The Oxalis cafeteria reflects our philosophy: authentic homemade cooking, where flavour, health and the pleasure of eating well come together in every plate.

Under the direction of chef-owner Dany Bolduc, who brings more than 25 years of experience in gastronomy, each menu is carefully designed to offer cuisine that is generous, local and nutritionally balanced. Inspired by his professional experiences in Canada, France and England, as well as by his many travels, Dany has developed a culinary approach rooted in respect for the product, the freshness of ingredients and the pleasure of sharing a good meal.

Our menus evolve with the seasons and highlight local products as well as Québec-based businesses. Each dish is prepared from whole ingredients, in the spirit of homemade cooking that is nourishing, thoughtful and full of flavour.

In each of our locations, menus are developed in collaboration with the executive chefs on site. This teamwork encourages culinary creativity and allows each brigade to leave its own signature, while upholding Oxalis’ commitment to taste, quality and balance.

At Oxalis, we believe that gastronomy, health and pleasure all have a place in everyday meals. That is why we choose homemade cooking: flavourful dishes, prepared with care, using ingredients selected for their quality, freshness and source.