La Table Ronde’s White Paper: Together for the Future of Our Local Gastronomy

There are moments when a sector shifts from intuition to strategy. For fine dining in Quebec, that moment is now. La Table Ronde — the collective founded in 2021 by chefs Charles-Antoine Crête and Normand Laprise, alongside lawyer Sophie Dormeau — has just released a white paper of more than 60 pages that clearly articulates what many had sensed but couldn’t quantify: Quebec’s gastronomy is an underleveraged economic, tourism, and cultural driver.

The document, titled Quebec Gastronomy on the Horizon 2030, arrives at a pivotal moment. Quebec continues to gain international recognition — 12 Michelin stars, a strong presence on North America’s 50 Best Restaurants list — yet the sector remains fragile. As of August 2025, GDP in accommodation and food services had grown by only 4.3% compared to January 2018, while all Quebec industries saw 14.3% growth over the same period. Profit margins for full-service restaurants dropped to 2.9% in 2024. In other words, visibility is real, but the sector’s financial health isn’t keeping pace.

This is precisely the paradox the white paper aims to address. Supported by analysis from economist Philippe Gougeon, La Table Ronde shows that every dollar invested in fine dining generates greater economic returns than investments in residential construction, tourism accommodation, or retail. On average, fine dining restaurants source 68% of their ingredients from Quebec — rising to 75% in the regions — directly supporting more than 350 local producers. This goes far beyond Montreal’s top tables: it’s an ecosystem that sustains rural areas from Mauricie to Gaspésie.

The white paper also draws on compelling international comparisons. Countries like Thailand, Peru, South Korea, and the Scandinavia have all structured gastronomy as a national development lever, with striking results. Three common ingredients underpin these successes: a recognized coordinating body, recurring funding, and a strategic roadmap integrating terroir, tourism, and international reach. Notably, La Table Ronde already meets these conditions in Quebec, with 210 member restaurants across 12 regions.

The core message is clear: Quebec is in a rare window of opportunity. “Only through structured and sustained public intervention can Quebec claim its rightful place among global gastronomic destinations,” the report states. The progress of the past three years is tangible, but still fragile. And as the white paper reminds us with a strong sense of urgency: the time to act is now.

At Tastet, we’ve followed La Table Ronde’s work since its early days, and it’s hard not to feel a sense of pride. This collective was born from the ground up — chefs, restaurateurs, and passionate individuals choosing to organize rather than wait. In just five years, they’ve brought together 210 establishments across Quebec, contributed meaningfully to the arrival of the Michelin Guide in the province, and produced a rigorous, data-driven document to advocate for their industry. That’s no small feat. In an industry already stretched thin — between service demands, labor shortages, and tight margins — taking the time to build a collective vision for the future of Quebec gastronomy is both an act of faith and resilience. If this white paper helps public decision-makers finally grasp the strategic value of what’s happening in our kitchens, then La Table Ronde will have achieved something truly remarkable. Cheers to that.

Written by Jean-Philippe Tastet