Le resto d'après

Take-out menus were meant to be a temporary solution but quickly turned into business opportunities.

All the chefs say it: you have to be a bit crazy to open a restaurant!

Faced with the pressure of managing a growing restaurant, work and alcohol quickly took over for Kim Côté.

Holding a gourmet restaurant without a waiter or waitress: the idea seems completely far-fetched.

Speak with a common voice: a bet that Quebec restaurateurs had never managed to accomplish before the pandemic.