After the preparations for tartars, the kiosk mac and cheesehere is finally the store: Super Super has just opened this week a bustling address in the suburbs of Quebec, like its colorful owner.
For the record, the author of the project, the “food junkie” and “local pantry artisan” behind this new den of “creative food processing”, Stéphan Doe, is also a former colleague of The Press. Let’s just say he made quite a career change! And the links with your newspaper or rather some of its (former) artisans do not stop there. We will come back to this.
Let’s return to our sheep, or rather to our sausages, since we can taste worm-bitten pasta here, among other artisanal charcuterie to discover. That’s not all. The shop, a sort of mini Maison du Rôti de Loretteville, also sells several homemade preserves (marinated jalapeños, banana peppers, depending on the seasons and inspiration) as well as certain selected “friends” (black garlic from Ailleux du Père, pizza sauce from the Ketchup Mine, etc.). On the menu: ready-to-eat (sous-vide polpettes, pulled pork, gravlax, even grilled chicken), but also ready-to-cook (marinated meats) and frozen raw meat. Ah yes, without forgetting, of course, the counter at mac and cheese for lunch, with no less than 15 varieties to try (we tested the latest with smoked meat, yellow mustard and pickles, decadent as can be).
Local wines, beers and ciders will follow shortly, for consumption on site or to take away. Because yes, there are a few stools here, in this place which is intended for passing through, but also for regulars. Family, on top of that, since Stéphan Doe and his wife and business partner, Brigitte Raymond, now live upstairs, with their two toddlers, Léon and Alice.
And we haven’t told you everything, because between two mouthfuls of gargantuan polpettes, Stéphan Doe also points out that he will have a coffee machine (and coffee from a small roaster in Saguenay, Arvida Roasting CO), and some croissants in the morning.
Interesting, you say, but why the hell here, in this residential and, to say the least, out-of-the-way neighborhood of Loretteville? Quite simply because its partners, the other “artisans” of Super Super (Manon Cambefort and Nicolas Légaré, co-owners of ADEL, a slaughterhouse in Bas-Saint-Laurent, where the meat sold here comes from), once had a restaurant in these places. And the apartment above too. They handed them the venue on a silver platter. “And I have confidence!” People around need this! “, says Stéphan Doe, noting that the culinary offerings in the surrounding area were limited.
“I have never been so happy!” […] Never felt so at home! “, also beams our interlocutor, who says he is finally living his “dream”. Downright.
Here we are. You should know that under his guise as chef, Stéphan Doe spent nearly 20 years The Press, both photo and video. Food in general, and local food in particular, has always been his passion. In 2017, he dared to take the plunge. And not half-heartedly: he called Jean-Simon Petit (now a charcutier at Ferme des Quatre-Temps) to ask him to train him in butchery. In less than six years, our man delved into canned goods, carved out a place for himself in a Christmas market, and opened a kiosk at the Jean-Talon Market, ultimately arriving at this first store, of which he is quite proud. Little gossip: the name of the brand, Super Super, comes from a friend and ex-colleague graphic designer (David Lambert), and the logo, the illustrations, in short the visual design which joyfully covers the window and the store, are as for them signed Francis Léveillé, also ex-graphic designer of The Press.
Super Super is open every day until 6 p.m., and until 8 p.m. on Thursdays and Fridays. Note that Super Super products are on sale at several retailers, and soon online.
197, rue Racine, Quebec