Admission
Catherine Couvet Desrosiers has been working in the restaurant industry since 2014. A graduate of the ITHQ, she honed her skills at Bouillon Bilk, Hôtel Herman, Cadet, and Marconi. In 2018, she moved to Copenhagen, where she became junior sous-chef at Manfreds for two years. Back in Montreal in 2019, she worked as sous-chef at Le Petit Mousso, then as head chef at Foxy from 2020 to 2024. In 2024, she opened Panacée, her own restaurant, where she expresses an instinctive cuisine that respects the integrity of the product.
Located on the eastern slope of Mount Yamaska in Saint-Paul-d’Abbotsford, Domaine Le Grand Saint-Charles was acquired in 2008 by Mylène Gaudette and Martin Grégoire Boiteavins, both passionate about cider and wine. The estate officially opened in 2013. This family-run business specializes in producing white wines, rosé, and ice ciders, using grape varieties adapted to the Quebec climate, such as St-Pépin and Frontenac Gris.