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Jérôme Ferrer is fortifying his culinary empire. Those that know the Languedoc chef probably do so via Europea, his flagship restaurant on de la Montagne (some still consider it of the best haute-cuisine tables in the city). And, over the past decade or so, Ferrer, with partners Ludovic Delonca and Patrice de Felice, has bolstered his portfolio with the likes of l'Espace boutique Europea, Brasserie Beaver Hall, Andiamo, Birks Café and Café Grevin. Oh and Mes restos, mes recettes, a cookbook.
The announcement of Ferrer's (and co.) $2 million investment in a 9,000 square feet food prep space in Point St. Charles was made last January. Now comes word that the industrial kitchen, curiously dubbed the "Centre de transformation agroalimentaire tradition et qualité", or (CDA-TEQ), has officially commenced operations on a line of deluxe prêt-à-manger items destined for supermarkets. For now, half of the state-of-the-art facility on rue de Condé is devoted to the Jérôme Ferrer line of signature meals. The other half is available to subcontract.
Ferrer had this to say about the new venture (translated from French):
I thought at a certain age I would feel my physical strength falter a bit and I would no longer be able support my current workweek of 90 to 100 hours. I wanted to start thinking with my partners about an ambitious project that matched my values and allowed me to continue to work with food, even in my older age.
· Jérôme Ferrer : L'aventure se poursuit... [Société des chefs cuisiniers pâtissiers du Québec]
· Mes restos, mes recettes [La Presse]
· Europea [Official Site]