Marché des Saveurs du Québec: A Quarter-Century Championing Quebec's Culinary Treasures
For twenty-five remarkable years, Marché des Saveurs du Québec has stood as a pioneering force in the "eat local" movement, long before it became a mainstream philosophy. Located at Montreal's iconic Jean-Talon Market, this gourmet shop has transformed from a simple dream into a culinary institution celebrating Quebec's finest producers.
From Humble Beginnings to Family Legacy
When founders Tony Drouin and Suzanne Bergeron opened their doors in 2000, they had one non-negotiable requirement: a dedicated cheese counter showcasing Quebec's dairy artisans. The couple had been operating an artisanal beer and wine shop at Marché Maisonneuve when the city approached them about relocating to a Hydro-Québec-owned building on the southern edge of Jean-Talon Market.
Today, their daughter Isabelle Drouin and her husband Simon Beaudoin continue the family legacy, steering the business through its milestone anniversary. "Being in Jean-Talon Market is natural for us," says Isabelle Drouin, who grew up in the neighborhood. "What the market represents—and what we represent—is part of the same philosophy."
A Temple to Quebec's Bounty
The 4,800-square-foot space now houses an astonishing collection of over 2,000 products exclusively made in Quebec. While the cheese counter remains the heart of the operation—featuring more than 200 varieties and generating approximately $1.3 million in annual sales—the shop offers far more than dairy delights.
Shelves overflow with innovative maple syrups infused with chili and smoke, unique honeys including pollens and soothing pastilles, dried foraged herbs from Quebec's boreal forests, and specialty mushrooms like the versatile Candy Cap. Visitors discover elderflower capers, flaky salts, tinned fish from the St. Lawrence, artisanal vinegars, and niche products like sweet clover extract that replaces vanilla in baking.
"We simply couldn't have this kind of shop on any other street, in any other place," explains Simon Beaudoin. "Here in the market, we have more impact."
Supporting Small Producers Through Changing Times
The shop's commitment to small-scale producers has been unwavering. Nathalie Joannette, founder of Fou du Cochon artisanal charcuterie in La Pocatière, has supplied her nitrite-free dried sausages to Marché des Saveurs since 2005. "Isabelle and Simon have always been incredibly sensitive to small producers," Joannette notes. "When we started, people didn't understand that eating local was important to our economy. But Isabelle and Simon did."
Drouin acknowledges their role in Quebec's culinary development: "When my parents let it be known they wanted to expand what they were selling, there was immediately huge interest. Producers were looking for distribution channels." The shop has witnessed Quebec's cheese production evolve from modest beginnings to a thriving industry, now selling a literal ton of cheddar annually from Isle-aux-Grues cheesemakers alone.
Adapting and Innovating
The business has continuously evolved with changing regulations and consumer tastes. While spirits sales remain restricted, the shop offers an extensive selection of Quebec beers, ciders, wines, hydromels (meads), and the increasingly popular acerum—an eau-de-vie made from maple syrup.
Product discovery remains central to the experience. When a customer recently asked for a foie gras glaze recommendation, Drouin immediately suggested a pear and cardamom confit from Champoux in Ste-Agathe. "Maybe it's our Latin origins," Drouin reflects. "We all love to eat, we love to host—that plays a role in what we're selling. And we have so much pride in what we produce."
Signature Products Showcasing Quebec's Diversity
The shop highlights exceptional finds like Jersey milk yogurt from Missiska in Bedford, made with easily digestible A2 milk that attracts European customers. Miel de Sapin from Jérémie Postel in Sutton combines unpasteurized honey with balsam fir pine sap rich in Vitamin C, perfect for cooking with lamb or wild game.
Small-batch jams from Simon Turcotte in Lanaudière feature innovative combinations like strawberry with sweet clover, haskap with maple, and wild rose with raspberry. "The beautiful packaging showcases everything you can find in the region," Drouin says, pointing to Nordic jams made with sea buckthorn, lingonberry, and haskap.
As Montreal's culinary reputation grows—recently declared the world's second-best food destination by Condé Nast Traveller—Marché des Saveurs continues to champion the producers who make Quebec's food scene extraordinary. Through twenty-five years of dedication, this family business has not only survived but thrived, proving that local flavors can create a lasting legacy.
