Take a seat for a new edition of Fast delivery to learn more about the expansions of two companies in the Quebec region, Victoria Fromagerie and Beiko donut shop. Also, see what the chef of Germain Charlevoix intends to do with his recently caught 781-pound tuna!

First, Fromagerie Victoria, which no longer needs any introduction for its cheese curd poutines made from 100% milk, will open its 22nd branch in Sainte-Foy in December. This new branch will be the fourth of the banner in the Capitale-Nationale region and will be ideally located in a commercial area and near main highways, more precisely at 1500, avenue Jules-Verne.

The franchisee and co-owner, Daniel Bouchard, who has more than 40 years of experience in the restaurant sector, will lead this project in collaboration with his friend Michael Girard, owner of the three other branches in the region, as well as his two daughters. He was attracted by the family aspect and the values of the chain.

The new Sainte-Foy branch will open its doors at the beginning of December, offering a completely new 3,700 square foot space, with 126 seats and a 3-season covered terrace with 56 seats. In total, 40 employees will join the Fromagerie Victoria team.

Then, the local artisanal chain “La Boîte à beignes” continues its expansion with the opening of its fourth branch in the Quebec region in less than five years. This new Beiko branch will be located on Boulevard l'Ormière, taking over the strategic location of the former Bunny creamery. The official opening is planned for October, according to Antoine El-Khoury, co-owner of Beiko. The design of the dining room will fill a mix of retro and modern, offering 20 seats. Beiko offers a variety of artisan donuts, including original flavors such as maple and bacon, as well as vegan options.

Finally, Patrick Dubé, the executive chef of Germain Charlevoix, caught a 781-pound tuna off the coast of Gaspésie on September 4, who was on his ninth such fishing trip. He started fishing for Bluefin tuna in Gaspésie to offer this exceptional product in his restaurants. Fishing is done at night, about 25 nautical miles from the coast, with gigantic fishing rods and huge reels. His personal best was 996 pounds the previous year. The delivery of the tuna was made on September 8 to the kitchens of the Germain Charlevoix restaurants, where it will be prepared and served to customers during the months of September, October and part of November.