The residence belonging to the Lachance family is an establishment of 104 doors. Family business for a quarter of a century, the owners are active and present with residents. Precisely, Steve Lachance, co -owner, is an attendant to the training beneficiaries. They are people’s enthusiasts, and that is why they quickly accepted the project of their chef, Philippe Bergeron.
Chef formed and animated, he landed in the residences 18 years ago. Having started his culinary career in restaurants in big cities, he quickly faced the reality of expeditious work, often devoid of flavor. Creative spirit, he wanted to dare and let his imagination go. This is why he proposed his nonconformist formula to the owners. After all, why would the elders be satisfied less? “What we do is an act of resistance [envers l’industrie]He admits.
Offer a restaurant
Respecting the same budget as the traditional formula, Philippe explains recovering price differences by making the preparation, which can therefore buy the gross product. His team prefers to work on local fresh vegetables, whole pieces from the butcher, rather than paying for ready-made products. Everyone must therefore be very complementary and effective. They consult and establish a different menu together each week.
“The workload is less heavy in appearance, because you have fun doing your job!”
— Philippe Bergeron, chef
Questioned about the key to their success, Phillipe and her cooking colleagues, Annie and Christine, mention their dedication and teamwork. Even in the context of a shortage of labor, they say they believe they are the right people in the right places. Their synergy in the kitchen is essential. It is therefore in this kitchen that these colored plates are assembled, worthy of the good addresses in the area.
Philippe’s project was therefore able to take off, with the support of his bosses and his team. Christine Auger, a pastry chef, expresses her gratitude for the autonomy from which she benefits in the kitchen. A real hard worker, she mentions that she naturally gives herself to the task. It was with her contagious smile that she gave us one of her brioches with homemade cinnamon out of the oven. The scent of pastries embalmed the whole kitchen on site in which Annie was starting the dinner service.
In order to embellish the plates, you grow edible flowers in the garden of the residence. We also plan to review the decoration of the dining room to reaffirm the “restaurant” atmosphere. The next step will be to refine the complementary menu offered to the menu. Nothing is too good for the table of these 120 people.
