Lauréats

Fabien Demandolx grew up and learned his trade as a baker in the Paris region. After settling in Montreal in 2013, he discovered Kamouraska, where he worked at the Niemand bakery with his girlfriend Ève Lapierre. Enamored with this beautiful region, the couple opened Racines, a farm bakery, in Cacouna. With Fabien as the baker and Ève as the market gardener, the couple boasts an incredible agricultural and gourmet experience.

Villa Vinaigrettes & Jardins is a company dedicated to the production of artisanal vinegars. It was born from a desire for autonomy and a life in the countryside, close to nature, in order to create a product that is beautiful, noble, and authentic. Their vinegars are authentic, flavorful, original, and versatile.

Julien Drouin-Bouffard is Quebec's leading tea producer. Like an alchemist, he's revolutionizing the world of infusions by transforming our region's wild plants into delicious caffeine-free green and black teas. His local teas stand out from our herbal teas with their rounded, delicate, and captivating aromas. A passionate autodidact, his unique journey has taken him to China and Taiwan to learn from tea masters and import specialized machinery from Asia to his workshop in Abitibi.

Dany Marquis is the general manager of Brûlerie du Quai in Carleton-sur-Mer, where it all began with the entrepreneur's burning passion for coffee. In 2005, armed with curiosity and an insatiable desire to explore the finest terroirs, he fired up his first roaster. Since then, each batch he selects tells a story.

The idea of ​​opening a cheese dairy first took root in Mario Quirion's mind in the late 1990s. At the time, the Beauceron native dreamed of starting his own business. When he proposed the idea of ​​a cheese dairy to his wife, Ginette Bégin, she, passionate about cheese...and numbers, was immediately enthusiastic. The Le Détour cheese dairy was born.

Emmanuel Sandt-Duguay and Guillaume Werstink are the co-founders of Chasse-Marée, a company that cans whelks caught in the St. Lawrence River off Rimouski. The company collaborates with local chefs to develop whelk and Stimpson surf clam recipes. The goal is to offer Quebec consumers and restaurateurs high-end canned products.

Maxime Deslandes produces two or three varieties of bread in a bakery in the Mile End neighborhood. Every Tuesday, Thursday, and Saturday morning, this lover of grain and local produce works in his small space, with its state-of-the-art four-section oven, to bake around a hundred kilograms of bread, much to the delight of the restaurateurs to whom he delivers the products himself.

Réjean Vigneau is the founder of the Côte à Côte specialty butcher shop in Cap-aux-Meules, in the Magdalen Islands. Since 1998, he has developed and demonstrated his expertise. He positions himself as an ambassador for seal products, thanks to his background as a hunter and his dedication to bringing this meat to our tables.

Le Mouton blanc cheese shop is the story of Rachel White, the shepherdess, and Pascal-André Bisson, the cheesemaker. It's within this fundamental marriage that the secrets of their cheeses lie. A peppered sheep's milk or cow's milk Tomme and a raw cow's milk Vlimeux are paired with some fifty cheeses from Quebec in their La Pocatière shop.

Pascal Hudon undertook various studies before settling on the butcher's trade, a profession taught to him by his father. He is the owner and founder of the local butcher shop Pascal le boucher, which is distinguished by its quality meats sourced from family farms. He buys whole carcasses directly from farmers, then cuts them up for sale from head to tail.

A passionate culinary communicator, Allison Van Rassel celebrates indulgence and the pleasure of eating well by highlighting the traceability of ingredients, the expertise of committed artisans and the richness of local foods that shape our gastronomic culture.

With over 24 years of experience, Isabelle has carved out a niche for herself as a chef and pastry chef. After two notable appearances on the show "Les chefs!" where she was a finalist, she was approached in 2016 by chef and host Ricardo, who hired her as a pastry chef to run the very first Café RICARDO restaurant. Since 2023, she has been at the helm of the show "La cuisine d'Isabelle et Ricardo".

“Plaisirs Gourmands” is your weekly epicurean radio rendezvous on CIBL 101.5. An hour in the company of Sophie Ginoux and Gildas Meneu, surrounded by several columnists, chefs, artisans, and producers invited to the CIBL 101.5 studios to talk about a passion: food.

In addition to teaching, Éric Villain continues to work in the restaurant industry and coordinates the annual internship in Nice for students in the regular culinary program at the École hôtelière de la capitale. He is one of the founders of the Serge-Bruyère Foundation, whose mission is to develop, support, and encourage the next generation of Quebec gastronomy talent. He was the first in Quebec City to offer bistronomy, a cuisine that falls somewhere between bistro and gourmet, with lower-cost dishes, but quality products and inventive cuisine.

A bon vivant, unconditional fan of aperitifs and adept at the art of the table, Rose Simard has brought together all her passions by founding 1 ou 2 Cocktails, a media outlet that democratizes cocktail culture, as well as the art of living that goes with it.

Sophie Gagnon and François Tremblay settled on the banks of the Saguenay River, where they established a market garden with a diversified production and heritage accents, Les Jardins de Sophie. They then opened the Saint-Sapin restaurant, allowing them to welcome the public into their gardens, share their passion for organic farming and showcase the products of the farm, the region and the Quebec terroir.

Just a stone's throw from one of Quebec's most enchanting villages, Frelighsburg, lies Les Cocagnes, an agroecological collective farm. This non-profit organization is developing an innovative model of cohabitation on farmland, encouraging the proliferation of human-scale ecological farms while relieving the financial and mental pressures of start-up agricultural businesses. Furthermore, they aspire to become a place for sharing knowledge and raising public awareness of sustainable agricultural practices, by offering enriching and inspiring agritourism activities.

Val-des-Monts has nothing to envy Paris, according to a Quebecer and a Frenchman! Julia Murphy-Buske and William Jenneret have been offering mini-chalet stays with gourmet meal baskets for two years through their company Terre & Neige. Both the accommodation and restaurant components focus on an immersive experience that showcases local suppliers.

Gabrielle Trigaux is no mere entrepreneur. Born and raised on the farmland of Baie-des-Sables, at the gateway to La Matanie and the Gaspé Peninsula, she inherited a precious heritage: a love of the land and respect for traditions. But her ambition wasn't limited to the fields. After studying in Montreal, Gabrielle returned to her native land to build a unique project combining agriculture, a restaurant, and an inn that connects customers interested in and sensitive to the agri-food cause with the agricultural community.

Caroline Perron's mission is to preserve and enhance the windmill, the watermill, the miller's house and all the components of the site linked to their existence or operation through awareness-raising, educational and interpretation activities for visitors on traditional milling and the island's heritage.

A graduate in hotel management from ITHQ, Marie-Josée Beaudoin worked in numerous renowned establishments before opening the microrestaurant Sabayon in 2023 with her partner Patrice Demers. A super-simplified formula - only 14 seats, by reservation - which allows her to give each guest her full attention and generosity.

Roxan Bourdelais is the dining room manager and co-owner of Tanière3 restaurant in Quebec City. He believes the restaurant experience goes far beyond the quality of the food: it must be experienced in all the details that surround it, including the warmth and precision of the service.

Mynessa Lapointe Ouellet enjoys serving and creating the wine and cocktail menu at the charming La Porte Arrière restaurant in Rivière-du-Loup. She contributes to the festive atmosphere of this restaurant with its young and dynamic team.

The Vin mon Lapin team's newest project, Rotisserie La Lune, can count on Morgane Muszynski in the dining room. Having trained at Denise's and Joe Beef, she makes it her duty to ensure the smooth running of her dining room, with friendly yet highly professional service.

Rosalie Forcherio, formerly of Montréal Plaza, shares with her colleague Morgane the wine, dining, ambiance, and service aspects of the new Rôtisserie La Lune. She helps create the welcoming and friendly atmosphere that is at the heart of the La Lune experience.

Brett & Sauvage produces spontaneously fermented and inoculated beers from its wild yeasts, which are aged in oak barrels for long periods. The company also produces cider. All raw materials are sourced in Quebec.

It was with the desire to revitalize the region and create a business model based on degrowth that Benoît Couillard, master brewer, came up with the idea for the Auval brewery, located in Val-d'Espoir, in the Gaspé Peninsula. With its distinctive signature beers, Auval creates a space for sharing where values ​​and expertise coexist.

Vlad Antonov worked in the brewing industry for many years before founding the HopEra restaurant and factory, which together employ nearly 35 people. HopEra's initial mission was to promote brewing culture within the community. This vision quickly evolved as the restaurant grew in popularity. While beer remained a priority, the team also sought to showcase local producers by incorporating regional products into their offerings.

Under the leadership of Olivier Dupras and Isaël Dagenais, the Isle de Garde brewery has earned a solid reputation for its expertise in thirst-quenching beers—simple, balanced, and unadorned creations. Drawing inspiration from the purity and simplicity of the brewing traditions of German Franconia, the Czech Republic, and England, the artisans of Isle de Garde cultivate a deep respect for classic European methods. The reputation of their products rests above all on the daily, collaborative, and rigorous work of the two brewers.

Officially founded in 2016 by Félix St-Hilaire and Philippe Tessier with the desire to revitalize their home community, the Les Grands Bois microbrewery is the result of a shared passion for the best in the brewing world. Les Grands Bois offers a range of craft beers that constantly push the boundaries of creativity.

Brett & Sauvage produces spontaneously fermented and inoculated beers from its wild yeasts, which are aged in oak barrels for long periods. The company also produces cider. All raw materials are sourced in Quebec.

A collective of women+ working in the culinary arts: catering, hospitality, events, and agri-food. TAF aims to create a support network based on mutual aid, mentorship, experience sharing, and sisterhood. Through meetings, discussions, and concrete actions, La Tablé(e) au Féminin encourages better representation, collective speaking, and the empowerment of women in this industry.

Jean-François Archambault has always had food and people's happiness at heart. In 2002, in front of leaders in the culinary, food, and hospitality industries, he presented the bold idea of ​​recovering surplus food from hotels and caterers to feed people experiencing food insecurity. Thus, La Tablée des chefs was born.

Stéphanie Morin's mission is to showcase the expertise of local farmers and producers in a simple and friendly manner. Her business, Bernadette, Grocery and Diner, opened its doors at the end of 2023 in Rivière-du-Loup. A restaurant, café, and grocery store, Bernadette showcases the best of the region.

Since 1997, the Outaouais Agri-Food Table has been the driving force behind coordinated development efforts in the region's agricultural and agri-food sector. Through its initiatives—including the Bite the Outaouais! campaign—it aims to promote and showcase producers, processors, and restaurateurs, and to put names and faces behind their products, from farm to table. It reflects their needs and realities and coordinates successful marketing initiatives.

Founded on July 11, 2020, in the midst of a pandemic, the Cantine Côte d'Azur plays with seafood and collaborates with local artisans. It adds color to classic snacks and celebrates roadside food autonomy. A festive and joyful canteen.

The colorful Snack Bar chez Mélo is located in the heart of the village of Saint-Mathieu-du-Parc, 10 minutes from La Mauricie National Park! It's in the same location as the Café Bistro. It serves homemade pizzas, poutine, prepared meals to go, and ice cream.

Chez Mag is one of Quebec's most renowned canteens, with a menu primarily featuring lobster. Following the resounding success of La Fine Cantine in recent years, Chez Mag is expanding in 2022 with the addition of a canteen in the Bas-Saint-Laurent region.

For six years, Cuit-Ziné-Moi has been offering high-quality fresh pasta and, for several years now, delicious, elaborate sauces. The Cuit-Ziné-Moi Pasta Box aims to introduce Cuit-Ziné-Moi products to as many people as possible by adding a catering service for the local population and tourists.

The Sainte-Flavie canteen's specialty: the famous lobster club. This friendly little canteen offers the choice of dining inside or outside, near the Lebrun stream and the beach.

Named "Revelation of the Year" in 2023, the young chef of Moroccan origin was also one of the 10 Canadian finalists of the prestigious Pellegrino Young Chef Academy. After working in several renowned Montreal establishments, he settled at the Auberge Saint-Mathieu where he develops boreal gastronomy in the heart of nature.

Chef and owner of La Cuisine restaurant since 2017, David Janelle is a proud representative of the Saguenay-Lac-Saint-Jean region. He makes it a point of honor to showcase local products and share the culinary identity of his region.

It was during a university project that Charles Gignac discovered a definite interest in cooking. He then combined training and experience, then opened, in 2021, his own establishment, the 101 Restaurant de quartier where he offers modern and contemporary French cuisine.

Before taking over the kitchens of the Quebec City restaurant that bears his first name, Raphaël Vézina worked his way up the ranks, from Quebec City to Nice, via New York and Barcelona. Son of the great Daniel Vézina, he made his way and is now one of the most renowned chefs of his generation.

Tommy Roy is chef-owner of the Arlequin restaurant. He's brimming with creativity and always strives to satisfy his customers, taking every possible avenue, in a friendly and relaxed atmosphere.

Established in Quebec after having worked in some of Europe's most prestigious Michelin-starred restaurants, Stéphane Modat has been a chef for over 20 years. This passionate chef and hunter has established himself as one of the leading figures in Quebec gastronomy. After leading the kitchens of Château Frontenac to new heights, publishing the book "Cuisine de Chasse" and winning Chef of the Year at the 2019 Lauriers de la Gastronomie, we find Stéphane in the kitchens of his new restaurant, Le Clan, in Quebec City.

Alexandra and Charles have shared their lives and cuisine for nearly 15 years. Their shared passion has taken them to France twice to work and refine their technique. After many detours, including the metropolis, they settled in Quebec City, where they opened their very first restaurant in October 2022 with their longtime friend, Guillaume St-Pierre.

Martin Picard runs the restaurant Au Pied de Cochon in Montreal, as well as a sugar shack and maple grove in Saint-Benoît de Mirabel. He is particularly known for his mastery of foie gras and his desire to showcase uninhibited cuisine. A star of several television shows, including Un chef à la cabane, where he shared his passion for maple products, he was recently featured on MasterChef Québec.

Tim Moroney draws inspiration from his personal studies and his apprenticeships at world-renowned restaurants pioneering a reinvented food system—Blue Hill at Stone Barns in New York City and Relæ in Copenhagen—to design the locally sourced menu at his aptly named restaurant Alentours in Quebec City. His conscious, contemporary cuisine strives to create dishes that are as humble as they are refined.

Dominic Labelle began working in the restaurant industry at the age of 15. After earning a bachelor's degree in agronomy, he worked in agriculture and viticulture, notably at Les Pervenches. A partner in Projet Cantouque, he supplied rare vegetable varieties to Montreal restaurants. The call for a new project arose when his parents purchased land in Austin. The chef-owner decided to share the beauty of the place by launching his own country restaurant, where he cooks with organic vegetables of rare, exotic, and heirloom varieties.

Chef Mathieu Janes opened his first restaurant, Myranel, in 2023. Since then, the restaurant has garnered praise. The dishes are carefully crafted and delicate, with a special mention for the chef's desserts, who were named Pastry Chef of the Year by Les Lauriers de la gastronomie québécoise in 2023, and then Chef of the Year in 2024.

Chợ Đêm MTL ("night market" in Vietnamese) is a celebration of Vietnamese cultural identity in Quebec in the form of a large street food market. It is a unifying event where Vietnamese cuisine is showcased in addition to a shopping area and cultural activities.

Launched in 2024, La Table Champêtre offers an exclusive formula combining haute cuisine and an immersive experience in the heart of the Casino Lac-Leamy's Grands Feux. On the banks of the Ottawa River, guests take their seats under the Lantern for an open-air gourmet dinner in an intimate and luminous atmosphere. Chef Jean-Philippe Cloutier has created a refined menu showcasing local flavors. An unforgettable encounter between exceptional cuisine and grandiose fireworks displays.

Montréal en Lumière is one of the largest winter festivals in the world, bringing together 900,000 festival-goers each year to experience the joys of Nordic living, thanks to a program combining performing arts, gastronomy, and outdoor activities. Through pairings of Montreal chefs with guest chefs from elsewhere in Quebec, Canada, and the world, Montréal en Lumière showcases our gastronomy and local products.

The creativity and culinary expertise of Quebec City's chefs have been showcased for seven editions of Quebec Table Gourmande. In 2024, 70 restaurants participated to offer exceptional table d'hôte meals in every neighborhood of the city for over two weeks.

A major agri-food event in Quebec, Délices d'automne is a deeply rooted tradition among food enthusiasts in the Mauricie region and beyond. This unifying four-day event welcomes more than 80 exhibitors to celebrate the quality of regional and Quebec products.

Hailing from the south of France, Max Coubès settled in Montreal and, with a few friends, opened Le 4e Mur, an authentic speakeasy where you can relax with jazz in your ears and a cocktail in hand. He is now the brand director at Ubald Distillerie, where he develops the cocktail program in addition to concocting his own creations.

Through unique and expertly crafted cocktails, Jean-François Laurence showcases local flavors, such as wild rose, violet flower, and balsam poplar. Each of his creations is in perfect harmony with the theme of the Légende restaurant.

Samuel Tremblay is a mixologist at jjacques. He also represented Canada at the grand finale of The Bartenders Society competition and won top honors. For Samuel, the future of mixology lies in the democratization of this art, which can sometimes seem complex and "a bit geeky," according to him.

Patricia Jeanson worked as a mixologist at Distillerie No. 2 in Montreal before moving to the Lower Laurentians to create the cocktail list for the brand new Asteur restaurant. A finalist for the 2024 Mixologist of the Year award at the Lauriers de la gastronomie québécoise and a finalist in the prestigious Made With Love mixology competition in 2019, Patricia Jeanson is particularly fond of non-alcoholic cocktails, which she gives pride of place to on her menu.

Sabrina Touzel is a mixologist at Foxy restaurant, or "head bartender," as she likes to call herself. She develops her seasonal menu based on the chef's dishes, creating cocktails with both classic ingredients and her wood-fired creations, such as charcoal salt and corn ash.

Having trained with Patrice Demers, Laurence has recently branched out on her own since opening Claire Jacques, where she oversees the sweet side of the business. The culinary personality that Laurence has developed over time is resolutely hybrid, sweet and savory, often on the same plate.

The two lovers met in 2018 at Rhubarbe in Montreal. Olivier had just arrived from France, where he had learned his trade at Debrie in Montbéliard, and he quickly caught the eye of Rachel, who took him under her wing. A few years later, and with stints at the Arhoma bakery in Hochelaga for him, and at Lecavalier Petrone and Patrice Pâtissier for her, the Montrealer and the Frenchman decided to strike out on their own and settled in Quebec City to open Chouquette.

Bertrand Bazin began his pastry apprenticeship at the age of 14 in his native Brittany. After working in major establishments in Europe and Canada, he opened Café Bazin in Westmount in 2017. It quickly became a benchmark for classic and creative pastries in Montreal.

Arriving in Quebec as a teenager, Aurélien made a name for himself as a pastry chef and worked in several establishments, including the Maison Boulud restaurant at Montreal's renowned Ritz-Carlton hotel. He is now the pastry chef at Mélilot, a pastry shop he opened with a couple of friends.

A 2005 graduate of the ITHQ's DEP program in pastry making, Éric Champagne has over ten years of experience in the restaurant industry. He has worked at restaurants H4C by Dany Bolduc and HVOR. In addition to developing the sweet menus at the Auberge Saint-Mathieu restaurant, Éric participates in training interns. He enjoys sharing what he himself has learned: a love of the craft.

The Arsenault family produces Alcyon sea salt, one of Quebec's premier sea salts. This salt, evaporated from the turbulent waters of the Magdalen Islands, is one of the winners of the 24th edition of the OSEntreprendre Challenge Gala.

Emmanuel Sandt-Duguay and Guillaume Werstink are the co-founders of Chasse-Marée, a company that cans whelks caught in the St. Lawrence River off Rimouski. The company collaborates with local chefs to develop whelk and Stimpson surf clam recipes. The goal is to offer Quebec consumers and restaurateurs high-end canned products.

Sophie Gagnon and François Tremblay settled on the banks of the Saguenay River in 2002, on farmland that had been abandoned for 30 years. After 24 years of work, their dream took shape: a market garden with diversified production and heritage accents was born, and since then, Les Jardins de Sophie has offered vegetable baskets and hosted a country-style restaurant, Le Saint-Sapin.

Enthusiastic about agriculture and eager to embrace new challenges, William embodies dynamism, rigor, and an inspiring entrepreneurial vision. He strives for innovation, constant improvement, and daily differentiation through his mission to provide unique regional organic pork products.

À la canne blanche is a duck egg farm. But it's much more than that. It's a love story between Maryse Sauvé and Daniel Bonin, both blind, and the ducks that gave them independence and integration into society.

Chef and owner of the restaurant La Cuisine since 2017, David Janelle is a proud representative of the Saguenay-Lac-Saint-Jean region. He makes it a point of honor to showcase local products and share the culinary identity of his region.

Chef Mathieu Janes opened his first restaurant, Myranel, in 2023. Since then, the restaurant has garnered praise. The dishes are carefully crafted and delicate, with a special mention for the chef's desserts, who were named Pastry Chef of the Year by Les Lauriers de la gastronomie québécoise in 2023, and then Chef of the Year in 2024.

Casavant, named in honor of the grandmother of Matisse Deslauriers, one of the co-owners, proudly represents the identity of the industry that we love: impressive conviviality and, in the kitchen, exemplary execution.

Le Clan is the new restaurant from Stéphane Modat, a prominent figure in Quebec gastronomy and Chef of the Year at the 2019 Lauriers de la Gastronomie awards. The project was born from a desire to connect those who fish, harvest, grow, or raise produce with those who eat it. Guests first visit the kitchen before sitting down for a meal that takes the concept of local produce even further. One visit to the restaurant and you're already part of the clan.

La Cabane d’à côté is located on the land neighboring the Au Pied de Cochon sugar shack. The concept is based on a desire to prepare dishes in front of customers, with the evaporator as the centerpiece. Known for its country-style dining and traditional orchard picnics, La Cabane d’à côté promotes self-sufficiency and local farm products. The fixed, shared menu focuses on the simplicity and finesse of Quebec products.

Chef David Gauthier's cuisine at Bar Saint-Denis, which is actually more of a restaurant than a bar, is contemporary, fresh, and seasonal. Sometimes inspired by the Middle East, the dishes at Bar Saint-Denis are flavorful, delicate, and brimming with creativity, paired with an impressive wine list.

With Melba, the Saint-Sauveur district of Quebec City was enriched, at the end of 2022, with a new and very appetizing restaurant, courtesy of chefs Alexandra Roy, Charles Provencher-Proulx and Guillaume St-Pierre. They offer an excellent French-inspired restaurant with modern cuisine, where each plate is remarkably delicate and elegant. All this is enhanced by a careful wine list, developed by their partner Marc Lamarre.

For three years now, the kitchen at Auberge Saint-Mathieu has been under the direction of chef Samy Benhabed, named Revelation of the Year in 2023. The Auberge offers a unique concept of gourmet stay where gastronomy takes pride of place.

Neighboring the legendary Montréal Plaza, Juliette Plaza opened its doors in February 2024. The establishment, run by the duo Chalres-Antoine Crête and Chery Johnson, stands out for its offbeat atmosphere, between humor and elegance, and its equally creative cuisine, where classics from Juliette, Charles-Antoine's mother, and Cheryl's Asian influences rub shoulders.

Moccione is a festive and welcoming restaurant nestled in the heart of Villeray. Luca Cianciulli's cuisine showcases fresh pasta and seasonal ingredients. The Italian-Montreal menu draws on quality ingredients, in keeping with the tradition of his home country. In addition, the wine list evolves with the menu, and the cocktails are a reflection of the menu.

Le Comptoir - Village refreshment bar at Auberge Saint-Mathieu. Former sous-chef to Chef Samy Benabed at Auberge Saint-Mathieu, Jana Larose is now forging her own path with Le Comptoir, a summer refreshment bar that brings the heart of the village to life. On the menu: fresh, lively, and intuitive cuisine, to be shared over a drink by the lake. A warm, generous spot that's always full.

The very young chef of Taiwanese origin, Andersen Lee, has an impressive trajectory. After a notable appearance on the popular TV show "Les chefs!", he was recruited by none other than Bouillon Bilk, where he served as sous chef, then at Cadet, as head chef. Driven by the desire to open a Chinese restaurant and supported by the Bouillon Bilk group, Andersen plunged into the adventure of Oncle Lee, a Mile-End address that quickly became a must-visit with its modernized Chinese menu.

Victoria Savoie trained at Normand Laprise's Brasserie T! before working as a representative for the Rézin wine agency. She joined the Asteur restaurant team in January 2025 as a sommelier, where she was given free rein to develop the wine list. She is also currently pursuing her WSET Level 4 Sommelier Diploma.

Charlotte Maurin is the head chef at Montreal's Butterblume restaurant. Trained in pastry and cuisine at the Paul Bocuse Institute, she spent several years working in France before arriving in Montreal, where she made her mark, eventually taking the reins of the charming neighborhood restaurant Butterblume. She offers comforting and inventive cuisine, in keeping with the bright Mile-End location.

Jean-Philippe Reid worked with Véronique Rivest at the Soif! Wine Bar before relocating to Chicoutimi, where he opened his first restaurant, Verre Lime, with his friend Régis Simard and chef Emmy Plante. He oversees the juices at this lively and festive new restaurant.

Joris Gutierrez Garcia has been crowned Canada's Best Sommelier 2023. A sommelier graduate of the ITHQ, he has garnered a string of accolades: earlier this year, he won the titles of Best Nose of Quebec and Best Sommelier of Quebec. Most recently, he added a valuable accolade to his list of accolades by becoming Best Sommelier of the Americas. He practices his craft at the renowned Club Chasse et Pêche in Montreal.

Jonathan Strokowski Ross is the head sommelier at Restaurant La Tanière3 in Quebec City. He holds the Advanced Diploma from the Court of Master Sommeliers. Passionate about artisanal products and wines from local wineries, Jonathan enjoys unearthing rare gems available in small quantities.

Hugo Duchesne is the sommelier director at Hoogan & Beaufort and Annette wine bar, both owned by Marc-André Jetté. He was named Best Sommelier of Quebec in 2020 and placed second in the Best Sommelier of the Americas competition in 2022.

Christian Beaupré is the cellar manager at the Hôtel et Spa and Le Germain Charlevoix. Passionate about wine, he worked in prestigious restaurants and gained unparalleled experience in the wine industry before joining the team at Le Germain Charlvoix. His goal is to introduce guests to exceptional rare wines, while offering original food and wine pairings.

Véronique Hupin and Michael Marler are pioneers of biodynamic viticulture in Quebec. They produce organic wines that express the unique character of the terroir, and their methods are rooted in tradition and innovation.

Zaché Hall grew up in Dunham, with apple grower parents. He gradually purchased the neighboring plots of land in his childhood. The first vines were planted in 2018, and in 2020, they began to produce beautiful grapes. Behind each bottle lies the desire to make the right wine with the grapes they have, allowing the character and qualities of the fruit to flourish.

Winegrowers, workers, welders, beekeepers, photographers, gardeners, winemakers, logistics planners, salespeople, and many, many other things: meet Fred Tremblay and his partner Isabelle Leveau, the couple behind Camy, the eco-responsible vineyard. They offer fine, harmonious wines based on a selection of three European grape varieties: Chardonnay, Pinot Noir, and Pinot Gris.

Justine Therrien and Julien Niquet have long shared a passion for wine. With over 10 years of experience in their respective fields (microbreweries for Julien and sommelier work, in addition to agency work for Justine), they decided to turn their passion into a career in 2017.

Madeleine Dufour is co-owner of the Charlevoyou distillery and Famille Migneron. Charlevoyou produces certified organic wines. The northern location of their plantation encourages them to practice intelligent, patient viticulture, and, above all, a way of listening to the elements.