Alma Deschênes
Trained at the École hôtelière de la Capitale, Alma spent twelve years in restaurant kitchens — six as sous-chef at a Petit-Champlain table — before opening her own catering business in 2017, in a former butcher shop on Cartier Street.
Her cooking is simple and generous: stews that taste like something, vegetables that come from someone, desserts that don't come out of a bag. She personally meets every client before an event of more than 40 people.
Simple, generous, made by hand
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01
The market comes first
Our vegetables come from the Old Port Market, and the menus change with what we find there through the seasons.
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02
Everything is made in our kitchen
Stocks, pie crusts, sauces and desserts are made on Cartier Avenue. Nothing comes out of a bag.
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03
Every allergy labelled
Gluten-free, lactose-free or nut-free: every adapted dish is prepared separately and carries its own label.
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04
The chef meets her clients
For an event of more than 40 guests, Alma meets you herself before proposing a menu.
From the brigade to her own kitchen
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2005
Hotel school
Culinary training at the École hôtelière de la Capitale, then her first restaurant kitchen brigades.
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2011
Sous-chef in Petit-Champlain
Six years as second to the chef of a Petit-Champlain restaurant, cooking for full dining rooms.
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2017
The former butcher shop
Alma opens her catering business in a former butcher shop on Cartier Avenue.
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2021
The counter
Prepared meals arrive at the counter: stews, meat pies and soups to go, with no minimum.
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