Le Rouge Vin officially left the Hotel Gouverneur

End of an era

The announcement of the business' move to the Trois-Rivières Marina was made last January, thanks to joint investments of around $2.7 million. So it will take a few more days to transfer the equipment from downtown to the restaurant's new home.

“From next Friday, our operations will be completely transferred to the marina,” said Maud Paquette-Normandin, business development partner and director of the Trois-Rivières company. By May 14, the first reception room will be opened, as the Jeune Chambre de la Marici hosts a luncheon there.

“After that, we hope to have the opening of the restaurant in the third week of May […] Maybe by May 25,” adds the co-owner of the business, who is not afraid of losing visibility when leaving the Trois-Rivières city center.

“The people who come to Rouge Vin are mainly pre-booked customers who have gone to the trouble of making an appointment with us. We hope that the same clientele will come to the marina for a better experience.

“We're going to make efforts to introduce ourselves to new clients at that level.”

– Maude Paquette-Normandin is partner and director of business development at Rouge Vin

As for Hôtel Gouverneur de Trois-Rivières, we do not wish to comment on the matter this week, stressing that we do not have additional details regarding a possible catering offer to replace Rouge Vin at the establishment.

“True Strategic Renaissance”

After venturing into the newness, the business did not stop there, it took the opportunity to change its brand image. As a result of the collaboration with Acolyte Agency, the company now also has a new logo and definition statement. We must now talk about Rouge Vin – Cuisine Littoral.

“This new chapter is much more than just a cosmetic update. It's a real strategic renaissance,” Ms. Paquette-Normandin said. “Compared to what we offer at Hotel Gouverneur, we have a more extensive menu.”

“We are always into seafood and grilled dishes. The experience we get at the marina with the terrace on the water's edge, eating seafood really gives us a more complete experience.

– Maude Paquette-Normandin is partner and director of business development at Rouge Vin

The restaurant is in the middle of hiring cooks and waiters, because with the new investments, the reception capacity will increase significantly. “The dining room as we know it at Rouge Vin will really expand this summer,” explained the director of business development.

“We have a 100-person dining room at the Hotel Gouverneur and we're going to increase it to about 130 people, including the terrace for 50 people. So we expect to have a capacity of 180 people in the summer,” she continues.

Along with the exterior landscape, the interior of the business is also expected to be in a very different setting. “It's a really new decoration, very refined, very current,” explains the businessman.

Finally, for people worried about having to pay to park on Saint-Quentin Island, you should know that with reservation confirmation, there is no cost to access the area around the restaurant by car. “We bought stickers for our customers all summer,” assured Maude Paquette-Normandin.