January 16, 2019 Today, I have the pleasure to share with you the brief New Year’s message I conveyed to Le Groupe Maurice employees. « Dear colleagues, 2018 marked the 20th anniversary of Le Groupe Maurice. Over the past 20 years, Le Groupe Maurice has grown and evolved. It is not the same organization today that it was 20... Read More
February 15, 2019 Duck breast fillet with orange and dark chocolate INGREDIENTS (serves 4) 2 duck breasts 30 ml canola oil 45 ml grey shallots, finely chopped 2 oranges, supremed 60 ml orange juice 30 ml Cointreau or Grand Marnier (triple sec) 250 ml duck or veal stock 30 g 70% dark chocolate Salt and pepper to taste PREPARATION Heat oven to... Read More
January 18, 2019 Get a sneak preview of Le Groupe Maurice’s new advertising campaign that recognizes the elderly and their contributions to society. Honour and recognition The unique campaign aims to break the stigma that persists around ageing by focusing on the valuable contributions made by seniors. This motivation is what inspired a team from Le Groupe... Read More
January 7, 2019 VEAL SHORT RIBS WITH CRANBERRY AND LIME INGREDIENTS (serves 4) 2 kg veal short ribs (or pork flank ribs) 2 medium carrots, peeled and diced 2 onions, diced 1 clove garlic, minced 100 ml red wine 1 tsp ginger, chopped 2 L beef stock 2 tsp maple syrup 1 knob butter 60 g dried cranberries 1 lime (for zest) Salt... Read More
January 3, 2019 By Anne-Marie Gagné, PDt Dietitian/Nutritionist for our partner, Gordon Food Service In recent years, extensive research has focused on the gastrointestinal microbiota, a term designating the community of microorganisms that inhabits the human intestine. Also referred to as gut flora or the microbiome, this ecosystem contains the hundreds of trillions of bacteria—belonging to approximately... Read More
December 17, 2018 Article adapted from Gordon Food Service's website, Le Groupe Maurice's partner. A healthier take on holiday classics makes for a very merry season, no matter how your healthcare community chooses to celebrate. Making spirits bright is a big part of the holiday season, and nothing can beat comfort-food classics for flavour, enjoyment and nourishment.... Read More
December 13, 2018 Christmas gravlax Makes a wonderful addition to your Christmas brunch! INGREDIENTS (serves 4) 1 kg fresh salmon fillet, skinless 2 tsp coarse salt or Himalayan pink salt 30 ml maple syrup 2 tsp Meaux mustard 1 medium beetroot, cooked and finely grated Ground pepper to taste PREPARATION Set aside a dish large enough to fit all the... Read More
December 12, 2018 A few days ago, Le Groupe Maurice’s senior management team warmly welcomed its newest member. Marie Frenneaux, who will act as Vice President of Operations, brings extensive expertise and a cheerful, positive and dynamic personality into her new role. She sat down with us for a brief interview. Ms. Frenneaux, tell us a... Read More
December 11, 2018 Did you know that some 1.5 million people live with hearing impairment in Quebec? And that the average person waits 10 years before talking to a professional? Hearing loss can have a devastating impact on a person’s quality of life. To bring awareness to the issue, the Luc Maurice Foundation decided to help finance the production... Read More
November 26, 2018 Article from Le Groupe Maurice's magazine « L'Innovateur », October 2018 #2 These are the company’s pioneers, the first people to work at, live in, or invest in Le Groupe Maurice, one-of-a-kind visionaries for 20 years now. They were only too happy to share their memories of Le Groupe Maurice’s tentative beginnings and how it... Read More
November 23, 2018 I am taking this opportunity to pay tribute to an exceptional woman who is leaving the organization in just a few days to devote more time to her family and her personal projects: Marie-Michèle Del Balso. In her 15 years with us, she has held the position of Vice-President of Development, Vice-President of Operations and... Read More
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