Chef Maurín’s is the Montreal caterer supporting local, high-quality, small-scale produce and meats.
She guarantees your corporate lunch, dinner, or 5 à 7 will be the talk of the team.
Keep scrolling to discover our seasonal menus and a GLIMPSE into the culinary world of chef Maurín.
“From office lunch deliveries for your midday meeting to off-site conference buffets, Maurín fits your needs. She can also arrange service staff, place settings and rentals.”
Lunch in April
Spring in Quebec is the time for asparagus, fiddleheads, and rhubarb, the perfect ingredients for a fresh salad or to accompany bowls, sandwiches, and other lunch delights.
Asparagus pesto chicken sandwich
Orzo salad with Quebec carrots, black radishes, greenhouse tomatoes, and a lemon shallot vinaigrette
Homemade garden rhubarb squares
Spring 5 à 7
Start off with a chef-driven cocktail, followed by seasonal canapés paired with a sommelier-curated wine experience for your corporate event.
Beet stacks with goat cheese and arugula
Seared Gaspé scallops with miso crème fraîche
Homemade ricotta toasts with fiddleheads
Sustainable veal meatballs with marinade sauce
Basil panna cotta bites
Chef Maurín creates each menu after consulting with you to discover the intersection of the season’s best offerings and your preferences.
Every week, the farmers and artisans of Quebec offer different gifts and seasonal delicacies. These flavours are enhanced with minimal transportation and storage between the harvest and when your dinner is served.
Green mixed salad with fiddleheads, crispy broccoli sprouts, coriander sprouts and a homemade asparagus vinaigrette
Artisanal bread and sous-vide Quebec mushroom butter
Homemade ricotta and mushroom cannelloni with crispy pork tenderloin or roasted walnuts for vegetarians
Heirloom radishes and bok choy sautéed in Yakima IPA, with radish sprouts and garden herbs
Yellow bolete mushroom crème brulée