Actualités
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Dans le miX avec – Martin Picard
Martin Picard is a Quebecois chef known for his foie gras and his original way of reinterpreting various regional recipes. His experience and expertise quickly allowed him to become one of the essential figures in Canadian and international gastronomy.
Born in Repentigny on November 20, 1966, Martin Picard spent the first years of his childhood in Morocco, in a world of flavors and aromas. Later, as an adult, he decided to study food service management in Quebec, at the Institut de Tourisme et d’Hôtellerie. However, he never obtained his diploma, as he had fallen in love with cooking during his internship in France alongside the very famous Pierre Gagnaire. Thus, in 1989, he began his apprenticeship at Citrus where he continued the rest of his training. A few years later, specifically in 1993, he became Normand Laprise's sous-chef at the latter's request, who had just opened his restaurant, Toqué.
It was in 2001, thanks to the financial support of Jacques Malo and Elena Faita, that Picard opened his restaurant Au Pied de Cochon. He was then able, even more than before, to give free rein to his talents and flourish as a chef. It must be said that he spared no effort to offer the best of Canadian cuisine. Indeed, thanks to his hard work and passion, his restaurant very quickly became a true phenomenon, famous throughout Canada and in many other countries around the world. However, with his constant need to do more, he did not stop at this success and decided in 2008 to take a new step. This is how he bought a sugar shack from his great friend Rafaëlle Germain, where he could produce his own maple syrup. Later, he opened the shack to the general public. Delicious reinvented traditional dishes are served there, accompanied of course by the delicious syrup. In addition to his two major achievements, Martin Picard has also written two wildly successful books. First, there was the book Au Pied de Cochon, published in honor of the restaurant in 2006, which won numerous awards. Six years later, it was the turn of Cabane à sucre Au Pied de Cochon to be published. A second work, halfway between cooking and art, which was also a great success, even winning the Book of the Year award during the famous Gourmand World Cookbook Award.
Aside from managing his two restaurants and publishing books, Picard is also a presenter or host on many television shows. This is notably the case for the shows Martin sur la route in 2007 and 2008, Wild Chef in 2009, and more recently in 2013, Un chef à la cabane which has a large audience on Télé-Québec. All these achievements demonstrate the man's greatness and remarkable talent.
Thanks to all this, Martin Picard has been able to turn his passion into a Quebec company renowned for its difference.
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Québec et ses poutines
Yes, yes, I know it's a bit cliché! Nevertheless, whether we like it or not, Quebec is mainly about: winter and... poutine. Over the years, we have managed to deviate from the original recipe, and quite extravagantly at that! Oh yes, we are very far from the traditional fries/brown sauce/cheese. From sushi-poutine to wrap-poutine, there is something to satisfy the most capricious palate.
There are several versions regarding the exact origin of poutine, but one thing is certain: it was indeed invented in Quebec! Since then, you can enjoy it almost anywhere in the world, such as in Zipolite, Mexico, in some restaurants in New Jersey and New York where they call it Disco fries, and, less commonly, in Morocco, Paris, Beijing, and Vietnam. It's enough to feel at home almost anywhere in the world!
In its country of origin, poutine can be enjoyed in a multitude of restaurants. Here are some of the most popular.
La Banquise – 994 Rachel Street East, Montreal
Open since 1968, La Banquise offers over 30 varieties of poutine in addition to various dishes such as shepherd's pie, lasagna, and several burger choices. In the heart of the Plateau Mont-Royal (a stone's throw from our shop ;-) ), La Banquise is open 24/7 to start or end your evening with you!
Poutineville –
1365 Ontario Street East, Montreal
1348 Beaubien East, Montreal
99 Place Charles-Le Moyne, LongueuilAt Poutineville, everyone is happy! You have the choice of ordering a poutine from the menu (or other dishes like salads, sandwiches, or burgers), and for the fancy ones, make it yourself! We provide you with paper and a pen, and there you go, you check off what you want. Goat cheese, chicken, red wine sauce? No problem!
Montréal Poutine – 161 Saint Paul Street East
Located in the heart of Old Montreal, Montréal Poutine offers you the chance to enjoy your dish on its hidden terrace while refreshing yourself with a good local beer. Since 2011, you can even go down a floor after eating and spend the evening in their sports bar!
Planète Poutine et Cie – 520 Côte des Neiges Road, Montreal
(Also available in Trois-Rivières, Joliette, Chambly, Boucherville, and many more)
Since 2012, Planète Poutine offers its customers a unique experience: high-end fast food! Poutine with duck confit, filet mignon, or even shepherd's pie, your visit to Planète Poutine will be a gastronomic experience!
Makes your mouth water, doesn't it? -
Collège LaSalle
Une référence au Québec.Au Québec, le Collège LaSalle occupe une place de choix dans le système éducatif. C’est entre autre par la stabilité de ses résultats académiques que depuis 1959, parents et étudiants à la recherche d’une formation de qualité se tourne vers ce Collège. C’est pas rien! Reconnu par le ministère de l’Éducation du Québec dans les années 80, le Collège LaSalle doit son succès aux efforts du personnel enseignant qui a su imposer une certaine dynamique à ses programmes.Ta carrière va briller, je te le dis!Le Collège LaSalle tente toujours d’orienter ses programmes vers des domaines grandissants pour offrir le plus de chances possible à ses étudiants d’accéder à de belles carrières! Par exemple, le premier domaine à être enseigner au collège a été celui du Secrétariat, domaine qui a toujours été sujet à une croissance constante. Une étude des besoins en formation et des places libérées sur le marché du travail a amené l’établissement à diversifier ses programmes pédagogiques. On peut donc dire que le collège LaSalle se veut une institution proactive et réactive qui offre des formations en lien direct avec les besoins exprimés par le monde de l’emploi. Ni plus ni moins!!Avec plus de 60 programmes d’études aussi enrichissants les uns que les autres, pratiquement tout le monde peut y trouver son compte. Parmi ces programmes, on retrouve l’éducation de la petite enfance, secteur où se mêlent délicatesse et technicité afin de favoriser l’apprentissage des tout petits. Le centre s’intéresse aussi au monde de la restauration en offrant une large gamme de filières qui permettent aux diplômés d’acquérir, au terme de leurs formations, l’habileté à gérer un établissement de restauration.Par delà les frontièresAprès un tel succès au Québec, l’institution a voulu exporter son savoir-faire, question d’en faire bénéficier tout le monde! Le Maroc sera alors le premier pays visité par le centre et servira de base d’expérimentation de leur technique à l’étranger. Est-ce que j’ai vraiment besoin de dire que ce fût un succès? Le Collège s’inspirera de cette nouvelle réussite pour s’implanter dans neuf pays au travers de dix-huit campus, chacun géré avec la même rigueur, le même professionnalisme et la même dextérité. Tout ça dans le but, comme toujours, d’offrir la meilleure formation qui soit!Toujours un pied sur le terrain.Le Collège LaSalle se démarque par sa motivation à répondre à tous les besoins spécifiques de formation du monde de l’emploi. Laisse-moi te poser une question et tu vas mieux comprendre : est-ce qu’il y a plus efficace que l’éducation par l’expérience pour permettre aux étudiants d’appréhender les réalités de l’univers dans lequel ils s’apprêtent à plonger? On ne parle pas seulement de mises en situations, mais aussi de véritables expériences de travail qui permettent aux étudiants de mieux comprendre ce dans quoi ils s’embarquent. C’est motivé par cet objectif que le collège à ouvert en 1996 un restaurant, le Fuchsia, qui est géré par les étudiants de l’École internationale d'hôtellerie et tourisme du Collège LaSalle. Cette initiative ne permet pas seulement aux étudiants d’assister à la gestion de ce genre d’établissement, mais de carrément en faire l’expérience!On veut de bons humains.Le Collège ne tient pas à inculquer aux étudiants des notions seulement aux plans professionnels, mais également au plan moral. Toute œuvre sociale soutenue ou initiée par l’établissement a pour mandat d’aider l’étudiant à s’insérer aisément dans la société, d’apprendre à recevoir, mais aussi à donner pour mieux évoluer dans un environnement humain convenable. Le Collège LaSalle n’est pas uniquement un lieu d’éducation, c’est aussi une entreprise québécoise qui se démarque par sa différence.Et on aime ça! -
En direct avec - Matt & Nat
Who are Matt and Nat? Matthew and Nathalie? The answer becomes obvious when you delve a little into the history and mission of this company. Founded in Montreal in 1995, Matt & Nat draws all its essence and inspiration from the MATerials and NATure that surround it. It's clearer now, isn't it?
It's already been 15 years that Matt & Nat lives by the mantra Live beautifully. This doesn't just mean living in harmony with nature, but with humanity in general. It's beautiful, isn't it?
It's not just their mission that's appealing; their designs are truly original and frankly pretty. I personally have a crush on the PARABOLE bag, both for its aesthetics and its size. I have it in black, and it really complements both a day and evening look.
The materials are healthy and robust, the cuts are original and timeless, but most importantly, MN bags are practical for everyday life. It's not always easy to combine beauty, quality, and durability, but I've never regretted a Matt&Nat purchase. And let's be honest... their cork collection... MAGNIFICENT !!!
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En pleine miX avec - Sid Lee
Sid Lee is a marketing agency founded in 1993 by two penniless, inexperienced students who decided to create their own jobs by combining their efforts and imagination. The key for Sid Lee was to know how to take advantage of the omnipresent consumer society in our contemporary world, to provoke change before it happened, to innovate by constantly questioning themselves. They were indeed pioneers of a now widespread technique: interactive and experiential marketing. Sid Lee is a largely multidisciplinary and international team, focused on sharing ideas. It consists of about 600 employees speaking twenty different languages and working in offices in Montreal, Amsterdam, Paris, Toronto, and Austin. The services offered by Sid Lee are essentially the design of brand experiences and their communication, recognized by the original term commercial creativity®. They help their clients stand out through creativity, which they believe is an essential skill for business success. One must express themselves beyond words, through experience. The era of mass media is over, and Sid Lee strives to create striking experiences for consumers, the new media, to establish word-of-mouth, still the best means of advertising. They also published a book in 2008: "Conversational Capital – How to Create Stuff People Will Love to Talk About," to learn how to identify consumption habits, and they created Collectivo, an international network of collaborators from various fields. For Sid Lee, Montreal's unique multicultural mix allows it to establish itself as a key creative city and as a bridge between North America and the rest of the world.
Proud of their modest beginnings, the founders have the advantage of working together, in a field they are passionate about and for illustrious clients from all over the world. Cirque du Soleil, a mentor for whom Sid Lee has been the official marketing agency for about ten years, has recently become a financial partner. Red Bull, with its Crashed Ice in Quebec, an international extreme downhill skating competition, is a great example of very popular experiential marketing. Absolut Vodka, a new adventure beginning. Not to mention the talented Georges St-Pierre, Quebec's world champion in extreme fighting, who has become popular all over the planet with the help of Sid Lee. The Montreal headquarters office has a bistro look, where a spirit of freedom and palpable energy reign, and constitutes a space for pure creation in which the table plays a unifying role. Here are some advantages of working in this team: free breakfasts, varied lunch every day, snack time, candy bar, Sid Lee Days to build connections and take time off work, countless parties... Notably, all new employees must undergo the traditional initiation, which is reading the big white book, a unique book telling everything there is to know about Sid Lee. A rather unusual first day at work!
Sid Lee, a Quebec company recognized internationally for its difference!