Réaliser la croissance
BONJOUR
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Nous sommes une équipe de conteurs, de chefs et de créatifs qui utilisons la nourriture comme moyen d'explorer la culture et considérons l'hospitalité comme une fenêtre ouverte sur la création de liens communautaires.
We’re a team of raconteurs, chefs & creatives who use food as a means to explore culture, and see hospitality as a window to form community.
eat cultive des communautés fidèles et engagées grâce à une communication numérique pertinente.
Nous aidons les jeunes talents à trouver leur voix et leur rythme, et nous faisons progresser les marques historiques.
on the menu
This is the space to describe the service and explain how customers or clients can benefit from it. It’s an opportunity to add a short description that includes relevant details, like pricing, duration, location and how to book the service.
This is the space to describe the service and explain how customers or clients can benefit from it. It’s an opportunity to add a short description that includes relevant details, like pricing, duration, location and how to book the service.
This is the space to describe the service and explain how customers or clients can benefit from it. It’s an opportunity to add a short description that includes relevant details, like pricing, duration, location and how to book the service.
This is the space to describe the service and explain how customers or clients can benefit from it. It’s an opportunity to add a short description that includes relevant details, like pricing, duration, location and how to book the service.
This is the space to describe the service and explain how customers or clients can benefit from it. It’s an opportunity to add a short description that includes relevant details, like pricing, duration, location and how to book the service.
This is the space to describe the service and explain how customers or clients can benefit from it. It’s an opportunity to add a short description that includes relevant details, like pricing, duration, location and how to book the service.
This is the space to describe the service and explain how customers or clients can benefit from it. It’s an opportunity to add a short description that includes relevant details, like pricing, duration, location and how to book the service.
NOS CLIENTS
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Social Presence
Copywriting
& Verbal Identity
Content Creation
Paid media
Influencer
& Talent Strategy
Brand Development
Activations
& Brand Experiences
Email
& Lifecycle Marketing
Web Design
Search Intelligence
& Visibility
on the menu
événements
Notre service complet d'organisation d'événements se prête à des dîners privés, des rassemblements conviviaux de quartier, des spectacles, des lancements de produits et bien plus encore.
NOS CLIENTS
Nous accompagnons les nouveaux restaurateurs dans la création de concepts novateurs et le développement de l'image de marque des entreprises établies. Nous posons les bases de votre nouvelle activité, intégrons les systèmes sur place, optimisons les menus, maîtrisons les coûts et restons à vos côtés bien après l'ouverture.
conceptualisation
et direction artistique
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Parked in the middle of Notre-Dame street, Lulu Épicerie’s decaled vintage Mercedes displayed Kotn’s renowned Egyptian mangoes for a double-ended brand activation. Throughout the weekend, those who bought a mango were gifted limited-edition wears. The sequel, reminiscent of the Koshks of Cairo, brought freshly-squeezed juices and a new edition of threads. For two years and counting, Lulu Épicerie and Kotn have celebrated the Little Burgundy Festival as one.
KOTN & LULU ÉPICERIE
Whether matcha pancakes or a mere cup of filter coffee, by placing an order on the Foodora delivery app, guests became instantly eligible to receive a free tattoo by renowned artist Kurt Montgomery. Barley's private room, which overlooks its central dining room, became a makeshift tattoo studio for the duration of the activation.
FOODORA & BARLEY
In commemoration of the genocide in Rwanda, Berthile Mukanyange, HENI's guest of honour, invited attendees to explore Rwandese practices through spring vegetables grown uniquely in Quebec. As the Levant gets outpours of love, chef Julien Robillard championed an evening that brought light to one of Montreal’s under-represented communities
CUISINE DE RWANDA AT HENI
Nous accompagnons les nouveaux restaurateurs dans la création de concepts novateurs et le développement de l'image de marque des entreprises établies. Nous posons les bases de votre nouvelle activité, intégrons les systèmes sur place, optimisons les menus, maîtrisons les coûts et restons à vos côtés bien après l'ouverture.
conceptualisation
et direction artistique
Cabaret l'Enfer's Santiago Alonso greeted guests with a tasting menu al fresco before guiding them downstairs behind the curtain. Sponsored by Grand Marnier and Montréal Cocktail Fest, Daniel Gonzalez and Florent Grandidier of Licorería Limantour, awarded No. 9 on North America's 50 Best Bars 2025, took over Salon Badin, ranked No. 49 on Canada's 100 Best Bars 2025. Local DJs spun vinyl into the wee hours.
LICOCERÍA LIMANTOUR AT SALON BADIN
Jersey Frais met arak, beets married kashk, and, upon Jean Martin Fortier’s MICHELIN Green Star-awarded estate, many took their very first sips of grape varieties indigenous to Lebanon. Thunder roared on, but just as the five services drew to a close, the sun broke through the clouds, allowing guests to marvel at the sweeping lands from which their meal was harvested.
HENI RESTAURANT AT ESCAPE OLD MILL
HENI welcomed chef and owner Ryan Fakih of Beity, an acclaimed Lebanese restaurant in Fulton Market, Chicago. Ryan was no stranger to HENI’s experimental ways; he, too, spends his days exploring heritage, toying with childhood memories surrounding food, and riffing off of ancestral recipes.
BEITY AT HENI
Grâce à des lieux inspirants et une approche culinaire unique, nos événements invitent à l'évasion et au bien-être. Notre service complet d'organisation d'événements se prête à des dîners privés, des rencontres conviviales entre voisins, des spectacles, des lancements de produits et bien plus encore.
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Agence de restauration