Local Organic Products: An Experience to Savour

For the past few years, local organic food has been slowly but surely making its way onto restaurant menus, responding to the desire of many consumers delighted to see this type of healthy food on their plates.

To better understand this phenomenon, QuébecBio met with Stéphane Roth, chef and co-owner of Bistro Hortus, who has chosen to incorporate local organic products into his menu.

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Photo: Bistro Hortus

For the past few years, local organic food has been slowly but surely making its way onto restaurant menus, responding to the desire of many consumers delighted to see this type of healthy food on their plates.

To better understand this phenomenon, QuébecBio met with Stéphane Roth, chef and co-owner of Bistro Hortus, who has chosen to incorporate local organic products into his menu.

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Photo: Bistro Hortus

The challenge: combining profitability and eco-responsibility 

Chef- Stéphane Roth_recadrée
Photo: Bistro Hortus

Mr. Roth already consumed local organic food for himself and his family, both for the taste of the products and for their health benefits and support for the local economy. Deeply committed to eco-responsible values, he wanted to extend this choice to the plates of his restaurant, a friendly bistronomy address nestled in the heart of Old Quebec.

At Bistro Hortus, however, the integration of local organic produce was built with lucidity, the chef’s ambition quickly encountering the realities on the ground. As he points out: “As a restaurateur, you also have to remain financially efficient, which is not easy these days.” 

Rather than making a radical shift, the chef opted for a gradual approach that allowed him to progress at his own pace, to test and adjust his approach as he went along, without compromising the balance of his business model.

Mr. Roth already consumed local organic food for himself and his family, both for the taste of the products and for their health benefits and support for the local economy. Deeply committed to eco-responsible values, he wanted to extend this choice to the plates of his restaurant, a friendly bistronomy address nestled in the heart of Old Quebec.

At Bistro Hortus, however, the integration of local organic produce was built with lucidity, the chef’s ambition quickly encountering the realities on the ground. As he points out: “As a restaurateur, you also have to remain financially efficient, which is not easy these days.” 

Rather than making a radical shift, the chef opted for a gradual approach that allowed him to progress at his own pace, to test and adjust his approach as he went along, without compromising the balance of his business model.

Chef- Stéphane Roth_recadrée
Photo: Bistro Hortus

Carefully assess the cost/benefit ratio

Integrating organic and local products into the menu requires predictability and the ability to manage costs. For Stéphane Roth and his team, two key questions must be asked: “How much is the customer willing to spend, and how much will it cost to prepare this dish?“

Each dish is therefore designed with precision, based on its cost and the price customers are willing to pay for an offer that highlights organic and local products. “It’s the constant balance between these two factors that makes it worthwhile,” says Mr. Roth.

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Photo: Bistro Hortus

 

 

 

 

 

 

A gamble that paid off

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Photo: Bistro Hortus

By choosing to prioritize local organic ingredients in his kitchen, the chef was betting on the added value of these products and building loyalty with a clientele that already appreciated them. Over the years, he has observed that interest in local organic produce is not a passing trend, but rather a natural evolution. He explains: “Demand is constantly evolving and increasing slightly each year.” 

Today, the chef is happy to say that he made the right bet. When asked if the period of inflation had a negative impact on his business, he simply replies: “All of my choices, including putting local organic ingredients on the menu, have allowed me to continue to ensure the growth of my restaurant’s clientele.” 

“Local organic produce has become a differentiating factor that enriches the experience for customers seeking quality, who appreciate knowing the origin and traceability of the ingredients that make up their plate,” he adds.

A fruitful collaboration 

The chef of Bistro Hortus explains: “We try to work in a consistent way by optimizing local organic produce and working with short supply chains, using as few suppliers and intermediaries as possible, thus reducing transportation.” 

Mr. Roth’s vision is reflected on the plate. Behind the eco-friendly menus lies a solid foundation. Close relationships have been forged with local producers who offer organic products, including Vinaigrerie du Capitaine, Fromagerie des Grondines and Ferme OhBio. 

A fruitful collaboration with these companies and rigorous planning based on the seasons and available produce, as well as a commitment to local sourcing, are all reflected in the chef’s choices. Moreover, these factors directly influence the design of the menus, allowing him to structure a coherent offering aligned with product availability.

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Photo: Ferme OhBio

Local organic visibility on the menu

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Photo: Bistro Hortus

At Bistro Hortus, we manage to showcase local organic ingredients without cluttering the menu presentation. “We try to highlight the local organic ingredients as much as possible on the menu. Some items are emphasized,” says the chef. He adds: “When possible, we clearly identify organic products, for example, to highlight proteins, as is the case with the organic chicken from Viandes Bio de Charlevoix.” 

However, Mr. Roth reminds us that the reality on the plate has its limitations. “Since there are a lot of elements, it’s complicated to detail everything, so we mainly focus on highlighting the origin, the farm, and stating whether it’s organic as simply as possible.” 

In short, the chef’s words are reassuring for customers: at Bistro Hortus, the pleasure of eating goes hand in hand with making healthy choices, all while supporting the local economy.  

Local organic visibility on the menu  

menu5_2026
Photo: Bistro Hortus

At Bistro Hortus, we manage to showcase local organic ingredients without cluttering the menu presentation. “We try to highlight the local organic ingredients as much as possible on the menu. Some items are emphasized,” says the chef. He adds: “When possible, we clearly identify organic products, for example, to highlight proteins, as is the case with the organic chicken from Viandes Bio de Charlevoix.” 

However, Mr. Roth reminds us that the reality on the plate has its limitations. “Since there are a lot of elements, it’s complicated to detail everything, so we mainly focus on highlighting the origin, the farm, and stating whether it’s organic as simply as possible.” 

In short, the chef’s words are reassuring for customers: at Bistro Hortus, the pleasure of eating goes hand in hand with making healthy choices, all while supporting the local economy.  

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