“A few years ago, the ÉCONOMUSÉE® Network Society began thinking about culinary identity. Very quickly, ENS realized that the benefits of investing in culinary identity as a development axis went beyond the scope of its network, and that all of Quebec stood to benefit. As a player in the tourism industry, SRÉ wants to promote this concept with its many benefits.” – Carl-Éric Guertin, General Manager.

Pursuing this reflection, ENS has organized three symposia dedicated to Quebec’s culinary identity. The first, in 2018, was held in collaboration with the Conseil québécois du patrimoine vivant, on the theme “What forges a culinary identity?”.

In 2019, an e-zine was created, highlighting culinary identity, with a particular focus on three regions: Saguenay-Lac-Saint-Jean, Magdalen Islands and Lanaudière.

In 2021, the second symposium explored “Keys to success in highlighting culinary identity for gourmet and cultural tourism”, with the support of the Conseil québécois du patrimoine vivant and the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec.

In 2023, the third symposium, presented in conjunction with the festival Montréal en lumière, focused on culinary identity, at the crossroads of heritage and modernity.

ENS’s commitment has been recognized by various players in the agri-food sector, including Mangeons Local.

Click here to read the full series of blog articles.

It was with great pride and enthusiasm that Terroir et Saveurs du Québec and ÉCONOMUSÉE® Network Society unveiled the new Quebec Gourmet Tourism Strategy 2024-2029, co-chaired by the two recognized sectoral tourism associations, as part of the Forum touristique de la Montérégie 2024.

This structuring document is the fruit of close collaboration between sector players, and with the indispensable support of the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation and the Ministère du Tourisme. It’s a testament to our collective commitment to continuing our efforts and raising the profile of gourmet tourism in Quebec.

“Together, we want to make Quebec an essential gourmet destination with a promising future. We invite you to take part in this collective movement and actively contribute to this provincial gourmet tourism strategy,” emphasize Odette Chaput, General Manager of Terroir et Saveurs du Québec and Carl-Éric Guertin, General Manager of ÉCONOMUSÉE® Network Society, co-chairs of the Strategy.

“Agrotourism and gourmet tourism are extraordinary levers for showcasing the expertise of Quebec producers. In addition to fostering the local economy, they enable consumers from here and abroad to enjoy a distinctive experience that showcases our territories and our passionate entrepreneurs. I applaud the concerted efforts of all our partners in developing this new strategy, which will guide our future actions,” adds André Lamontagne, Minister of Agriculture, Fisheries and Food and Minister responsible for the Centre-du-Québec region.

To read the full press release, clickhere. (please notice that the press release is in french only)

Since 2020, ENS, promoter of the Artisans at work brand, has created the innovative concept of CULINARY SPACE, whose specific objectives are:

– Highlight artisans, practices or products that stem from tradition in order to make it a tourist, cultural and attractive destination.

– Promote the practice.

– Highlight traditional products and practices that form part of the tangible and intangible heritage, associated with identity markers recognized by the community.

– Highlight products, activities, practices and traditions linked to cultural, seasonal and calendar practices.

– Highlight a product, dish or practice designated as an element of intangible heritage under the Quebec government’s Cultural Heritage Act.

– Showcase a product that has been granted a reserved designation or a value-adding term recognized by the Conseil des appellations réservées et des termes valorisants (CARTV).

As of February 2023, the Conseil des appellations réservées et des termes valorisants (CARTV) and ENS have announced the signing of a collaboration agreement aimed at supporting the influence of reserved designations and enhancing terms in the promotion of Quebec’s culinary identity. The agreement also aims to foster links with a number of the organization’s artisan-entrepreneur members, whose products are associated with a valued term or reserved designation.

Click here for the press release. (Please notice that the press release is in french only.)

As part of the gastronomic program for festival Montréal en lumière 2023, the ÉCONOMUSÉE®  Network Society (ENS) was privileged to host the 3rd Symposium on Quebec culinary identity 2023, as part of the city’s popular festival. It was a full day of enriching lectures, testimonials and discussions, touching on a multitude of tasty themes.