Accueil Bonneau and Montréal Plaza Work Together During Coronavirus | Eater Montreal

"I note that Superbon, founded last fall by Julie Rondeau and Julie Richard to provide backend food-prep services to high-end restaurants, opened a commercial kitchen in Rosemont doing prep work like making sauces, transforming onions into confit, and simmering stock. After many restaurants closed on March 14 they pivoted, signed on to work with Michaud, and used their kitchen capacity to quickly transform donated produce—turning 75 kilos of cabbage and carrots into coleslaw and carrot salad within hours—to support the lunch-box program for vulnerable people." - Ivy Lerner-Frank