New chef in the kitchen for Griendel

Griendel, a craft brewery in the Saint-Sauveur district, welcomes a new chef in the kitchen at the start of the year. Yanick Verreault, formerly chef of Cinderella in Limoilou, takes up the post occupied by Raphaël Laroche, who sets out on an adventure in Latin America.
T o complete the offer of around twenty barrel lines, Chef Verreault will review the brasserie menu, always offering “a pub meal fully taken care of,” says Martin Parrot, co-owner of Griendel.

To the relaxed and comforting dishes featuring beer, will be added more and more homemade cold cuts, the “brand” of the new chef.

On the Cinderella side, it is the former sous-chef Benoit Lacourse, affectionately nicknamed Bear, who takes over. “We advocate family,” said management.

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