Category Archives: Gastronomie à Montréal

Conference – Instagram and Gastronomy : For Better and For Worse

As part of the 20th edition of Montréal en Lumière, various conferences are on the program. The second lecture focused on Instagram’s influence on gastronomy. Is it good or bad? We chatted at the restaurant Le Blumenthal with Antonin Mousseau-Rivard, of the restaurant Le Mousso, and Camille Becerra, of the restaurant Casa Pueblo in New York; it was moderated by creator Élise Tastet.

In the past, Camille Becerra mostly used Instagram to share pictures of food she found visually interesting. Today, she also likes to introduce new restaurants or markets to her subscribers by sharing the places she visits. She also loves trying new restaurants visited by the people she follows on the platform. It is a way for her to share with other users about their experiences and offer free visibility to restaurants.

” Each time I see someone I follow try a new restaurant, I take note of the place they mention to try it when I visit that city. ” – Camille Becerra

Antonin Mousseau-Rivard began using Instagram after a friend he helped to make food staging created an account for him. He then earned many subscribers by posting photos of his new dishes, which  were then shared by accounts with thousands of subscribers.

” I use Instagram as a tool. It helps us promote the restaurant during less busy periods. ” – Antonin Mousseau-Rivard

It is on this platform that he discovers and contacts the chefs he invites to his restaurant during Montréal en Lumière. This allows a direct exchange with them, and even allows them to share recipes.

Like every social media platform, Instagram has its share of good and bad, but our guests consider it a good way to share new places to their subscribers and to communicate with users (or chefs in this case) that inspire them.

The conference was a presentation of the SAQ. Click here to find out more about the gastronomic offering of Montréal en Lumière.

Tendances alimentaires 2019 : champignons, gras et sans-plastique

En 2018, on a mangé – et instagrammé – des aliments sans sucre ajouté ni additifs, servis dans des bols, en buvant une boisson fermentée. Quelles sont les tendances qui vont influencer notre alimentation en 2019 ? La Presse a compilé les prévisions d’une dizaine de spécialistes et d’entreprises pour créer ce palmarès sans prétention.

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