AQM I CISSS Monteregie Est 800x800 Employee Residente

Published on April 21, 2026

At CISSS de la Montérégie-Est, caring for people through local food

Portrait and Story Featured Institution

In the kitchens of the Centre intégré de santé et de services sociaux (CISSS) de la Montérégie-Est, every meal is prepared with care—balancing nutritional requirements, operational constraints, and a strong commitment to showcasing local foods. At the heart of this approach are dedicated teams working daily to provide high-quality meals. For users, eating well goes beyond nutrition: it’s also about enjoyment, dignity, and quality of life.

A large network with a tangible impact

CISSS de la Montérégie-Est includes three hospitals, fifteen long-term care centres (CHSLDs), two seniors’ homes (Maisons des aînés – MDA), one seniors’ and alternative home (MDAA), and youth services across six regional county municipalities (RCMs): Acton, Les Maskoutains, Vallée-du-Richelieu, Agglomération de Longueuil, Marguerite-D’Youville, and Pierre-De Saurel. Every day, nearly 3,700 users receive three meals and snacks.

“CISSS organizations are key players in the institutional sector,” explains Marie-Claude Tourangeau, Head of Food Services Menu Management at CISSS de la Montérégie-Est. “Our purchasing volumes are significant, and choosing local products can directly support Québec businesses and make a real difference for the local economy.”

All facilities in the network are recognized under the Aliments du Québec au menu program, which highlights institutions that integrate local products. In 2023–2024, 50% of food purchases were Québec-sourced—a figure the team aims to increase. Examples of local products include Nutrinor’s protein desserts from Alma, used to replace pudding-style nutritional supplements, and Grisspasta pasta from Longueuil.

AQM I CISSS Monteregie Est 800x800 Residente2

Meeting constraints… without compromising on taste

Teams must navigate complex realities: texture-modified diets, dietary restrictions, allergen management, and specific nutritional needs. They must also create menus that appeal to a diverse clientele—from long-term care residents to hospital patients and youth services users—each with their own preferences. It’s a significant challenge.

On a daily basis, Anne-Sophie Robitaille, Planning, Programming and Research Officer, works closely with food services teams to identify new products and integrate more Québec foods into menus. “My role is to find solutions that work on a large scale while ensuring recipes remain tasty and suitable for everyone.”

This approach is reflected in every meal: recipes designed to be adapted into chopped or puréed textures while remaining appetizing. “For example, we develop cream soups that are thick enough for clients with dysphagia while maintaining great flavour,” she explains. One recent success the teams are proud of is the addition of chicken-okara meatballs from Les Fermes PB in Marieville. These help incorporate more plant-based options while repurposing a by-product of tofu production and increasing fibre intake.

AQM I CISSS Monteregie Est 800x800 Marie Claude Anne Sophie

The chef’s tip: rethinking vegetables

For Olivier Arnaudet, Sector Chef – Quality and Training in Food Services, local food is about more than sourcing. Trained as both a chef and a dietitian in France, he spent thirteen years in the restaurant industry before moving into healthcare. “Meals are an important part of the day, and my role is to ensure each one delivers as much enjoyment as possible while remaining nutritious and adapted to users’ needs.”

One standout initiative is the zucchini mousse. “It’s an original way to prepare vegetables with a light and pleasant texture,” he explains. “Adding eggs and cottage cheese also increases protein content, which is especially important in healthcare settings.”

Served alongside chicken chasseur, the mousse won over Jocelyne and Catherine, two residents of the Maison des Aînés in Saint-Amable, who described it as “delicious,” both for its flavour and texture. The chef’s secret? “Make sure to remove as much water as possible from the zucchini after cooking. The less water there is, the firmer, smoother, and more flavourful the mousse will be,” he shares. A simple and versatile recipe, detailed at the end of this article.

AQM I CISSS Monteregie Est 800x800 Chef Mousse Super

An inspiring approach

For Olivier Arnaudet, choosing local products gives meaning to every plate: “Local foods are fresher, higher quality, and help showcase our region.”

Marie-Claude Tourangeau also highlights the organization’s enthusiasm for participating each year in the Les institutions mangent local! event: “It’s a great opportunity to introduce new local foods, both in how they’re prepared and enjoyed, for our staff and our users.”

Through these initiatives, CISSS de la Montérégie-Est demonstrates that it is possible to balance high standards with local sourcing. Even more, it shows that these constraints can become powerful drivers of innovation.

AQM I CISSS Monteregie Est 800x800 Courgettes Affiche

RECIPE

Zucchini Mousse

View the recipe

Photos credit : Alison Slattery - twofoodphotographers