzanet also stands out for the custom-made manufacture of stainless steel equipment at the manufacturer’s price.

Since the company needs to be up to date, it has recently improved the complete design of its website to make it easier to use and thus improve the user experience. So, you can choose to order your favourite items via the fully secure e-commerce platform: https://www.tzanet.com. Used equipment have also been put forward on the latter and are now available for online sales (click here). The Tzanet team promises for any order made: exceptional customer service and fast and safe delivery!

Don’t hesitate to follow its Facebook page, Instagram and Twitter: @tzanetinc, in order to know in exclusively all the news and information on this company. A Facebook page dedicated to the Quebec City warehouse is also available: www.facebook.com/tzanetquebec. You can also reach them by private messages on social networks, by phone or by email. Be sure to receive a quick and effective response regardless of the means of communication used.

Contact information for the Montreal team are: 514-383-0030 and [email protected], those of the Quebec City team are: 581-742-9876 and [email protected].

At Tzanet, get top quality products, exceptional customer service, for unbeatable prices!

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*Advertising report – Spring-Summer 2021

Tzanet: The Choice of Restaurateurs

In addition, Tzanet also stands out for the custom-made manufacture of stainless steel equipment at the manufacturer’s price.

Contact information for the Montreal team are: 514-383-0030 and [email protected], those of the Quebec City team are: 581-742-9876 and [email protected].

At Tzanet, get top quality products, exceptional customer service, for unbeatable prices!

*Advertising report – Spring-Summer 2021

Tzanet: The Choice of Restaurateurs

Printemps-Été 2021

What’s New: Bottega Rosé (Alcohol-free Sparkling Wine) & Esporão’s Organic Olive Oil

Magazine Chef & Co. 23 May 2021

MC Olives is proud to present two new featured products that are available right now: Bottega Rosé (a non-alcoholic sparkling wine) and the Esporão’s organic extra virgin olive oil.

MC Olives is a company that offers a selection of products imported from Portugal, Italy and France, several of which have received prestigious distinctions in recent years. Whether it’s for olive oil, red wine vinegar, fresh Lucques olives from the Languedoc area or its own brand of chocolate bars with extra virgin olive oil (OLiLi), the competitive price/quality ratio of these products makes them accessible to amateurs, gourmets as well as chefs and restaurateurs.

MC Olives is proud to present two new featured products that are available right now: Bottega Rosé (a non-alcoholic sparkling wine) and the Esporão’s organic extra virgin olive oil.

BOTTEGA ROSÉ

(ALCOHOL-FREE SPARKLING WINE)

The Bottega brand is well-known for its range of prosecco. Here, we present you the Bottega Rosé, which is a non-alcoholic sparkling wine, made from 100% grape must, created to meet the needs of those who, for health or religious reasons, have chosen not to consume alcoholic beverages, or those who, for various reasons, prefer to remain cautious with their consumption of alcohol. It is a product that evokes the great tradition of sparkling wines, keeping the freshness, liveliness, and charm of the bubbles, thanks to its balanced dosage of carbon dioxide, despite its zero-alcohol content. A perfect alcohol-free alternative for those who don’t want to drink alcohol, but still want to toast at party times without sacrificing flavour.

Production area: Veneto, Italy

Production process: After a careful selection of the bunches, picked in the suitable areas when the analyses show a good balance between sugars and acidity, the grapes are destemmed and gently pressed. A must is obtained this way, which is kept in refrigerated tanks to prevent alcoholic fermentation. After the addition of carbon dioxide, the product is then filtered and bottled.

Characteristics

Colour & Appearance: Soft pink colour.

Bouquet: Characterized by an intense aroma of must that is accompanied by fresh, fruity, and floral hints.

Taste: Sweet, delicate, and balanced, it once again offers the fruity and floral sensations of the bouquet.

Serving temperature: 4-5°C.

Pairing: Perfect at any time of the day, it is a must ingredient in the preparation of cocktails, especially those made with fruit. Ideal with cheeses, in particular fresh ones made from goat and sheep milk, and with desserts such as small pastries and dried fruit.

Drink: within 36 months.

Recommended glass: flute.

Production area: Veneto, Italy

Characteristics

Colour & Appearance: Soft pink colour.

Bouquet: Characterized by an intense aroma of must that is accompanied by fresh, fruity, and floral hints.

Taste: Sweet, delicate, and balanced, it once again offers the fruity and floral sensations of the bouquet.

Serving temperature: 4-5°C.

Drink: within 36 months.

Recommended glass: flute.

Esporão’s extra virgin organic olive oil

Esporão has launched its new organic oil produced from typical Portuguese and organic olive varieties, such as Galega! This is added to the variety of olive oils from Esporão, produced with quality products and with what nature and Portugal offer, in a responsible and inspiring way.

TASTING NOTES

Aspect: Yellowish green

Scent: An olive oil with strong fruit aromas, namely green apple and sweet almonds.

Palate: A very unctuous and persistent start, sweet yet spicy and slightly astringent of green olives, with a nutty finish.

Use & Pairing: Olive oil with soft organoleptic characteristics, suitable for finishing low intensity dishes. Ideal for seasoning fruit salads, grilled pineapple, cooked vegetables, delicate fish, and ice cream.

Acidity: 0.2º

Available formats: 250 ml, 500 ml & 3 L

Storage: To better preserve the characteristics of this natural olive oil, we recommend keeping it in a cool place away from sunlight. It can become thicker in cold temperatures.

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Esporão’s extra virgin organic olive oil

TASTING NOTES

Aspect: Yellowish green

Scent: An olive oil with strong fruit aromas, namely green apple and sweet almonds.

Palate: A very unctuous and persistent start, sweet yet spicy and slightly astringent of green olives, with a nutty finish.

Acidity: 0.2º

Available formats: 250 and 500 ml

Storage: To better preserve the characteristics of this natural olive oil, we recommend keeping it in a cool place away from sunlight. It can become thicker in cold temperatures.

MONO VARIETAL OLIVE OIL

Sweet aromas, especially apple, corresponding to the characteristic profile of Galega, Portugal’s most iconic olive variety.

OLIVE GROVE: Esporão has selected the best traditional farmers of Galega in Alentejo, where many olive trees are over 100 years old. The olive groves are based on an organic drought production method, which relies on more environmentally sustainable cultural practices, and on the use of auxiliary fauna for the control of pests and diseases of the olive tree.

PRODUCTION: The olives of the Galega variety are transported and delivered to the Esporão olive mill a few hours after being harvested and processed immediately. Extraction begins by grinding the fruit rapidly, the resulting paste is chilled and then a brief malaxation follows. This system shortens the extraction time and that helps to better preserve aromas. The paste is then sent to the decanter, where the olive oil is separated from the pomace and water. The olive oil is cleaned by centrifugation and then immediately filtered and packaged. Because this is an organic oil, careful separation is required, from the field to the bottle. Cold extraction process, never exceeding 24°C.

For more information on these two products, please contact Danny Burns, President of MC Olives at

514-974-4757 or [email protected].

https://mcolives.ca/

MONO VARIETAL OLIVE OIL

Sweet aromas, especially apple, corresponding to the characteristic profile of Galega, Portugal’s most iconic olive variety.

For more information on these two products, please contact Danny Burns, President of MC Olives at

514-974-4757 or [email protected].

https://mcolives.ca/

*Advertising report – Spring-Summer 2021

Printemps-Été 2021

At Sysco, We Do More Than Deliver Foodservice Products…

Magazine Chef & Co. 20 May 2021

A lot of advice: from your kitchen to your dining room, we support you in planning your menu, managing your inventory and much more. When we do the best job in the world like you, we fully deserve it.

**Advertising* – Spring-Summer 2021

Printemps-Été 2021

BEAUSOLEIL: The Queen of Oysters

Daniel Gautreau 16 May 2021

How can you summarize in a few lines what makes the BeauSoleil oyster an exceptional oyster? How to explain that this oyster wins awards of excellence and that it is the favorite of the greats of this world?

The secret is simply in the water.

When they are born, the spat attach to sensors in the saline water of southern New Brunswick and are transported to Neguac Bay. They are then returned to the water and the oyster remains suspended for two to three years.

The peculiarity of the bay of Neguac is that the waters which circulate there are at the mercy of the tides, sometimes sweet and sometimes salty. The oyster is therefore inexorably submerged in both the cold, salty water of the Atlantic and the fresh, temperate water of the Miramichi River. This unique pairing gives the BeauSoleil oyster its slightly saline taste on the palate, with a firm flesh much appreciated by amateurs.

From the stage of taking the tests until delivery, BeauSoleil oysters are handled with care and delicacy. The packaging is carefully designed so that the oysters do not lose any flavor during transport and adapt to the constraints of market displays.

Some people prefer them raw than cooked, the Rockefeller method being arguably the most popular. But there are many other ways to prepare BeauSoleil oysters.

Last year, the management of Maison BeauSoleil issued a challenge to the cooking department of the New Brunswick Community College, CCNB. That of developing starters, main courses and desserts based on BeauSoleil oysters. Chef teacher Richard Chiasson and his students successfully met the challenge and concocted nine delicious and easy-to-prepare recipes.

BeauSoleil oyster soup
BeauSoleil oyster gazpacho
Filet mignon stuffed with BeauSoleil oysters
BeauSoleil Oscar oyster
BeauSoleil Oyster Sabayon
BeauSoleil Oyster Stuffed Ravioli
BeauSoleil oyster candy coated with chocolate and hardened sugar

These recipes will be available in video on their website: www.maisonbeausoleil.ca

For its part, the Fils du Roy Distillery has bottled a BeauSoleil oyster beer; it is a stout with a scent of coffee and lightly salted caramel.

BeauSoleil oysters are shelled, transformed and democratized. They can be enjoyed anytime, anywhere.

Love for this mollusk is growing and dates back to time immemorial. The Beausoleil oyster is known for its healing attributes, for its proximity to the banks, its abundance, its taste, for its aphrodisiac qualities and for its vitamin contribution.

Cooked or plain, the BeauSoleil oyster is proud today of its title of Queen of Oysters.

42 rue Otho, Neguac, NB, E9G 4H3

1.866.269.6873 [email protected]

How can you summarize in a few lines what makes the BeauSoleil oyster an exceptional oyster? How to explain that she wins awards of excellence and that she is the favorite of the greats of this world?

The secret is simply in the water.

From the stage of taking the tests until delivery, BeauSoleil oysters are handled with care and delicacy. The canning is carefully designed so that the oysters do not lose any flavor during transport and adapt to the constraints of market displays.

Some people prefer them raw than cooked, the Rockefeller method being arguably the most popular. But there are many other ways to prepare BeauSoleil oysters.

BeauSoleil oyster soup
BeauSoleil oyster gazpacho
Filet mignon stuffed with BeauSoleil oysters
BeauSoleil Oscar oyster
BeauSoleil Oyster Sabayon
BeauSoleil Oyster Stuffed Ravioli
BeauSoleil oyster candy coated with chocolate and hardened sugar

These recipes will be available in video on their website: www.maisonbeausoleil.ca

For its part, the Fils du Roy Distillery has bottled a BeauSoleil oyster beer; it is a stout with a scent of coffee and lightly salted caramel.

BeauSoleil oysters are shelled, transformed and democratized. They can be enjoyed anytime, anywhere.

Cooked or plain, the BeauSoleil oyster is proud today of its title of Queen of Oysters.

42 rue Otho, Neguac, NB, E9G 4H3

1.866.269.6873 [email protected]

*Advertising report – Spring-Summer 2021

Printemps-Été 2021

Sea-Ray Celebrates 25 Years!

Magazine Chef & Co. 16 May 2021

Sea-Ray Seafood has been importing top-quality frozen fish & seafood to Canada since 1996, while also carrying a complete line of Canadian products. Based in Montreal, it maintains inventories of over 1 million pounds of products at all times to serve you at a moment’s notice. Its fish & seafood are available through distributors who serve restaurants, retailers and supermarkets.

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Whether you are looking for scallops or cold water shrimp from Canada, pike perch from Eastern Europe or trout from Peru, Sea-Ray has what you need. How about Moroccan octopus? Or warm water lobster tails? It’s got that too. And that is just the beginning. Did you know it was the very first importer in Canada to offer Basa fillets from Vietnam, almost 20 years ago? And that Sea-Ray even gave it its official name in Canada? Today, Basa is a mainstay in the market, and this innovative company will take some of the credit for that!

Flexibility, forward-thinking and ingenuity are why Sea-Ray has been around for so long. It partners with its customers to provide service and quality in order to maintain minimum food costs for the end user. It has developed long-lasting relationships with suppliers as well as customers, making this company a strong seafood wholesaler in Canada. Sea-Ray is your ally in sourcing quality fish & seafood at fair prices, whether it be from Europe or the Far East, or from our local waters.

Its commitment has always been to serve its clients the finest frozen fish & seafood at competitive prices. Sea-Ray believes in transparency, honesty and a fair playing field. All its products are 100% net weight and packed in clear bags to show them off. No wonder its slogan is “Quality You Can See”!

As a family business, they are also fans of fish & seafood and love to come up with new ways to prepare them. Check out their quick and easy recipes like octopus salad, fried calamari or baked cod with sundried tomato pesto.

These days, the pandemic has turned the food industry upside down, and Sea-Ray along with it. But thanks to its experience and local & international contacts, it has been able to successfully adapt to these challenging times. It has increased its line of retail products, both Sea-Ray brand and private labels, to keep serving consumers wherever they may be. It stocks over 70 types of retail packs, from 180 g to 2 lbs, from Alaska pollock to Zander fillets.

And to all its restaurant-industry partners: like many other people, its team misses eating at your restaurants and look forward to the re-opening of your dining rooms.

Remember to ask your distributors for Sea-Ray products!

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And to all its restaurant-industry partners: like many other people, its team misses eating at your restaurants and look forward to the re-opening of your dining rooms.

Remember to ask your distributors for Sea-Ray products!

* Advertising report – Spring-Summer 2021

Printemps-Été 2021

Organic Farms and Restaurants: Trendy Partnerships

QuebecBio.com 12 May 2021

By being a little bit attentive, we can notice an increase of various Quebec organic products on the menus of some restaurants, all over Quebec.

More and more chefs are interested in the benefits that local organic products can bring to their cuisine. This growing interest is mainly related to the flavour and freshness of these products, but also to the nutritional quality of the dishes that these chefs concoct with finesse.

There is no doubt that forging restaurant supply partnerships directly with farms that offer organic produce from here is gaining popular favour. These partnerships are seen as gestures of solidarity that benefit our communities and are part of our collective wealth.

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A cuisine with local organic flavours: an added value that can be savoured!

A supply of local organic food makes it possible to highlight regional cuisine that is fully sophisticated along with the seasons and new arrivals.

Tasting regional cuisine made up of several organic foods and ingredients from our lands: this is an irresistible attraction both for travellers who are discovering a new region and for locals who appreciate this enhancement of the flavours of their lands.

It is well known that organic foods from here usually have a unique taste. In season, fresh produce offers a quality that is appreciated by lovers of freshness and, all year round, organic foods produced in the greenhouse is our delight. In addition, Quebec is full of organic processed products with multiple flavours and benefits: cheeses, yogurts, meats, cereals, breads, flour and maple products are used to cook the tastiest dishes.

Restaurants across Quebec are responding to the needs of their customers who, for their part, are placing increasing importance on organic foods from here. This clientele is part of a social movement which associates organic with several environmental and health benefits and which also appreciates this type of food for the traceability they offer from the land to the table.

If we add to this big picture the satisfaction of contributing to the local economy, we understand that all these factors can only increase the pleasure of enjoying a good meal with organic flavours from here.

In short, the quality and diversity of Quebec organic products available suggest countless possibilities for Quebec chefs to add an eco-responsible touch to their menus.

A cuisine with local organic flavours: an added value that can be savoured!

A supply of local organic food makes it possible to highlight regional cuisine that is fully sophisticated along with the seasons and new arrivals.

In short, the quality and diversity of Quebec organic products available suggest countless possibilities for Quebec chefs to add an eco-responsible touch to their menus.

Local organic: an advantageous proximity

Locally grown organic produce represents a very interesting proximity advantage for restaurateurs.

Indeed, the establishment of a partnership with one or a few local farms in organic production and processing ensures restaurant owners a fresh and constant supply of tasty foods, as is the case with organic market garden products that have matured to perfection, in healthy soils.

In addition, the short distance travelled between the field and the chef’s kitchen gives local organic foods their full flavour and vitality for nutritional intake at its best.

For epicureans, the regional cuisine with local organic accents is therefore a source of great discoveries and enchantment.

Pour les épicuriens de ce monde, la cuisine régionale aux accents du bio d’ici est donc source de belles découvertes et d’enchantement.

Beautiful collaborations with the flavours of our organic lands

Whether we are thinking of a fine gastronomy table in the centre of a lively urban district or a friendly café-bistro in the heart of a charming little village, offering local cuisine with organic flavours from here is above all, a taste and food experience that naturally promotes a kind of grounding in the community.

Local organic: an advantageous proximity

Locally grown organic produce represents a very interesting proximity advantage for restaurateurs.

In addition, the short distance travelled between the field and the chef’s kitchen gives local organic foods their full flavour and vitality for nutritional intake at its best.

For epicureans, the regional cuisine with local organic accents is therefore a source of great discoveries and enchantment.

Beautiful collaborations with the flavours of our organic lands

Local collaborations can be multiple. Whether it is a catering service for businesses or institutions (schools, daycares, hospitals and others), a bed and breakfast or an inn, the possibilities of partnership with farms and agro-processors of local organic products are limitless.

To name a few examples of interesting local organic partnerships in Quebec, we can mention the Auberge-resto des Appalaches in Montérégie with on the menu: organic sea buckthorns from Les Argousiers du Lac-Brome farm, organic vegetables from the Jardins du Pied de Céleri cooperative and organic wines from Les Pervenches vineyard.

We should also mention Leblanc Traiteur in the Laurentians with a menu made up of organic fruit and vegetables from Les Jardins de la Pinède farm as well as the microbrewery Le Bien le Malt in Lower St. Lawrence with its organic pork dry sausages from the Fou du cochon processor.

Gourmet lunch boxes with organic from here: the idea that goes a step further!

In these rather uncertain economic times for good dining deals, the option of gourmet lunch boxes enriched with local organic products to take away would certainly offer added value to customers.

Everything seems to indicate that such an initiative would appeal to consumers concerned about their health and the environment.

Partnerships between organic farms and restaurants,

we are right to support them

i n many ways throughout Quebec.

www.quebecbio.com

Partnerships between organic farms and restaurants, we are right to support them in many ways throughout Quebec.

www.quebecbio.com

*Advertising – Spring-Summer 2021

Printemps-Été 2021/ Uncategorized

Ferme Bourdages since 1821

Magazine Chef & Co. 10 May 2021

200 Years of History

The Bourdages family has been rooted in its land for 200 years now. It represents several generations of passionate farmers/processors. Over the years, it has developed a magnificent agritourism company focusing mainly on strawberries and several other bio-food products.

Specializing in strawberry cultivation and processing for more than 30 years, the company offers visitors an authentic Gaspesian experience that combines discoveries, flavours and pleasures.

This year, we want to highlight the richness of our heritage and promote our fresh and processed products as well as offer an authentic Gaspé experience to all our visitors.

You will have the opportunity to participate in various activities on the farm site (musicians, craftspeople, exhibitors and animation).

Services offered

Tasting*
Guided tours*
Pick-your-own
Farmhouse
Local produce shop

Ready-to-eat counter
Inflatable games
Picnic tables
Interpretation circuit

*According to the measures in force

Our Favorite Products

Our famous strawberries (in season)
Our rhubarb
Our delicious corn (in season)
Our garden vegetables (in season)
Our wine products – 375 ml and 750 ml (The François (digestive), The Alexis (aperitif), the Léa Blanc, the Laura Rosé and the Julia Rosé)
Our pâtés (meat, chicken, Mexican, millet/tofu, salmon and fish)
Our pies (strawberry, raspberry, strawberry/rhubarb, 4 fruits, maple/apple, sugar, grape and apple)

Our TRADITION jams – 212 ml (strawberry, raspberry, strawberry/rhubarb, 4 fruits, strawberry/chocolate and strawberry coulis)

Our NATURE jams (no added sugar) – 212 ml (blueberry/lemon, strawberry/basil, strawberry/serviceberry and strawberry/raspberry/serviceberry/vanilla)

Bakery (white bread, soup bread, various muffins, cookies, brioches and Christmas pastries)

Our processed products (corn relish, cretons, spaghetti sauce, green ketchup, fruit ketchup, salsa, pickled beets, frozen strawberries, frozen rhubarb, frozen raspberries, etc.)