TORONTO- Food has always been a way to connect people with new cultures, flavours and traditions. 

Recognizing food as an entry point to discovery, KINTON RAMEN is bringing a new level of learning and engagement to family dining with the launch of its new Kids Menu – an interactive dining experience designed to introduce children to Japanese cuisine through food, play and discovery.

“We believe some of the best food experiences are the ones that spark curiosity and bring families together,” says Alan De Luna, Senior Marketing Manager at Foodtastic, the parent company that owns and operates KINTON RAMEN. “We wanted to create something that encourages kids to be curious, get involved and enjoy discovering new flavours while sharing a meal with their families.”

At the heart of the new Kids Menu is an interactive activity design featuring simple Japanese phrases, a noodle maze and food-matching games. The activities are designed to entertain children while introducing them to elements of Japanese language, culture and cuisine in a fun and approachable way. 

The menu features the new Kids Combo, which includes an Original Ramen made with pork broth and topped with corn, Naruto fish cake and take-style beef sausage, along with junior fries and a soft drink of choice. The meal combines familiar favourites with KINTON RAMEN’s signature flavours, creating an accessible introduction to Japanese cuisine for younger guests. 

“We’ve always believed in creating a ‘Bowl of Happiness’ for every guest, and we’re excited to extend that experience to families in a more meaningful way,” says Mr. De Luna. “As Japanese cuisine continues to grow as a Canadian favourite, more families are choosing KINTON RAMEN as a place to share new food experiences together. We want to make it easier for parents to introduce their children to Japanese flavours and culture in a way that feels fun, welcoming and approachable.” 

The KINTON RAMEN Kids Combo starts at $9.99 and is available at participating locations across Canada. The launch reflects KINTON RAMEN’s continued commitment to creating memorable dining experiences while strengthening its position as a high-quality destination for families looking to discover Japanese cuisine. 

For more information, please visit https://www.kintonramen.com

Quebec City, Tuesday, August 18, 2026 – As it celebrates its 100th anniversary, the Champlain, Fairmont Le Château Frontenac’s signature restaurant, is unveiling a new river-inspired dining experience rooted in local terroirs and guided by a spirit of hospitality that brings people together. Honoring a century of culinary tradition, the Champlain is reinventing itself through a concept that revisits the journey of Samuel de Champlain, brought to life by the cuisine of Chef Tristan Ratcliffe Lambert and his brigade.

At the heart of this new vision is the St. Lawrence River, which serves as the primary source of inspiration. It guides a gastronomic journey through Québec’s terroir, celebrating the bounty of its river and sea alongside  exceptional culinary craftsmanship. This renewed approach further establishes Champlain as a must-visit culinary destination.

Over the coming months, a series of new offerings, events, and exclusive experiences will accompany this new chapter, celebrating both the Champlain’s 100-year legacy and its future. 

THE RIVER AS A GUIDING THREAD 

At Champlain, the St. Lawrence River is far more than a breathtaking backdrop. It is the source of inspiration behind a culinary approach that extends to the diverse regions and communities along its shores. Seafood and fish, a hallmark of Chef Tristan Ratcliffe Lambert’s cuisine, are showcased through a gastronomic philosophy that celebrates seasonality, the authenticity of local ingredients, and the richness of Québec’s terroir.

“I have always been inspired by regions and cuisines that tell the story of their land. At Champlain, the St. Lawrence River provides a natural connection between these landscapes, producers, and areas of expertise. Tides of Terroir is our way of sharing this richness with our guests, one plate at a time,” adds Tristan Ratcliffe Lambert, Chef of Champlain at Fairmont Le Château Frontenac.

Inspired by the spirit of exploration of Samuel de Champlain, after whom the restaurant is named, the discovery menu retraces his journey along the St. Lawrence River. Through six distinct chapters, The Gulf, The Estuary, The Fjord, Île d’Orléans, Québec, and The Territory, it invites guests to explore the landscapes, flavours, and traditions that define the region. Fishermen, oyster farmers, growers, livestock producers, cheesemakers, foragers, and local artisans play a central role in this culinary vision, which celebrates the provenance and quality of ingredients while bringing contemporary techniques into dialogue with tradition.

“Champlain holds a unique place within our culinary offering here at the Château. The St. Lawrence River is its primary source of inspiration, and the restaurant serves as a showcase for our gastronomy, allowing both local and international guests to discover the very best of Québec’s terroir,” says Simon Renaud, Executive Chef at Fairmont Le Château Frontenac, who works alongside Chef Tristan Ratcliffe Lambert in bringing this gastronomic experience to life.

Signature dishes, including the iconic tableside Lobster Wellington, embody this approach while preserving the art of service that has long defined Champlain’s identity. Epicurean guests can also experience this tribute to the river and Québec’s terroir at their own pace through an à la carte menu that allows them to create a personalized culinary journey. True to the spirit of inclusive hospitality that defines Fairmont Le Château Frontenac, the menu can also be adapted to accommodate individual preferences and dietary restrictions, ensuring a tailored experience for every guest. 

THE ART OF HOSPITALITY, REIMAGINED

The connection to the St. Lawrence River and the surrounding territories extends to every detail of the experience. From menus crafted with Manicouagan marine clay to the monumental suspended sculpture by artist Marc Bouchard, inspired by the topography of the St. Lawrence River, every detail pays homage to the river and the territories that surrond it. At the table, river-inspired linens, cutlery evoking shoreline pebbles, and utensil rests fashioned from copper reclaimed from the Château’s former roof extend this narrative, creating a dining experience deeply rooted in place.

The journey continues through a cocktail and non-alcoholic beverage program inspired by the region’s natural riches, alongside a curated wine selection enhanced by Riedel glassware chosen specifically for each varietal. In the background, a carefully curated soundtrack evolves throughout the evening, moving between French-language classics, international influences, and lounge-inspired melodies to create an atmosphere that reflects the spirit of the destination. 

“Today, luxury lies in the attention paid to details and in the quality of the moments we share. Champlain is no longer simply the restaurant with a view of the St. Lawrence River; it has become the restaurant that tells its story. It is an experience that sparks curiosity, inspires discovery, and leaves a lasting impression long after guests have left the table,” says François Bouffard, Director of Food & Beverage at Fairmont Le Château Frontenac.

BOLLINGER CHAMPAGNE EVENING

Champlain’s 100th anniversary celebrations will unfold over the coming months through a series of exclusive events highlighting the heritage, craftsmanship, and art of hospitality that have defined the restaurant for a century. Among the featured events, the Bollinger Champagne Dinner on October 29, 2026, will bring together Champlain’s culinary excellence and the refinement of one of Champagne’s most prestigious houses. Guests will be invited to discover a specially curated five-chapter tasting menu, created exclusively for the occasion and paired with Bollinger’s iconic champagnes served in magnum format. Tickets are available online here.

Last month, the U.S. announced it would impose a new round of tariffs on Canadian products, including ones previously protected under CUSMA, on August 19. As the Government of Canada continues discussions with U.S. counterparts ahead of the deadline, the Restaurants Canada team has been engaged with Minister Dominic LeBlanc, who is the Minister responsible for Canada-U.S. Trade, outlining our industry’s concerns, incorporating data and research from the previous round of retaliatory tariffs and the significant impact on our sector, our suppliers, and Canadians.

Restaurants Canada stands behind the government's efforts to secure a strong outcome for Canadian businesses through the renewal of CUSMA. However, based on the impacts of last year’s retaliatory tariffs, which cost our industry an estimated $100 million per month in added costs, we are urging the government to avoid imposing retaliatory tariffs on food products as part of its response to U.S. tariffs.

We will continue advocating on your behalf, monitoring the situation and keeping you updated on any progress.

Consultation on Interprovincial Trade Barriers

Recently, I brought the restaurant industry's voice to federal and provincial Ministers and officials at a round table consultation, making the case for reducing interprovincial trade barriers and the real impact these barriers have on our sector.

When we engage with government, we lead with who we are—and the numbers speak for themselves. Our industry welcomes 23.7 million customer visits every day, generates $125 billion in annual sales, contributes nearly 4% of Canada's GDP, and employs 1.2 million Canadians, making restaurants Canada's fourth-largest private-sector employer. We also purchase more than half of Canada's agricultural production, making our sector an essential partner for Canadian farmers, food processors, and distributors from coast to coast.

Many of our members serve customers across provincial boundaries. The challenge is delivering the same restaurant experience efficiently and profitably across the country while navigating multiple provincial regulatory systems. Reducing interprovincial trade barriers is an opportunity not to lower standards, but to better recognize equivalent regulatory outcomes for food safety, environmental protection, and consumer confidence—without the unnecessary duplication that adds cost and complexity for operators.

That economic weight matters, and we are using it to push for real, practical change on four fronts:

Food Safety Harmonization — We are pressing for mutual recognition of food safety certifications, inspections, and regulatory requirements across provinces. Right now, duplicative compliance obligations are costing operators time and money with no benefit to food safety outcomes.

Environmental Regulatory Consistency — EPR programs, packaging requirements, and reporting obligations vary widely across jurisdictions, creating unnecessary administrative burden. We are advocating for greater national alignment so that operators aren't navigating a different rulebook in every province.

A Stronger Domestic Food Market — Canada's internal trade barriers on food and beverage products—including alcohol for licensed operators—are holding our industry back. Removing these barriers strengthens the entire food system, from producers and processors to the restaurants that serve Canadians every day.

National Franchise Disclosure Template — For franchise operators, province-by-province legal reviews are costly and time-consuming. We are advocating for a single national template, with only narrow jurisdiction-specific additions, so that one legal review can support expansion across the country.

As Canada and the provinces make meaningful strides in modernizing internal trade and unlocking the full potential of our economy, we remain committed to ensuring restaurants have a seat at the table and that our members can benefit from these new opportunities.

TORONTO, Aug. 13, 2026 /CNW/ -- Nespresso Canada today unveiled its redesigned Sherway Gardens boutique in Toronto, bringing the brand's latest boutique concept to one of its most established locations, marking another step in the evolution of its boutique experience across Canada.

The location holds an important place in the brand's history in the Greater Toronto Area. First opened in 2015, it was Nespresso Canada's second boutique in the region. Its renovation reflects Nespresso's continued commitment to enhancing the premium coffee experience for customers, while reaffirming its long-standing presence in the GTA.

The Sherway Gardens boutique marks the latest milestone in Nespresso Canada's continued investment in retail excellence, following the opening of the Willowbrook boutique in Langley, British Columbia, and the reopening of the Oakridge boutique in Vancouver, British Columbia, and the Ste-Foy boutique in Québec City, Québec, reflecting the company's broader vision for the future of retail in Canada.

Reimagined to offer an even more elevated and personalized experience, the new Sherway Gardens boutique introduces new spaces and services designed to help coffee lovers discover, explore, and enjoy coffee in new ways.

At the heart of the boutique is a new Coffee as an Art area, where Club Members can explore the journey of coffee from bean to cup through guided tastings and conversations with Nespresso Coffee Specialists. The boutique also features a welcoming lounge area designed for visitors to slow down, savour a coffee, and immerse themselves in the experience of coffee discovery.

The redesigned boutique enhances the customer experience through its new self-selection stations, giving customers greater flexibility to explore, browse, and select their favourite coffees at their own pace, while expert guidance remains available throughout their visit.

Whether welcoming long-time Club Members or those discovering Nespresso for the first time, the Sherway Gardens boutique offers a seamless blend of convenience and hospitality, while celebrating the craftsmanship, expertise, and culture behind every cup of coffee.

"Our boutiques are more than retail spaces; they are destinations where coffee lovers can discover the world of Nespresso through expert guidance, personalized service, and memorable experiences," says Alexis Giguère, VP of B2C Sales at Nespresso Canada. "The redesigned Sherway Gardens boutique reflects our continued focus on creating meaningful moments for customers while bringing our latest retail vision to life."

To support sustainability efforts, Club Members can conveniently return their used Nespresso capsules for recycling at the Sherway Gardens boutique. The capsules undergo a mechanical separation process in which the aluminium and coffee grounds are separated, allowing the aluminium to be repurposed into new products and components, while the coffee grounds are used as compost on Canadian farms. This in-boutique collection option complements Nespresso's other recycling options available across Canada, including at-home solutions, making it easy for Club Members to recycle their capsules in a way that best fits their routine. Availability of recycling solutions varies by region.