Published on October 3, 2025
Since 2014, the Aliments du Québec au menu program has brought together restaurants that prioritize local ingredients and showcase Québec producers. In celebration of the program’s 10th anniversary, dive into inspiring stories of restaurateurs and savor the local passion that drives them.
In 1989, the first La Piazzetta restaurant opened its doors in Québec City with its unique thin-crust square pizza concept, quickly earning a place in Québec’s culinary landscape. Today, with 19 locations across the province, the brand remains true to its mission: offering flavorful and original dishes prepared with a generous portion of local ingredients, all in a warm and welcoming atmosphere. Behind each restaurant is a story of passion and perseverance. Sylvie Fontaine, a leading franchisee with over 30 years of experience, embodies this spirit and shares her journey, offering a unique perspective on this iconic brand.
I started in the restaurant business at 17 at Les Prés in Montréal. I then broadened my experience by working in catering. In 1994, I opened my first Piazzetta restaurant in East Montréal. The choice came naturally, as I shared the brand’s vision, its human values, and its commitment to quality and local products. The biggest challenge was introducing the richness of the Piazzetta menu to the Montréal neighborhood — it was quite a bold move at the time. A few years later, I teamed up with André Labelle to launch a second location on the South Shore.
My passion comes from my mother, a true lover of cooking. She loved creating flavorful dishes and was always searching for something new. At home, meals were synonymous with pleasure and togetherness. It was that warm atmosphere around the table that charmed me and inspired me to pursue a career in restaurants. Today, what motivates me most are the meaningful encounters, sharing know-how, and the joy of offering authentic cuisine with a warm welcome.
“What motivates me most in the restaurant industry are the meaningful encounters, the sharing of know-how, and the pleasure of offering authentic cuisine with a warm welcome.”
— Sylvie Fontaine
I’m part of the new product committee at Piazzetta, where we are committed to prioritizing Québec ingredients for their quality, origin, traceability, and positive environmental impact. Behind these products are exceptional, passionate people proud to represent our terroir, and we’re delighted to showcase them on our menus.
We cultivate strong partnerships with local producers, supported by regular collaborations and training sessions, which allow us to continually integrate new Québec products and maintain a diverse offering for our customers. By supporting these artisans, we actively contribute to the vitality of our local economy while ensuring fresh, high-quality ingredients.
Among our favorite discoveries: spices from La Pincée, which enhance our dishes season after season; black garlic from Ail Noir et Blanc, a true team favorite; and, more recently, La Lichée caramel, which completely won us over!
“I’m part of the new product committee at Piazzetta, where we are committed to prioritizing Québec ingredients for their quality, origin, traceability, and positive environmental impact. Behind these products are exceptional, passionate people who are proud to represent our terroir, and we are very happy to showcase them on our menus.”
– Sylvie Fontaine, La Piazzetta franchisee
Using local ingredients inspires us to create original dishes, giving each plate a unique personality and authenticity found nowhere else. Our president, Éric Duguay, works hard to ensure a steady supply of high-quality local ingredients year-round. To address challenges such as higher costs and seasonality, our menus are renewed each season, adapting to product availability.
We also notice that customers are increasingly interested in local products, especially Québec spirits, which are very popular. Thanks to training provided by producer representatives, the staff at all Piazzetta restaurants are well equipped to explain ingredient origins to customers, truly enriching the dining experience.
“Using local ingredients inspires us to create original dishes, giving each plate a unique personality and authenticity found nowhere else.”
— Sylvie Fontaine
“Using local ingredients inspires us to create original dishes, giving each plate a unique personality and authenticity found nowhere else.”
– Sylvie Fontaine, La Piazzetta franchisee
For me, without hesitation, it’s the buffalo mozzarella from our friends at Élevages Buffalo Maciocia. I love it — we use it on the Bufflonne pizza, and I’ll admit I eat a ball a day!
Cheese, without hesitation! We create wonders in Québec, but it still deserves even more love.
Without a doubt, my favorite pizza is the Bufflonne… with cheese like that, how could you resist? Among the classics, our Hawaiian pizza with braised ham and smoked prosciutto wins over even those who thought they didn’t like that topping. Our fettuccine with port-braised flank steak is generous, rich, and comforting. And our house-made desserts… our Tarte Tatin, among others, is simply irresistible and makes your mouth water just thinking about it!
“Québec cheeses deserve more appreciation, in my opinion. We create wonders here in Québec — they deserve even more love.”
– Sylvie Fontaine, La Piazzetta franchisee
Always stay close to your customers. Share your passion with them. Enjoy every encounter. Appreciate every moment. Stay curious about what’s new.
We’re lucky to have a very close-knit and loyal team. Our “old goat,” Stéphane, has just reached 30 years of exceptional service — a rare achievement in our industry! And in the kitchen, my twin sister Suzie holds down the fort. She has passionately taught the fundamentals of Piazzetta to newcomers for many years.
Tend to my vegetable garden, go sailing, and eventually bring my future grandchildren to eat at Piazzetta — as a customer this time!
After a fulfilling career, my greatest dream would be to pass the torch to a team member who, like me, has Piazzetta tattooed on their heart.
In 2014, Aliments du Québec launched the Aliments du Québec au menu program to encourage restaurants to source locally and to help consumers easily identify establishments that highlight Québec products on their menus. To date, more than 900 restaurants across Québec cook primarily with local ingredients.
