A new edition of fast delivery that takes a little detour to the sugar shacks, happy to be able to welcome you almost as normal this year. We will also talk about the appointment of two new chefs in two separate restaurants.
Let's start with the family activity par excellence of the month of March, which is back in force this year: a short trip to the sugar shack is a must after restrictions imposed over the past two years.
This time of year rhymes with sugaring off and the owners are very happy to be able to welcome you in the usual family atmosphere and in the smell of maple. This season, it will no longer be necessary to make the cabin at home, although alternatives in this direction are always offered. Moreover, it is most likely these take-out meals that will have succeeded in keeping the sector alive and reinventing the experience.
There you go, take the opportunity now to reserve your spot and taste the different menus adapted to maple syrup. You can reconnect with baked beans and ham, maple taffy and tractor tours.
In a completely different vein, we are pleased to announce the appointment of two new exceptional chefs in two different restaurants.
First, Marc de Passorio entered the La Traite restaurant at the Hôtel-Musée Premières Nations in Wendake, near Quebec City. This starred chef (Michelin twice, among others) originally from France, will perpetuate the tradition of the restaurant, namely that of highlighting the indigenous terroir.
Despite his cooking experience of nearly 40 years, de Passorio is a green recruit when it comes to knowledge of the native terroir. This is why he has already made some immersions within certain tribes and the learning will continue during periods of hunting, fishing and gathering.
In order to showcase this kitchen as much as possible, he hopes to get his hands on a charcoal oven. According to him, this is how it is possible to find the taste of the time.
Finally, the renowned French chef Ludovic Petit decided to settle in Granby. He will be the executive chef of Imperial and Robusto from May, when he has completed his contract in France. It was the departure of chef François Côté in March 2021 that prompted the owners to go in search of a new candidate.
Petit describes his cuisine as “cosmopolitan” and wants to keep an open mind and share with his new Quebec associates.
This draft was not easy for the Quebec partners. The steps with immigration have been difficult and have been complicated due to the pandemic.
