frobert

Thirty-three years have passed and yet I still remember as if it were yesterday the excited energy that was unleashed when I made the outrageous promise to put up four 6-foot-tall Christmas trees in our first tiny restaurant that we…

A friend walking in my shadow, you say? Well, no. Curiosity, always 10 steps ahead of me, has lit a path through my life and brought me countless discoveries. Yet only today does this old-timer realize how valuable it was,…

After 24 months of handling the daily operations of our first small restaurant, I had the distinct feeling my head was finally above water. The feeling that I was “saved from the flood,” as my dear mom would have said…

Have I already told you about the crushing summer heat in our very first small resto and the old Greek owner who wouldn’t let us install an air conditioner in the window at our own expense? Well, dear Stephane, your…

Like so many others, I experienced my share of hardship. That is, until I embraced my vocation as a restauranteur. It’s a tearful story, which I put to paper in 2013 in an act of liberation and then buried away…

When I think about it, I realize just how far we have come in all areas of the business. One of the characters from our very first small restaurant was the son of the garage mechanic across the street who…

When I opened my first modest breakfast restaurant, I was focused solely on delighting our customers with amazing dishes. All day I would work hard at this, and then at night, mouth-watering pictures from the latest recipe book I fell…

Yet another tale from our first tiny restaurant, located in front of a huge building that was under construction at the time. One bright morning, the boss from the 10th floor ended up at our doorstep. And our waitresses, who…

At the end of 1990, our three restaurants had begun to generate a buzz, thanks to our wonderful breakfasts and the shorter opening hours that staff and owners appreciated. The daily lineups just kept growing. It’s not surprising I guess,…

And everyone wants to know what you’re made of. So, for Mesdames Johanne Sansfacon, Chantal Payant, Lynda Rhainds, Irène Mainville, Marcia Brideau and Lise Bouchard, as well as Anne Grenon, who is wondering if she should spread caramel on her…