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Artisan of the year

Award open to any individual or company ensuring the artisanal processing of a product whose composition mainly comes from Quebec soil: baker, chocolatier, butcher, cheese maker, charcutier, roaster, confectioner, etc.

Selection criteria

  • Highlighting expertise or innovative techniques
  • Organoleptic quality and product stability
  • Creativity and innovation (production methods, products)
  • Ethical and sustainable production methods
  • Contribution to Quebec gastronomy and promotion of Quebec terroir
  • Recognition and visibility within the food industry
  • Consistency and rigor in work
  • Commitment to best practices

Award for the promotion of culinary culture

Award open to any individual who, through their activities (public figure, journalist, author, influencer, content producer, professor, researcher, etc.) contributes to raising awareness, promoting and disseminating Quebec culinary culture.

Selection criteria

  • Significant contribution to the visibility of Quebec culinary culture, both in Quebec and internationally.
  • Participation in the discussion and transmission of knowledge about local gastronomy and culinary heritage.
  • Strengthening the reputation of Quebec gastronomy on various stages.
  • Promotion of the province's unique culinary specialties and tourist attractions.
  • Promotion and highlighting of Quebec's unique culinary identity.
  • Positive impact on professionals and stakeholders in the Quebec gastronomic sector.
  • Consistency and rigor in work.
  • Commitment to best practices in the sector.

Award of gourmet tourism

Award open to any individual, organization or company having implemented an initiative (individual or collective) aimed at providing tourist customers (from Quebec or internationally) with an agrotourism or gourmet experience.

Selection criteria

  • Highlighting local and regional products, culinary specialties, and Quebec expertise
  • Regional tourism benefits
  • Contribution to the vitality of a territory or region and to the pride of its inhabitants
  • Authenticity of the experience
  • Vision and innovation
  • Significant contribution to structuring the agritourism and culinary tourism offerings
  • Ethical and sustainable dimension of the project
  • Quality of hospitality
  • Commitment to best practices in the sector

Best Service Award

Award open to any individual employed as a waiter, busser, head waiter, host, hostess, or any other position primarily related to customer service, in eligible establishments.

Selection criteria

  • Excellent command of quality service standards (reception, assistance, interpersonal skills, empathy, dynamism, efficiency, poise, etc.)
  • Technical expertise (product knowledge, sommelier skills, etc.)
  • Ambassador for Quebec products
  • Proven experience, consistency, and rigor in work
  • Commitment to best practices

Brewer of the Year

Award open to any individual with a mandate to produce artisanal or industrial beers.

Selection criteria

  • Highlighting expertise or innovative techniques
  • Organoleptic quality and product stability
  • Creativity and innovation (production methods, products)
  • Ethical and sustainable production methods
  • Contribution to Quebec gastronomy and promotion of Quebec terroir
  • Recognition and visibility within the food industry
  • Consistency and rigor in work
  • Commitment to best practices

Business or initiative of the year

Award open to any event project, organization or company, for-profit or not, whose vocation mainly concerns Quebec gastronomy.

Selection criteria

  • Vision and innovation
  • Business dynamism
  • Contribution to the gastronomy industry
  • Sustainable results
  • Exceptional community involvement
  • Positive impact on the advancement of gastronomy (e.g., combating food waste, innovation in a sector)
  • Ethical and sustainable dimension of the project
  • Promotion of Quebec's local products
  • Consistency and rigor in work
  • Commitment to best practices in the sector

Canteen of the year

The award is open to any permanent, seasonal, or year-round physical establishment that offers meals for a fee. In these establishments, service may be provided at the counter and/or in the dining area.

Selection criteria

  • Quality of dishes offered
  • Presence of recognized signature dishes
  • Highlighting of local or regional products
  • Product selection and traceability
  • Quality of ambiance and picturesque features
  • Flexibility and adaptability to clientele
  • Contribution of the cafeteria to Quebec culture and gastronomy
  • Public and critical acclaim
  • Healthy work environment for employees
  • Commitment to good culinary practices

Chef of the year

Award open to any individual who is officially in charge of the kitchen at an eligible restaurant.

Selection criteria

  • Distinctive culinary identity
  • Creativity, innovation, signature dish
  • Public and critical acclaim
  • Exceptional career path
  • Mastery of all aspects of the chef's craft
  • Menu quality
  • Consistency and rigor in work
  • Highlighting of regional and local produce
  • Commitment to good culinary practices
  • Product selection and traceability

Festival or gastronomic event of the year

Award open to any company, organization or collective having organized the production of an ephemeral event, mainly of a gastronomic nature, paid or free.

Selection criteria

  • Originality of the event
  • Popularity with the public
  • Promotion and visibility of Quebec gastronomy
  • Importance of gastronomy within the overall program
  • Tourism benefits
  • Ethical and sustainable dimension of the project
  • Commitment to best practices in the sector

Mixologist or bartender of the year

Award open to any individual working as a mixologist, bartender, consultant or expert in cocktails with or without alcohol.

Selection criteria

  • Extensive knowledge and promotion of Quebec products
  • Creativity
  • Technical expertise
  • Presence, dynamism, and quality of service
  • Ingredient preparation
  • Consistency and rigor in work
  • Commitment to best practices

Pastry Chef of the Year

Award open to any individual who is officially a “pastry chef” of an eligible restaurant or who operates an independent pastry establishment.

Selection criteria

  • Creativity
  • Technical level
  • Signature desserts
  • Public and critical recognition
  • Promoting local, high-quality products
  • Product choice/traceability
  • Consistency and rigour in work
  • Concern for good cooking practices

Producer of the year

Award open to any individual active in an agricultural business specializing in plant or animal food production. Professionals in the harvesting and fishing sectors are also admitted.

Selection criteria

  • Highlighting expertise or innovative techniques
  • Organoleptic quality and product stability
  • Creativity and innovation (production methods, products)
  • Ethical and sustainable production methods
  • Contribution to Quebec gastronomy and promotion of Quebec terroir
  • Recognition and visibility within the food industry
  • Consistency and rigor in work
  • Commitment to best practices

Restaurant of the year

Prize open to any permanent physical establishment, open for at least 2 years (i.e. before December 31, 2023), on a seasonal or annual basis, where meals are served for a fee.

Selection criteria

  • Consistency and quality of the dishes offered
  • Presence of renowned dishes considered the establishment's signature.
  • Highlighting of regional and local products
  • Product selection and traceability
  • Quality of the wine list
  • Quality of the service
  • Quality of the ambiance
  • Flexibility and adaptability to clientele
  • Contribution of the restaurant to Quebec culture and gastronomy
  • Public and critical acclaim
  • Healthy work environment for employees
  • Commitment to good culinary practices

Revelation of the year

Award open to any individual under 30 years of age OR who has completed a diploma in a gastronomy-related discipline (cooking, sommelier studies, management, etc.) at an accredited educational institution in the province of Quebec within the last five (5) years.

Selection criteria

  • Rising Star of Quebec Gastronomy
  • Peer Recognition
  • Significant Work Experience OR Exceptional Academic Record
  • Creativity
  • Consistency and Rigor in Work
  • Commitment to Best Practices in the Industry
  • Relevant Involvement in the Culinary Field

Sommelier of the year

Award awarded to the lead designer of the wine list of a restaurant or bar, whether sommelier, consultant or wine expert.

Selection criteria

  • Extensive knowledge and promotion of Quebec products
  • Balanced pricing structure
  • Originality of products
  • Contentful descriptions
  • Creative presentation
  • Menu alignment with the restaurant's identity
  • Consistency and rigor in work
  • Commitment to good service practices

Winemakers or beverage producers of the year

Award open to any individual who produces wine or other beverages, whether alcoholic or not.

Selection criteria

  • Highlighting expertise or innovative techniques
  • Organoleptic quality and product stability
  • Creativity and innovation (production methods, products)
  • Ethical and sustainable production methods
  • Contribution to Quebec gastronomy and promotion of Quebec terroir
  • Recognition and visibility within the food industry
  • Consistency and rigor in work
  • Commitment to best practices