A speciality food shop featuring honey, jams, beverages, meats, cold cuts, cheeses, dishes prepared by the inn’s kitchen staff, desserts, sweet treats, chocolates and local wines is now open: the new Espace Gourmand at Domaine Jolivent. This is a must for those looking to revive their home menu, while encouraging the inn and local producers. Domaine Jolivent has succeeded in carrying on business, while respecting the public health rules imposed during the pandemic.
Now it faces new challenges since the Estrie region became a red zone. Few guests now stay at the inn since the restaurant closed, and the government has encouraged Quebecers to stay home. Service on the terrace is no longer possible with the arrival of winter. How to survive with only the sale of take-out meals? “The idea to feature a gourmet boutique in the former dining room area took hold in the first phase of the pandemic,” explained Thanh Nguyen, co-owner of the inn with her husband, Jean Martel, an engineer. “My wife and her mother literally went through all the brochures, navigated all the local speciality food websites, knocked on the doors of virtually every producer, and sampled their products to select those they wished to offer to our customers,” said Martel.
The chef and his team meet the challenge
Importantly, not only does the Espace Gourmand provide a wide range of local products, it enables its customers to savour the cuisine of chef Jean-Marc Faucheux and his team. “I did not want to lose our chef and kitchen employees,” said Thanh Nguyen. “This way they could be part of the solution.” From rabbit pie, to beef Wellington, salads, pasta, desserts, the inn’s own products can be found everywhere on the boutique’s shelves. The new boutique adds to the take-out service that Domaine Jolivent has offered to its customers since the pandemic began. For more details, consult https://Jolivent.ca which also enables you to order online.
Translation: Tam Davis