EXQUISITE SELECTIONS - Sélection du Patissier
EXQUISITE SELECTIONS - Sélection du Patissier
EXQUISITE SELECTIONS - Sélection du Patissier
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OUR<br />
<strong>EXQUISITE</strong><br />
<strong>SELECTIONS</strong><br />
Coulis<br />
Slab Cakes<br />
Bars<br />
Jumbo Cakes<br />
Round Cakes<br />
Puddings<br />
Tortes<br />
Indivi<strong>du</strong>al Servings<br />
Verrines & Sorbets<br />
Pound Cakes
HISTOry<br />
A deleCTABle TAle<br />
<strong>Sélection</strong> <strong>du</strong> Pâtissier has been devoted to the fine art<br />
of pastrymaking since 1992. Over time, the company has<br />
perfected its recipe for distinguishing itself through a variety<br />
of mouthwatering, premium quality desserts that are always<br />
on the cutting edge.<br />
Originally headquartered in Quebec City, the agrifood company<br />
moved to Portneuf (on the outskirts of the city) early on.<br />
In 1999, <strong>Sélection</strong> <strong>du</strong> Pâtissier sought to expand its horizons by<br />
developing the American market. In 2001, it began a valueadded<br />
program to offer lower-priced pro<strong>du</strong>cts by re<strong>du</strong>cing<br />
pro<strong>du</strong>ction costs, spoilage, and inventory. This helped it to<br />
quickly earn a place for itself both locally and across Canada.<br />
In 2004, it earned the Business of the Year Award from the<br />
Portneuf Chamber of Commerce.<br />
Now numbering almost 100 employees and 70 distributors in<br />
a national network, <strong>Sélection</strong> <strong>du</strong> Pâtissier continues to expand<br />
with the desire to impress its clientele through refined taste,<br />
elegant presentation, and pro<strong>du</strong>ct diversity.<br />
NO hydROgeNated<br />
Oils<br />
In order to satisfy growing demands, <strong>Sélection</strong> <strong>du</strong><br />
Pâtissier has taken the initiative of eliminating<br />
hydrogenated oils from many of its pro<strong>du</strong>cts. Our team<br />
of professionals has worked tirelessly and carefully<br />
to analyze each ingredient used in each of our pro<strong>du</strong>cts<br />
to eliminate hydrogenated oils from 90% of our deluxe<br />
pastries. Here is the result of our hard work.<br />
ReSeARCh & deVeloPmenT<br />
The honour of sharing your table inspires us<br />
every day!<br />
Original desserts for all occasions, mouthwatering creations<br />
for all tastes, and health-conscious recipes—these are the<br />
ingredients of success at <strong>Sélection</strong> <strong>du</strong> Pâtissier, which created<br />
its Research & Development Department in 1997 and whose<br />
numerous efforts have helped it become a leader in the<br />
Canadian market and remain at the top year after year.<br />
<strong>Sélection</strong> <strong>du</strong> Pâtissier has also developed mouthwatering<br />
desserts that are a source of fibre and trans fat free in response<br />
to consumer health concerns. This same business philosophy<br />
was behind the creation of the Quality Control Department,<br />
where conscientious professionals inspect all <strong>Sélection</strong><br />
<strong>du</strong> Pâtissier pro<strong>du</strong>cts according to in<strong>du</strong>stry standards.<br />
trans<br />
FAT<br />
FrEE<br />
SOURCE<br />
Of fibRE<br />
Source of fibre<br />
2 g per serving<br />
These authentically flavoured coulis are the perfect<br />
topping for your favourite desserts.<br />
1030 STRAwBeRRy CoulIS<br />
1060 RASPBeRRy CoulIS<br />
1070 ChoColATe CoulIS<br />
1080 SugAR CReAm CoulIS<br />
1090 englISh CReAm<br />
240 ml bottle / 6 bottles/case
SLAB<br />
CaKes<br />
2 units, 12" x 16"<br />
278<br />
218 TIRAmISu<br />
Ladyfingers soaked in coffee syrup, topped with mascarpone cream cheese,<br />
and sprinkled with cocoa powder<br />
219 TRIPle ChoColATe<br />
Chocolate cake topped with a chocolate ganache and mirror and garnished<br />
with white chocolate shavings<br />
231 mAPle AVAlAnChe<br />
Maple cake layered with maple mousse and garnished with caramel<br />
and maple sugar clusters<br />
3<br />
233<br />
Suggested cuts<br />
6 x 6 = 36 servings 7 x 6 = 42 servings 8 x 6 = 48 servings<br />
NEW<br />
218<br />
219<br />
231<br />
233 RoyAl mARShmAllow<br />
Chocolate cake topped with marshmallow mousse and filled with caramel<br />
278 ShoRTCAKe SlAB<br />
Vanilla cake layered with vanilla Chantilly cream, homestyle strawberry jam,<br />
and strawberry chunks
254<br />
235 PRAlIne<br />
Joconde biscuits topped with praline mousse and garnished with hazelnuts<br />
and caramel<br />
236 ChoColATe AVAlAnChe<br />
Chocolate cake topped with ganache and garnished with a chocolate mirror<br />
254 BRownIeS<br />
Walnut brownies topped with chocolate frosting<br />
256<br />
256 CARAmel PeAR<br />
Vanilla cake filled with pear chunks and vanilla mousse and topped<br />
with caramel and caramelized hazelnuts<br />
257 ChoColATe <strong>du</strong>eT<br />
Chocolate cake topped with dark and white chocolate mousse<br />
273 CAnAdIAn mAPle<br />
Vanilla sponge cake layered with maple mousse and topped<br />
with maple sugar clusters<br />
4<br />
273<br />
235 257<br />
236
259<br />
260<br />
263<br />
237 dATe SquAReS<br />
Crunchy rolled oats layered with a homestyle date filling<br />
259 RASPBeRRy<br />
Joconde biscuits layered with raspberry mousse<br />
260 100% nATuRAl mAPle SugAR<br />
Joconde biscuits layered with maple mousse and topped<br />
with maple sugar clusters<br />
237<br />
5<br />
262<br />
261<br />
261 oPeRA<br />
Joconde biscuits layered with coffee and chocolate mousse<br />
262 CARRoT<br />
Carrot and nut cake topped with cream cheese frosting and garnished<br />
with walnut powder<br />
263 APPle<br />
Apple cake topped with cream cheese and apple frosting and sprinkled<br />
with caramelized hazelnuts
232 APPle CRISP<br />
Crunchy rolled oats with apple filling<br />
264<br />
268<br />
271<br />
232<br />
264 CARRoT And SPICe<br />
Carrot and spice cake with cream cheese topping, garnished<br />
with walnut powder<br />
268 BAnAnA<br />
Banana cake topped with banana mousse and sprinkled<br />
with crumbled peanuts<br />
271 RoyAl moChA<br />
Vanilla cake layered with coffee cream and garnished with toasted coconut<br />
272 SugAR CReAm<br />
Vanilla sponge cake topped with sugar cream<br />
274 BlueBeRRy<br />
Joconde biscuits layered with blueberry mousse and topped<br />
with a blueberry mirror<br />
6<br />
272<br />
274
303<br />
275 BoSTon<br />
Layers of cake and vanilla cream topped with a chocolate mirror<br />
279 queen elIzABeTh<br />
Date and nut cake layered with vanilla mousse and topped with coconut frosting<br />
302 <strong>du</strong>lCe de leChe<br />
Vanilla cake garnished with caramel mousse and topped with “<strong>du</strong>lce de leche”<br />
caramel and vanilla cookie crumbs<br />
7<br />
304<br />
323<br />
275<br />
279<br />
302<br />
303 RASPBeRRy BuRST<br />
Vanilla cake topped with raspberry jam and light vanilla cream and garnished<br />
with raspberries<br />
304 ChoColATe CRISP<br />
Dark chocolate cake topped with caramelized hazelnuts, dark chocolate ganache,<br />
and milk chocolate mousse<br />
323 CheeSe SlAB<br />
Graham cracker crust topped with cheese mousse and garnished with a marbled<br />
mirror glaze
PRemARKed<br />
SLAB<br />
CaKes<br />
249<br />
250<br />
251<br />
252<br />
249 CAPPuCCIno<br />
Chocolate cake layered with whipped chocolate and coffee cream<br />
and topped with chocolate cookie crumbs<br />
250 ChoColATe<br />
Chocolate sponge cake filled and topped with chocolate mousse<br />
251 VAnIllA<br />
Vanilla sponge cake layered with vanilla whipped topping and<br />
garnished with chocolate lining<br />
2 x 63 economical premarked servings<br />
8<br />
253<br />
265<br />
252 STRAwBeRRy<br />
Vanilla sponge cake layered with strawberry whipped topping<br />
253 PeACh<br />
Vanilla sponge cake layered with peach whipped topping<br />
265 BlACK FoReST 2 x 48 premarked servings<br />
Chocolate cake layered with Chantilly cream and topped with cherries
PReCuT<br />
SLAB<br />
CaKes<br />
2 x 40 servings/case<br />
266<br />
270<br />
324<br />
291<br />
266 RoyAl ChoColATe<br />
Soft chocolate biscuit covered with dark chocolate cream and chocolate mousse<br />
and topped with dark chocolate shavings<br />
267 CARAmel emoTIon<br />
Hazelnut and almond biscuit layered with dark chocolate mousse, trimmed with<br />
confit oranges and caramel mousse, and garnished with a chocolate mirror<br />
270 exoTIC SwIRl<br />
Chocolate cake garnished with crunchy praline, dark chocolate mousse,<br />
mango coulis jelly, and mango mousse<br />
4"<br />
9<br />
2,375"<br />
318<br />
290<br />
267<br />
NEW<br />
NEW<br />
290 ChoColATe PRoFITeRole SlAB<br />
Chocolate cake layered with ganache and dark chocolate mousse, topped with<br />
Chantilly cream puffs<br />
291 CARAmel PRoFITeRole SlAB<br />
Cream cake layered with “<strong>du</strong>lce de leche” caramel mousse and caramel bits, topped<br />
with Chantilly cream puffs<br />
318 PRoFITeRole SlAB wITh SuCRe à lA CRème<br />
Vanilla crust topped with a sugar cream mixture and choux pastry filled with Chantilly cream.<br />
324 CheeSe SlAB 2 x 80 servings<br />
Graham cracker crust topped with cheese mousse and garnished with a marbled mirror glaze.
BArS<br />
312 SweeT And SAlTy<br />
Shortbread with homestyle sugar cream and mixed salted nuts<br />
313 lemon<br />
Shortbread garnished with homestyle baked lemon custard<br />
313<br />
312<br />
316<br />
316 STRAwBeRRy RhuBARB CRISP<br />
Strawberry and rhubarb filling topped with a crispy mix of oatmeal and nuts<br />
563 The douBle ChoColATe “heRCuleS”<br />
Chocolate cake layered with fondant and caramel and garnished with dark and<br />
white chocolate sticks<br />
565 mAPle SummIT<br />
Maple pastry filled with maple mousse and sugar cream and topped with caramel<br />
10<br />
10" JUMBO<br />
CaKes<br />
2 units, 12" x 16" 2 units x 16 (precut servings)<br />
563<br />
565
9" rOUND<br />
CaKes<br />
2 units x 14 (precut servings)<br />
901<br />
903<br />
901 FRAmBoISIeR<br />
Vanilla cake soaked with raspberry syrup, garnished with a light raspberry<br />
cream and sprinkled with white chocolate chips<br />
903 TRIPle ChoColATe<br />
Chocolate cake garnished with three chocolate mousses (dark, milk,<br />
and white), ringed with tiny marbled chocolate shavings<br />
904 ChoCo-CARAmel<br />
Chocolate cake garnished with melt-away chocolate and “Dulce de Leche”<br />
caramel cream<br />
961NEW<br />
905 904<br />
11<br />
905 SAInT-honoRé 2 units x 10 servings<br />
Flaky pastry base with puff pastries filled with light cream and Chantilly cream<br />
961 hAzelnuT CAKe<br />
Hazelnut cake layered with milk chocolate and hazelnut mousse, topped with<br />
crunchy chocolate
906 monTezumA<br />
Cake and chocolate ganache covered with brownie cubes and dark<br />
and white chocolate cigarettes<br />
907 ChoColATe BAlAdI<br />
Shortbread with salty caramel and almonds and a dark chocolate<br />
mousse, garnished with caramel and salted almonds<br />
934 SugAR CReAm CAKe<br />
Vanilla cake layered with sugar cream and topped with chocolate shavings<br />
952 PoIRe wIllIAm CAKe<br />
Vanilla sponge cake and pear mousse flavoured with Poire William syrup,<br />
ringed with sponge fingers and topped with pears and toasted almonds<br />
12<br />
907<br />
952<br />
906<br />
934
937<br />
940<br />
937 ChoColATe PRAlIne<br />
Chocolate cake topped with a crunchy praline garnish, fondant, and dark<br />
chocolate mousse<br />
939 ChoColATe And PeAR CAKe<br />
Vanilla cake layered with chocolate mousse, pear mousse, and pear chunks<br />
940 geRmAn BlACK FoReST<br />
Chocolate cake, Chantilly cream, black cherries, and kirsch syrup, all topped<br />
with chocolate-covered cherries<br />
13<br />
939<br />
942<br />
943<br />
942 ChoColATe FondAnT<br />
Chocolate cake layered with chocolate fondant and garnished with chocolate flakes<br />
943 “BAlThAzAR” CoInTReAu And ChoColATe<br />
Chocolate cake, Cointreau Bavarian cream, and chocolate mousse, ringed with<br />
sponge fingers
951<br />
936<br />
945<br />
964<br />
993<br />
936 BlueBeRRy CheeSeCAKe<br />
Graham crust with a blueberry-marbled cream cheese topping,<br />
garnished with a blueberry mirror<br />
945 ChoColATe TRuFFle<br />
Rum-flavoured chocolate cake and chocolate mousse, ringed with<br />
decorative biscuits<br />
951 CheeSeCAKe<br />
Graham crust with a cream cheese filling<br />
964 ChoColATe BAnAnA CAKe<br />
Chocolate chip banana cake layered with dark chocolate mousse, garnished<br />
with black and white frosting, and topped with marbled shavings<br />
993 ChoColATe CheeSeCAKe<br />
Graham crust topped with cream cheese filling, caramel, chocolate cake,<br />
and chocolate fondant<br />
14<br />
NEW
983<br />
986<br />
959<br />
NEW<br />
944 ChoColATe RASPBeRRy<br />
Chocolate cake flavoured with raspberry syrup and studded with raspberry chips,<br />
layered with raspberry and chocolate mousse, garnished with chocolate rosettes<br />
and chips, and ringed with decorative biscuits<br />
955 new yoRK CheeSeCAKe<br />
Graham crust with a cream cheese filling and strawberry glaze<br />
959 CARAmel CheeSeCAKe<br />
Biscotti layered with cheese and caramel filling, topped with candied pecans<br />
and “<strong>du</strong>lce de leche” caramel latticework<br />
15<br />
944<br />
955<br />
983 mARBle CheeSeCAKe<br />
Chocolate marble cheesecake with a chocolate graham crust<br />
986 ulTImATe CARRoT<br />
Carrot and nut cake topped with cream cheese frosting and sprinkled<br />
with candied julienne carrots
900 AmAReTTo<br />
Ground almond cake soaked with amaretto syrup, garnished with a vanilla<br />
mousse topping and decorated with roasted slivered almonds<br />
950 mAPle delIghT<br />
Maple cake soaked with maple syrup and maple mousse and garnished<br />
with maple sugar nuggets<br />
969 FRuIT exPloSIon<br />
Vanilla cake layered with berry mousse and berry chunks, lined with<br />
a drop cookie, and topped with berries<br />
972 CAPPuCCIno<br />
Chocolate and vanilla cake soaked with coffee syrup, layered with chocolate<br />
and coffee mousse, and garnished with decorative biscuits<br />
975 ChoColATe <strong>du</strong>eT<br />
Chocolate cake topped with dark chocolate mousse and milk chocolate mousse<br />
16<br />
NEW<br />
969<br />
900<br />
975<br />
950<br />
972
NEW<br />
960 ChoColATe FRenzy<br />
Chocolate cake topped with bittersweet chocolate cream and garnished<br />
with a chocolate mirror and chocolate sticks<br />
962 Red VelVeT<br />
Red chocolate cake layered with cheese filling and enveloped in coconut<br />
17<br />
967<br />
962<br />
973<br />
960<br />
967 ChoColATe CRunChy<br />
Layers of rum-syrup-flavoured dacquoise, praline crunchy, chocolate marquise,<br />
and praline mousse<br />
973 queen elIzABeTh<br />
Date and nut cake layered with vanilla cream and topped with coconut frosting
946 CARRoT CAKe<br />
Carrot and nut cake with melt-away cream cheese topping<br />
949 ChoColATe SeleCT<br />
Chocolate cake layered with chocolate frosting<br />
957 TIRAmISu<br />
Joconde cake soaked with coffee syrup and mascarpone mousse<br />
and sprinkled with cocoa<br />
963 eSPReSSo CAKe<br />
Hazelnut cake layered with dark chocolate coffee mousse<br />
and topped with a chocolate mirror and coffee macaroon<br />
996 CARRoT exTReme<br />
Carrot cake topped with cream cheese and pineapple cubes<br />
and garnished with walnuts and raisins<br />
18<br />
NEW<br />
963<br />
949<br />
946<br />
996<br />
957
pUDDINgS<br />
2 units, 9" x 11"<br />
130 ChoCo-CARAmel PuddIng<br />
Chocolate cake marbled with caramel and caramel chips baked<br />
in a brown sugar syrup<br />
132 APPle And SugAR CReAm PuddIng<br />
Sugar cream and diced apples over a vanilla cake baked<br />
in a brown sugar syrup<br />
19<br />
132 130<br />
134<br />
133<br />
133 STRAwBeRRy RhuBARB PuddIng<br />
Mix of strawberries and rhubarb over a vanilla cake baked<br />
in a brown sugar syrup<br />
134 PoudIng ChômeuR<br />
Vanilla cake baked in a brown sugar syrup
10" TOrTES<br />
2 units x 12 (precut servings)<br />
2530<br />
2531<br />
NEW<br />
2530 APPle CRISP ToRTe<br />
Blend of apples and caramel on a sweet pastry, topped<br />
with an oat and caramel crisp<br />
2531 CheRRy ClAFouTI ToRTe<br />
Pastry with an almond filling and whole black cherries<br />
2532 RASPBeRRy CuSTARd ToRTe<br />
Pastry with a custard filling and whole raspberries<br />
2532<br />
2560 2565<br />
2560 SugAR ToRTe<br />
Pie crust with a delicious sugar filling<br />
2565 ChoColATe And SugAR ToRTe<br />
Chocolate pastry with a sugar filling, topped<br />
with a white and dark chocolate mirror<br />
20<br />
NEW
2591 lIme ToRTe<br />
Graham crust topped with lime cream, Chantilly cream,<br />
and toasted coconut<br />
2592 APPle And SugAR CReAm ToRTe<br />
Sweet pastry with a blend of apples and homestyle sugar cream<br />
21<br />
2594<br />
2672<br />
2591 2592<br />
2594 STRAwBeRRy And RhuBARB CheeSe ToRTe<br />
Graham crust with a cream cheese filling and homestyle strawberry<br />
and rhubarb marmalade<br />
2672 PeCAn ToRTe<br />
Sweet pastry with a sugar filling and whole pecans
INDIvIDUAL<br />
seRViNgs<br />
58 ChoColATe RASPBeRRy 2 x 16 units<br />
Chocolate cake topped with dark chocolate and raspberry mousse<br />
88 ChoColATe TRIo 2 x 16 units<br />
Joconde cake topped with white chocolate mousse, dark chocolate<br />
mousse, and a dark chocolate mirror and ringed with decorative biscuits<br />
92 PRoFITeRole 56 units<br />
Plain choux pastry<br />
88<br />
96<br />
92 93<br />
22<br />
58<br />
93 mInI PRoFITeRole 144 units<br />
Mini plain choux pastry<br />
96 Pomme en CAge 2 x 12 units<br />
Whole apple garnished with sugar and cinnamon and wrapped in puff pastry
206<br />
97 mAPle PARIS BReST 2 x 20 units<br />
Choux pastry spread with maple butter cream and topped with chocolate<br />
105 CRème CARAmel 2 x 14 units<br />
Upside-down custard topped with liquid caramel<br />
23<br />
205 105<br />
205 mIlle-FeuIlle 2 x 24 units<br />
Puff pastry stacked with custard, whipped filling, and vanilla fondant<br />
206 mIlle-FeuIlle 2 x 16 units<br />
Puff pastry layered with pastry cream and Chantilly cream and topped<br />
with white fondant<br />
97
vErrINES & SOrBETS<br />
1023 1022 1021 1025 1024<br />
sORbets<br />
1011 PeAR<br />
1012 mAngo<br />
1013 FIeld BeRRIeS<br />
1014 RASPBeRRy<br />
1015 BRAzIlIAn<br />
strawberry, mango, and passion fruit<br />
VeRRiNes<br />
1021 CheeSe CReAm And ConFIT<br />
CARRoTS<br />
Cheese mousse, carrot cake, and confit carrots<br />
1022 dARK ChoColATe VelouTé,<br />
BRownIeS, And CRAnBeRRIeS<br />
Dark chocolate mousse with dried cranberries,<br />
garnished with double chocolate brownies<br />
24<br />
format<br />
5.7 liters<br />
all these pROdUCts<br />
aRe made with<br />
NON-hydROgeNated<br />
fat<br />
format<br />
35 units<br />
60 g each<br />
1023 PoPPySeed And meRIngue lImonCello<br />
Lemon jelly and mousse with a cube of lemon poppyseed cake,<br />
topped with burnt meringue<br />
1024 new yoRK–STyle CheeSeCAKe And<br />
STRAwBeRRIeS<br />
Cheese mousse, New York–style cheesecake cubes<br />
and strawberry coulis<br />
1025 CARAmel mouSSe And hAzelnuT CRunCh<br />
Butterscotch, caramel mousse with toasted hazelnut slivers,<br />
and brownies
pOUND CAKES<br />
2 x 15" units<br />
4501 mARBled whITe ChoColATe And RASPBeRRy<br />
Delicious vanilla and white chocolate cake marbled with raspberry jam<br />
4502 zuCChInI<br />
Homestyle cake garnished with zucchini, pineapple chunks, and walnuts<br />
25<br />
4501 4502<br />
NEW<br />
4506<br />
trans<br />
FAT<br />
FrEE<br />
4503 BAnAnA ChoColATe<br />
Homestyle banana cake with crunchy chocolate chips<br />
4506 BAnAnA<br />
Homestyle banana pound cake<br />
trans<br />
FAT<br />
FrEE<br />
4503<br />
SOURCE<br />
Of fibRE<br />
NEW<br />
NEW
4505<br />
SOURCE<br />
Of fibRE<br />
4508<br />
trans<br />
FAT<br />
FrEE<br />
SOURCE<br />
Of fibRE<br />
4505 dATe And oRAnge<br />
Homestyle cake with whole dates and candied orange chunks<br />
4508 CARRoT And PIneAPPle<br />
Homestyle carrot cake with pineapple chunks and walnuts<br />
trans<br />
FAT<br />
FrEE<br />
4509<br />
4527<br />
4509 lemon And PoPPySeed<br />
Lemon and poppyseed cake<br />
4527 oRAnge And ChoColATe<br />
Orange pound cake with dark chocolate chunks<br />
26
trans<br />
FAT<br />
FrEE<br />
SOURCE<br />
Of fibRE<br />
4507 ChoColATe mARBle<br />
Vanilla cake marbled with chocolate chips and dark chocolate cake<br />
4511 APPle And CRAnBeRRy<br />
Cake garnished with apple chunks and whole cranberries<br />
27<br />
trans<br />
FAT<br />
FrEE<br />
4511<br />
4526<br />
4528<br />
SOURCE<br />
Of fibRE<br />
4507<br />
4526 yoguRT And BlueBeRRy<br />
Yogurt and brand cake studded with whole blueberries<br />
4528 Almond<br />
Homestyle ground almond cake garnished with almond slivers
$11 / each<br />
SIx PhoToS<br />
dISPlAy And deSSeRT CARdS<br />
Encourage your customers to give in to temptation<br />
and make some very sweet sales indeed!<br />
Dessert cards are incomparable marketing tools that<br />
boost sales. Their stunning visuals and attractive<br />
presentation provide them with matchless powers<br />
of persuasion!<br />
Order your display and laminated dessert cards by<br />
contacting your Alimentation Impact representative.<br />
450 2 e Avenue, Portneuf, Qc, Canada G0A 2Y0<br />
Phone: 418-286-3400<br />
Fax: 418-286-4550<br />
www.selection<strong>du</strong>patissier.com<br />
SIx lAmInATed SleeVeS<br />
one STAnd<br />
aLimentatiOn impaCt<br />
Montréal, QC Québec City, QC<br />
Phone: 514 737-2977 Phone: 418 688-9441<br />
Fax: 514 737-9967 Fax: 418 688-4678<br />
www.alimentationimpact.qc.ca<br />
impact_inc@qc.aira.com
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