In 2003, me and my spouse founded a business specializing in vacuum-packed home-cooked meals: Gastronomie Le Naked Lunch. Soon after, we acquired a storefront to increase access to our products, opening up a small bistro/fine foods shop on Wellington Street in Montreal. The bistro quickly gained praise for its duck smoked meat and the shop for its high-end tinned foods (which we made on site). In 2012, our family of four traded our hectic city life for a safe haven in Sainte-Lucie-des-Laurentides, opting for a little more authenticity and a little less glitter. We launched En Pleine Gueule in 2013, a locally operated business dedicated to the promotion of food autonomy and sustainable gastronomy. With this, we hope to contribute to the resurgence and proliferation of profitable homesteads and the love of true terroir flavours.
Sessions in which Amélie Dion participates
4:00 PM
4:00
PM
- Creating sustainable meat value chains
- Concordia University - MB Building - MB 5.215
- 1 hour 30 minutes
- Panel discussion / panel de discussion