An innovative 100% green restaurant!

Chef Tim Moroney ‘s Alentours restaurant in Quebec City’s Saint-Sauveur district is entirely focused on the environment after four years of research and development!

During those four years, Chef Moroney has been in dialogue with 250 independent farmers, and has taken the trouble to travel to the 64 partners with whom Alentours now fills its restaurant.

To build this unique type of restaurant, Tim drew on extensive research and his own investigations of other reputable restaurants that use this type of environmentally conscious system.

The tasting menu offers customers five courses, allowing them to fully experience the origins of the food and ingredients. Customers also learn how to eat, cook and work in a sustainable manner.

The restaurant ‘s priority for wines and ciders is to prioritize those that are fermented on natural yeast and “organically grown”. For beers, they must be brewed with 90% local malts to be served at Alentours!

When we introduce ourselves to the restaurant and its dining room, discussions revolve around how kitchens “can revalue whey, how urban hydroponics can make our winters greener and why only one meat dish appears on the menu”.

It’s also worth noting that everything from food to towels goes into the compost!

The passion for 100% green is at its peak at the restaurant, which claims a 100% clean energy rate, and can pride itself on being transparent and consistent in its role of taking full care of the environment for the future.

By the way, all employees there are paid the same salary and share the tip equally!

The most extraordinary thing about the Alentours concept, as the name indicates, is that the products used come from a maximum radius of 250 kilometers.

An extraordinary initiative!