Published on October 1, 2026
An Evening Celebrating Québec’s Restaurant Industry!
On September 28, the Grand Hall at the Musée de la civilisation in Québec City hosted the Prix restaurateur Aliments du Québec au menu 2026, bringing together restaurateurs, businesses and food industry stakeholders with a shared desire to celebrate the people who help showcase Québec food products.
Hosted by Geneviève O’Gleman, the evening also marked an important milestone for Aliments du Québec, which is celebrating its 30th anniversary this year.
And the 2026 winner is…
The highlight of the evening was undoubtedly the announcement of the winner of the 9th edition of the Prix restaurateur Aliments du Québec au menu. The honour went to Les Mal-Aimés, a restaurant in Cookshire-Eaton in the Eastern Townships. Owned by Yannick Côté and chef Daniel Charbonneau, the restaurant stood out for its commitment to sourcing, using and showcasing Québec food products.
A big congratulations as well to the four other finalists: Hoogan et Beaufort (Montréal), Coteau (Québec City), Laurie Raphaël (Québec City) and Chez Mathilde (Tadoussac). Five restaurants, five unique identities and just as many ways to showcase Québec products.
Learn more about the 2026 winner >>
Looking Ahead: The Future of Local Sourcing
The evening also offered an opportunity to take a step back and reflect on how local sourcing has evolved in Québec’s restaurant industry.
To explore the topic, a panel presented by Colabor brought together three industry professionals with very different perspectives: Norbert Gagnon, President and CEO of Groupe Normandin, Pascal Hourriez, co-founder of On est dans le jus, and Isabelle Dupuis, chef and co-owner of Microbrasserie Le Presbytère.
Together, they shared their experiences and discussed how relationships between restaurateurs and Québec food businesses are evolving, the collaborations taking shape, and the opportunities to make even more room for Québec products.
A Challenge for the Next Generation of Culinary Talent
The next generation was also in the spotlight with a culinary challenge presented by Gordon Food Service. Three young talents, Simon Perreault and Émilie Aubuchon, both graduates of the École hôtelière de Lanaudière, and Rosaline Boisvert, sous-chef at Microbrasserie Le Presbytère, had 30 minutes to create a sandwich by choosing from around 50 Québec food products divided into four themes: the river, the forest, the fields, and towns and villages. The products came from all corners of Québec and all carried one of the Aliments du Québec certification marks. With so many options to choose from, selecting the right ingredients was no easy task!
Simon chose the forest theme, putting mushrooms in the spotlight. Émilie turned to the river, featuring smoked salmon, while Rosaline chose products from the fields, showcasing Québec apples and pears.
Three very different approaches, three original sandwiches, and above all, a great showcase of creativity and know-how, with Québec food products as their inspiration!
Their recipes will be available soon. Stay tuned!
Discovering and Tasting Québec Products
A tasting area presented by Financement agricole Canada gave guests the opportunity to meet several producers and artisans and discover their products: Vins du Québec, Fines herbes par Daniel, Sel Saint-Laurent, Apikol, Desrochers Ferme Neuve, Ferme de kiwis du Mihouli and Bartande by Laurie, a young entrepreneur who is just 12 years old and makes granola bars!
The celebrations continued with Québec products taking centre stage, both on the plate and in the glass. The cocktail presented by Étiquettes PDF, accompanied by delicious bites prepared by Bistro Évolution, provided the perfect setting for conversations and new connections.
To take home a little souvenir from the evening, each guest received a special edition of Sel St-Laurent’s Sel forestier Mauricie, created in collaboration with chef Isabelle Dupuis, winner of the Prix restaurateur Aliments du Québec au menu 2025.
The event was made possible thanks to the collaboration of valued partners: Colabor, the Association Restauration Québec (ARQ), the ministère de l’Agriculture, des Pêcheries et de l’Alimentation (MAPAQ), Gordon Food Service, Financement agricole Canada and Étiquettes PDF. We would also like to thank the partners who contributed prizes: Germain Hotels, National Bank, Vins du Québec and the Association Restauration Québec (ARQ).
© Photos Credit : Émilie B. Meunier
