In front of La Table des Gourmets Val-David, February 2021
Thanks to owners. Pictured left to right: Chef Thierry Rouye and Pascale Rouye, Michel Beaudry, Bonnie Baxter (bright orange hat) and Chef Louise Duhamel (in front).
Annie Germain and Marilou Demontigny carrying batches of tomato Passata to the Comptoir Alimentaire (food bank), Val-David
Tomato transformation today:
First batch : glass bottles = 3 liters
Second batch : plastic container = 9 liters
Third batch : plastic container = 63 liters
Total : 75 liters
More or less 115 kilos of beautiful garden tomatoes 660 grams of salt 72 plastic liter container 
It’s amazing that this amount represents 6 months of growing and daily tending 120 plants and 2 month of ripening with 5 hours in the kitchen. Looks like not such a large amount. Sure tastes good tho. This will serve 40-50 families. I wish it was so much more.
Pierre de Montalte, setting up cameras
Tomatoes from The Patch are processed into tomato coulis or passata (a tomato preparation meant to serve as a base for tomato sauces or soups), ready to be taken to the food bank in Val-David.
Thanks to the generous support and expertise of Thierry and Pascale Rouye, the owners of the La tables des gourmets accompanied by chef Louise Duhamel.
La tables des gourmets reviews:
Montreal Gazette >
Boston Herald >
Food Bank – Val-David
