Published on August 22, 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 captivating restaurateur stories and savor the local passion that drives them.
Restaurant Tandem, nestled in Verchères in the Montérégie region, is led by a passionate couple: Pascal Turgeon, chef and co-owner, and Ericka Soleilhac, co-owner and maître d’hôtel. Their name, “Tandem,” perfectly symbolizes their partnership and teamwork—like two cyclists pedaling together toward the same goal. Their micro-restaurant embodies the “farm-to-table” philosophy, where each dish tells a love story about local products and nature. Discover this inspiring duo through the following interview.
Ericka: I started in restaurants at 14, working in the kitchen, behind the bar, and on the floor, which gave me a full understanding of the profession. Today at Tandem, I ensure that every guest enjoys a warm and memorable experience. As maître d’hôtel, I oversee service and the team, while also handling administrative tasks. And as a sommelier at heart, I carefully curate a wine list that perfectly complements Pascal’s cuisine.
Pascal: I began in Abitibi at 15, in the kitchen of a pizzeria, then gained experience in Montréal. But it was at Tandem that everything truly made sense—where I could fully express myself as a chef. Today, my playground is our gardens. That’s where it all begins. The seasons set the pace, and my menu adapts naturally.
Ericka: Tandem was born in 2011 from a mix of passion and a touch of shared madness with Pascal. We fell in love with a space on Villeray Street in Montréal—and that’s how the adventure began. After 12 wonderful years in the city, we wanted a place that reflected us even more. In 2022, we moved to the South Shore, in the heart of the village of Verchères, between the river and the fields. Today, Tandem has become a warm and intimate micro-restaurant, perfectly aligned with our values and lifestyle.
Ericka: Tandem is a bright and welcoming space where you feel good as soon as you walk in. You can see Pascal cooking behind the counter, and in summer, the terrace invites guests to enjoy beautiful evenings. Our farm-to-table concept reflects our commitment to sustainability and quality. A large portion of our ingredients comes from our gardens, located just minutes from the restaurant, where Pascal grows vegetables, herbs, and edible flowers. We prepare fresh, local, seasonal dishes inspired by our garden and Québec producers—such as Rougié duck, Canabec game, poultry from Les produits d’Antoine, or chickens from La Ferme du Village—with simplicity, creativity, and respect for nature. A thoughtfully curated wine list completes the experience with refined pairings.
Ericka: Our restaurant has only 10 seats in the dining room and 4 at the bar—we believe it’s one of the smallest restaurants in Québec! We like to say it’s a bit like welcoming you into our own kitchen. That’s exactly what gives it its charm.
Pascal: Every summer, we host farm dinners at Tandem Farm—an immersive gastronomic experience in the heart of our gardens, where guests enjoy dishes prepared with the freshest ingredients of the moment. It’s pure joy: the simple and genuine pleasure of eating outdoors, surrounded by nature. I also offer a private chef service on Montréal’s South Shore, with a custom menu for a refined, worry-free evening where guests can fully enjoy the moment while I take care of everything.
Pascal: I’m passionate about cooking and creativity. I strive to highlight vegetables while respecting each ingredient. Every dish is carefully crafted to create a “wow” effect, where freshness and quality are evident in every bite. What I love most is sharing my love of cooking, introducing local products, and evoking emotion. We naturally become a showcase for local producers—and that gives even greater meaning to what we do.
Pascal: Without hesitation: starting Tandem over again in Verchères. Leaving Montréal and beginning from scratch was a gamble—but it was also the best decision we ever made.
Pascal: Instead of imposing dishes, we adapt to what the land offers, letting the harvest calendar guide our creativity. We accept that some products will be absent for months. In winter, we work with root vegetables, preserves, and ferments, while keeping creativity at the heart of our plates. Some vegetables from our garden are harvested late—for example, last year we picked kale in December, which withstands the cold under the snow.
Ericka: We also work closely with local producers, mainly from Montérégie, and with specialized suppliers to ensure steady year-round sourcing. Choosing local highlights our terroir and offers flavors you won’t find anywhere else.
Ericka: We talk about it a lot! On the menu and through service, we explain where ingredients come from. Guests love knowing that a vegetable comes from our garden or that the cheese is made just a few kilometers away. It enriches the experience. People want to know what they’re eating and discover products grown on-site—sometimes ingredients they would never have considered, like our edible flowers or marigold oil!
Pascal: It’s the chef’s secret! Marigold oil is a classic here, which I prepare at the end of each summer. The vibrant orange marigold is an edible flower we grow in our gardens. It has a strong scent, but once transformed into oil, it becomes divine. We use it with scallop tartare from the Magdalen Islands—a true delight! We sell it at the restaurant starting in August, in limited quantities… and people love it.
Ericka & Pascal: Jerusalem artichoke is often misunderstood, yet it’s delicious—mild, slightly sweet, with incredible potential. We love featuring it on our menu. It truly deserves to be better known!
Ericka: At the restaurant: garden radishes pan-seared with beurre blanc sauce, radish-top pesto, and crispy chicken chips. It’s a dish full of contrast and surprise. At home, I’m more classic: a good old mac & cheese makes me happy!
Pascal: In life, I remain loyal to a classic: vol-au-vents! (Laughs) On Tandem’s menu, I have a soft spot for my quail dish served with my homemade blood sausage. A true pleasure every time!
Pascal: We want to continue developing our gardens—perhaps even start winter cultivation. And a project close to our hearts: releasing Tandem’s cookbook soon.
Pascal: I’d love to see more restaurants showcasing local products, supporting both small producers and larger industries. It’s important to make these ingredients more accessible. I also hope mushroom producers gain more visibility—their work truly deserves recognition. Finally, I’d love to see more farm dinners in regional areas, because I believe the future of gastronomy lies in the fields.
In 2014, Aliments du Québec launched the Aliments du Québec au menu program to encourage restaurants to source locally and help consumers easily identify establishments that showcase Québec products on their menus. To date, more than 900 restaurants across Québec cook primarily with local ingredients.
