Nominations

Nominations start: February 11. Please take a few minutes of your time to submit your application or that of your favorites for the 2025 edition of the Lauriers prizes, prizes awarded BY and FOR the world of Quebec gastronomy. We want to hear from you!

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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

  • Organoleptic quality of products
  • Highlighting know-how or innovative techniques
  • Creativity and originality of the products offered
  • Ethical and sustainable production methods
  • Contribution to Quebec gastronomy
  • Enhancement of Quebec terroir
  • Product exposure in the gastronomy industry
  • Permanent promotion to the public allowing the discovery of the local terroir
  • Consistency and rigour in work
  • Concern for good 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 reflection and the transmission of knowledge on gastronomy and local culinary heritage
  • Strengthening the notoriety of Quebec gastronomy on different scenes.
  • Promotion of gourmet specificities and tourist assets specific to the province
  • Promotion and highlighting of Quebec’s unique culinary identity
  • Positive impact on professionals and players in the Quebec gastronomic community
  • Consistency and rigour in work
  • Concern for good 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 particularities and Quebec know-how
  • Regional tourism benefits
  • Contribution to the vitality of a territory or region and the pride of its inhabitants
  • Authenticity of the experience
  • Vision and innovation
  • Significant contribution to the structuring of the agrotourism and gourmet tourism offer
  • Ethical and sustainable dimension of the project
  • Quality of reception
  • Concern for good practices in the sector

Best Service Award

Award open to any individual who has worked as a waiter, room clerk, maître d, host, hostess or any other function primarily related to customer service, in eligible establishments.

Selection criteria

  • Quality of customer service
  • Dynamic personality
  • Ability to empathize with customers
  • Service efficiency and presence
  • Very good technical level (knowledge of products, wine stewardship, etc.)
  • Ambassador of Quebec products
  • Consistency and rigor in work
  • Concern for good practices

Brewer of the Year

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

Selection criteria

  • Organoleptic quality of products
  • Highlighting know-how or innovative techniques
  • Creativity and originality of the products offered
  • Ethical and sustainable production methods
  • Contribution to Quebec gastronomy
  • Enhancement of Quebec terroir
  • Influence of beers produced in the gastronomy industry
  • Consistency and rigour in work
  • Concern for good 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
  • Sustainability of results
  • Exceptional involvement in the community
  • Positive impacts on the advancement of gastronomy (for example, fight against food waste)
  • Ethical and sustainable dimension of the project
  • Enhancement of Quebec terroir
  • Consistency and rigour in work
  • Concern for good practices in the sector

Canteen of the year

Award open to any permanent physical establishment, open seasonally or annually, where meals are offered, subject to payment. In these establishments, service can be done at the counter and/or in the dining room.

Selection criteria

  • Quality of dishes offered
  • Presence of recognized emblematic dishes
  • Highlighting local or typical products
  • Produces choice/traceability
  • Quality of atmosphere or picturesque aspects
  • Flexibility / adaptation with customers
  • Contribution of the canteen to Quebec culture and gastronomy
  • Public and critical recognition
  • Healthy working environment for employees
  • Concern for good cooking practices

Chef of the year

Award open to any individual who is officially responsible for the kitchen of an eligible restaurant.

Selection criteria

  • Distinct culinary identity
  • Signature dishes
  • Creativity
  • Public and critical recognition
  • Exceptional journey
  • Mastery of all aspects of the chef profession
  • Menu quality
  • Consistency and rigour in work
  • Promoting local produces
  • Concern for good cooking practices
  • Produces choice/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 influence of Quebec gastronomy
  • Importance of gastronomy within the overall program
  • Tourist benefits
  • Ethical and sustainable dimension of the project
  • Concern for good 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

  • Creativity
  • Good technical level
  • Dynamic personality
  • Quality of service
  • Great knowledge and promotion of Quebec products
  • Preparation of ingredients
  • Consistency and rigor in work
  • Concern for good 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

  • Organoleptic quality of products
  • Highlighting know-how or innovative techniques
  • Creativity and originality of the products offered
  • Ethical and sustainable production methods
  • Contribution to Quebec gastronomy
  • Enhancement of Quebec terroir
  • Influence in the gastronomy industry
  • Consistency and rigour in work
  • Concern for good practices

Restaurant of the year

Award open to any permanent physical establishment, open seasonally or annually, where meals are served, subject to payment.

Selection criteria

  • Quality of dishes offered
  • Presence of recognized signature dishes
  • Promoting local products
  • Product choice/traceability
  • Contribution of the restaurant to Quebec culture and gastronomy
  • Public and critical recognition
  • Respect for employees
  • Quality of the wine list
  • Quality of room service
  • Quality of the atmosphere
  • Flexibility / adaptation with customers (e.g. special diets)

Revelation of the year

Award open to any individual under 30-year-old OR having completed a diploma in a discipline related to gastronomy (cuisine, sommelier, management, etc.) in an accredited educational establishment in the province of Quebec over the last five (5) years.

Selection criteria

  • Rising star of Quebec gastronomy
  • Peer recognition
  • Significant work experience OR exceptional educational background
  • Creativity
  • Consistency and rigour in work
  • Concern for good practices in the sector
  • 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

  • Balanced pricing structure
  • Originality of products
  • Great knowledge and promotion of Quebec products
  • Content of titles
  • Creativity in presentation
  • Agreement of the menu with the DNA of the restaurant
  • Consistency and rigour in work
  • Concern for good practices in the room

Winemakers or beverage producers of the year

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

Selection criteria

  • Organoleptic quality of products
  • Highlighting know-how and innovative techniques
  • Creativity and originality of the products offered
  • Ethical and sustainable production methods
  • Contribution to Quebec gastronomy
  • Enhancement of Quebec terroir
  • Product exposure in the gastronomy industry
  • Product stability
  • Consistency and rigour in work
  • Concern for good practices