La Cuisine Jean-Bernard, who are we?
La Cuisine Jean-Bernard, that's us: Alain Lapensée and Dominique Auger, co-owners since 2000. It's also our chef and employees, and the experience passed on to us by our predecessors.
- Raised in the kitchen, it seemed natural to follow into my parents’ footsteps. Just like them, I enjoy family life and being in business. I’m also an active member of many community organizations.
- Founding member of Club des anciens de l’École secondaire Plantagenet
- Membre of the board – Fondation Valoris
- Membre of Eastern Ontario Agri-Food Network
- Coach of Lightning Clarence-Rockland girls’ hockey team
- Founding member of 30 + hockey league in St-Isidore.
"I fell into the cauldron when I was a kid!"
- Although it was a late calling, cooking is my passion. With our staff’s help, I learn something new everyday. I believe a business should give back to its community and La Cuisine Jean-Bernard is leading by example.
- Member of the Canadian Culinary Federation as a junior cook
- Cycling enthusiast
“Nothing beats a good meal shared with family and friends.”
- Born in Chévénille, Québec, I grew up and lived most of my life in Prescott-Russell. Cook since 1972, I held several chef positions in establishments ranging from Îles de la Madeleine to the Great White North. Throughout the years, I travelled and savoured my way across Canada and France.
- Consultant in food quality supervision for government bases in the Arctic
- Wood-Fired cooking specialist
- Owner-operator of a catering service
- National Vice-President for Eastern Region at the Canadian Culinary Federation
“Good food comes from the heart first, then the knowledge.”
La Cuisine Jean-Bernard and La Binerie Plantagenet are born of family traditions going back to 1902.
1902Ovila Lalonde leaves his home town of Papineauville, Québec and opens a bakery, Boulangerie Lalonde, on Water Street in Plantagenet.
1938Fernand Lalonde takes over his father's bakery.
1950Fire destroys the bakery, but Fernand rebuilds and the business continues. In the best years, up to 5,000 loaves a week are baked at Boulangerie Lalonde. Fernand's wife, Laurenza, and his brother Georges also work at the bakery.
The 1960's – Fèves au lard LalondeSmall town bakeries can hardly compete with the new large grocery stores and their many products. Laurenza now runs the bakery and converts it to a baked beans business. The name changes to Fèves au lard Lalonde. The large wood-burning oven can cook up to 92 big cauldrons in one batch!
1977Jean-Pierre, Laurenza and Ovila Lalonde's son takes over the family business.
1977 – Binerie à Paulin
Paulin and Marielle Lapensée start a new bean business: La Binerie à Paulin. Paulin worked for Laurenza Lalonde for many years, where he gained experience. He has precise plans for a new oven and kitchen. The two-level oven measures 15 feet wide by 14 feet deep and can take up to 200 cauldrons. In their first year of operation, the Lapensées cook 25 tons of beans.
With two businesses that produce hundreds of tons of baked beans, Plantagenet is now known as the Bean Capital! The Lalondes and the Lapensées both have their secret recipe and customers flock to Plantagenet to buy the famous beans.
Both businesses serve bean suppers to many organizations and sell their products in grocery stores. They both grow and develop new products and markets. The Lapensées create their spaghetti sauce, macaroni and chilli while the Lalondes focus on sandwiches, fresh sugar pies, chicken à la king, meat pies and turkey pies.
In 1990, Dominique Auger becomes partner in Fèves aux lard Lalonde, where he’s been working since he was 15 years old.
In 1990, Alain Lapensée takes over the family business. He can still count on his family's help - his parents, sisters Chantal and Nathalie and his brother Luc.
In 1991, Jean-Pierre Lalonde and his brother Bernard open La Cuisine Jean-Bernard, a catering service.