Roquette: early 2020
It was in 2020, when Chez Rioux & Pettigrew's restaurant had to temporarily close its doors in the middle of the pandemic, that a strange signal began to emerge from the kitchens. The idea is simple: to keep cooking, creating and making people smile, even during complete planetary turbulence.
Roquette then comes to life directly from the restaurant's window, a supersonic snack bar and an orbital ice cream parlour. The space theme comes almost naturally. If you can't travel, you might as well offer an original and colorful take-off to make earthlings dream. The first launch quickly became more than a short-lived project. A kind of spatio-culinary laboratory, impossible to stop.
The spacecraft had officially left the stratosphere.
Roquette - Île d'Orléans
Today, Roquette made a controlled landing in Saint-Laurent-de-l'Île-d'Orléans, a stone's throw from the marina, the beach and the municipal recreation ground. Housed in a retro-futuristic food-truck, the ship welcomes young and old alike in a colorful and joyfully offbeat atmosphere: galactic garlands, nostalgic music, children's games, cosmic photobooth, official crew merch and areas protected against intergalactic weather and cosmic heat waves.
On board, there is a snack cuisine inspired by local flavours, an interstellar ice cream parlour, cold drinks and a strong tendency to send products from Île d'Orléans into a light orbit. Astronaut dogs are also welcome!
What is La Roquette?
Built from the remains of a forgotten shipyard, an old boneless ice cream truck, and a 19th-century schooner, La Roquette is a vessel of flavors assembled in a magnetized barn in the heart of the Island.
A certified intersnackular anomaly.
Some say it shouldn't even fly!
Our Crew
Here are the humans who keep the control center up and running all summer. Behind the weightless poutines, the rolls and the softies, there is a passionate, resourceful team capable of surviving a Saturday in July at 32 degrees in a space cabin full of deep fryers.
Without them, chaos would still exist... but it would be much less well organized.
In the field, kitchen chef Julien Allard pilots the exploded kitchen imagined by Dominic Jacques, while Laurence Richard coordinates the development of the vessel, the overall experience, land operations and the daily management of turbulence. Around them gravitates a crew of astronauts from the snack bar and the ice cream shop, specializing in fast takeoffs, cosmic queue management and strategic distribution of frozen happiness.
A team capable of feeding humans, managing a solar storm and serving a perfect soft before the next orbital launch.
