The end of an era
The announcement of the business’s move to the Trois-Rivières Marina was revealed last January, thanks to joint investments of approximately $2.7 million. So it will take a few more days to transfer the equipment from downtown to the restaurant’s new home.
The restaurant will then head to the Jacques-Cartier pavilion on Saint-Quentin Island where it should open its doors during the month of May. (Sylvain Mayer/Le Nouvelliste)
“Starting next Friday, our activities will really be completely transferred to the Marina,” says Maude Paquette-Normandin, partner and director of business development for the Trois-Rivières company. As of May 14, a first reception room will be inaugurated since the Jeune Chambre de la Mauricie will hold a luncheon there.
“After that, there will be, we hope, an opening in the third week of May for the restaurant […] perhaps around May 25,” adds the co-owner of the business who is not afraid of suffering a loss of visibility when leaving the Trois-Rivières city center.
“The people who came to Rouge Vin were mainly customers who booked in advance, who took the trouble to make an appointment with us. We expect that there will be the same clientele who come to the Marina to have a better experience.”
“We are going to make efforts to make ourselves known to the new clientele at that level.”
— Maude Paquette-Normandin, partner and director of business development at Rouge Vin
As for the Hôtel Gouverneur de Trois-Rivières, we did not wish to comment on the matter this week, stressing that we had not had additional details regarding a possible catering offer that could replace the Rouge Vin within the establishment. .
“A true strategic renaissance”
Once launched into the novelty, the business did not stop there, taking the opportunity to transform its brand image. The result of a collaboration with the Acolyte agency, the company now also has a new logo and a definition statement. We now need to talk about Rouge Vin – Cuisine Littorale.
The result of a collaboration with the Acolyte agency, the company now also has a new logo and a definition statement. (The Red Wine)
“This new chapter is much more than just a cosmetic update. It’s a real strategic renaissance,” says Ms. Paquette-Normandin. “We are going to have a more elaborate menu, a little more complete compared to the offer we had at the Hôtel Gouverneur.”
“We are always in a seafood and grilled cuisine. The experience we will have at the marina with the terrace on the water’s edge, eating seafood will really give us a more complete experience.
— Maude Paquette-Normandin, partner and director of business development at Rouge Vin
The restaurant is also in the middle of recruiting cooks and waiters since with the new investments, the reception capacity will considerably increase. “The dining room as we know it at Rouge Vin will really expand this summer,” explains the business development director.
“We had a dining room for 100 people at the Hôtel Gouverneur and we are going to increase to around 130 people, apart from the terrace which will also be around 50 people. So we expect to have a capacity of 180 people in the summer,” she continues.
Maude Paquette-Normandin, partner and director of business development at Rouge Vin. (Olivier Croteau/Le Nouvelliste)
It is also to be anticipated that in addition to the exterior landscape, the interior of the business will also be in a quite different setting. “It’s really a new decoration, very refined, very current,” explains the businesswoman.
Finally, for people who are worried about having to pay to park on Saint-Quentin Island, you should know that with a reservation confirmation, it will cost nothing to access the area around the restaurant by car. “We bought stickers for our customers for the whole summer,” assures Maude Paquette-Normandin.
