Our producers
Nutrinor
Founded in 1949, Nutrinor is one of Quebec's largest agri-food cooperatives, rooted in the heart of Saguenay–Lac-Saint-Jean and owned by more than 1,000 farming members. Its mission is simple and profound: to unite its strengths with those of the land to sustainably grow collective wealth. A pioneer in sustainable agriculture, Nutrinor was the first dairy in Quebec to offer carbon-neutral packaging and a traceability system that lets consumers track the exact provenance of their milk, from farm to table.
Le Canard Goulu
In 1997, Sébastien Lesage hung up his lawyer's robe to pull on a plaid shirt and start raising Muscovy duck in Saint-Apollinaire. A bold decision, driven by a passion for gastronomy and a deep need to create. After training in France alongside seasoned duck farmers and fatteners, Canard Goulu took flight. Today, the operation masters every step of the animal's journey, from duckling to rillettes, through raising, fattening, on-site artisanal slaughter and processing. No animal feed meal, no medication, with a constant commitment to animal welfare and the environment.
Jungle
Founded in 2021, Jungle is a Montreal micro-roaster driven by a simple mission: to make specialty coffee accessible to everyone, with transparency and honesty. Their coffees are roasted in Montreal and carefully sourced from producers whose work and production conditions they proudly showcase. For Jungle, every cup is an invitation to travel and discover, but also an act of recognition toward those who grow the coffee. A fully-fledged member of the Hélicoptère community, their coffee fills every cup served at Hélico and Aube Boulangerie, a natural partnership between two projects that share the same values of craft and transparency.
Foggy Shoals Fish Co
Paul Babineau founded Foggy Shoals Fish Co. in Bonavista, a fishing town with more than 500 years of maritime history. A distributor of premium fish and seafood, he works exclusively with small artisanal fishers who use traditional methods, most notably handline fishing, one fish at a time. His fishing partner, Jerry Hussey, catches and cleans the fish right on his boat, and in under 48 hours the catch arrives fresh in the kitchens of the best restaurants in Montreal and Toronto. An impeccable cold chain, respectful methods and full traceability from net to plate.
Ferme Tulsi
Officially launched in March 2022, Ferme Tulsi was born from a group of engineers passionate about urban agriculture and convinced that it's possible to grow better vegetables, closer to the people who cook them. Their specialty: microgreens, baby greens and fresh culinary herbs grown locally, pesticide-free, and delivered directly to Montreal restaurants. The project leans on automation to lower costs and make communities more self-sufficient, without ever sacrificing quality.
Ferme bourdelais
The Bourdelais family's land has existed since 1892, and it's Hugo, the fifth generation, who has given it new life by diversifying production and bringing the farm closer to chefs and consumers. Thirteen varieties of raspberries, blueberries, haskap berries, sea buckthorn, serviceberries and rhubarb grow across more than five hectares, cultivated through integrated farming that keeps chemical treatments to a minimum. His berries are recognized by Quebec's finest pastry chefs and chefs for their exceptional quality, the result of meticulous work and a sincere love of the land.
Érablière Brunelle
Artisan maple producers since 1954, Érablière Brunelle is above all a family story. A large family, starting with thirteen brothers and sisters, and today more than 130 descendants who together carry on a heritage rooted in the slopes of Mont Brome. Here, maple syrup isn't just a product, it's family glue and a legacy passed down from generation to generation. Everything is still done the old way, with a happy mix of tradition and innovation. The sap is evaporated over wood fire to draw out all the flavours of the mountain terroir, a method that has earned them numerous awards, including best maple syrup in Quebec. Their 25,000 maple trees produce an exceptional syrup, sold directly at the sugar shack, a benchmark for cooks who seek authenticity in every drop.
Épice de Cru
Épices de Cru was born from a passion for travel and good food. Ethné and Philippe de Vienne, caterers at first, returned from every trip with rare spices and fragrant teas that they shared with those around them, until friends convinced them to turn it into something bigger. Based at Marché Jean-Talon since 2004, they offer more than 400 whole spices, authentic blends and teas carefully sourced from producers around the world, chosen for their terroir and integrity. Their workshop is anchored in Hochelaga, neighbours at heart to Hélicoptère, and natural partners for a kitchen that shares the same values.
Mediserre
Specializing in precision urban agriculture, Médiserre grows and distributes gourmet and wild mushrooms, microgreens, honey and edible flowers in Montreal for discerning restaurants and chefs. Their controlled-environment approach allows them to offer products of consistent freshness and quality, delivered directly to the kitchens that put them to best use.
Caroline Haurie
A Montrealer by birth, Caroline Haurie honed her craft in England, immersed in British pottery tradition and inspired by masters like Bernard Leach and Lucie Rie. It was there she developed her sensibility for utilitarian ceramics, pieces meant to be used as much as admired. Back in Montreal, she creates entirely handmade tableware in her studio, thrown on the wheel, with particular attention to glazes, textures and material. Her plates, bowls and unique pieces in stoneware and porcelain grace the tables of the city's finest restaurants, including Hélicoptère, where each piece becomes a natural extension of a kitchen that also believes in the right gesture and authenticity.
Birri
Sons of Italian immigrants who arrived in Little Italy in 1957, brothers Lino and Bruno began selling vegetables as children to help their family, the Jean-Talon market was their playground before becoming their vocation. For more than 60 years, their stand, green overalls and all, has become an institution, recognizable among all others. Pioneers in their field, they helped Quebecers discover then-unfamiliar products, arugula, eggplant, zucchini blossoms, Italian peppers, by offering a hundred varieties of fruits, vegetables and herbs through the seasons. Today, it's their nephew Marco who is taking over, in the same family spirit and with the same loyal team.
Aube boulangerie
Opened in April 2023 by David Ollu, Stéphanie Gagnon-Laberge and Adrien Allard, Aube is a natural extension of the Hélicoptère universe, an artisanal bakery-pastry shop anchored in daily life in Hochelaga. Inspired by traditional techniques and the best seasonal products, it offers sourdough breads, viennoiseries, pastries and coffee from morning until evening. Adrien, master of fermentations, and Stéphanie, a talented pastry chef, form a complementary duo whose care and precision can be felt in every bite. A large glass-walled kitchen lets guests watch the work unfold, a gesture of transparency and sharing that says everything about the spirit of the house.
Ferme d'orée
Behind Ferme d'ORée are Gert Janssens and Sarah Hui, two passionate souls with no farming background at first, but driven by a deep desire to live in harmony with nature and to work the land in connection with their community. Their mission: to produce quality food that heals the planet and its people, one bite at a time. Since 2002, the farm has developed unique expertise in raising grass-fed, pasture-raised animals, long before it became a trend. 100% grass-fed beef, lamb, pasture-raised Berkshire pork — every product is raised differently, with respect for the animal and the land.
Opercule
Founded in 2018 by David Dupaul-Chicoine and Nicolas Paquin, two graduates of the École des pêches et de l'aquaculture du Québec, Opercule is the first urban recirculating fish farm in Quebec. Nestled in Montreal's Central District, it raises Arctic char in a closed 5,000-square-foot system, from egg to market size, without middlemen or delivery trucks. The fish are delivered directly to restaurants by electric bike, fresh from one day to the next.
Pisciculture Kenauk
Established since 1920 in the heart of the private Kenauk Nature reserve in Montebello, Pisciculture Kenauk is one of the oldest and most remarkable fish farms in Quebec. Tucked away in a pristine environment untouched by pollution, it benefits from mountain spring water of exceptional purity and freshness, conditions that give the trout a much firmer and more flavourful flesh than what is typically found on the market.
Qantu
Qantu was born in 2017 from a love story, in both the literal and figurative sense. Elfi Maldonado and Maxime Simard met in Cusco in 2007, and together they founded this bean-to-bar chocolate microfactory anchored in Hochelaga-Maisonneuve. Their passion: to reveal the true complexity of cacao, from bean to bar, without shortcuts. Twice a year, they travel to plantations in Peru to personally select the finest native cacao beans, in direct trade with producer cooperatives. The result is a range of exceptional chocolates, multi-award winners at the Academy of Chocolate in London from their very first months in operation. An outstanding artisan, a kindred neighbour, whose chocolate finds its natural place in Hélicoptère's desserts.
Racine Boréale
Founded by Kevin Lavoie and Marie-Philippe Mercier Lambert, Racines Boréales was born from a simple and slightly absurd observation: you can find Madagascar vanilla in every supermarket, yet getting your hands on Quebec sweet clover, also known as "boreal vanilla," is nearly impossible. Their mission: to make the overlooked treasures of Quebec's northern terroir accessible, from dune pepper to wild mushrooms, and from boreal berries to northern spices. Fine grocers, makers of artisanal condiments and distributors to the province's best restaurants, they are also our neighbours on Ontario East Street, with whom we share the same love of local products and of a cuisine rooted in its territory.
Sel Saint-Laurent
Manuel Bujold Richard, an artist by training, one day asked himself a very simple question: why isn't there a sea salt made in Quebec? Finding no satisfactory answer, he took up the challenge and founded the first sea salt produced in Quebec. Drawn from more than 200 metres deep in the waters of the Saguenay–St. Lawrence Marine Park, where the Labrador Current brings up arctic waters of exceptional purity, the water is cold-extracted and harvested by hand. The result: crunchy flakes of a quality close to fleur de sel, that elevate every plate with a deeply boreal and local touch.
Studio Botté
Founded by Philippe Charlebois-Gomez, Studio Botté is a Montreal design studio specializing in lighting pieces made entirely by hand from reclaimed and upcycled materials. Roaming the streets and alleys of Montreal, Philippe unearths forgotten everyday objects and gives them a second life as unique light fixtures, at the frontier between art and design. During Hélicoptère's renovation, Studio Botté took on a challenge in its own image: reclaiming and reworking the blown-glass fixtures by Marc-André Fontaine already present in the space, to integrate them harmoniously into the new decor. A gesture that says everything about the philosophy shared by both houses: throw nothing away, elevate everything.
Marché Maisonneuve
Opened in 1914 in an imposing Beaux-Arts building, Marché Maisonneuve is one of the historic pillars of Hochelaga. In its early days, it welcomed some 3,000 farmers a year, with its stalls of butchers, fishmongers and market gardeners that animated daily life in the neighbourhood. Closed in the 1960s with the rise of supermarkets, it was brought back to life thanks to the perseverance of residents, first in 1980, then in a brand-new space inaugurated in 1995. Today, the market brings together about a dozen specialized merchants committed to offering fresh, quality products year-round. A living place rooted in the neighbourhood's daily life, a few steps from Hélicoptère.
Camellia Sinensis
Founded in 1998 by Hugo Americi and his three associates, Camellia Sinensis has become, in more than twenty years, a world reference in the world of tea. Each spring, their tasters travel through the terroirs of Asia, from China to Japan by way of India and Taiwan, to source exceptional teas directly from small plantation producers. More than 300 carefully selected varieties, a renowned tea school and boutiques in Montreal and Quebec City. A house that deeply believes tea is a product of terroir, in the same way as wine.
Les Saveurs Sauvages
Wild edible plant foragers since 1999, Les Saveurs Sauvages roam the forests and coastline of Quebec in search of what nature has to offer that is most precious. Wild herbs, mushrooms, field fruits and sea products, serviceberry, sea asparagus, fiddleheads, Labrador tea and many more, each harvest is carried out with the utmost respect for species and natural habitats, leaving no trace. Sustainability is at the heart of their approach, with constant attention to never depleting the forest's resources. A singular supplier for Hélicoptère, which draws on these wild treasures to bring to its plates a boreal dimension deeply rooted in Quebec territory.