We welcome you to Fast Delivery and ask you to take a seat to learn about new concepts developed by two restaurants to build customer loyalty. Also, we will introduce you to the new chef at Benny&Co and the new experience offered by the chef at Château Frontenac.

First, two restaurants in Montreal and Brossard have adopted new concepts to meet the needs of their customers and increase opportunities to extend their visit.

At Sauvage Restaurant, Green Room was opened in the basement, offering upscale cocktails and experiences with a refined menu designed by Executive Chef Matthew Bel. The owner has also developed a new selection of wines and cocktails for this area. Additionally, influencers are used to attract more customers to the party space.

At L'Aurochs Steakhouse, a new "Party Space" has been set up on the first floor, responding to the growing demand for conviviality. Customers can choose between the lounge floor and the classic second floor, with an identical menu to share and special promotions, aimed at attracting more customers.

Then, the Quebec rotisserie chain Benny&Co. welcomes Oussama Ben Tanfous as the brand's new executive chef. The chef will bring new recipes highlighting chicken from the rotisserie to refresh the menu. He has already launched a new dish, the chicken-bol, consisting of roast chicken, edamame and vegetables from Quebec, with two flavors of sauce to choose from. Benny&Co. is the largest chain of family rotisseries in Quebec, with 79 branches, and specializes in the slow cooking of roast chicken using a technique developed by co-founder Gilles Benny.

Finally, the new chef of the Château Frontenac, Gabriel Molleur-Langevin, offers an exclusive and immersive nine-course culinary adventure in “L’obscurity le temps d’une soir”. The Château's restaurant is plunged into darkness for a gastronomic journey in five stages, accompanied by fine champagnes and performances by Cirque Éloize. The menu is specially designed to celebrate the color black with ingredients such as trumpets of death, balsamic and squid ink. This experience is offered as part of the Beyond LIMITS experience series, at a cost of $650 per person and is available for 10 select dates through September 14. Interested? Be quick!