Star chef Louis-François Marcotte will open a restaurant in Magog later this month with three partners from there because he believes the city center is not about to be reborn, he learned. The newspaper.
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“The restoration in the city center is currently violent. The pool is small for employees. The clientele is very small in Montreal. There is still a lot of teleworking “, he observes during an interview with The newspaper chef and entrepreneur Louis-François Marcotte.
Last April, The newspaper He pointed out that more than 839 Quebec restaurateurs have hung their aprons, blocked by closures, lack of employees and the explosion in food prices, over the past year.
Not to mention the 65,600 fewer cooks, dishwashers and waiters than before the pandemic, many of whom recently told their stories at Tree trunk.
For Louis-François Marcotte of Chez Cheval, who revived the menu at La Cage, and which we see in the series Help requiredgetting away from 514 with three partners rooted in the eastern villages is a breath of fresh air.
“I don’t think there will be a major revival of the center in the short term. We are no longer in crisis. We are coming to summer and the world is not in the offices ”, affects those who are about to open a second Chez Cheval restaurant on the South Shore.
“I don’t think the city center will be reborn in the next few years. It’s more permanent than you think, “she says, driving the point home.
An hour and a half from Montreal, away from the buildings shunned by teleworkers, Louis-François Marcotte has his eye on Magog.
With Junior Maheu (Bières Des Cantons) and Charles-Alexandre Pelletier (Les Enfants Terribles de Magog, Microbrasserie La Memphré and Le Principal), already established in this corner of Quebec, opens the Microbrasserie Des Cantons in the old building of l’Auberge d ‘Orford.
“I would never have gone to settle in Magog to make a restaurant on my own,” insists Louis-François Marcotte, who appreciates building a project for four.
In the midst of a labor shortage, it’s not about having eyes bigger than your stomach by opening doors from the early days.
“We will open the restaurant with a third of the terrace. We will start the car slowly. We’ll do things right, “explains the man who pays his cooks between $ 18 an hour and $ 25 an hour depending on the experience.
Initially, about thirty employees unearthed through the network of contacts of the joint owners will allow the restaurant to open from Wednesday to Sunday.
You can sip on a locally brewed draft beer, accompanied by pizzas, lobster club, salmon tartare or steak, all inspired by Mélanie Blouin, chef of the Hunting and Fishing Club.
The Microbrasserie des Cantons will occupy the space of the former Auberge Orford, the Pub du Pont and Chez Bénito, at 20 rue Merry Sud, in Magog.