Here we are again with another quick delivery. This time, get ready for a quick look at those pizza vending machines that are growing a little apart, the television series The Restaurant which is returning to the air in about a week and invasive species that are now found in plates from certain restaurants.

Let's start with the Minute Pizza distributors who will offer pizzas cooked in just a few minutes, day and night, in Drummondville. Three machines will be deployed, including one at Paysagiste Alain Carrier and two near the restaurants of Groupe Le Canadien. This innovation allows pizzas to be cooked in three minutes using frozen ingredients, providing a higher quality alternative to frozen pizzas in the grocery store. Seven varieties of pizza are available, rotating to maintain quality, and the machines are cleaned daily. Contactless machines make shopping easier, and entrepreneur Laurent Proulx even envisions similar use in local restaurants in the future.

But also, nine Minute Pizza machines were recently installed in Saguenay, arousing keen interest. These machines are mainly found near gas stations and hold around 70 frozen pizzas.
Let’s continue with the announcement of the return of the culinary competition “Le Restaurant”. This second season promises stressful challenges for the 12 future restaurateurs. The first images show tempting dishes, but also accidents in the kitchen, strong reactions to comments from chef Vincent Dion Lavallée and errors in the plating of the dishes. The show returns to Zeste on October 19, with a new rule: participants must win all three rounds to win $50,000. In addition to pleasing the chef, they must satisfy customers in a real restaurant context. Each week, a cook will have to leave the competition. The filming took place at the Théophile wine bar in Saint-Bruno-de-Montarville, in Montérégie.

Let's finish with this London restaurant, Silo not to name it, which offers "invasive" dinners aimed at creatively popularizing invasive species harmful to the environment. Chef Douglas McMaster wants to legitimize the supply chain of these species for chefs, but without encouraging demand that would make the problem worse. Some of these species, like gray squirrels, American crayfish, and Japanese knotweed, are considered forces of destruction. However, the idea of consuming invasive species raises concerns about its implications. For example, crayfish introduced for human consumption may become even more widespread if people fish for them to eat. Additionally, some invasive species transmit diseases and can further disrupt the ecosystem. The need for a cautious approach is highlighted, particularly when dealing with plants like Japanese knotweed, which can respond unpredictably to disturbance.