Anne-Virginie Schmidt: The Great Passionate Builder
From the very first moments I met Anne-Virginie Schmidt, I knew I wanted this woman to be part of my life. Her radiant joie de vivre, her contagious laughter, her boundless enthusiasm, her countless projects, her curious outlook on everything—everything about her impressed me. Anne-Virginie is always on the move, yet always happy, as if she holds part of the secret to happiness: being passionate, intensely busy, but keeping a light heart.
Very quickly, we found ourselves connecting over our shared passions: great products, the art of hosting, kitchen parties, and a life lived at full speed. This month, Anne-Virginie is launching her book MIELS, a collection of recipes, hospitality, and a love letter to honey—and I had the privilege of writing the foreword.
A childhood shaped by hospitality
Anne-Virginie is the fourth generation of innkeepers—hospitality runs in her blood. Her great-grandmother, who came from France after the Second World War, settled in Lac des Plages, where she opened an inn she ran on her own with her son. It quickly became a gathering place for snowmobile enthusiasts, serving up to 150 guests on weekends, with endless buffets, festive evenings, homemade pies, and a constant spirit of celebration.
As a child, Anne-Virginie slept in a room just above the kitchen. She played at being a cook, a server, a host. She helped prepare deviled eggs, pies, and potato salads. She watched her grandmother welcome guests with instinctive warmth. Her grandfather, a hunter and fisherman, brought home high-quality ingredients—fueling her love of product. Meals became feasts where friendships were forged.
It was in this world that she learned that feeding people is also about offering comfort, creating memories, and making people happy.
Early steps: bread and service
As a teenager, she trained at the very first Première Moisson bakery in Vaudreuil, waking up at 4 a.m. to package wood-fired pizzas. She discovered the joy of selling croissants, baguettes, and European pastries, and crafting simple yet thoughtful sandwiches.
She then moved on to Château Vaudreuil, a four-diamond hotel, where she worked as a server in the bar and at large banquets—even serving at the head table for Mr. Saputo. There, she experienced the adrenaline of service: the unpredictability, the pressure, the organized chaos—and she loved it.
As a teenager, she trained at the very first Première Moisson bakery in Vaudreuil. Her father was the architect behind it, and Josée Fiset one of its visionary founders. Anne-Virginie, for her part, was up at four in the morning, bagging wood-fired pizzas. It was there that she discovered the joy of selling croissants, baguettes, and European pastries, and of preparing carefully made ham-and-butter sandwiches. The art of hosting, once again.
She then moved on to Château Vaudreuil, a four-diamond hotel—“it was a big deal at the time!” She became a server in the hotel’s main bar and at large-scale banquets, even taking care of Mr. Saputo’s head table. There, she experienced the pure adrenaline of service: the unexpected, the pressure, the organized chaos. She loved it—and it’s also how she financed her master’s degree.
“When your parents are hippies, choosing accounting is a form of rebellion.” It was in that spirit of going against the grain that Anne-Virginie became a CPA at KPMG. With the same intensity and constant search for adrenaline, she worked on mandates that often ran until one in the morning. She mastered numbers, management, and discipline—skills she would later turn into powerful tools as an entrepreneur. For her, nothing is left to chance; she runs her business by combining business intelligence, emotional intelligence, and, above all, by surrounding herself with inspiring people.
Meeting Anicet and the Birth of a Project
In 2000, she met Anicet Desrochers. He, a young beekeeper, was preparing to take over his parents’ hives. She, a CPA with the heart of a host and a builder, was looking for a project to channel her creative energy. Together, they laid the foundation for what would become Miels d’Anicet.
Anicet focused on the hives with a truly world-class expertise, while Anne-Virginie built the business side. Very quickly, she realized this wouldn’t be “just” honey. It would be a boutique to welcome guests, a lively destination, a full range of products (soaps, balms, and body care with Mélia starting in 2009), a first book in 2014, an exceptional summer canteen—and even a TV show.
The Canteen: When Honey Becomes Gastronomy
The Canteen is the bold idea of turning an apiary into a summer restaurant. A few tables, honey-infused brunches, market-driven pizzas, and guest chefs—Marc-Olivier Frappier, Charles-Antoine Crête and Cheryl Johnson, Luca Cianciulli, David Gauthier, and Émily Homsy, to name just a few. It’s a place where everyone feels at home; during service, some guests even say it feels “like being at your grandmother’s.” Each summer, the Canteen becomes a must-visit destination for locals and visitors from Montreal alike.
At the same time, Miels d’Anicet has grown in popularity: documentaries, television series, a strong presence in Quebec’s culinary tourism scene, complementary product lines, and placement in some of the province’s best restaurants. Anne-Virginie, long hesitant to claim the title of “restaurateur,” has fully embraced it. She remains the guardian of the project’s cohesion—fresh ingredients, seasonal cooking, strong values, and a contagious generosity.
Signé Vivi: A Third Chapter
Anne-Virginie is a fighter who has weathered many storms—and each time, she chooses happiness. With determination, she set out in 2025 to pass on Miels d’Anicet to a new generation and turn toward new challenges.
From this new chapter—and a great deal of enthusiasm—Signé Vivi was born. Her new book, Miel, is its first major expression: a personal, luminous, and heartfelt project. The book is a declaration of love—to honey, to good food, and to all those who have walked alongside her: friends, collaborators, chefs, and life and business partners. It was an honor to write the foreword.
These recipes are more than just recipes. They are infused with her memories: the smell of childhood pies, the shared meals at the inn, her grandmother’s generosity, her grandfather’s trout and venison. They express a philosophy—hosting as you would at home, with sincerity and warmth—while also showcasing exceptional talent through recipes that are accessible and easy to make.
A Visionary, a Woman of Light
Anne-Virginie perfectly embodies the very best of Québec: a joyful spirit, sincere hospitality, and instinctive generosity. She is visionary, creative, incredibly hardworking, and always driven by the desire to build and to host.
But she doesn’t stop there. She dreams of playing an active role in protecting bee populations, advancing knowledge about honey, writing a children’s book (coming soon), and taking on a greater role as a strategist for local SMEs and women entrepreneurs. Because for her, welcoming others is also about giving back.
I deeply admire Anne-Virginie. Her journey is that of a woman who has transformed a family legacy into a modern, bold, and generous vision. She helped put honey on Québec’s culinary map, created spaces where people feel at home, and built, built, built—without ever losing her humor, her love, or her light.
Anne-Virginie is a dreamer, yes—but above all, a builder, and a dear friend. She makes things happen. And I hope she remains in my life forever.
Get your copy of the book MIELS here.
Written by Jean-Philippe Tastet
Photography by Daphné Caron
