Distinctive Flavour Combinations
Taking a cue from Chinese cuisine, Félix A. Parenteau from Sauce Prune develops recipes that feature an impressive variety of local products. The restaurant serves a fresh new menu every week. From Quebec strawberry-rhubarb mochi to dumplings filled with pork from the Eastern Townships, the chef combines local flavours with oriental delicacies to create dishes offering the best of both worlds—farm-fresh goodness and a unique touch of world cuisine.
Ingredients Sourced From Local Farmers
“I love to use local products in my recipes. Having access to fresh, delicious food inspires me to create more original dishes every day,” Félix A. Parenteau shared.
The chef explained that his products are sourced from multiple small farmers across his region. This way, he can easily stock up on all the products he needs.
“Building a local supply network has great benefits. Grocery prices have gone up quite a bit recently, and it’s cheaper to buy local most of the time,” he added.
Three Tips for Selling Food to Restaurants
I asked Félix what advice he would give to farmers who are looking to sell their products to restaurants. Here are his tips to succeed in this endeavour:
“Be ready to quickly send a detailed list of the products you have available. Having a reliable and efficient delivery or farm pickup system is also an asset. Finally, selling in bulk is more convenient for farmers than offering smaller quantities,” he explained.
Without a doubt, Sauce Prune is a living example of how local products can fuel culinary creativity.