![\"LA](\"https:\/\/www.chefandco.ca\/wp-content\/uploads\/2019\/07\/scarpeta_hero.jpg\")
\t\n\t\t<\/div>\n\t\n \n \n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\tA new concept of modern pizza bar, opens its doors from March 21 in the Halles Cartier. Imagined and created by Graffiti chef-co-owner Yannick Fortin, this new Italian fast food banner offers a unique place where fresh pizzas, ready-to-eat counter with authentic flavors and shop for kitchen accessories will rub shoulders under the gourmet brand of La Scarpetta, modern pizzeria. On site, every day, customers will have the opportunity to select their meal through a choice of more than 10 basic pizzas on which it will be possible to add a panoply of gourmet toppings (proteins, vegetables and seasonings) from local suppliers.<\/strong><\/p>\n Simple and local ingredients, material and packaging fully reusable, biodegradable or recyclable, La Scarpetta is a concept in the era of time. Nothing better than a pizza to showcase fresh and tasty local products: Migneron de Charlevoix cheese, b\u00e9chamel with Herbs salted from Bas-du-Fleuve, Gorria pepper from Saint-Hyacinthe, shrimp from Rivi\u00e8re-au-Renard and noble mushrooms are among the ingredients proudly featured on La Scarpetta’s menu.<\/p>\n \u201cOur goal: to succeed over time in creating a menu designed exclusively from our Quebec products. As an entrepreneur and restaurateur, I find it important to do my part for the future of our planet by taking initiatives that will allow us, at the source, to reduce our ecological footprint and that of our customers! “Says Yannick Fortin.<\/p>\n The 11 basic recipes offered by La Scarpetta (all available on gluten-free dough!) Will be very diverse, ranging from Italian classics to original combinations and sometimes even daring, such as La Bor\u00e9ale (tomato sauce with veal and pepper from the dunes, duck confit, mozzarella), or La Gasp\u00e9sienne (b\u00e9chamel with Gasp\u00e9 algae, Matane shrimp, clams, scallops, mozzarella). The kitchen is equipped with a professional TurboChef pizza oven, La Scarpetta promises perfectly cooked pizza in just … 90 seconds! Although La Scarpetta will classify itself as a fast food restaurant, it will still be possible to taste its pizza while seated, and even to accompany it with a good glass of wine, thanks to the selection of wines of private import offered on place for consumption in the common areas of Halles Cartier. The counter will also offer a variety of breakfast pizzas and frittatas, which will be available daily until 11 p.m.<\/p>\n Like its neighbor, P\u00e2taci & Pataca, also owned by Yannick Fortin and his Graffiti associates, La Scarpetta will have its boutique section where you will find ready-made meals and kitchen items. In a large refrigerator, ready-to-eat homemade dishes will be offered to customers who are short on time, but who want to eat a good meal at home. Variety of sausages, vacuum-braised, pies and p\u00e2t\u00e9s, side dishes: the different dishes will be precooked and easy to reheat. In addition, a range of kitchen utensils of all kinds, specially chosen with care and taste, will be on sale and will undoubtedly be the envy of cooking enthusiasts. Among these items for all budgets, such as ladles, spatulas, ramekins and mussels, it will also be possible to get more upscale knives, sophisticated fresh pasta machines and inspiring recipe books.<\/p>\n \u00a0<\/p>\n <\/p>","protected":false},"excerpt":{"rendered":" O.V. IN FRENCH. TRANSLATED BY GOOGLE. A new concept of modern pizza bar, opens its doors from March 21 in the Halles Cartier. Imagined and created by Graffiti chef-co-owner Yannick Fortin, this new Italian fast food banner offers a unique place where fresh pizzas, ready-to-eat counter with authentic flavors and shop for kitchen accessories will rub shoulders under the gourmet brand of La Scarpetta, modern pizzeria. On site, every day, customers will have the opportunity to select their meal through a choice of more than 10 basic pizzas on which it will be possible to add a panoply of gourmet toppings (proteins, vegetables and seasonings) from local suppliers.<\/strong><\/p> Simple and local ingredients, material and packaging fully reusable, biodegradable or recyclable, La Scarpetta is a concept in the era of time. Nothing better than a pizza to showcase fresh and tasty local products: Migneron de Charlevoix cheese, b\u00e9chamel with Herbs salted from Bas-du-Fleuve, Gorria pepper from Saint-Hyacinthe, shrimp from Rivi\u00e8re-au-Renard and noble mushrooms are among the ingredients proudly featured on La Scarpetta's menu.<\/p> \u201cOur goal: to succeed over time in creating a menu designed exclusively from our Quebec products. As an entrepreneur and restaurateur, I find it important to do my part for the future of our planet by taking initiatives that will allow us, at the source, to reduce our ecological footprint and that of our customers! \"Says Yannick Fortin.<\/p> The 11 basic recipes offered by La Scarpetta (all available on gluten-free dough!) Will be very diverse, ranging from Italian classics to original combinations and sometimes even daring, such as La Bor\u00e9ale (tomato sauce with veal and pepper from the dunes, duck confit, mozzarella), or La Gasp\u00e9sienne (b\u00e9chamel with Gasp\u00e9 algae, Matane shrimp, clams, scallops, mozzarella). The kitchen is equipped with a professional TurboChef pizza oven, La Scarpetta promises perfectly cooked pizza in just ... 90 seconds! Although La Scarpetta will classify itself as a fast food restaurant, it will still be possible to taste its pizza while seated, and even to accompany it with a good glass of wine, thanks to the selection of wines of private import offered on place for consumption in the common areas of Halles Cartier. The counter will also offer a variety of breakfast pizzas and frittatas, which will be available daily until 11 p.m.<\/p> Like its neighbor, P\u00e2taci & Pataca, also owned by Yannick Fortin and his Graffiti associates, La Scarpetta will have its boutique section where you will find ready-made meals and kitchen items. In a large refrigerator, ready-to-eat homemade dishes will be offered to customers who are short on time, but who want to eat a good meal at home. Variety of sausages, vacuum-braised, pies and p\u00e2t\u00e9s, side dishes: the different dishes will be precooked and easy to reheat. In addition, a range of kitchen utensils of all kinds, specially chosen with care and taste, will be on sale and will undoubtedly be the envy of cooking enthusiasts. Among these items for all budgets, such as ladles, spatulas, ramekins and mussels, it will also be possible to get more upscale knives, sophisticated fresh pasta machines and inspiring recipe books.<\/p> \u00a0<\/p> Modern Pizza<\/h3>\n
Gourmet shop<\/h3>\n
La Scarpetta<\/h3>\n
1191, Cartier avenue
Qu\u00e9bec, QC G1R 2S9
facebook.com\/La-Scarpetta<\/a><\/h4>\n<\/div>\n<\/div> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t<\/div>\n\n\n\n
\nA new concept of modern pizza bar, opens its doors from March 21 in the Halles Cartier. Imagined and created by Graffiti chef-co-owner Yannick Fortin, this new Italian fast food banner offers a unique place where fresh pizzas…<\/p>\n","protected":false},"author":2,"featured_media":1572,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[76],"tags":[],"class_list":["post-2924","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall-winter-2018","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"aioseo_notices":[],"builder_content":"\nModern Pizza<\/h3>
Gourmet shop<\/h3>
La Scarpetta<\/h3>
1191, Cartier avenue
Qu\u00e9bec, QC G1R 2S9
facebook.com\/La-Scarpetta<\/a><\/h4>","_links":{"self":[{"href":"https:\/\/www.chefandco.ca\/en\/wp-json\/wp\/v2\/posts\/2924","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefandco.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefandco.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefandco.ca\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefandco.ca\/en\/wp-json\/wp\/v2\/comments?post=2924"}],"version-history":[{"count":5,"href":"https:\/\/www.chefandco.ca\/en\/wp-json\/wp\/v2\/posts\/2924\/revisions"}],"predecessor-version":[{"id":6544,"href":"https:\/\/www.chefandco.ca\/en\/wp-json\/wp\/v2\/posts\/2924\/revisions\/6544"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefandco.ca\/en\/wp-json\/wp\/v2\/media\/1572"}],"wp:attachment":[{"href":"https:\/\/www.chefandco.ca\/en\/wp-json\/wp\/v2\/media?parent=2924"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefandco.ca\/en\/wp-json\/wp\/v2\/categories?post=2924"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefandco.ca\/en\/wp-json\/wp\/v2\/tags?post=2924"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}