In this new edition of Fast Delivery, we will share with you something new in Rimouski that involves a radical change in the arena menu, the growing popularity of home chefs and the creation of a new menu… 'was only offered for three days due to the pandemic.
First in Rimouski, the new Desjardins sports complex, which includes two rinks, inaugurated its new food concession earlier this month. In the kitchen, we find Olivier De Saint-Germain, a chef who has acquired gastronomic experience in Paris and Rimouski. So here it is, ready to serve arena patrons with, among other things, house sandwiches, microbrewery beers and a short list of private import wines. Of course, poutines, hot dogs and hamburgers are on the menu, but the chef can have fun creating a menu more in his image and according to his experiences.
Then, home chefs have the wind in their sails these days. Due to the current pandemic, we find many young chefs or sous chefs going into business because their employers had no choice but to downsize. These young people therefore took the bull by the horns so as not to find themselves doing nothing and pursuing their passion. The summer season was very busy for home chefs, as small gatherings were allowed across Quebec. But now the second wave comes to counter their new plans and stop their momentum. Home chefs do not give up hope and hope to be able to find their customers for the holiday season.
Finally, chef Sébastien Gadeau of Manoir du lac William recently lifted the veil on another facet of the pandemic, containment and the red zone: making a new menu according to the seasons these days is equivalent to working for nothing. Since arriving at the Manoir, Sébastien has created a new card in November 2019 and the second in March 2020. It was only a few weeks later that the government closed the dining rooms, until June. A spring menu that has never had its heyday. Over the summer, the chef started thinking about his fall menu, evaluating the products and flavors for the season. Despite the risk of Wave 2 and the specter of another dining hall closure, the Manor team decided to go ahead. Only to learn, three days later, that the region was turning red and that the dining room had to close!