Yannick Pellerin, his Maysen Shaw thread, and his spouse Katherine Andrade are behind this project.
At first, the restaurant will make lunches for hotel customers, but also the general public. A dough bar formula and “bring your wine” to supper will take off in June.
Initially, the idea was to serve only the hotel customers, but quickly the objective of welcoming the population was imposed.
“This is one of the three large kitchens in Sherbrooke,” says Pellerin. There are three dives and five cold rooms. It is done to make banquets and to accommodate 600 people. ”
After being approached by the owner of the hotel to make the lunches, Mr. Pellerin saw the opportunity to enlarge the concept.
“There are many sports teams that come here and when there are tournaments in the city, it is one of the first hotels that fills,” he says. There are 400 people in the hotel when it is full and he returns 90,000 people a year to the building. ”
The restaurant will offer lunches and dinners every day of the week. The establishment will also open its doors in the evening from Thursday to Sunday.
