The survival of Quebec restaurants is often a thread. The competition is strong and sometimes unfair while artisans are struggling with large national chains with deep pockets. The owners here must use ingenuity to thrive and diversify their income. That's why we find more and more of their products in supermarkets freezers.

This is the case for many popular Quebec chains. Among others, St- Hubert offers its pies and wings, in addition to sauces, soups, and creams, Mikes opted for pizzas and La Cage aux Sports sells their chicken wings.

Although its famous fries are still not for sale, Frites Alors! is still pleasing his fans by selling its sauces in supermarkets.

Also, Asian Thai Express surprises in bringing to market its popular general Thai chicken or pad Thai.

Some of the most popular chefs in Quebec also believe that it is a clever way to stand out and get noticed. This is the case of Danny St-Pierre, the one we see on TV, hear on the radio, read and eat at Auguste.

St- Pierre has managed to concoct a recipe prepared in advance for his famous inverted poutine. It will be found primarily in hotels and even other restaurants but could also land in frozen supermarket shelves.

In the case of Jérôme Ferrer, of Europea , he will launch in a few days its ready -to-eat Charlevoix cheese, but also ice cream, salads, breads and soups all made in a huge kitchen where fifty cooks and pastry chefs work.

Are you willing to pay a little more in store for a luxurious meal you can eat returning from work, without going to a restaurant?