Quebec Robotik introduces autonomous robots to fight COVID-19 and labor shortages: Puductor 2 disinfects with dry fog and UV-C, sterilizing 360 degrees and reaching porous surfaces in 20-30 minutes; BellaBot handles contactless delivery and guest guidance with interactive lighting and up to 24 hours of autonomy, AI-powered optimization.
Ten years ago, Jean-Sébastien Pothier and Karl Boulanger created a restaurant guide, Tonresto.ca. Four years later it evolved into RestoQuébec.ca, and meeting rivals RestoMontréal.ca led to a shared booking tool called Libro. This year revenue tripled as new features continue to expand.
Entre-Cote Riverin Saint-Romuald is the South Shore's only bring-your-own-wine steakhouse, offering CAB-certified Angus beef, Wagyu, burgers, poutines and fresh pastas in a 4451 sq ft, 165-seat venue with a summer terrace, free indoor parking, group-friendly and open Tue-Sat.
Quebec City's Burger Week adapts to the pandemic with safety measures, limited seating, and new dining layouts, while keeping the 12$ price and donating 1$ per burger to Moisson Québec. Reserve via Libro to secure a table and enjoy original burgers at over 50 venues with masks, hand sanitizer, and social distancing.
RestoQuébec's Poutine Week attracts thousands of foodies to try signature poutines across Canada; chefs plan from October, source ingredients, and prep staff for peak demand, boosting restaurant visibility and revenue. A $1 donation per poutine supports the Make-A-Wish Foundation, last year exceeding $74k.
Les Mordus brasserie opens in Old Quebec's Hotel Clarendon, a 125-seat maritime venue with an inventive seafood menu. Jacques Gauthier, Martine Plante and Emmanuelle Villa bring the project, while Chef Stephane Racine serves bold octopus and eel dishes, cod and veggie options, paired with Quebec wines and Archibald and Pit Caribou on tap.
Monsieur Cocktail unveils the Box, the first ready-to-mix subscription delivering monthly recipes and everything needed to craft 8 cocktails, tailored to 7 taste profiles from Exotic to Gentleman, with or without alcohol. Eco-friendly packaging, reusable utensils, paper straws, and a matching Spotify playlist.
CHIZ is a boutique restaurant and cheese bar in Galeries Gourmandes, Quebec City, offering 100% artisanal, local and eco-friendly comfort foods like poutines, grilled CHIZ and mac n CHIZ, using daily cheeses from La Fromagerie Les Rivières, with customizable plates, a cheese shop, and online takeout or UberEats/Foodora delivery.
Evolutionary Bistro Sam at Fairmont Le Château Frontenac marks its fifth anniversary with an open kitchen, creative cocktails by mixologist Maxime Ménard, and a locally inspired menu by Stéphane Modat, plus five signature cocktails celebrating the past five years in a glass atrium overlooking the Saint-Laurent.
ARVI, in Quebec City, earned Air Canada enRoute's Best New Canadian Restaurant 2019, led by chef Julien Masia with a theatre-style five-course tasting highlighting seasonality and local terroir. Its 'Cuisine libre. Equipe libre.' concept invites shared dining and bold, chef-driven cuisine.
ARVI, on 3e Avenue in Québec, is ranked among the Best New Canadian Restaurants 2019 by Air Canada enRoute. The 'Cuisine libre. Équipe libre.' concept puts the chef and service team at the same table, offering a five-course tasting with regular and vegetarian menus, using seasonal local products, in the top 35 nationwide.
Le Quarante 7, formerly Le 47e Parallèle, reopens after a major renovation with IDEA-designed décor, a chic mid-century bar, two dining spaces, a bright blue and white lounge, and a reworked kitchen for catering. The menu remains creative, with new cocktails and a sunset terrace by the Grand Théâtre in Quebec City.
Chef Julien Masia makes his mark at ARVI in Quebec City, a bold concept where guests dine at the chefs' table and the same crew crafts dishes, wine pairings, and service. Open Tuesday to Saturday in Limoilou, ARVI offers a five-course tasting with regular and vegetarian menus, seasonal terroir-driven plates, and warm hospitality.
Fairmont Le Château Frontenac unveils a refreshed 1608 Bar with the concept "Du bar à la table," a cocktails-focused experience featuring table-side finishes, storytelling behind each drink, customizable options by master mixologist Maxime Ménard, and a menu of local bites by Stéphane Modat, highlighting Quebec cheeses.
Entre-Côte Riverin opens in Saint-Romuald as the South Shore's only bring-your-own-wine steakhouse from Groupe D Resto, featuring Certified Angus Beef, ribs, burgers and Wagyu. With 160 indoor seats and 70 on the terrace in the OSLO building, it marks a $1 million investment and about 50 jobs, opening February 2020.
Birra & Basta opens in Quebec City's Saint-Roch as the first Italian tavern from Top Resto Group, a two-story venue with a large dining room, two bars and a pizza counter, serving festive Italian dishes, burrata and Neapolitan pizzas, plus a late-night DJ vibe.
Eight Quebec City restaurants join Marto Napoli's Cinco de Mayo fiesta, May 1 to 5, offering a $5 menu of Mexican favorites like quesadillas, nachos, burritos, tacos and guacamole. Participating venues include La Salsa, Hola Grill Mexicain, Mucho Burrito (Galeries de la Capitale), Mucho Burrito (Laurier Quebec), Tequila Lounge, Quesada Burritos & Tacos (Beauport), Quesada Burritos & Tacos (Hamel), and La Belle et La Boeuf Margarita promo.
Quebec City's Grand Marche will be accessible year-round, unifying and lively, with 30 permanent merchants and services from La Tablée des chefs, Mycélium and Les Urbainculteurs, offering a family-friendly experience, innovation spaces and culinary workshops, opening June 2019 at ExpoCité as the new gourmet destination.
Québec Exquis invites gourmands to Quebec City for a 15-day festival showcasing Loire Valley wines, prix fixe menus in 26 restaurants, pop-up markets, chef collaborations, tastings at the Fairmont Le Château Frontenac, and cinema events, celebrating local producers and Quebec's culinary scene.
Quebec's 7th Poutine Week, organized by RestoQuebec, raised $74,400 for the Children's Wish Foundation during Feb 1-7, 2019, enabling more than seven children with life-threatening illnesses to realize a dream. About 80 restaurants participated, donating $1 per poutine, with Chez Victor leading the effort with GNOCCHI'DS ON THE BLOCK.