Our network of local artisans and producers.
Nestled in Saint-Antoine-sur-Richelieu, Les Produits d'Antoine farm specializes in raising guinea fowl and grain-fed chickens, fed exclusively on grains milled on-site, GMO-free, antibiotic-free and free of animal by-products. A rigorous approach, driven by a simple conviction: what the animals eat ends up on the plate. Everything is done on-site, from the feed made on the farm to the artisanal sausages crafted from house recipes. An approach rooted in honest flavour and careful craftsmanship, recognized by the Mérite national de la restauration in 2004, and one that resonates naturally with the values of Hélicoptère's kitchen.
Lucas Sévigny and Élaine Paulhus are among the few rabbit farmers in Quebec, a sector now down to a handful of producers. Since 1998, they have built Ferme Laobec with conviction, introducing a still-unfamiliar meat that deserves to be better known. Here, everything is done from start to finish: raising, slaughter, butchering, packaging and delivery, without chemicals, medications or growth promoters. Animal welfare is at the heart of every decision. To avoid waste and honour the whole animal, the farm has developed a range of pâtés and varied cuts, in the same spirit that drives Hélicoptère's kitchen. A philosophy of respect for the product, from the first day to the last bite.
La Pelletée was born from the meeting of Alexandre Ouellette and Philippe Morissette, two enthusiasts who weren't destined for farming but chose to put their hands in the soil. On their land in Saint-Marcel-de-Richelieu, they grow more than a hundred varieties of vegetables and herbs using organic methods that respect the soil. Their harvests feed CSA baskets and the best tables in Montreal, delivered straight from the fields in the early morning to guarantee unmatched freshness. A natural connection with Hélicoptère, since Alexandre and David Ollu both shaped their entrepreneurial vision while working together at Bouillon Bilk.