For this new delivery, we offer a small economic analysis on the effects of coronavirus on restaurants, we will present the new chef of the restaurant L'Intimiste as well as the special winter menu at Légende.
Let's start with the hot topic, the coronavirus. As China manufactures, cultivates and supplies thousands of products around the world, many Canadian companies fear the impact on their inventories. What about restaurants? So far, despite the shortage of workers and the closure of several Chinese companies, importers have not worried at all about their restaurant customers. It is that products processed in China such as shrimp, haddock or cod are ordered in large quantities only a few times a year. As for fruits and vegetables, due to the poor quality of these, they are no longer ordered in China, fortunately.
Rather, it is in China directly that restaurateurs face real challenges. As a result of the epidemic, the Starbucks chain has closed more than 2,000 restaurants, and McDonald’s has done the same for over 100 branches. Other Pizza Hut and PFK restaurants have also temporarily closed.
Now back to Quebec, where the Intimist introduced us to its new chef, Guillaume Mundviller. The latter has spent the last few years in Alberta and British Columbia and now returns to the area, more specifically to Lévis. He first apprenticed at the Fierbourg center. We should find on the menu of the French restaurant some dishes with the personality of the chef, who will still retain the classics that have made the reputation of the place for more than 20 years.
Finally, the Légende restaurant has been offering a special winter menu to these visitors for the past few weeks. Among the new features, note the arrival of pan-fried halibut, grilled quail and black pudding. The dessert menu has also been improved, as well as the wine list which now offers bottles of Element Winery, a wine estate located in the north of New York State, for private import.
