Bespoke catering · Québec City
Rivertnova builds every catering experience from scratch — seasonal ingredients, original recipes, and a format shaped entirely around your occasion.
We don't hand you a laminated binder. We ask what matters to you.
At Rivertnova, every engagement starts with understanding your guests, your venue, and the tone you want to set. From an intimate thirty-seat dinner in a stone-walled Vieux-Québec loft to a standing cocktail reception for three hundred in a riverfront pavilion, our approach stays the same: build a menu that fits the moment with precision, not guesswork. We source from Quebec producers and farmers whose seasons shape what's possible, and we design around those limits — not despite them. The result is food that feels considered, not generic, and a service that lets you be present at your own event.
Three principles that govern every menu, every event, every plate.
We map every menu to what Quebec farmers are actually harvesting. Fiddleheads in May, heirloom squash in October, ice cider reductions in January — the calendar drives the plate, not the other way around. This keeps flavour honest and procurement clean.
Nothing on our menu list is permanent. We draft, share, revise, and finalize a unique food program for each client. You'll never worry that your wedding dinner is identical to the corporate lunch we catered the week before.
Rivertnova chefs and service staff are present from setup through the last plate. We don't hand food to a venue crew and leave. Our team manages temperature, timing, plating, and flow so your guests experience the food as it was designed.
We operate in heritage buildings, outdoor marquees, private residences, waterfront patios, and corporate campus facilities alike. If you have an unconventional space, tell us early and we'll engineer a kitchen setup that works within it.
We got married in September at a farm outside Saint-Raymond and Rivertnova built a tasting menu around the harvest literally happening fifty metres away. Our guests still message us about the roasted celeriac course. That alone was worth it.
Marie-Hélène Côté, bride — Saint-Raymond, QC
Send us a few details and we'll come back with ideas, questions, and honest availability.
Our Q3 all-hands for 180 people in the Laurentians. I was expecting the usual buffet routine. Instead Rivertnova delivered a seated lunch with four courses and seasonal Quebec produce that honestly outperformed restaurants I've paid a lot of money to visit.
Dominic Lepage, operations director — Montréal, QC