In this first rapid delivery of 2022, we couldn't miss the most recent events to make headlines over the past few days. Thus, we are going to talk about the challenge launched by the new mayor of Quebec to support local restaurants, we are going to talk about the influencers traveling to Mexico who inspired a restaurant and a microbrewery and we will finally present to you the all new tempting offers concocted. by the new head of the château, Hugo Coudurier.
So let's start with what mainly caught the attention on this New Year's Eve, the new closure of the dining rooms. We talked about it extensively in a previous article, but this new ordeal facing restaurateurs could once again leave a significant shortfall in their budget.
In order to stimulate the local economy, the new mayor of Quebec, Bruno Marchand, challenges his fellow citizens to stimulate community spirit and brighten up everyone's daily life. One way to do this is to buy take-out meals from local restaurants and offer them to those less fortunate.
"Let us take our solidarity even further by buying a meal for our family and one for a person in need or someone who is alone during these gray times," suggests the mayor.
By doing so, you can post your good deed by adding the hashtag #accentsolidaire on social media.
Also, another piece of news that has not gone unnoticed is obviously this trip to Mexico by a gang of young Quebecers supposedly "influencers". We all saw videos of this party on the Sunwing plane ... This news, in addition to going around the world, inspired the marketing teams at the microbrewery La Barberie and the breakfast restaurant L’Oeufrier.
The La Barberie team took the opportunity to popularize its alcohol-free beer called Placebo. Thanks to a donation, the can of beer ended up on the plane with the words "No alcohol, no regrets."
Finally, the restaurant chain L’Oeufrier changed the name of certain dishes to adapt them to this news: "La Grande Valse des Twits", "Le Milliardaire Cassé" or "Le Choc des Générations". Meals served "without petroleum jelly".
Finally, in a much more serious order, the new chef of Restaurant Champlain du Château Frontenac, Hugo Coudurier published his new menu. Only at the beginning of December, Coudurier arrived at the kitchen of the famous hotel in Quebec City. It is already leaving its mark with tasty sauces and the most successful cooking of meats and fish. Coudurier is originally from Quebec but had worked abroad for 17 years. Still, he wasted no time in appropriating the local terroir and he promises to visit local producers over the next few weeks to determine the next menus.
