At Maille, they believe that Canada’s diverse and rich multicultural scene is what makes our culture and country unique. With chefs from coast to coast, they invite Canadians to experience a world of flavours with recipes inspired by cuisines from around the globe. From Asian flavours to Italian fares explore the world without the need of a passport.
The weekend is a time to lounge, relax and enjoy the activities that our regular 9 – 5 prevents us from partaking in during the week. While some may not want to think about leaving their beds, others don’t hesitate to queue at their favourite brunch spot to enjoy a meal. And it shows — brunch has seen a meteoric rise with 2019 data showing that the late-morning meal accounts for 186,700,000 of all restaurant occasions. Overall expenditure is up more than $230 million year over year with people from coast to coast spending an average of 35% of their food budget on eating out or on the go — that’s a lot of hollandaise and bottomless mimosas!
On a quest to find the perfect brunch solution to fit all taste buds, TABASCO® surveyed the population and found that 58% of Canadians typically choose traditional food items for brunch (such as eggs, bacon and baked beans). But when asked to pick a preferred morning indulgence, people nationwide couldn’t make-up their minds and were almost evenly split between sweets (pancakes and waffles), carnivorous fare (anything with meat including sausage, bacon and ham), and more gourmet offerings (such as eggs Benedict, poached eggs, or lox). Surprisingly, only 11% of brunchers opt for vegan or vegetarian options.
Interestingly, those under 55 years of age are significantly more adventurous when it comes to food, having a penchant for a wide variety of breakfast items. Those with a love for the burn and who eat hot sauce with their breakfast are more likely to choose gourmet offerings as well as vegetarian/vegan options. Fewer than 15% of Canadians admitted to eating carbs like bagels, croissants, donuts and sandwiches, when brunching.
After analyzing the results of the 2020 brunch report, TABASCO®, the 150-year-old iconic hot sauce brand, proposes to overhaul Canadians’ hosting habits by creating breakfast boards tailored to please everyone at your kitchen table. Inspired by last year’s trendy cheese and charcuterie boards, the world’s highest selling hot sauce brand is on a mission to simplify entertaining by focusing on the easiest meal to make at home. Serving brunch up on a board makes it a fun-fuss-free way for hosts to impress their guests while offering something for everyone’s unique taste.
Based on the survey results the team at Tabasco® has created three inspiration boards in line with the diverse taste buds of Canadians.
In a country as large and as rich as Canada, it only makes sense to eat local. With more than peameal bacon, breakfast can definitely include a wide selection of fare from coast to coast. From meats to fruits, cheeses to grains, each province has quality ingredients and unique recipes that can elevate your brunch boards.
Because Quebec and Canadian companies are popular these days and we are very proud of it, we have prepared a small list for you to make them better known with a brief description. A few pique your curiosity in particular? Visit their website for full details, recipes, cocktail ideas or how to order. To encourage a company from here is to encourage our economy!
Withmore than 30 years of experience in the marketing of fine cheeses in Canada, this company launched the Authentique® brand to support the communication of its activities marketing of Quebec cheeses. What is authentic is by definition natural, pure, true, true. This word perfectly characterizes the artisanal cheese factories that it passionately represents (Maison Maurice Dufour, Fromagerie Montebello, Fromagerie des Grondines, Fromagerie Lait Grand Cru, Fromagerie Blackburn, Fromagerie Île-aux-Grues).
The Quebec Fishing Industry Association is a non-profit organization, founded in June 1978 by seafood processing companies in Quebec’s maritime regions. For more than ten years AQIP has been concerned with marketing, mainly for the domestic market. It actively participates in all seafood promotion campaigns when it is not just the instigator like lobster, snow crab, shrimp, Greenland halibut, etc.
What started as a family adventure of two brothers who had started in the artisan bakery to supply many Montreal restaurants with quality breads has continued to evolve. This company also offers a full range of artisan breads: from baguette to sliced square breads, through various 1 kg loaves in slices of different thicknesses and small country loaves to share or use in soup bowl, not forgetting their range of pure butter brioche burger buns and that of potato burger buns (vegan recipe), their products will meet all your needs.
The benchmark in port and wine marketing in Portugal. This company is the fruit of Emmanuel A. Cabral’s passion for the vine. This passion, which has always lived with her, has led her to create exceptional ports, wines and brandies. Take advantage of this summer to create delicious refreshing port cocktails. Perfect for example in white or red sangria – simply replace the wine of your favorite recipe with port or in tonic – replace the gin with Cabral Branco Fino (white).
Café Napoléon is a Quebec and family roasting house founded in 1983. The quality of their coffees, services, in addition to the constant diversification of their offer and their openness to ecological and sustainable products make their company the ideal partner for restaurateurs, retailers, distributors, public bodies, but also chains of convenience stores with whom they build solid relationships, based on exchange and trust.
Canada’s largest self-service wholesaler. Their mission is to provide their members with quality products at an excellent price. Offering free membership to business members, tailored business hours, exclusive member offers, multi-purchase discounts, etc. Their main customers are food service businesses, which is reflected in their product assortment, more than 7,000 quality items for food service, ranging from traditional foods to multicultural foods and disposable items to heavy equipment for restaurants.
To date, being the largest seller of herbs and spices in Quebec, according to AC Neilson studies, this company offers more than 450 varieties across Canada under 11 categories (Organic, Mushrooms, Herbs and Spices, Mixtures House, Peppers & Chili, Fish & Seafood, Peppers, Salt Free Products, Cold Dried, Flavored Salts and Meat). All of their products are packaged in practical, stackable containers and available in different formats to meet your needs. In addition to being manufactured in a nut and peanut free factory, all products are: non-irradiated, MSG free, 100% natural and Gluten Free certified.
Launched last winter, the October 29 Distillery immediately offers three products rarely – if ever – offered by Quebec distilleries, two brandies (grape and plum) and a pastis. The company wants to dust off the image of this type of alcohol to make them (re) discover to consumers with up-to-date blends. Available in SAQ, they are offered in elegant and refined bottles.
A new filtration concept for a revolutionary fryer, washable and requiring no special maintenance. Filter your oil safely and without handling it. Save more than 50% cooking oil. Offer the best in quality for your customers, by offering fried products that will make a difference. It has been designed to fit all brands and models of deep fryers in the world. Its design, made of a high density plastic alloy, is resistant to extreme temperatures.
Premium seasonings and spice blends for: sauces, grilled meats, meat, fish and side dishes. All El-Ma-Mia blends and seasonings are certified “Aliments prepared au Québec” by Aliments du Québec, an organization dedicated to the promotion of Quebec agrifood products. In fact, all El-Ma-Mia products are designed and produced at its Terrebonne factory.
You will be charmed by their delicious products, named in honor of the Bourdages ancestors. These products are made with their delicious fresh strawberries, picked and hulled by hand (Julia – strawberry wine, Léa – rhubarb wine, Laura – strawberry and rhubarb wine, Alexis – strawberry aperitif, François – strawberry digestive).
It’s the business of Jean-Noël and his wife Denise, true maple aficionados and maple producer since 1987. To enhance maple syrup, they create innovative products that are made in St-Zacharie with maple syrup exclusively from their own production. As is the case with their 5 BBQ sauces, which will be your accomplices this summer! They contain 50% pure maple syrup by volume, creating a flavor and quality superior to what can be found on the market. Efforts are put in place during cooking so that the real flavor of the maple is most noticeable with each bite. No artificial flavors, preservatives or thickening agents are used. Also to discover: maple mustard, hot sauces, pure maple sugar and their range of maple spices, etc.
Manufacture, rental and sale of ready-to-use indoor / outdoor walk-in type cold rooms / freezers. Several dimensions according to your needs. Also available, the rental or sale of “turnkey” MOBILE KITCHEN . For a new culinary experience, to meet your customers, the mobile kitchen is the simple, fast and efficient solution.
A passion for good food since 1948. I-D Foods is the largest distributor and importer of specialty food products in Canada offering comprehensive services throughout the country. The I-D Foods family is made up of more than 70 brands and has established business links with its partners for over 70 years now.
Initiator and leader in the world of tartares, Küto, a Quebec company, stands out with its menu featuring raw proteins, paired with fresh and trendy products. Following the craze of tartar lovers, the concept has evolved rapidly in recent years and has led to the opening of several restaurants across Quebec. To date, the franchise network contains several branches, the openings are going well and the progress is dazzling. Each Küto branch has two sales areas, the dining room and the take-out counter. What could be better than tasting a tasty tartare in a welcoming environment or taking these delicacies to the comfort of your home!
You are interested in a franchise, so join the new brand image of Quebec, join the Küto family!
Caramel art at its best! With a recipe from Grandmother of the Magdalen Islands, a caramel that is good to dream about and a new look, La Lichée has definitely stirred the caramel industry! Wanting to bring a breath of fresh air to this current market, the challenge was met brilliantly by offering top quality caramels that everyone loves, coated with a strong visual identity and up to date. Their current range is offered in 6 original flavors (40 ml, 210 ml): fleur de sel caramel, butter caramel, maple caramel, chocolate caramel, coffee caramel and fleur de sel chocolate caramel.
Manufacturer of ready-to-eat meat and fish tartare kits for grocery stores, restaurants and institutions. Their products are packed individually, already proportioned, which is advantageous since you have little manipulation to do. Just defrost, set it up and you’re ready to go.
This company offers more than 60 varieties of superior quality sausages with vibrant flavors and made from good ingredients from the region. Constantly developing, it creates nutritious products according to current demand, ie: gluten-free, vegetarian, less fat, less salt, garlic and onion, nitrite, peanut and nut, etc. It also offers well-seasoned sausage patties to make out-of-the-ordinary burgers as well as a Mexican sausage chili just spicy enough to please everyone. You will find them all over the province in nearly 3,000 points of sale and restaurants.
Established in New Brunswick since 1999, La Maison BeauSoleil is an Acadian company that specializes in the production of high-end oysters in floating bags. With the help of more than 50 producers in the province, the company produces and buys oysters along the Atlantic coast, which it then distributes throughout North America. Eating a BeauSoleil oyster involves not only tasting a seafood product, but also a gastronomic experience. Each oyster offers a salty, sweet flavor with nutty notes on the palate, while offering a full and firm pulpit.
When iced tea meets energy drink…Mate Libre is made from a real infusion of yerba mate leaves(a tree that grows in the forests of South America). Result: functional, low-sugar, moderately caffeinated drinks, rich in antioxidants, sparkling and perfectly balanced. The essential herbal refreshment for a new generation in search of healthier drinks, environmentally friendly and providing constant and sustainable energy.
Recognized for its very well balanced beers, regardless of the style put forward in the creation, which makes it easy to make agreements with different dishes. Referral distribution across the province makes it easy for customers to stock up on draft beer and popular cans. The quality of the products and the service perfectly adapted to its customers in restaurants as well as in grocery stores, make the reputation of this company. Discover without further delay their regular brews as well as their special brews.
Offer dishes with a constant yield while remaining at the forefront of trends: that’s your goal … and it’s their specialty! Speed up your operations with their wide range of products. And it’s not just bacon! Choose from their range of turkey, chicken and pork pieces to serve three movements in two stages.
The organic of Quebec we’re right to talk about it. QuébecBio presents the benefits, guarantees, products, producers and points of sale of organic food in Quebec. This is your benchmark for eating organicin Quebec, with 3,000 local businesses that produce, process and market 10,600 local organic products.
Tzanet is at the forefront of the industry for all your kitchen and catering equipment and appliances. Whether you’re opening a new restaurant, hosting a catering event, or updating your household kitchen items, you’re sure to find exactly what you’re looking for at Tzanet. With over 35 years of experience in their field, Tzanet is committed to providing you with the best quality products at the most affordable prices with exceptional customer service.
BY ISABELLE MARQUIS
Food Marketing & Communication Consultant • SIAL Canada’s Innovation Ambassador
Isabelle Marquis is one of the rare specialists to have multidisciplinary expertise in nutrition, food marketing, communication and innovation. Holder of an honours BA in Nutrition and passionate about all aspects of food, Ms. Marquis has more than 20 years of experience working with the food industry, in consulting agency and in processing company. Now self-employed, she works with companies in all food and beverage sectors in strategy, innovation and communication. She is also a collaborator on ICI Radio-Canada Télé’s influential TV program L’épicerie.
Last fall, half a million people took to the streets of Montreal to join the world on the climate crisis. A first that caused a lot of chatter! And, since then, what has changed? Both several things and not that much. For companies already committed, their motivation to con-tinue was strengthened and the concern for sustainable development became a new selling point alongside health. Consumers are receptive to it, but not at any price nor at the expense of what they are looking for first: practicality. But on an individual level, the intentions are there, and a ripple effect has slowly but surely been created.
Unsurprisingly, current food trends are an amalgam of practicality, health, pleasure and sustainable development. What is interesting to observe are the oppositions and contradictions between these trends. The biggest challenge in innovation no longer seems to be to anti-cipate the next fashionable ingredient, but rather to identify which direction our customer is going!
Here are some examples of opposing currents that are bringing new challenges and opportunities.
NATURALITY, SIMPLICITY AND RETURN TO THE ROOTS VS “TECHNOLOGICAL” FOODS
Consumers have been looking for and demanding more natural and healthy foods for several years now. Exit chemical additives and other ingredients that cannot be pronounced and that are not bought at the grocery store. This trend also includes the contagious craze for urban gardens, public market visits and the purchase of organic baskets, as well as the return of bulk supply. In short, we want to simplify our diet and reconnect with our food. And the current awareness of the links between climate issues and our eating habits only adds one more argument to convince us to take action.
At the same time, the development of new technologies has never stopped progressing, so we are being offered more and more functional foods with multiple benefits. The climate crisis obviously serves as an extraordinary springboard for plant-based meat and dairy substitutes: products that may help save our planet but are not all as natural as we think. All these technological innovations have one thing in common: they rely on effective marketing that touches on several sensitive nerves of consumers.
Note that behind these seemingly very different trends lie similar needs: taking care of one’s health and protecting/respecting the environment. However, the deep motivations are very different. On the one hand, we want to regain control and get back to basics. On the other, we are looking for shortcuts to the promised benefits.
*** According to a U.S. study conducted last December, people’s primary motivation to buy plant-based meat alternatives is simply curiosity!
LESS COOKING VS EXPERIMENTING AND DISCOVERING
The options for spending less time planning and preparing meals have never been so great! The restaurant and retail market are undergoing a complete transformation to meet the practicality needs of consumers. This trend is so strong that it leads me to believe that people’s lifestyles and life context have more influence on their food choices than their health and environmental concerns combined… However, these concerns are there and companies that manage to offer choices that respond to them in addition to being practical have the advantage.
You might think that this remoteness from our stoves is accompanied by a lack of interest in cooking and experimenting, but this is not quite the case: cooking TV shows, blogs and cookbooks are still as popular. Social media also confirms people’s interest in culinary discoveries: 44% of 18-34-year-olds (the biggest users of social media) say they share content about what they eat and 87% say they discover new things.
Basically, meal solutions have the potential to respond to much more than the need for practicality: they can also stimulate curiosity and the desire for culinary discoveries among people of all ages, or even give them the taste to cook.
OVEREXPLOITATION VS SUSTAINABLE VALORIZATION OF NATURAL RESOURCES
It is a fact that intensive agriculture and livestock are over-exploiting nature at a rate that exceeds its ability to adapt and renew itself. Consumers know this, but know only the tip of the iceberg, so they shift responsibility back to the industry while continuing to demand more than perfect food, variety and freshness from it. There is a lot of educational work to be done to change attitudes.
One of the concrete solutions that are accessible to all is well summed up in this quote from Brazilian chef Alex Atala: “Knowing how to use the complete food is also part of learning when you think about the cuisine of the future.” How to make a less noble meat cut or a deformed food attractive? We need the chefs to get there! Ditto for insects and for everything we have learned to despise.
In short, whether they are in opposition or not, what is most important to remember from current trends is this:
– The need for personalized practicality is undeniable and tends to outpace other consumer expectations (price, health and environment) because it meets an immediate need.
– Health and sustainable development issues intersect and create anxiety. People need more reassurance than ever before.
– At the same time curious and critical, people are increasingly using food to affirm their values and not just their tastes. As a result, they seek through social media to associate themselves with their “likes” (individuals and companies).
Authenticity, collaboration, creativity and concrete commitments are the key words of the new decade to innovate successfully!
At the time of writing this article, we were not talking about viruses… The current crisis is not going to change everything, but it will certainly leave its mark. The restaurant industry is already under enormous pressure, either to survive beyond the imposed containment, or to immediately transform its operations and get into “take out” and delivery mode. It is observed today as it was observed in times of war: food has the unique gift of comforting and united people, even at a distance. Let’s capitalize on this gift to help everyone get through it! And good luck to all restaurateurs.
An initiator and leader in the world of tartars, Küto, a Quebec company, stands out for its menu featuring raw proteins, paired with fresh and trendy products. Following the enthusiasm of tartar lovers, the concept has evolved rapidly in recent years and has led to the opening of several restaurants throughout Quebec. To date, the franchise network includes several locations, openings are going well, and growth is meteoric. Each Küto restaurant has two distinct sales experiences, a dining room and the take-out counter. Also, you can avoid waiting and take advantage of our essential online order. What could be better than enjoying a tasty tartar in a welcoming environment or to take these delights to the comfort of your home!
Küto is a Quebec family business that promotes simple values: quality, freshness, speedy service and family. We consider all franchisees and employees to be members of our beautiful and large family. Working closely and listening to our franchisees are a priority for the head office team. This proximity allows us to grow faster together, as a team.
The Küto head office is located in Delson. It is adjacent to the premises of its food manufacturing kitchen as well as its distribution warehouse. Several employees work there to prepare the recipes of signature sauces, as well as their famous croutons and products of all kinds. Every week, our delivery trucks distribute quality, handmade products to our restaurants. Product standardization is at the heart of our success. Head office is also the hub of research and development and we are constantly on the lookout for market trends and increasingly large and strong partnerships.
Our working methods in restaurants have proven their worth; operating a Küto is simple and efficient. Training manuals, standardized recipes, distribution of homemade and standard products by the head office, online training platforms, marketing tools, sharp management of social networks and day-to-day support ensure the success of each franchisee. Küto is a strong team that builds helpful tools for restaurateurs by restaurateurs. The quality of operations, the well-being of franchisees and the happiness of our customers are at the heart of our priorities.
For 2019 alone, Küto is 235,000 tartars, 7 new restaurant openings, more than 120 jobs created. It is also 15,000 kg of fish from sustainable fisheries, and 13,000 kg of Canadian beef raised without hormones.
From finding a location to negotiating a lease and financing steps, the Küto team will always accompany you. Through comprehensive in-person and online training, you will be fully prepared to face the reality of a restaurateur. We also maintain a regular presence in our restaurants through our team of operations advisors to maintain the Küto high standards.
Küto is a dynamic start-up in full development. We are always looking for passionate operators who want to embark on a beautiful restaurant adventure. The world of tartars is changing, and business opportunities are multiplying day by day.
In Quebec, there is always a good excuse to gather around a fine table and make delicious culinary discoveries. In this respect, local organic now offer a beautiful diversity of healthy and tasty foods and products to please fine palates as well as the finest gourmets.
It is well known that organic fruit and vegetables taste better. In fact, a recent 2020 consumer survey found that nearly 70% of Quebecers say organic food is tastier. Harvested at maturity, they have time to fill themselves with earthy aromas, which accentuates their much sought-after flavours. As for organic meat, extended periods of ageing give them firmness and flavour.
Thus, organic foods provide the right conditions for their added value, due, to the quality of soils rich and diversified in organic matter. The result is tasty foods with higher concentrations of certain essential nutrients, such as antioxidants like vitamins C and E, phenols, carotenoids, as well as some minerals such as magnesium, phosphorus, iron and zinc. The richness of the bioavailable nutrients in organic food gives it much of its flavour, which influences consumers’ choice in search of a healthy diet without compromising on taste.
Several organic farms in Quebec grow organic fruit, plants and vegetables forgotten from our ancestral heritage, such as Jerusalem artichoke, turmeric root, tuberous chervil (root vegetable), nettle, horseradish and more. Although accessible directly on the farm, in most public markets and by subscription to organic baskets, these varieties had been set aside by the major chains and specialty grocery stores. Thanks to organic, we are now witnessing their gradual return to the shelves of these grocery stores.
Local organic food represents 3,000 companies that offer us 10,600 organic products, fresh or prepared in Quebec. This diversity delights great chefs in search of originality and special flavours as well as seasoned epicureans for whom eating well and cooking delectable recipes is essential.
Local organic products, they are increasingly in demand here and deserve their place in our Quebec economy. More and more restaurants and institutions in Quebec have understood this and now offer their customers menus that meet today’s needs.
Sondage auprès de la population québécoise sur la consommation de produits biologiques 2020; Survey of the Quebec population on the consumption of organic products 2020.
Rapport; Segma Recherche
Études et méta-analyses. UK Food Standard Agency et the Swedish University of Agricultural Sciences
O.V. IN FRENCH. TRANSLATED BY GOOGLE.
To mark Women’s Day, Les Subversifs are launching their brand new product. After Isabelle, their very popular white mint cream, Les Subversifs continue their work as distillers against the current and repeat with Eva, a spearmint cream!
Forget the artificially colored liquor: Les Subversifs have worked hard to concoct a mint cream that displays a beautiful natural color and which highlights the refreshing taste of mint and the boreal flavors of Labrador tea. With her beautiful chlorophyll dress and its spicier notes than with her friend Isabelle, Eva’s mint cream can be enjoyed as much as an aperitif, lengthened with sparkling water, as in a digestive, simply on ice. Revisit the Stinger cocktail with Eva. And if you feel a bit nostalgic, do like your grandmother and generously sprinkle your vanilla ice cream with Eva mint cream.
Who is Eva? Éva Circé-Côté (1871-1949), the first Quebec journalist. Poet, playwright, columnist, co-founder of the literary newspaper L’Étincelle and a high school for young girls, she is also the creator of the Montreal Municipal Library. Throughout her life, she has never missed an opportunity to speak out against economic and social injustices and defend the rights of women.
24% – 750 ml – Sale price: $ 33.25 – SAQ code: 14350280
In the past, in Quebec family sugar shacks, it was sometimes a long time watching the evaporator transform maple water into syrup. To get bored a bit, we sometimes took a little maple reduction that we mixed with gin, and we had a hell of a good evening!
The reduction is heated maple water, which is not yet maple syrup. It has the color, but not the sweet taste. It is therefore to revive this delicious tradition that Les Subversifs have created Le Réduit de Léo, a happy blend of Marie-Victorin parsnip gin and real maple reduction. It was found before under the name of Reduced Piger Henricus. To taste, we find the sweet side of maple. The spicy notes of juniper, provided by the gin, give a nice complexity to this very versatile liqueur. Enjoy it as is, on ice, in your coffee, as a tea or in a good pumice of gin. Use it in your cocktails or desserts, or serve it as an accompaniment to foie gras or aged cheddar.
Who is Leo? Rebellious at heart, Léo Major is a courageous French Canadian who will stop at nothing to defend his ideals and his nation. At the age of 14, he enlisted as a construction worker, before enlisting in the Canadian army, at the dawn of the Second World War. He participated in the Normandy landings and quickly distinguished himself. During the Battle of the Scheldt, he did not capture far from a hundred enemy soldiers and was offered a medal from General Montgomery to celebrate his achievement – a medal he refused because he considered him incompetent. The pride and guts of Leo, a true war hero, are governed by no other standard than that of his convictions.
23% – 750 ml – Sale price: $ 33.25 – SAQ code: 12933043
Subversives: Who are we? True pioneers, Les Subversifs were the first to distill a gin in Quebec: the famous Piger Henricus, parsnip gin, which now bears the name Marie-Victorin. Each of their products highlights a historical Quebec figure (also subversives) that made things happen.
It is the first Quebec vodka flavored with tomatoes. It recently arrived on the shelves of the SAQ and it will revolutionize the way you concoct your Bloody Caesar and your Bloody Mary. Created by Les Spiritueux Iberville to give freshness to the Bloody, POMODORO enhances the tomato and offers subtle notes of basil. Tomato + basil: a winning combination of flavors that has already proven itself on pasta and pizza, and which now seduces your taste buds in the form of vodka!
Why Pomodoro? Pomodoro or “golden apple” is the Italian name for the tomato, a fruit from South America, which soon became the star of Italian cuisine.
Iberville Spirits: Who are we? Founded in April 2017 by Mario D’Amico, the Montreal company Les Spiritueux Iberville wishes to offer Quebecers Italian liqueurs and bitters that combine the traditional spirit of these products with Quebec flavors and ingredients.
https://spiritueux-iberville.com/
33% – 750 ml – Sale price: $ 29.50 – SAQ code: 14154262
Château de Cartes offers you this light Burgundy Pinot Noir type red wine which is newly available in more than 150 SAQ branches. A few days of cold maceration to extract fruity notes are followed by a week’s maceration on the skins. The wine is aged in their stainless steel tanks to maximize freshness and fruit.
11% – 750 ml – Sale price: $ 18 – SAQ code: 13952570
Château de Cartes, this company currently produces around 20,000 bottles of wine and ciders annually, mainly sold on the estate. It also produces a few products in SAQ, grocery stores and restaurants. As she produces small quantities, she has the opportunity to pay a lot of attention to each vintage.
Why the name Château de Cartes? Growing vines in Quebec is perilous and fragile, it is an exercise that requires a lot of skill, technique and patience … Just like holding a House of Cards! It’s also a nod to the big Chât ’Castles’ in the world.
O.V. IN FRENCH. TRANSLATED BY GOOGLE.
The Délimax-Montpak group is proud to announce the launch of its brand new brand, Famille Fontaine, where the veal is in the spotlight. This little-known meat, however, has many benefits and is delicious. Extra-lean, rich in iron and protein, tender and tasty, it fits perfectly into a healthy and balanced diet. Famille Fontaine offers superior quality meat products, grain-fed veal, GMO-free veal and ready-to-cook (seasoned dumplings, croquettes and kefta) available across Canada.
“With the new Famille Fontaine product line, we want to bring the veal back to Canadian tables and make them appreciate its fine and refined taste, but also let them know about the many benefits of this lean and nutritious meat. To meet the expectations of our customers, we have also innovated by creating tasty ready-to-cook, made with fresh meat, without preservatives, gluten-free and containing a minimum of salt. Quick to cook, they only contain a maximum of five ingredients, ”said Alex Fontaine, president of Montpak.
“Our commitment to offering superior quality products begins on the farm. All our animals are raised without the use of hormones, according to the highest standards of animal welfare, and our milk-fed calf is GMO-free. We are the only ones to offer this type of calf and we are very proud of it ”added Fabien Fontaine, President of Délimax.
“Our commitment to offering superior quality products begins on the farm. All our animals are raised without the use of hormones, according to the highest standards of animal welfare, and our milk-fed calf is GMO-free. We are the only ones to offer this type of calf and we are very proud of it ”added Fabien Fontaine, President of Délimax.
The arrival of the new Famille Fontaine brand represents the result of many years of work and investment. “We really waited until we had all the ingredients in place to ensure the successful launch: farmland, animal feed production, animal husbandry and processing plants. This allows us to ensure quality control throughout the production chain. The brand is really for us, the culmination of all the work accomplished in the last 30 years and we want the Fontaine family to be a guarantee of quality for the consumer, “explained Donald Fontaine, president of the transport division of the Délimax group. -Montpak.
Famille Fontaine will soon be offering a range of lamb products. Open your eyes as they will arrive later this year.
40 min – Preparation 35 min – Cooking 4 Portions
Comforting and satisfying, this soup meal is also a delicious way to fill up on vegetables.
https://famillefontaine.ca/fr/recettes/soupe-repas-aux-boulettes-de-veau/
O.V. IN FRENCH. TRANSLATED BY GOOGLE.
Launched last September, Littoral was born from the simple desire to create THE best tonic. Originally from Saint-Hyacinthe, our invigorating waters have been specially designed to enhance Quebec gins to do this, two flavors have been created. The first tonic water is flavored with white grapefruit, it goes perfectly with fruity gins as well as those with citrus notes. These types of gins often offer the traditional scent of lemon associated with dry gins as well as the thirst-quenching flavors of various citrus fruits whose peel is rich in essential oils. While the second, with hibiscus, complements floral and forest type gins very well. Often marked by perfumes that evoke resin and fir, these gins derive their aromas from the vegetation of northern Quebec.
The special feature of our product is that it is made from Quassia amara, a plant native to tropical forests. We use it to flavor our tonic waters since its extract has the taste of bitterness sought in a tonic. Our soft and harmonious sodas are made from natural ingredients, they do not contain any artificial flavor.
Littoral tonic water is much tastier than what can be found on the market today. Why ? Because we use quassia extracts and not aromas. The taste is very different, it is more complex and longer in the mouth. We also use hibiscus extracts and natural aromas of white grapefruit. This makes the quality of our invigorating waters exceptional. They are even eaten simply on ice, without gin. The trend towards mocktails, an alcohol-free cocktail, has also allowed us to enter a market of bars and restaurants using our tonic waters on their alcohol-free drink cards. Littoral represents an advancement in the world of tonics.
Littoral toned water cans will quickly attract attention with their bright colors and catchy name. Soft and harmonious, “Littoral” represents the junction between water and earth. A well-thought-out name to showcase its ability to marry other products and to create cocktails that match Quebec spirits.
Whether as a cocktail or simply as an alcohol-free alternative, each sip will bring a wave of freshness. At the beach or in an evening with friends, Littoral cans can be easily carried around in all events.
The package of 4 355ml cans retails for $ 9.95 and is already available at more than sixty retailers.
Website : http://littoralsoda.com/
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O.V. IN FRENCH. TRANSLATED BY GOOGLE
Originating from the north of Spain, very popular in all of Latin America and newly arrived in Quebec, the Churros pleasantly and without surprise surprise everyone who tastes it, young and old, and create new followers day after day.
This delicious versatile and light pastry adapts to all tastes. For purists, Churros will be eaten plain.
Traditionally and more generally, they are coated with a mixture of sugar with a hint of cinnamon and dipped in dark chocolate. For the greediest, stuffed or sauced in a milk caramel dip (dulce de leche). If you are an avid epicurean, go for an accompaniment of whipped cream, soft cream, crème brûlée, chocolate mousse or any other innovative combination.
