We are often asked why we embarked on the adventure of flavored vinegars?
Beyond restoring life to the land we occupy, we try to give it a mission of its own: TO PRODUCE and INSPIRE. One of the great benefits of this project is to allow us to meet inspiring people who live in a universe parallel to ours and who, without this somewhat crazy project, would probably never have crossed our path ... When I found myself in front of Patricia Paquin, at her Chez Cheval café in St-Hilaire, that's what I understood!
How could I have thought that I would one day collaborate with Geneviève in Chambres en Ville or Louis-François, the author of the first cookbook that Richard and I bought together!
So yes, the farm is a connector, a way of changing our trajectories and causing collisions ... And very beautiful ones like this one!
Louis-François Marcotte and Patricia Paquin opened the Chez Cheval café in Mont-St-Hilaire, an address that is already very successful. As soon as you enter it, you know that it is the heart that speaks. Within the establishment's staff, a special place is dedicated to young people who have an autism spectrum disorder.
When Louis-Francois and Patricia offered to help us make our vinegars known, it was a beautiful gift of life for us, a sign that we were not completely in the field with our project! In a few days, the collaboration was established and our cases of vinegars arrived at Chez Cheval.
Last weekend, we immersed ourselves in the book LA BOUCHERIE:à chaque viande sa cuisson, Louis-François's latest cookbook.
It pays homage to meat through some 100 recipes. For each cut, a method of preparation and cooking. As a good butcher would, all the pieces of meat are brought to light. For ecological reasons as well as economic reasons, it is important not to leave anything behind.