Maurin_.jpg
 
 
MAURIN - Symbol Logo - Black@4x.png
 
 

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.”

 
 
artichoike_marche_jean_talon.jpeg

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

market_fresh_vegetables.jpeg
 

Chef Maurín creates each menu after consulting with you to discover the intersection of the season’s best offerings and your preferences.

 
crudite_marche_jean_talon.jpeg

Seasonal Dinner

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

 

We had Maurín cater one of our events and the food was a hit with everyone. People raved about it. She was professional, worked with our budget, and delivered above and beyond our expectations. Tiffany C. / Bombardier

 
 
0E1D0FF1-CCF1-4786-8B73-FF9D3606980E.jpg
 
 
 

Chef Maurín is always on the lookout for small-scale farmers, boutique producers, and specialized merchants of all things delicious.

Highlighting Quebec producers is a passion she wears as a badge of honor. She is also renowned for her kitchen, Centrale Culinaire, a space where food entrepreneurs gather to cook, create, and collaborate.

Outside of the kitchen, Maurín is involved Save Seed Canada, the Future of Food, is the founder of Competition de Tacos Montreal, and serves as a board member for the acclaimed Women Chef’s Association.