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.