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Fast delivery: terrace, restaurant products and a bad sommelier

Fast delivery: terrace, restaurant products and a bad sommelier

There has been quite a bit of action over the past few days in the restaurant business. Therefore, we will first highlight the largest terrace in Montreal, newly built, then talk about the restaurants which are increasingly numerous to sell their products outside their establishment and finally present a well-intentioned sommelier.
So, let's start with the opening that recently took place of the largest terrace in Montreal. It was inaugurated on the Plateau-Mont-Royal in what is now known as the Quartiers Belle Gueule. The popular Quebec brewer therefore manages this large terrace there, as well as a pub and a nanobrewery.
More than 150 people can settle there since June and taste the Belle Gueule beers, new exclusives of which are added each month, including craft beers from the nanobrewery.
Let's continue with these restaurants which are increasingly trying their luck on the retail side. It's no longer rare to find your favorite products on the shelves of grocery stores. So you can prepare products you know at home but live the experience as if you were at a restaurant, or almost.
This has been the case for a long time for St-Hubert, la Cage, Mikes, Bâton Rouge and Thaïzone. Now we are also seeing local establishments, although they do not have the same financial resources as the big chains, evolve towards this opportunity.
In fact, it was the pandemic that allowed these independent restaurateurs to take the leap.
Let's round off this quick delivery edition with some news from our American neighbors. Over the past few weeks, a New York sommelier well known in the Big Apple has been in the news about him and his establishment for the wrong reasons. It was because he was setting the terraces of competing restaurants on fire!
He made his gestures on two wooden terraces, the first time in January and the second time in July.
The accused is Caleb Ganzer, Sommelier of the Year 2017 according to Food and Wine magazine, an associate director of the luxury wine bar Compagnie des Vins Supernaturels. His bosses, of course, suspended him for the duration of the proceedings.

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