In this new chronicle of short news, we will unveil the new national training center for chefs, talk about the challenge of the new Jack Rouge and the new Nina Pizza Neapolitan branch in Quebec.
First, the Institut de tourisme et d'hôtellerie du Québec (ITHQ) is now home to the Bocuse d'Or d'Or national training center, which supports the Canadian culinary team and culinary athlete Samuel Sirois. The arrival of this center will highlight the culinary arts and haute cuisine thanks to knowledge sharing from the Bocuse d'Or network, which brings together the world elite of haute cuisine. This will make it easier to promote Quebec's terroir, attract gourmet tourism and ensure the survival of our gastronomy. Samuel Sirois, accompanied by his coaches and his clerk, is currently preparing for the semi-finals of international competition, worthy of the Olympic Games.
Next, note the arrival of a new player in the Montreal market: Jack Rouge. This new brand was born from the merger of the JackRose Table & Club and the late La porte rouge bar. The head of the establishment will be Jean-Philippe Saint-Denis, who has a very impressive track record. He must now work to give a guideline to the establishment, which is more a bar which serves starters and dishes to share and which offers a selection of wines. The menu concocted by the chef, who loves to cook fish, is fresh and colorful. He was greatly inspired by the seasons and his many journeys.
Finally, let's talk about another novelty, which this time made its arrival in the old capital last week. After spending six years in the Saint-Roch district, Nina Pizza Neapolitan will open a second branch, located in the Saint-Jean-Baptiste district. The "pizzeria everyone is talking about" will also offer its Neapolitan pizzas made according to the rules of the art, according to the instructions received from a great maestro. The chefs are certified Neapolitan pizzaiole and use a wood oven imported from Naples in which the pizza only cooks for 90 seconds.
