Inspirations institution Astuce chef Laniel St Laurent 1072x1215 Mars 2026

Published on March 23, 2026

Services alimentaires Laniel St-Laurent: The Local Food Commitment in Schools

Portrait and Story

Behind many school cafeterias in Quebec is a dedicated team redefining institutional dining. Services alimentaires Laniel St-Laurent, recognized by the Aliments du Québec au menu program, now serves 55 educational institutions—including primary and secondary schools, CEGEPs, and private schools—with a clear conviction: local products deserve a place on institutional plates.

A Structured Commitment to Local Products

“Buying local is an integral part of our organization’s DNA,” says Huguette Bergevin, Director of Development and Optimization at Services alimentaires Laniel St-Laurent. “We have strong partnerships with Quebec producers, are constantly seeking solutions tailored to schools, and aim to structure supply chains to make local sourcing viable at a large scale.”

Services alimentaires Laniel St-Laurent was among the first to join the Aliments du Québec au menu program in 2016. Today, all the institutions they serve participate in the program.

One example is Cégep Saint-Jean-sur-Richelieu, where nearly 150 hot meals are served daily, in addition to a wide range of grab-and-go options. The hot food line offers more than 40 choices, along with made-to-order counters and a full catering service for events. Whether it’s a student lunch, a sports event, or a formal reception, the same standards guide the menus: quality, freshness, and a priority on Quebec-grown products.

Inspirations institution astuce chef Laniel 715x810 cabaret carottes

A Chef Dedicated to Local Ingredients

Xavier Desjardins, Executive Chef for the catering division at Services alimentaires Laniel St-Laurent at Cégep Saint-Jean-sur-Richelieu, emphasizes how school cafeterias have evolved. It’s now possible to offer flavorful, nutritious meals while highlighting Quebec ingredients.

Cooking locally in institutions is a concrete way to support local businesses. “We collaborate with a farmer just 10 kilometers from the CEGEP who supplies us with vegetables and herbs,” he notes.

Inspirations institution astuce chef Laniel 715x810 Huguette chef Xavier

Chef’s Tips: Simplicity and Zero Waste

To show that local can be both creative and efficient, Xavier shares two easy-to-adopt tips that work both in institutions and at home.

First: “When you have a leftover jar of Quebec honey, you can use it directly to make a vinaigrette. Just add oil and spices, close the jar, and shake. Simple, effective, and zero waste,” he explains.

Second: Homemade ricotta. “Heat the milk, add a little vinegar to curdle it, then drain until you reach the desired texture. It’s a simple technique that produces fresh, economical, and delicious cheese,” adds Xavier.

In the catering menu at Cégep Saint-Jean-sur-Richelieu, Xavier puts these tips into practice with a dish that highlights Quebec ingredients: glazed carrots, homemade ricotta, and herb pistou. The recipe is included at the end of the article.

Inspirations institution astuce chef Laniel 715x810 miel Dubreuil

When Food Services Become a Tool for Education

Through its 55 schools, Services alimentaires Laniel St-Laurent demonstrates that organization, volume, and local anchoring can go hand in hand. Educating students about the origin of their food is also part of the mission. The more local products are highlighted, the more curiosity grows. Perhaps the company’s greatest strength lies here: turning school food services into a vector of education, local pride, and positive change.

  • Two Food Photographers 32 Laniel St Laurent Janv26 1920x1080

Watch the video to see Chef Xavier Desjardins from Services alimentaires Laniel St-Laurent share his tip.

RECIPE

Glazed Nantes Carrots with Buckwheat Honey, Herb Pistou, and Homemade Ricotta

Prep Time: 45 minutes to 1 hour
Servings: Shared plate for 2–4 people

 

INGREDIENTS :

½ lb colored Nantes carrots

Buckwheat Honey Glaze:

  • 3 tbsp buckwheat honey
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 garlic clove
  • Salt and pepper to taste

Herb Pistou:

  • 35 g coriander
  • 35 g basil
  • 35 g flat-leaf parsley
  • 20 g mint
  • 20 g Parmesan
  • 1 garlic clove
  • Juice of 1 lemon
  • 180 ml olive oil
  • Salt and pepper

Homemade Ricotta:

  • 2 L 2% milk
  • 125 ml white vinegar
  • ¼ tsp salt
  • 50 ml 15% cream

Garnish:

  • 15 g buckwheat grains
  • Coriander leaves

 

PREPARATION :

  1. Preheat the oven to 425 °F (220 °C). Peel the carrots with a vegetable peeler and set aside. Do not trim the ends—small leaves add a nice visual touch.
  2. If you have leftover Quebec honey, use it to make the vinaigrette: combine all ingredients directly in the jar, close it, and shake well. Place the carrots on a parchment-lined baking sheet, pour the vinaigrette over them, and coat evenly. Roast for 18–22 minutes.
  3. Meanwhile, prepare the herb pistou. In a food processor, finely chop coriander, basil, parsley, mint, Parmesan, and garlic with lemon juice. Gradually add the olive oil until you reach a creamy but slightly textured consistency. Season with salt and pepper to taste.
  4. For homemade ricotta, heat milk to 85 °C (150 °F). If you don’t have a thermometer, remove from heat when small bubbles appear on the surface, stirring constantly to prevent scorching. Do not boil. Add vinegar and stir gently for 15 seconds. Adjust vinegar quantity if needed. When the curds separate from the whey, let rest 15–20 minutes. Drain the curds in a sieve lined with cheesecloth or a clean towel at room temperature until the desired consistency is reached (longer draining yields firmer cheese). Transfer to a food processor, add cream, and season to taste.
  5. For plating, choose a large serving plate. Spread ricotta on the base, arrange the warm carrots on top, drizzle some pistou over the carrots, and finish with buckwheat grains and coriander leaves.