Located in the former home of a high dignitary in the Huntingdon region, the Citron et Basilic restaurant persists and thrives. The two owners Maude and Didier continue to make take-out meals for the population despite the pandemic.
Founded 10 years ago, the Citron et Basilic restaurant is a must-see in the region. Maude, one of the owners, says the restaurant was successful in attracting customers before the pandemic.
“We could host people from Châteauguay, Salaberry-de-Valleyfield and the surrounding area, she explains. Now, the people who frequent our restaurant are from the town of Huntingdon or live very close by.”
The restaurant serves cuisine that the owners describe as comforting. They serve a multitude of hearty dishes such as black pudding, sweetbread, filet mignon and seafood. Everything is prepared by Didier who with his experience as a chef makes it exquisite.
The pandemic strikes
The Covid-19 has turned everything upside down in the daily life of Citron et Basilic. When the restaurants opened in late April early May, the owner couple had to review their entire production and supply chain.
“We made the decision to open, says Maude. However, new standards have been put in place. In addition to the distancing rules, we have reviewed our supply. Our refrigerators were much less full than before. We were already preparing for a second wave.”
Other measures like reducing the staff to 4 employees have been beneficial. The owner of the restaurant wanted to keep the place safe while keeping the atmosphere of the ancestral home.
Continuing for the good of all
Despite the Quebec government’s announcement to keep restaurants closed until January 11th , 2021, Citron et Basilic will continue to serve the public.
“I want to reassure everyone, exclaims Maude. We’re not going to close the restaurant. As long as the government subsidies are there and people are there, we will keep it open.”
Maude and Didier can also count on their reputation which has followed them for 10 years already. They are aware that their business is recognized in the region. It is therefore essential for them to keep the same level of rigor and passion in what they do.
Take-out is a key element right now, according to the owners. This is how they can cover their fixed costs like rent and pay.
“People call us in the evening after having eaten their meal at home to thank us, says Maude. People are happy to eat something other than pizza and Chinese takeout. This is a change to their routine.”
Take-out is the business model in these times of a pandemic. Not being equipped for delivery, the business had to innovate to sell its meals.
“We offer a 15% discount on meals that are picked up in-store, says Maude. Not having the experience of the restaurant and the atmosphere, I found it was more respectful to lower the prices.”
The couple are confident in the future, they expect the pandemic to end soon. Citron et Basilic will remain a sure thing in the Haut-Saint-Laurent region and will continue to sell its meals. They hope the restaurant can bounce back when it’s all over.
