




No turning back! Minh Phat Tu and Simon Mathys agree that the pandemic will have turned their lives upside down.


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.
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