A tradition that brings generations together<\/strong><\/strong><\/h6>\n\n\n\nThe story of 1001 Fondues is a family story. It began in 1984, when Jean-Yves Lapointe, then a young entrepreneur and chartered accountant by training, seized a unique opportunity: buying Caf\u00e9 Suisse, an Old Qu\u00e9bec institution. Housed in a two-hundred-year-old building designated a UNESCO heritage site, the restaurant could seat up to 350 guests and had 100 employees. In other words, he had taken on quite a challenge.<\/p>\n\n\n\n
Jean-Yves\u2019s daughter Caroline, then aged ten, grew up to the rhythm of the dinner service, between the aroma of melted cheese and the buzz of the restaurant. Heirs to an authentic Swiss tradition, the father and daughter developed a deep respect for quality and their customers. Running a restaurant became a school of discipline, creativity and, above all, attentiveness: managing perishables, customer service, communications, human resources, not to mention the art of making a meal a memorable event. For Caf\u00e9 Suisse\u2019s patrons, meals were more than just dinner: they were a celebration, an experience etched into their memory. This philosophy of hospitality and attention to detail has never left them.<\/p>\n<\/div>\n\n\n\n
\n![\"\"](\"https:\/\/www.evol.ca\/wp-content\/uploads\/2025\/09\/DUO_02-edited-1-scaled.jpg\")
<\/figure>\n<\/div>\n<\/div>\n\n\n\nThe penny drops: reinventing fondue<\/strong><\/strong><\/h6>\n\n\n\nA seemingly trivial anecdote would change everything. One evening, a customer called the restaurant in a panic: her homemade fondue was separating, and she didn\u2019t know what to do. This was the entrepreneurial spark for 1001 Fondues. What if people needed a simple, convenient product that guaranteed a perfect fondue every time?<\/p>\n\n\n\n
At the time, the only \u201cready-to-cook\u201d products were imported. That\u2019s when the idea took hold: why not create a unique fondue, made locally with Quebec cheese and alcohol? Something convenient and convivial, free of additives, yet crafted with the same care and passion as in the restaurant. One thing led to another, and the family found itself making the significant shift from the restaurant business to food production, with the mission of making fondue accessible to anyone, without compromising on quality.<\/p>\n\n\n\n
<\/div>\n\n\n\n\n\n![\"\"](\"https:\/\/www.evol.ca\/wp-content\/uploads\/2025\/09\/1001Fondues_Fondue_Nature-edited-scaled.jpg\")
<\/figure>\n<\/div>\n\n\n\n\n![\"\"](\"https:\/\/www.evol.ca\/wp-content\/uploads\/2025\/09\/1001Fondues_Fondue_Italienne-edited.jpg\")
<\/figure>\n<\/div>\n<\/div>\n\n\n\n<\/div>\n\n\n\nLocal recipes that celebrate the terroir<\/strong><\/strong><\/h6>\n\n\n\nToday, 1001 Fondues is the only company in Quebec that creates ready-to-cook fondues made with local cheeses paired with local alcohol: beer, gin, cider and even whiskey fondues. Central to their approach is a simple conviction: to work closely with local artisans.<\/p>\n\n\n\n
Each creation showcases their know-how, while meeting exacting standards: organic certification, additive-free products and close collaborations with cheesemakers across Quebec. These technical challenges would have discouraged many entrepreneurs, but for Caroline and Jean-Yves, they became drivers of innovation.<\/p>\n\n\n\n
Their approach goes well beyond gastronomy. Working with cheese trimmings and giving disproportional wheels a second life, the business helps reduce food waste and supports local producers. It\u2019s a sustainable approach, born of common sense and their experience running a restaurant, which taught Jean-Yves and Caroline that no ingredient should go to waste.<\/p>\n\n\n\n
<\/div>\n\n\n\n\n\n![\"\"](\"https:\/\/www.evol.ca\/wp-content\/uploads\/2025\/09\/1001Fondues_TrempetteTexMex-edited.jpg\")
<\/figure>\n<\/div>\n\n\n\n\n![\"\"](\"https:\/\/www.evol.ca\/wp-content\/uploads\/2025\/09\/1001Fondues_Snack_3Trempettes-edited-scaled.jpg\")
<\/figure>\n<\/div>\n<\/div>\n\n\n\n<\/div>\n\n\n\nInnovating while remaining faithful to tradition<\/strong><\/strong><\/h6>\n\n\n\nWhile fondue is often associated with winter evenings, 1001 Fondues has made it its mission to ensure it\u2019s enjoyed year-round. Thanks to partnerships with local microbreweries, ready-to-cook fondues are available in their establishments at the height of the summer tourist season. Served with fresh terroir products, they can turn a simple happy hour into a celebration. For restaurateurs and brewers, the solution is appealing for another reason: against the backdrop of a labour shortage, these fondues are so easy to prepare that a bartender can serve them, without needing kitchen staff.<\/p>\n\n\n\n
Although 1001 Fondues is rooted in tradition, innovation is never far off. After launching their irresistible Hot Fondue\u00ae bread, a baguette entertainingly hollowed out by a machine for a gourmet creation to enjoy on the go, the company is preparing to open a store in Quebec City where customers can find fondues, as well as broths, charcuterie and carefully selected accompaniments.<\/p>\n\n\n\n
Behind all these projects is the same driver: curiosity, passion, the desire to learn and to offer customers a memorable experience, whether in yesterday\u2019s restaurant or in today\u2019s home.<\/p>\n\n\n\n
<\/div>\n\n\n\n![\"\"](\"https:\/\/www.evol.ca\/wp-content\/uploads\/2025\/09\/Gamme-Chic-Fondues-2-Totale-1024x517.jpg\")
<\/figure>\n\n\n\n<\/div>\n\n\n\nPride and a vision for the future<\/strong><\/strong><\/h6>\n\n\n\nReinventing yourself is never easy. This is something Jean-Yves and Caroline know all too well: shifting from the demanding world of restaurants to food production required courage and perseverance. But forty years later, 1001 Fondues continues to grow, innovate and, most importantly, spread happiness.<\/p>\n\n\n\n
In 2022, their team expanded with the arrival of the chef Maxime Albert, a culinary enthusiast who worked at H\u00f4tel Sacacomie and Ch\u00e2teau Frontenac. What makes him an invaluable ally? A shared background in the restaurant world and a shared passion: excellence, in service of Quebec\u2019s cultural and agri-food heritage. Alongside Jean-Yves and Caroline, Maxime is fashioning a new line of products for launch in 2026. Stay tuned!<\/p>\n\n\n\n
And what\u2019s their greatest source of pride? Turning a legacy into a family business and showcasing local flavours. Their fondest wish? That every fondue shared around a table becomes a moment of joy and connection.<\/p>\n\n\n\n
Because essentially, 1001 Fondues doesn\u2019t just sell super convenient fondues. It offers an updated tradition, local know-how and, above all, the pleasure of bringing people together.<\/p>\n\n\n\n
\u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022<\/h2>\n\n\n\n<\/div>\n\n\n\nJean-Yves and Caroline can count on the support of Ann-Catherine D’Amours, Regional Director for the Capitale-Nationale. Always ready to tackle new challenges, she supports businesses with her active listening and dedication. Her mission is to understand their realities, work together to find the best solutions and lay the foundations for sustainable growth.<\/em><\/p>\n\n\n\nThanks to the engagement of invaluable partners: \u00c9conomie Qu\u00e9bec, through its agent Investissement Qu\u00e9bec, the Government of Canada, National Bank, the Business Development Bank of Canada (BDC), the Fonds de solidarit\u00e9 FTQ, and Fondaction, Evol has a large envelope to support, through conventional loans, businesses with inclusive, diversified ownership that generate positive social and environmental impacts in line with the UN\u2019s sustainable development goals (SDG).<\/em><\/em><\/em><\/p>\n\n\n\n\u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022<\/h2>\n\n\n\nTo learn more about
1001 Fondues<\/strong><\/h6>\n\n\n\n
<\/figure>\n<\/div>\n<\/div>\n\n\n\nThe penny drops: reinventing fondue<\/strong><\/strong><\/h6>\n\n\n\nA seemingly trivial anecdote would change everything. One evening, a customer called the restaurant in a panic: her homemade fondue was separating, and she didn\u2019t know what to do. This was the entrepreneurial spark for 1001 Fondues. What if people needed a simple, convenient product that guaranteed a perfect fondue every time?<\/p>\n\n\n\n
At the time, the only \u201cready-to-cook\u201d products were imported. That\u2019s when the idea took hold: why not create a unique fondue, made locally with Quebec cheese and alcohol? Something convenient and convivial, free of additives, yet crafted with the same care and passion as in the restaurant. One thing led to another, and the family found itself making the significant shift from the restaurant business to food production, with the mission of making fondue accessible to anyone, without compromising on quality.<\/p>\n\n\n\n
<\/div>\n\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\n\n<\/figure>\n<\/div>\n<\/div>\n\n\n\n<\/div>\n\n\n\nLocal recipes that celebrate the terroir<\/strong><\/strong><\/h6>\n\n\n\nToday, 1001 Fondues is the only company in Quebec that creates ready-to-cook fondues made with local cheeses paired with local alcohol: beer, gin, cider and even whiskey fondues. Central to their approach is a simple conviction: to work closely with local artisans.<\/p>\n\n\n\n
Each creation showcases their know-how, while meeting exacting standards: organic certification, additive-free products and close collaborations with cheesemakers across Quebec. These technical challenges would have discouraged many entrepreneurs, but for Caroline and Jean-Yves, they became drivers of innovation.<\/p>\n\n\n\n
Their approach goes well beyond gastronomy. Working with cheese trimmings and giving disproportional wheels a second life, the business helps reduce food waste and supports local producers. It\u2019s a sustainable approach, born of common sense and their experience running a restaurant, which taught Jean-Yves and Caroline that no ingredient should go to waste.<\/p>\n\n\n\n
<\/div>\n\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\n\n<\/figure>\n<\/div>\n<\/div>\n\n\n\n<\/div>\n\n\n\nInnovating while remaining faithful to tradition<\/strong><\/strong><\/h6>\n\n\n\nWhile fondue is often associated with winter evenings, 1001 Fondues has made it its mission to ensure it\u2019s enjoyed year-round. Thanks to partnerships with local microbreweries, ready-to-cook fondues are available in their establishments at the height of the summer tourist season. Served with fresh terroir products, they can turn a simple happy hour into a celebration. For restaurateurs and brewers, the solution is appealing for another reason: against the backdrop of a labour shortage, these fondues are so easy to prepare that a bartender can serve them, without needing kitchen staff.<\/p>\n\n\n\n
Although 1001 Fondues is rooted in tradition, innovation is never far off. After launching their irresistible Hot Fondue\u00ae bread, a baguette entertainingly hollowed out by a machine for a gourmet creation to enjoy on the go, the company is preparing to open a store in Quebec City where customers can find fondues, as well as broths, charcuterie and carefully selected accompaniments.<\/p>\n\n\n\n
Behind all these projects is the same driver: curiosity, passion, the desire to learn and to offer customers a memorable experience, whether in yesterday\u2019s restaurant or in today\u2019s home.<\/p>\n\n\n\n
<\/div>\n\n\n\n<\/figure>\n\n\n\n<\/div>\n\n\n\nPride and a vision for the future<\/strong><\/strong><\/h6>\n\n\n\nReinventing yourself is never easy. This is something Jean-Yves and Caroline know all too well: shifting from the demanding world of restaurants to food production required courage and perseverance. But forty years later, 1001 Fondues continues to grow, innovate and, most importantly, spread happiness.<\/p>\n\n\n\n
In 2022, their team expanded with the arrival of the chef Maxime Albert, a culinary enthusiast who worked at H\u00f4tel Sacacomie and Ch\u00e2teau Frontenac. What makes him an invaluable ally? A shared background in the restaurant world and a shared passion: excellence, in service of Quebec\u2019s cultural and agri-food heritage. Alongside Jean-Yves and Caroline, Maxime is fashioning a new line of products for launch in 2026. Stay tuned!<\/p>\n\n\n\n
And what\u2019s their greatest source of pride? Turning a legacy into a family business and showcasing local flavours. Their fondest wish? That every fondue shared around a table becomes a moment of joy and connection.<\/p>\n\n\n\n
Because essentially, 1001 Fondues doesn\u2019t just sell super convenient fondues. It offers an updated tradition, local know-how and, above all, the pleasure of bringing people together.<\/p>\n\n\n\n
\u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022<\/h2>\n\n\n\n<\/div>\n\n\n\nJean-Yves and Caroline can count on the support of Ann-Catherine D’Amours, Regional Director for the Capitale-Nationale. Always ready to tackle new challenges, she supports businesses with her active listening and dedication. Her mission is to understand their realities, work together to find the best solutions and lay the foundations for sustainable growth.<\/em><\/p>\n\n\n\nThanks to the engagement of invaluable partners: \u00c9conomie Qu\u00e9bec, through its agent Investissement Qu\u00e9bec, the Government of Canada, National Bank, the Business Development Bank of Canada (BDC), the Fonds de solidarit\u00e9 FTQ, and Fondaction, Evol has a large envelope to support, through conventional loans, businesses with inclusive, diversified ownership that generate positive social and environmental impacts in line with the UN\u2019s sustainable development goals (SDG).<\/em><\/em><\/em><\/p>\n\n\n\n\u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022<\/h2>\n\n\n\nTo learn more about
1001 Fondues<\/strong><\/h6>\n\n\n\n
<\/figure>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\n<\/div>\n\n\n\nLocal recipes that celebrate the terroir<\/strong><\/strong><\/h6>\n\n\n\nToday, 1001 Fondues is the only company in Quebec that creates ready-to-cook fondues made with local cheeses paired with local alcohol: beer, gin, cider and even whiskey fondues. Central to their approach is a simple conviction: to work closely with local artisans.<\/p>\n\n\n\n
Each creation showcases their know-how, while meeting exacting standards: organic certification, additive-free products and close collaborations with cheesemakers across Quebec. These technical challenges would have discouraged many entrepreneurs, but for Caroline and Jean-Yves, they became drivers of innovation.<\/p>\n\n\n\n
Their approach goes well beyond gastronomy. Working with cheese trimmings and giving disproportional wheels a second life, the business helps reduce food waste and supports local producers. It\u2019s a sustainable approach, born of common sense and their experience running a restaurant, which taught Jean-Yves and Caroline that no ingredient should go to waste.<\/p>\n\n\n\n
<\/div>\n\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\n\n<\/figure>\n<\/div>\n<\/div>\n\n\n\n<\/div>\n\n\n\nInnovating while remaining faithful to tradition<\/strong><\/strong><\/h6>\n\n\n\nWhile fondue is often associated with winter evenings, 1001 Fondues has made it its mission to ensure it\u2019s enjoyed year-round. Thanks to partnerships with local microbreweries, ready-to-cook fondues are available in their establishments at the height of the summer tourist season. Served with fresh terroir products, they can turn a simple happy hour into a celebration. For restaurateurs and brewers, the solution is appealing for another reason: against the backdrop of a labour shortage, these fondues are so easy to prepare that a bartender can serve them, without needing kitchen staff.<\/p>\n\n\n\n
Although 1001 Fondues is rooted in tradition, innovation is never far off. After launching their irresistible Hot Fondue\u00ae bread, a baguette entertainingly hollowed out by a machine for a gourmet creation to enjoy on the go, the company is preparing to open a store in Quebec City where customers can find fondues, as well as broths, charcuterie and carefully selected accompaniments.<\/p>\n\n\n\n
Behind all these projects is the same driver: curiosity, passion, the desire to learn and to offer customers a memorable experience, whether in yesterday\u2019s restaurant or in today\u2019s home.<\/p>\n\n\n\n
<\/div>\n\n\n\n<\/figure>\n\n\n\n<\/div>\n\n\n\nPride and a vision for the future<\/strong><\/strong><\/h6>\n\n\n\nReinventing yourself is never easy. This is something Jean-Yves and Caroline know all too well: shifting from the demanding world of restaurants to food production required courage and perseverance. But forty years later, 1001 Fondues continues to grow, innovate and, most importantly, spread happiness.<\/p>\n\n\n\n
In 2022, their team expanded with the arrival of the chef Maxime Albert, a culinary enthusiast who worked at H\u00f4tel Sacacomie and Ch\u00e2teau Frontenac. What makes him an invaluable ally? A shared background in the restaurant world and a shared passion: excellence, in service of Quebec\u2019s cultural and agri-food heritage. Alongside Jean-Yves and Caroline, Maxime is fashioning a new line of products for launch in 2026. Stay tuned!<\/p>\n\n\n\n
And what\u2019s their greatest source of pride? Turning a legacy into a family business and showcasing local flavours. Their fondest wish? That every fondue shared around a table becomes a moment of joy and connection.<\/p>\n\n\n\n
Because essentially, 1001 Fondues doesn\u2019t just sell super convenient fondues. It offers an updated tradition, local know-how and, above all, the pleasure of bringing people together.<\/p>\n\n\n\n
\u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022<\/h2>\n\n\n\n<\/div>\n\n\n\nJean-Yves and Caroline can count on the support of Ann-Catherine D’Amours, Regional Director for the Capitale-Nationale. Always ready to tackle new challenges, she supports businesses with her active listening and dedication. Her mission is to understand their realities, work together to find the best solutions and lay the foundations for sustainable growth.<\/em><\/p>\n\n\n\nThanks to the engagement of invaluable partners: \u00c9conomie Qu\u00e9bec, through its agent Investissement Qu\u00e9bec, the Government of Canada, National Bank, the Business Development Bank of Canada (BDC), the Fonds de solidarit\u00e9 FTQ, and Fondaction, Evol has a large envelope to support, through conventional loans, businesses with inclusive, diversified ownership that generate positive social and environmental impacts in line with the UN\u2019s sustainable development goals (SDG).<\/em><\/em><\/em><\/p>\n\n\n\n\u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022<\/h2>\n\n\n\nTo learn more about
1001 Fondues<\/strong><\/h6>\n\n\n\n
<\/figure>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\n<\/div>\n\n\n\nInnovating while remaining faithful to tradition<\/strong><\/strong><\/h6>\n\n\n\nWhile fondue is often associated with winter evenings, 1001 Fondues has made it its mission to ensure it\u2019s enjoyed year-round. Thanks to partnerships with local microbreweries, ready-to-cook fondues are available in their establishments at the height of the summer tourist season. Served with fresh terroir products, they can turn a simple happy hour into a celebration. For restaurateurs and brewers, the solution is appealing for another reason: against the backdrop of a labour shortage, these fondues are so easy to prepare that a bartender can serve them, without needing kitchen staff.<\/p>\n\n\n\n
Although 1001 Fondues is rooted in tradition, innovation is never far off. After launching their irresistible Hot Fondue\u00ae bread, a baguette entertainingly hollowed out by a machine for a gourmet creation to enjoy on the go, the company is preparing to open a store in Quebec City where customers can find fondues, as well as broths, charcuterie and carefully selected accompaniments.<\/p>\n\n\n\n
Behind all these projects is the same driver: curiosity, passion, the desire to learn and to offer customers a memorable experience, whether in yesterday\u2019s restaurant or in today\u2019s home.<\/p>\n\n\n\n
<\/div>\n\n\n\n<\/figure>\n\n\n\n<\/div>\n\n\n\nPride and a vision for the future<\/strong><\/strong><\/h6>\n\n\n\nReinventing yourself is never easy. This is something Jean-Yves and Caroline know all too well: shifting from the demanding world of restaurants to food production required courage and perseverance. But forty years later, 1001 Fondues continues to grow, innovate and, most importantly, spread happiness.<\/p>\n\n\n\n
In 2022, their team expanded with the arrival of the chef Maxime Albert, a culinary enthusiast who worked at H\u00f4tel Sacacomie and Ch\u00e2teau Frontenac. What makes him an invaluable ally? A shared background in the restaurant world and a shared passion: excellence, in service of Quebec\u2019s cultural and agri-food heritage. Alongside Jean-Yves and Caroline, Maxime is fashioning a new line of products for launch in 2026. Stay tuned!<\/p>\n\n\n\n
And what\u2019s their greatest source of pride? Turning a legacy into a family business and showcasing local flavours. Their fondest wish? That every fondue shared around a table becomes a moment of joy and connection.<\/p>\n\n\n\n
Because essentially, 1001 Fondues doesn\u2019t just sell super convenient fondues. It offers an updated tradition, local know-how and, above all, the pleasure of bringing people together.<\/p>\n\n\n\n
\u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022<\/h2>\n\n\n\n<\/div>\n\n\n\nJean-Yves and Caroline can count on the support of Ann-Catherine D’Amours, Regional Director for the Capitale-Nationale. Always ready to tackle new challenges, she supports businesses with her active listening and dedication. Her mission is to understand their realities, work together to find the best solutions and lay the foundations for sustainable growth.<\/em><\/p>\n\n\n\nThanks to the engagement of invaluable partners: \u00c9conomie Qu\u00e9bec, through its agent Investissement Qu\u00e9bec, the Government of Canada, National Bank, the Business Development Bank of Canada (BDC), the Fonds de solidarit\u00e9 FTQ, and Fondaction, Evol has a large envelope to support, through conventional loans, businesses with inclusive, diversified ownership that generate positive social and environmental impacts in line with the UN\u2019s sustainable development goals (SDG).<\/em><\/em><\/em><\/p>\n\n\n\n\u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022<\/h2>\n\n\n\nTo learn more about
1001 Fondues<\/strong><\/h6>\n\n\n\n
<\/figure>\n\n\n\nPride and a vision for the future<\/strong><\/strong><\/h6>\n\n\n\nReinventing yourself is never easy. This is something Jean-Yves and Caroline know all too well: shifting from the demanding world of restaurants to food production required courage and perseverance. But forty years later, 1001 Fondues continues to grow, innovate and, most importantly, spread happiness.<\/p>\n\n\n\n
In 2022, their team expanded with the arrival of the chef Maxime Albert, a culinary enthusiast who worked at H\u00f4tel Sacacomie and Ch\u00e2teau Frontenac. What makes him an invaluable ally? A shared background in the restaurant world and a shared passion: excellence, in service of Quebec\u2019s cultural and agri-food heritage. Alongside Jean-Yves and Caroline, Maxime is fashioning a new line of products for launch in 2026. Stay tuned!<\/p>\n\n\n\n
And what\u2019s their greatest source of pride? Turning a legacy into a family business and showcasing local flavours. Their fondest wish? That every fondue shared around a table becomes a moment of joy and connection.<\/p>\n\n\n\n
Because essentially, 1001 Fondues doesn\u2019t just sell super convenient fondues. It offers an updated tradition, local know-how and, above all, the pleasure of bringing people together.<\/p>\n\n\n\n
\u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022<\/h2>\n\n\n\n<\/div>\n\n\n\nJean-Yves and Caroline can count on the support of Ann-Catherine D’Amours, Regional Director for the Capitale-Nationale. Always ready to tackle new challenges, she supports businesses with her active listening and dedication. Her mission is to understand their realities, work together to find the best solutions and lay the foundations for sustainable growth.<\/em><\/p>\n\n\n\nThanks to the engagement of invaluable partners: \u00c9conomie Qu\u00e9bec, through its agent Investissement Qu\u00e9bec, the Government of Canada, National Bank, the Business Development Bank of Canada (BDC), the Fonds de solidarit\u00e9 FTQ, and Fondaction, Evol has a large envelope to support, through conventional loans, businesses with inclusive, diversified ownership that generate positive social and environmental impacts in line with the UN\u2019s sustainable development goals (SDG).<\/em><\/em><\/em><\/p>\n\n\n\n\u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022<\/h2>\n\n\n\nTo learn more about
1001 Fondues<\/strong><\/h6>\n\n\n\n
Jean-Yves and Caroline can count on the support of Ann-Catherine D’Amours, Regional Director for the Capitale-Nationale. Always ready to tackle new challenges, she supports businesses with her active listening and dedication. Her mission is to understand their realities, work together to find the best solutions and lay the foundations for sustainable growth.<\/em><\/p>\n\n\n\n Thanks to the engagement of invaluable partners: \u00c9conomie Qu\u00e9bec, through its agent Investissement Qu\u00e9bec, the Government of Canada, National Bank, the Business Development Bank of Canada (BDC), the Fonds de solidarit\u00e9 FTQ, and Fondaction, Evol has a large envelope to support, through conventional loans, businesses with inclusive, diversified ownership that generate positive social and environmental impacts in line with the UN\u2019s sustainable development goals (SDG).<\/em><\/em><\/em><\/p>\n\n\n\n\u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022 \u2022<\/h2>\n\n\n\n
To learn more about
1001 Fondues<\/strong><\/h6>\n\n\n\n