The 2021 winners of the 16 Lauriers de la gastronomie québécoise categories are finally unveiled!
This year’s list of winners is a testament to the great talent that populates Quebec’s gastronomy!
The jury and the Lauriers have chosen to exceptionally give a collective laurier to all the finalists in the restaurant category, in support after a difficult year; a symbol that this year, we will all have to work together to move forward.
Winner of enRoute magazine’s Best New Restaurant of the Year, ARVI is a creative place where local produce is showcased in style. When the restaurant is open and in regular service, seasonal dishes are cooked in front of diners, under the spotlight of the kitchen, like a delicious play.
This tiny Italian restaurant in Quebec City is the recipient of several awards of excellence, including Best New Restaurant of the Year 2017 from Air Canada enRoute magazine. Exceptionally managed by its small team, everything is delectable, impeccable, from the wine list to the menu and to the service - which evolved into a take-out operation "alla maison" during 2020.
In addition to cooking the plants from his own vegetable garden, chef John Winter Russell makes a point of using only local products in this restaurant located in a former presbytery in Griffintown, Montreal. Opened in 2015, Candide offers seasonal cuisine with some exceptions made possible thanks to the preserving and fermenting that the team prepares in large quantities during the summer months. The chef and his team are also very involved in the Solidarity Kitchens project to help the most disadvantaged in times of pandemic.
Casgrain BBQ / Vin Mon Lapin
Opened in March 2018 in Little Italy, Bar à vin Mon Lapin quickly became one of Montreal's favourite restaurants. Executive chef and co-owner Marc-Olivier Frappier and his wife, sommelier Vanya Filipovic, along with chef Jessica Noël, offer impeccable cuisine to share with friends. Tiny, always crowded, the restaurant quickly found a new lease on life in times of a pandemic. Thus was born Casgrain BBQ, a popular sourdough fried chicken pop-up that, true to its nomadic nature, has now landed in the kitchens of Bar St-Denis.
In the presbytery in the heart of the village of Kamouraska, Côté Est, with its magnificent terrace overlooking the St. Lawrence River, is an address that invites you to take a gourmet break. Chef Kim Côté and his charming accomplice Perle Morency offer seasonal cuisine, showcasing products from the Bas-Saint-Laurent, accompanied by a remarkable list of privately imported wines.
L’ Île Flottante is one of Montreal’s most popular restaurants. Located in the heart of the Mile-End, this establishment is often ranked among the best restaurants in the city. Chef Sean Murray Smith’s cuisine focuses on local produce and features tasting menus with vegetables in starring roles.
Located on the banks of the Rivière du Nord in Val David, L’Épicurieux is one of the best restaurants in the Laurentians and has garnered accolades since its opening. In the kitchen, young chef Fanny Ducharme concocts seasonal dishes bursting with freshness, while co-owner Dominic Tougas runs the front of house with exceptional talent and attention to detail. The excellent wine list consists mainly of biodynamic or natural bottles to accompany dishes to share.
La Belle Histoire
Ranked among the best new restaurants in Quebec in 2019 according to Le Devoir, La Belle Histoire is the passion project of sommelier Sophie Allaire and her partner-chef Étienne Demers. The young Montreal couple decided, a little on a whim, to take over the illustrious space of the Bistro à Champlain to establish a restaurant that evolves with seasonal products.
Opened in the midst of a pandemic, Simon Mathys’s new restaurant has quickly become a gourmet meeting place for lovers of good food. As the former chef de cuisine at Manitoba, Mathys continues to focus on local products and elegant execution. A warm and friendly neighbourhood spot, Mathys impresses with talent and charm.
Montreal Plaza, Charles-Antoine Crête and Cheryl Johnson’s famous restaurant, remains a cult favourite in since its inception. Opened on Plaza St-Hubert before its major overhaul, it took vision and courage to transform it into the elegant space we see today. This, however, is no ordinary dining room. Best described as eclectic (like its chefs), the room hides a host of unusual objects such as “schtroumphs” and plastic dinosaurs, which are often featured in and on the dishes themselves. Quebc’s gorgeous bounty is highlighted through unique and beautiful dishes.
Presented by LDE Wholesaler in food and packaging
Olive + Gourmando, Foxy, Un Po Di Piu, Montreal
A leading figure in Montreal cuisine for several years, Dyan began her career in the kitchens of Toqué! before opening Olive + Gourmando, her first restaurant in the heart of Old Montreal. O&G quickly became legendary and is frequented by Montrealers as well as tourists from all over the world. At Le Olive, just like in her two other restaurants, Foxy and Un Po di Piu, Dyan's cuisine is simple, tasty and propelled by the freshness and integrity of her ingredients.
Camilo Lapointe-Nascimento and Francis Blais
Menu Extra, Montreal
Francis Blais is the first Quebec chef to win the Top Chef Canada show (season 8). Camilo Lapointe-Nascimento won the tenth edition of Les Chefs! Together, they form a breathtaking duo, at the helm of the kitchens of the Menu Extra project, a pandemic pop-up that offers absolutely delicious “tasty projects”.
Montreal Plaza, Montreal
Charles-Antoine Crête, the enfant terrible of the Quebec restaurant scene, is the chef and co-owner of the must-see Montreal Plaza restaurant and the self-proclaimed blood brother of his lifelong muse, Cheryl Johnson. 2020 made possible an unprecedented foray into restaurant kitchens in times of crisis thanks to the documentary Chefs en Pandémie, broadcast in the fall 2020 on Télé-Québec.
Chez St-Pierre, Le Bic
Crowned Chef of the Year in 2018, at the inaugural Lauriers of Quebec gastronomy, Colombe St-Pierre is the renowned chef at Chez St-Pierre restaurant, in Le Bic. During the pandemic, Colombe went all in and launched a seemingly crazy project, the genius of which has been proven by history. A coastal canteen featuring the flavours of the treasures of the St.Lawrence, along with Quebec favourites such as poutine and duck.
Bika Farm & Kitchen, Saint-Blaise-sur-Richelieu
Part of Quebec’s food scene for several years now, chef Fisun Ercan is a serious ambassador of Turkish cuisine. Best known for her Montreal restaurants Su and BarBounya, she’s impressed us yet again. At her bucolic farm in Saint-Blaise-sur-Richelieu, Fisun cooks the products of her land on a wood fire and welcomes her guests in the magnificent greenhouse and dining room of Bika Ferme et Cuisine.
Authenticity is the key to Graziella's cuisine. The chef-owner of the eponymous restaurant in Old Montreal has been a leading figure in Montreal’s gastronomic scene for nearly two decades. Self-taught, her cuisine is the culmination of her Italian family's recipes, perfected over the years.
John Winter Russell
A native of Ontario, John Winter Russell shone brightly during his tenure at restaurant Van Horne, a Montreal favourite. After his departure, he opened Candide where he works with seasonal products and exploits the richness of Quebec’s terroir with precision and refinement. In 2015, at the Universal Exhibition in Milan, he participated in Massimo Bottura's “soup kitchen”. He is also one of the chefs most involved in the La Tablée des Chefs social gastronomy project.
Originally from Lyon, Julien Masia worked in several restaurants in Europe and Quebec, notably at Laurie-Raphaël, before opening ARVI in the heart of Limoilou. ARVI is innovative both in its creative cuisine and in its theatrical atmosphere, notably the kitchen that sits right in the middle of the dining room, demanding your attention.
Mon Lapin Wine, Montreal
After having worked for several years as executive chef for the Joe Beef Group, Marc-Olivier Frappier is now at the helm of Vin Mon Lapin with his accomplice, chef Jessica Noël. Celebrated restaurant of the year at the Lauriers de la gastronomie québécoise in 2019, the inventive cuisine of chef Frappier and his team is rooted in local and seasonal products and some of his dishes, such as pink salad or gnoccho fritto, are immediate classics.
Vincent Dion Lavallée
La Cabane d'à Côté, Mirabel
At times student, always friend and now business partner to chef Martin Picard, Vincent Dion Lavallée has evolved alongside his mentor through projects and establishments. Since his early days as an intern at Pied de Cochon, then as chef at the Pied de Cochon sugar shack, it was at the opening of La Cabane d'à Côté, his labour of love, that he finally received the notoriety and accolades he deserves.
Presented by Sollio Groupe Coopératif in collaboration with La Presse
Renowned host and entrepreneur, Ricardo supports Quebecers on a daily basis through his television show, magazine, recipe site, books, restaurants and line of kitchen accessories. He also largely contributed to the shortage of yeast in grocery stores by influencing Quebecers to bake bread during the pandemic.
Bob le Chef
Chef, author of several cookbooks, columnist and host of television series, Bob the Chef is well-liked by his audience who appreciates his simple recipes and his popularizing, friendly and accessible side. Always ready to make us discover a new recipe, he succeeds in democratizing the kitchen and inspiring the most novices to dare to try.
Josée di Stasio
With her show À la di Stasio, her books, her vision of simple cuisine made with fresh products, and her curiosity for the culinary culture of others, Josée di Stasio has inspired a whole generation of Quebecers to the pleasures of cooking. Her Italian style, refined and centered on exceptional products, is her undisputed signature.
In 2008, Geneviève Everell launched her Sushi à la maison business, a service now available throughout Quebec. Animator, author, ambassador and speaker, Geneviève has accumulated many successes and accolades thanks to her perseverance and her passion. She is also one of the finest ambassadors of unwavering determination, having often given testimony of her difficult childhood leading to the accomplished person she has become today.
Stefano Faita, indispensable chef of the Montreal gastronomic scene, is co-owner of several restaurants in Montreal: Impasto, Pizzeria Gema, Chez Tousignant, Vesta. He is also a great culinary communicator, in particular through television shows such as Kampaï or Arrive en Campagne but also through the publication of books (In The Kitchen and Je cuisine Italien). He also launched a vast line of Italian products available in grocery stores sporting his friendly smiley face.
Jérôme Ferrer has worked in the Montreal gastronomic scene for several years, notably with his restaurant Europea, Relais et Château. His French-inspired cuisine is surprising and moving and showcases the Canadian terroir. Chef Ferrer is the recipient of several prizes and awards.
A leading figure in Quebec gastronomy, Martin Juneau is now the head of several establishments, including the restaurant Pastaga & vins nature. A great communicator, he has been at the helm of numerous television shows such as Les menus Zeste by Martin Juneau, La tag BBQ or even in Meilleur que le chef. He was very active during the pandemic, relentlessly offering delicious take-out meals with as much passion as ever.
Normand Laprise is the main actor in the birth of contemporary Quebec cuisine and the chef-owner of Toqué!, Brasserie T! and Beau-Mont. His respect for local products as well as his desire to forge relationships with Quebec producers since the beginning of his career make him one of the most respected chefs in the province.
Martin Picard became one of the most famous chefs in Quebec after inventing his illustrious poutine with foie gras. He is the chef and owner of Pied de cochon, La cabane à sucre Au Pied de cochon and Cabane d'à Côté. He also became known to the general public with his shows, Martin sur la Route and Un chef à la cabane.
Crowned Chef of the Year in 2018, at the very first Lauriers of Quebec gastronomy, Colombe St-Pierre is an excellent chef, of course, but also and above all, an activist, and a passionate force of nature who wants to change the world of Quebec gastronomy by denouncing the challenges of our regions from her restaurant at St-Pierre, in Bic.
Presented by the Institut de tourisme de l'hôtellerie du Québec (ITHQ)
J’ai Feng, Montreal
Anita Feng first achieved great critical and popular success, thanks to her dumpling restaurant, Trilogie, a tiny gem of a dining room. After closing her restaurant, the chef left for China to deepen her knowledge of Szechuan cuisine. She then worked one year in the kitchens of Candide and another at café Denise, a small Asian bistro full of charm in the Parc-Extension district. During th pandemic, she founded the Jai Feng project, an already popular Asian traveling pop-up.
Alexis Demers, Camilo Lapointe-Nacimento, Francis Blais & Martin C. Pariseau
Extra Menu, Montreal
Menu Extra is a “tasty project” founded during the pandemic offering French cuisine classics in take-out mode, of course. Quail in sarcophagus, crunchy pithiviers with various garnishes and other traditional dishes await you. Menu Extra also offers cooking classes hosted by Francis Blais, the first Quebec chef to win Top Chef Canada and Camilo Lapointe-Nascimento, who won the tenth edition of Les Chefs!
Arianne Faucher & Nicolas Quinto
Baumier Wine Bar, Piedmont
Chef Arianne Faucher and sommelier Nicolas Quinto are the owners of the Baumier restaurant in the Laurentians. Baumier, or fir tree, represents the terroir of Quebec and is a favourite local ingredient of the chef’s. In a slightly vintage atmosphere, the menu of comforting and refined dishes matches the natural and biodynamic wine list of this friendly wine bar opened at the end of 2020.
The Fisherman's House, Percé
Christophe Mamelonet is a talent to watch. Described as a rising star in Gaspé restaurants, he now runs the kitchens of La Maison du Pêcheur in Percé. With a breathtaking view of the famous rock, this legendary restaurant, with a history as long as a fishing anecdote, specializes in fish and seafood from neighbouring waters that the chef transforms with his immense talent.
After spending several years in the kitchens of the Cabane à sucre du Pied-de-Cochon, Fanny Ducharme moved behind the stoves of her own restaurant, L’Épicurieux, in Val David. Her cuisine is precise and features quality seasonal products. Most recently, she got noticed with her nomination by David McMillan for “20 leading chefs choose 100 emerging chefs”.
Oddo House, Gatineau
After spending a few years at the Atelier de Joël Robuchon at the Casino de Montréal, Benjamin Oddo returned to Gatineau to open his pastry shop / bakery. There, he works with regional products and creates incredible creations and refined pastries such as his delicious deconstructed St Honoré.
Café Bazin, Montreal
Bertrand Bazin began his apprenticeship in pastry making at the age of 14 in his native Brittany. After working in large establishments in Europe and Canada, he opened Café Bazin in Westmount in 2017. It quickly became a benchmark for classic and creative pastries in Montreal.
Gaël Vidricaire Pastry Shops, Quebec
Gaël Vidricaire creates elegant, unique and delicious pastries whose flavors and textures harmonize perfectly. Their catering service specializes in ephemeral sweet creations whose evocative names - gazelle, rose and quince for example - instantly transport us to sunny places with exotic flavors.
Patrice Pâtissier, Montreal
After working in some of the best restaurants in Montreal and creating desserts that have become great classics, Patrice Demers and his wife, the charming sommelier Marie-Josée Beaudoin, opened Patrice Pâtissier, in the southwest of Montreal. From its inauguration, the place became a veritable institution recognized as one of the best pastry shops in Montreal. Patrice was named pastry chef of the year, at the very first Lauriers awards in 2018.
Guided by his sweet tooth from an early age, Valentin Rouyé never even thought of doing anything other than becoming a pastry chef. His career is remarkable, punctuated by his presence in establishments such as M.Mme, Hoogan & Beaufort, then at the Ratafia wine and dessert bar. At the end of 2019, he sadly burned out just before the pandemic hit. After a great deal of rest and rebuilding, he is ready to break taboos, to finally shed light on mental health issues in the restaurant industry.
Merci la vie bakery, Piedmont
Opened in 2015 in the Laurentians, Merci la vie bakery quickly became a “must visit” thanks to the unusual ultra-slow fermentation processes of this self-taught baker, Albert Elbilia. He and his team offer breads, pastries and other sweets made from local, organic flour. A few tables inside and out in the charming garden allow you to enjoy a menu featuring seasonal products.
Du Pain….c’est tout!, Saint-Roch-des-Aulnaies
Charles Letang and his wife own the family bakery Du Pain… c’est tout! which works with organic and local flours, in particular those from La Seigneurie des Aulnaies, ground fresh right behind the bakery. Originally from France, this baker recommends making sourdough breads and pastries by showcasing local products and artisans through his creations.
Julien Roy & Seth Gabrielse
Automne Boulangerie is the union of Julien Roy and Seth Gabrielse. The two partners share the desire to give more space to Quebec farmers and artisans. In 2016, they opened their bakery in the Rosemont-La Petite-Patrie district, where all of their breads are made with organic Quebec flour, even a few loaves made with flour ground on site.
La Meunerie Urbaine, Montreal
Martin Falardeau has many years of experience as a baker in renowned establishments such as: Le Fromentier, La Femme et le pain, Le Pain dans les Voiles. In 2017, he opened Meunerie Urbaine, an artisanal neighborhood bakery in Notre-Dame-De-Grâce. The establishment sources local and organic grains, which are characterized by being ground on site. Having distinguished himself in several local and international competitions, his baguette is among the best in Quebec.
Blés de Pays
Maxime Deslandes’s breads are in high demand, you better plan if you want to savor one of his succulent loaves. Indeed, the baker avoids food loss by making breads to order every day. Local and organic ingredients, ancient grains, sourdough and slow fermentation are present and contribute to the unique flavors of his bakery creations.
Former musician and sommeliere at Pullman for 13 years, Véronique Dalle was also co-owner of the Moleskine restaurant before making the jump to FOXY, the most recent addition to the Olive + Gourmando Group. She also spent six years on the faculty at the ITHQ, training a whole generation of sommeliers. She has rightfully earned her nickname, "the sommelier of sommeliers".
Sommelier and co-owner of Alma and Tinc Set restaurants, Lindsay Brennan is also the founder of the wine agency Vin I Vida, which specializes in the private import of Catalan wines. This agency was born through meetings with passionate wine producers met during her many trips to Catalonia.
La Belle Histoire, Ste-Marguerite du Lac Masson
Sophie Allaire oversees the wine list at the very young restaurant La Belle Histoire, which from its opening in early summer 2020 made an impressionable debut. After having worked in beautiful Montreal addresses such as Marconi, Joséphine and the restaurant Accords, the sommeliere is now at the helm of her own restaurant with her partner, chef Étienne Demers.
Mon Lapin Wine, Montreal
With a sommelier mother and a chef father, Vanya Filipovic was born into the business. Today, this rigorous and passionate sommeliere is also the co-owner of a private import house: Importations Dame-Jeanne. She is also co-owner of the Mon Lapin Wine Bar with her husband, chef Marc-Olivier Frappier.
Vincent Laniel, alias Vincent Sulfite, is a sommelier at Candide restaurant. His contagious passion for wine and his ability to make the wine world accessible to all have endeared him to thousands of readers who eagerly await his newsletter "What is we drinking?" every week. Vincent is also the creator of the television series Supernaturel, broadcast since the end of 2020 on Club Illico, where we follow him and actress Magalie Lépine-Blondeau as they tour their way through the wine world.
The Atwater Cocktail Club, Montreal
Kate Boushel is part of the small, but tight-knit club of women bartenders in Quebec. She worked in several establishments, including Decca 77 and Le Mal Necessaire, before showcasing her talents at the Atwater Cocktail Club and other sister establishments. One of her signature cocktails, Le Dominion, was crowned Canada's Next Great Cocktail by En Route magazine. She is also one of the four regional finalists for Speed Rack Canada.
La Chaufferie Distillery, Granby
Claudia Doyon is a passionate mixologist who likes to work exclusively with local products. Thankfully, she’s a forager and can therefore source wild plants and fruits from the Quebec region to create her cocktails 100% "from the land to the cocktail".
Bistro Le Sam (Le Château Frontenac), Trufles On The Rock, Quebec
Jean-Felix Desfossés is a bartender at Bistro Le Sam at Château Frontenac, a chic and elegant world that mirrors his personality and inspires his creations. He appreciates the “service and chatting” aspect with his customers seated at the bar and creates tailor-made cocktails according to the desires of his guests. Jean-Felix is also one of the co-founders of the popular and beautiful food and cocktail blog Truffles On The Rocks, followed by thousands of thirsty people around the world.
Hono Izakaya, Quebec
Julien Vézina is well known in the mixology industry in the nation's capital. He has exercised his bartending skills in several bars in Quebec including the Atelier, the Post Office as well as Entrepôt in Montreal. In 2018, he and three partners opened Hono Izakaya, a Japanese restaurant whose cocktail menu he designed. Julien has also participated in several local and international cocktail competitions.
Le Flamant, Montreal
After having worked in several Montreal establishments, Maximillien Jean opened Le Flamand in Hochelaga with 3 other co-owners. Passionate about cocktails for several years, his concoctions are as delectable as they are surprising. He advocates the use of kitchen products in his drinks and succeeds in creating exciting blends with panache.
Presented by Lightspeed
The La Belle Histoire, Sainte-Marguerite-du-Lac-Masson
Sophie Allaire is responsible for the warm welcome and perpetual hospitality offered to the guests at the restaurant La Belle Histoire. Newly installed in the Laurentians, the former city-dweller also takes care of a delightful wine list she enthusiastically shares with her clientele.
Satay Brothers, Montreal
With an exuberant personality and infinite energy, Alex Winnicki is the more outgoing of the two founding brothers of the popular Singaporean stand Satay Brothers. With Alex on site, the atmosphere is always festive and energized. He's the one who greets the long lines of diners lining up at the Atwater Market stall, making every shopper feel like an old pal, and happily telling jokes while describing the day's specials.
The tiny Battuto is the recipient of several accolades thanks, in large part, to this small but very attentive and efficient team. Amélie is the hostess who welcomes guests with charm as soon as they cross the restaurant’s threshold. With her excellent wine knowledge and her irreproachable professionalism, she honours the excellent reputation of the restaurant.
Bouillon Bilk, Cadet, Montreal
Bouillon Bilk has relied on Mélanie Blanchette since its inception. The co-owner is one of the pillars of service and hospitality at the renowned addresses on Saint-Laurent Boulevard. Restaurants who welcome business people and theater goers alike. During the pandemic, she guided her customers through the take out menu from the Rhinoceros project.
Côté Est, Kamouraska
Co-owner of the Côté Est bistro in Kamouraska, Perle Morency welcomes her guests as if she were welcoming friends for a dinner at home. Her enthusiasm for flavors and local producers is contagious. She loves to share her latest discoveries, whether it's a new wine or a local wild plant that you absolutely must taste.
Isabelle Rochette & Paul Cirka
Cirka Distilleries, Montreal
Cirka is the first “grain to bottle” distillery in Quebec. Established in the heart of Montreal, the micro-distillery founded by Isabelle Rochette and Paul Cirka is a true pioneer in the field. The team works with local producers and pickers and thus transforms the wild plants of Quebec to create spirits that taste of our land.
Auval Brewery, Val-d’Espoir
A true brewing phenomenon in recent years, Benoit Couillard has made Brasserie Auval one of the most popular microbreweries, lauded by beer lovers. Located in the middle of the fields in Val-d'Espoir in Gaspésie, Auval brews beautiful products imbued with humanity.
Charles Boissonneau, Enrico Bouchard, Grégoire Bluteau & Martin Brisson
Menaud is the first distillery-brewery in Charlevoix. Inspired by their stunning environment and guided by their passion, the young brewers and distillers of Menaud are conscientious about respecting each ingredient and producing bottles that taste of the “terroir.”
Géraud Bonnet & Naline Dupuis Desrochers
Ferme Apicole Desrochers D., Ferme-Neuve
The honey wines of Géraud Bonnet and Naline Dupuis Desrochers continue to enjoy international acclaim. These wines are produced in harmony with nature, thanks to the bees and the Ferme-Neuve region. Always innovators, always ready to collaborate in the development of new products, Géraud and Naline have redefined mead with the Beezz collection, a new range of honey-based drinks sold as a beer and wildly popular from the get go.
Domaine du Nival, Saint-Louis
With a first harvest in 2014, the Domaine du Nival already has a very established reputation, despite its young age. Founded by Matthieu Beauchemin and his father Denis, the estate is in Saint-Louis, on the banks of the Yamaska River. Its wines, red and white, are mainly made from European grape varieties, produced in accordance with the principles of biodynamics. Domaine du Nival is in the process of obtaining organic certification.
Presented by the Union des producteurs agricoles
Rusé comme un canard, Granby
Fernande Ouellet is one of those neo-rurals who, after leaving the city, take up farming. Since 2011, she and her husband, Francis Laroche, have been traditionally raising geese and ducks, whose meats and foie gras are found on the plates of the greatest restaurants in Quebec. Engaged and committed, Fernande Ouellet working on a thousand projects at a time, all with the objective of enhancing our territory and improving the living and working conditions of farmers.
Un Océan De Saveurs, Gaspé
Antoine Nicolas snorkels in the waters of the St. Lawrence all year round to harvest the algae found there. Un Océan de Saveurs is the first certified organic seaweed producer in Quebec. Based in Gaspésie, she specializes in the picking, processing and education of this marine superfood, increasingly known and appreciated by restaurateurs and lovers of ultra-local flavors.
The Quatre-Temps Farm, Hemmingford
Located in Hemmingford, La Ferme des Quatre-temps offers a regenerative, biologically efficient, sustainable and profitable model of agriculture on a small scale. Jean-Martin Fortier is an organic farmer, teacher, author and entrepreneur working to increase the number of small ecological farms. His award-winning book, The Market Gardener, has inspired tens of thousands of readers around the world to reinvent food systems on a human scale.
Lysiane Roy Maheu et Dominique Lynch-Gauthier
Blanc de gris, Montreal
This small business well known to restaurateurs specializes in the production of naturally grown, fresh and dehydrated oyster mushrooms. Located in the heart of the Hochelaga district in Montreal, the company collects waste from neighbouring breweries and uses it as the basis of their urban production. Blanc de Gris mushrooms have the reputation of always being of irreproachable quality and meet their end at the hands of Quebec’s most talented chefs.
O' Citrus, Laval
Vyckie Vaillancourt took on the challenge - a little crazy, you might say - to grow citrus fruits in Quebec ... Never mind, the young visionary and ambitious producer has achieved her goals. O ’Citrus is the only company specializing in citrus cultivation in Quebec and focuses on a range of Asian fruits such as yuzu and Buddha's hands.cr
Aliments Viens, Montreal
Cook turned butcher, Phillip Viens supplies artisanal meats to restaurants such as Le Toqué !, Maison Publique, Montréal Plaza, le Majestique, and Le Diplomate, to name a few. Aliments Viens is well established in Montreal, and people take very long detours to come and taste their mortadella or their delicious blood sausages.
Couleur Chocolat, Sainte-Anne-des-Monts
Balsam fir, wild caraway, balsam poplar, sweet balsam ... Here is the range of unique flavors of the Gaspé region that are found in the fine chocolates of Carl Pelletier. He is a craftsman and ambassador of the Gaspé through each of the chocolate bites offered in his establishment, also an extraordinary economuseum.
Chloé Migneault-Lecavalier & Loïse Desjardins-Petrone
Lecavalier Petrone, Montreal
The young chocolate makers, co-founders of Lecavalier Petrone, undoubtedly conceived the most beautiful chocolates in Montreal. Their creations are reminiscent of tiny hand-painted works of art, full of delicious caramels and ganaches. They also bake divine pastries and cakes.
Fou du cochon, La Pocatière
Butcher and co-founder of Fou du cochon, Nathalie Joannette prepares sausages and other organic and traditional pork products in Sainte-Anne-de-la-Pocatière. Developed with the greatest respect for nature, her best-known product, the delicious Six Pousses, can be found in several stores across Quebec.
Pascal le boucher, Montreal
“Eat less meat but choose better!” is Pascal Hudon’s mantra. This atypical butcher, passionate and faithful to his values and his convictions, settled in the Villeray district of Montreal several years ago. He works there in direct collaboration with small producers to enhance the lives of animals from nose to tail for the sake of their well-being, reduce food waste and promote the profession of artisan butcher.
Presented by the Quebec Ministry of Agriculture, Fisheries and Food
New Quebec Bars Association (NABQ)
Created during the pandemic, the Nouvelle Association Des Bars Du Québec (NABQ) brings together more than 200 member establishments across Quebec. It aims to promote and protect the interests of Quebec bars by emphasizing the social and economic importance of these establishments and their invaluable contribution to the tourism industry.
Délice Boréal is a herbal tea company prepared using and respecting the knowledge of the Elders of Inuit culture. Prepared from wild plants with extraordinary properties from the tundra of northern Quebec, picked and prepared according to ancestral methods by the Inuit of Nunavik, they are increasingly popular in restaurants and among lovers of delicious infusions.
The Montreal Catering Workers Relief Fund (MTLWRF)
Launched at the start of the pandemic by Kaitlin Doucette to help restaurant workers who have been hit hard, the MTLWRF is a collectively managed organization that has donated more than $ 200,000 to over 1000 people in need to date.
Solidarity Kitchens by La Tablée des Chefs
Founded by Jean-François Archambault, La Tablée des Chefs has been feeding families in need and educating future generations by developing their food autonomy for more than 20 years. At the dawn of the pandemic, with needs exacerbated by the crisis, the organization founded Les Cuisines Solidaires, a vast support initiative which, with the help of restaurateurs, has generated thousands of meals for the most disadvantaged.
Eat our Saint-Laurent
Only 19% of the resources fished in the St. Lawrence River end up on the plates of Quebecers. The objectives of the Manger notre Saint-Laurent project are to raise awareness among consumers, encourage the consumption of edible animal and plant resources from the Saint-Lawrence and increase awareness of its species and diversity by offering simple tips for everyone.
Crowned Chef of the Year in 2018, at the very first Lauriers of Quebec gastronomy, Colombe St-Pierre is an excellent chef, of course, but above all, a passionate activist, a force of nature who wants to change the world of Quebec gastronomy by showcasing the challenges of her region from her restaurant at St-Pierre, in Le Bic.
Allison Van Rassel
Journalist, host, blogger, photographer, director and producer, Allison Van Rassel is based in Quebec City. Passionate about gastronomy in all its forms, including the artisans she highlights with contagious enthusiasm, her passion for gastronomy is lovingly expressed over numerous platforms.
Ariane Paré-Le Gal
Ariane Paré-Le Gal is co-owner of the Gourmet Sauvage company, with her father, a true coureur des bois who set out to discover edible species many years ago, long before eating local was trendy. Co-author of the reference book Forêt, passionate communicator, she leads foraging and cooking workshops and tirelessly contributes to discovering the richness of Quebec's terroir.
For more than 10 years the actor and host Christian Bégin has been part of the gastronomic landscape of Quebec thanks to his program Curieux Bégin. His passion and enthusiasm for the artists and artisans of our region have earned him, over the years, a loyal following of hungry fans, always ready to follow him on his gastronomic adventures across the province. He is also the host of a certain gala of Quebec gastronomy ...
It will soon be 19 years since chef Stéphane Modat established himself in Quebec, after having cut his teeth in the great Michelin-starred restaurants in Europe. In two decades, this cooking and hunting enthusiast has established himself as one of the emeritus figures of Quebec gastronomy, having been crowned Chef of the Year at the last edition of the Lauriers Awards. After several years in charge of the kitchens of Château Frontenac in Quebec City, Chef Modat announced his departure in February 2021, we look forward to seeing what amazing projects are yet to come.
Presented by SCD Les Quartiers du Canal
Québec Exquis !
Quebec Exquis! is a gourmet event that encourages residents and visitors to frequent, or rediscover, restaurants and agri-food products in the Quebec City region. For the 2020 edition, the festival has countered the second wave by offering an extensive program of meals to be enjoyed at home to support the restaurant industry. Virtual concerts and other cultural content completed the experience.gas
The Invasion Cocktail festival takes place in several bars and restaurants in Montreal and Quebec and allows you to discover more than 250 original cocktails prepared by some of the best bartenders in the province. Founded in 2014, the event is now recognized internationally and brings together mixology enthusiasts year round from across the country.
The Kampaï Montreal sake festival, organized by the Association de Saké du Québec, is an amazing event for enthusiasts of this Japanese alcohol wishing to taste dozens of varieties, accompanied by bites prepared by some of the best restaurants in Montreal. Hats off to the team who managed to organize the 2020 edition in virtual form and who managed to retain some of the magic of tasting and sensory discovery, even from a distance and on screen.
Martinique Gourmande X La Tablée des Chefs !
Martinique Gourmande, a colorful and flavorful event that introduces the culture of the country nicknamed “the island of flowers” has developed a very special edition for the year 2020. Due to the dire situation and the increased needs of the most disadvantaged, the Festival has developed a “solidarity edition” during which 10,000 plates of Colombo chicken were produced for Les Banquesimentaire du Québec via La Tablée des Chefs.
Montréal en Lumière / J'adore mon resto
Montreal en Lumiere is one of the largest winter festivals in the world, bringing together 900,000 festival-goers each year who come to immerse themselves in the joys of the nordic living through a program combining performing arts, gastronomy and outdoor activities. In this exceptional year, the solidarity initiative for Quebec restaurateurs J’adore mon resto invited the general public to support its beloved restaurants in a vast campaign of love for the industry.
Presented by Tourisme Montréal
Cantine Pollens & Nectars, Miels d'Anicet
Anicet Desrochers, beekeeper, and Anne-Virginie Schmidt, entrepreneur behind all services related to honey, are the couple behind Miels d’Anicet. They warmly welcome visitors to their space, helping them to discover the fascinating world of bees. La Cantine Pollens & Nectars offers cuisine that celebrates the production of queens and workers in an absolutely enchanting area, with a magnificent view, located in Ferme-Neuve in the Hautes-Laurentides.
Cantine Côtière Chez St-Pierre
With the abundant tourist season that swept through the Gaspé in the summer of 2020, the Cantine Côtière Chez St-Pierre quickly became a real focal point in maritime gastronomy. With a menu highlighting the treasures of the St.Lawrence as well as local products, Colombe St-Pierre’s pop-up restaurant and her team is one of the most inspiring examples of the famous pandemic expression: " to reinvent oneself ".
Cassis Monna & Filles
In operation for more than 20 years already, the Cassis Monna & Filles estate is spread over a magnificent site of more than 16 hectares on the Ile d´Orléans. There are blackcurrant fields, but also a gourmet shop, a summer creamery, a liquorice ecomuseum, as well as a restaurant, La Monnaguette, with a lovely, flowered terrace and a breathtaking view of the river where visitors love to relax and bask in the sun.
Paule Ménard-Pelletier, the daughter of the chocolate maker Carl Pelletier, is the entrepreneurial spirit behind the major renovation of the chocolate factory in 2019. There is now a friendly glass space where you can observe the work of the craftsman, but above all, virtual reality headsets, where visitors can experience all the stages in the making of delicious chocolates with flavors from the Gaspé region.
Montreal, Quebec, Charlevoix
Whether during the Cuisine, Cinéma et Confidences Festival in Charlevoix, or collaborations with various restaurants in Montreal, Quebec or Brossard, or simply via the permanent establishments of its hotels in Quebec, gastronomy has always been front and center for the Germain Hotels.
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