Over the past few months, Bethenny Frankel — entrepreneur, reality TV star, and unfiltered TikTok royalty — has been making waves for “democratizing” caviar, turning what was once the most bougie of foods into a snackable treat for divas everywhere.
Sure, Bethenny may have merch declaring her reign over the luxury aisle. But up here, north of the border? I humbly claim the crown as the self-proclaimed Queen of All Things Flavour.
From Michelin-starred cuisine and artisanal foie gras to smoked salmon, sparkling yerba maté and a panettone heading to the world championships in Italy, Québec's food scene is giving us plenty to talk about — and even more to eat.
Let's face it. Québec has always had a certain je ne sais quoi when it comes to food.
Perhaps it's the French influence. Perhaps it's the province's remarkable agricultural heritage. Or perhaps Quebecers simply understand something the rest of us occasionally forget: life is too short for mediocre food.
Whatever the secret, Québec brought a delicious reminder to Toronto on October 26, when the 14th edition of Rendez-vous Gourmet Québec took over the Lawson Centre for Sustainability at the University of Toronto. Organized by Québec's Ministry of Agriculture, Fisheries and Food (MAPAQ) and the Bureau du Québec in Toronto, the event brought together 44 Québec food and beverage businesses showcasing more than 300 products.
Think of it as a culinary road trip through Québec, minus the highway construction. And while the event was designed for chefs, retailers, buyers and food industry professionals, the real winners could ultimately be the rest of us, as more of these delicious discoveries make their way onto Ontario grocery shelves and restaurant menus.
When a Two-Michelin-Star Chef Takes Centre Stage
The day's star attraction was Chef François-Emmanuel Nicol, chef-owner of "Tanière³", the only restaurant in Québec to hold two Michelin stars. And we're not talking about a chef who simply showed up, smiled for photographs and disappeared. Nicol brought his passion for Québec ingredients to life through culinary demonstrations exploring the art of searing Québec duck and the fascinating flavours of boreal ingredients.
For anyone who thinks Canadian cuisine begins with maple syrup and ends with poutine, consider this your delicious wake-up call. Québec's forests, farms, fisheries and talented artisans offer a much richer culinary playground than most of us realize. And the products on display certainly proved the point.
A Few Delicious Discoveries Worth Knowing About
Maté Libre: Your Afternoon Pick-Me-Up Just Got More Interesting
Coffee, we love you. But there's a new contender in the afternoon energy department.
Maté Libre produces organic sparkling yerba maté beverages, bringing a refreshing alternative to the usual energy drinks.
Each can contains 65 mg of caffeine, with flavours including mint and lime, passion fruit and peach.
And unlike some energy drinks that sound as though they were developed in a chemistry laboratory, this one is built around yerba maté.
Better still, the Québec brand is already available in Ontario at retailers including Whole Foods, Healthy Planet and Longo's.
Learn more at: matelibre.com
Rougié: Because Sometimes a Little Luxury Is Necessary
There are everyday foods and then, there are foods that make you feel like you should be dining somewhere with white tablecloths and a very impressive wine list.
Enter Maison Rougié.
Known for its foie gras and premium duck products, Rougié works with Québec-raised ducks fed exclusively on Québec corn, without hormones or antibiotics.
From duck breasts and legs to foie gras torchon, this is the kind of ingredient that can transform an ordinary dinner into something decidedly more sophisticated.
And if you've ever wondered how professional chefs achieve that beautifully crisp skin on a duck breast while keeping the meat tender, Chef Nicol's demonstration was exactly the sort of culinary education worth paying attention to.
Interesting fact: BE discovered that approximately 80% of Canada's duck processing takes place in Québec and that La Belle Province is also the only Canadian province producing foie gras.
Learn more and discover recipes at rougie.ca.
Camellia Sinensis: Tea Deserves a Little Respect
For those who think tea comes in only two varieties (black and herbal), Montréal's Camellia Sinensis has news for you.
For more than 25 years, the company has developed relationships with tea growers around the world, selecting teas garden by garden with the same attention that wine experts give to vineyards.
Its collection includes Japanese matcha, sencha, jasmine pearls, Earl Grey and beautifully aromatic herbal blends.
There's something rather wonderful about treating a cup of tea as an experience rather than simply something to drink when you have a cold.
My absolute fav! Discover at camellia-sinensis.com.
Soykei: Tofu Gets a Much-Needed Image Upgrade
Tofu has long suffered from a public relations problem.
Some people love it. Others remain convinced it's a flavourless sponge pretending to be dinner. Soykei would like a word.
Using traditional Japanese manufacturing techniques, this Québec producer specializes in tofu with a focus on quality, texture and taste.
Its products include firm, extra-firm and silken tofu, with a growing presence in Canadian grocery stores.
And with more consumers looking to incorporate plant-based proteins into their meals, quality tofu is becoming less of a niche product and more of an everyday kitchen staple.
Find a retailer near you at soykei.ca.
And Then There's the Panettone Going to Italy to Compete With the Italians
Now this is a story worth raising a fork to.
Montréal-based Viva Panettone is heading to Milan to compete in the 2026 Panettone World Cup on November 7 and 8.
Yes, a Canadian bakery is taking on some of the world's finest pastry artisans in the birthplace of panettone itself.
That's confidence and possibly a little delicious audacity!
Cofounder and pastry chef Éric Goeury will represent Canada in the chocolate panettone category with a creation called Le Tutto Choco, featuring artisanal Québec chocolate.
Creating a traditional panettone is no small undertaking. Viva's artisanal process requires more than 72 hours, including natural fermentation with an Italian sourdough starter carefully maintained over generations.
And Goeury hasn't exactly been winging it. Developing his competition entry involved approximately 150 panettones and numerous recipe experiments.
The bakery has already earned recognition at previous editions of the competition, including a fourth-place world finish in 2024.
Now, with the holiday season approaching, we'll be cheering for the Montréal team as it takes its chocolate creation to Milan.
After all, if anyone can give the Italians a run for their money at their own beloved specialty, we're happy to support the effort.
Preferably with a generous slice and a good cappuccino.
Sold online at vivapanettone.com.
Québec, You've Got Our Attention
Beyond the impressive selection of food, what makes Rendez-vous Gourmet interesting is the larger story it tells about Canadian food. We're surrounded by talented producers, family-owned businesses and entrepreneurs creating products that can stand alongside some of the best international offerings yet, many of us know surprisingly little about what's being made just one province away.
Events like this help change that by connecting the people who make exceptional food with the chefs, buyers and retailers who can bring it to a wider audience. And while you may not have attended this industry-only event, you can certainly explore many of the brands it showcased.
So the next time you're browsing the grocery aisles, planning a dinner party or looking for something a little different, take a closer look at what Québec has to offer. You might just discover your new favourite something and if that something happens to be chocolate panettone, foie gras or smoked salmon? Well, we're certainly not here to judge.
Bon appétit!
