#drummondville

[rabbitcruiser]

National Poutine Day

In Canada, particularly in Quebec, poutine is a staple food, if not  also an iconic one. It has become a popular food in America as well as  in other countries, and we celebrate it today, on National Poutine Day.  Standard poutine is made up of fresh-cut french fries, squeaky fresh  cheese curds, and brown gravy, but there are many variations of the  dish. Among other possibilities, the name may have come from the word  "pudding," which is spelled pouding in French, or from poutine,  which is slang for "mess" in Quebec. It is pronounced "pou-tin" in the  French-dominated regions of Quebec and New Brunswick, but as "poo-teen"  elsewhere.

According to the most widely known and accepted story, poutine was  first served at L’Idéal (Café Ideal)—a restaurant that later changed its  name to Le Lutin Qui Rit (The Laughing Elf)—in 1957, in the small town  of Warwick, in Arthabaska County, Quebec, a town known for producing  squeaky cheese curds. A usual customer, Eddy Lainsesse, requested curds  on top of his fries. The restaurant owner, Fernand Lachance, supposedly  replied, "Ça va faire une maudite poutine," which roughly translates to  "That's going to make a dreadful mess." A variation of the story says  that Lainsesse asked for the curds and fries to be thrown together in a  paper bag, upon which Lachance looked into the bag and said, "This is  poutine." The dish started being sold in a bag and soon caught on.  Patrons began adding ketchup and vinegar to it. In 1963, Lachance began  serving it on plates. Customers soon noticed that the fries got cold  quickly, so Lachance added gravy to keep them warm.

According to another story, poutine was created by Jean-Paul Roy,  owner of Le Roy Jucep, a drive-in restaurant in Drummondville, Quebec.  He had been serving a dish of gravy and french fries called patate-sauce  since 1958, and in 1964 noticed that some of his diners were adding  cheese curds to it. He soon added a dish that contained all three  ingredients and named it fromage-patate-sauce.

No matter how poutine got its start, it soon could be found being  sold as street food in Canada. By 1969 it was being sold in Quebec City  at the Ashton Snack Bar food truck on Boulevard Wilfred-Hamel, and it  was being sold in Montreal by 1983. By the early 1980s, it had become a  widely popular street food in Ontario and Quebec.

It made its debut in Canadian chain restaurants in 1985, appearing on  the menu at Frits, a now-defunct Quebec-based chain. By the 1990s,  poutine had reached mass popularization in the country, after its  inclusion on the menus of other chains. It first appeared on a Burger  King menu in 1987 in Quebec, and soon spread to other locations of the  chain. The same happened with McDonald's in 1990. Canadian fast-food  chain Harvey's debuted it on menus across the country in 1992.

But poutine wasn't to remain only as street food and fast food. By  the early 2000s, it was appearing in high-end Canadian restaurants. It  was put on the menu at Aud Pied de Cochon in Montreal in 2002, where it  was topped with foie gras. Other high-end Montreal restaurants followed  suit. Garde Manger began serving an Iron Chef America-winning lobster poutine, and Pub Quartier Latin put poutine made with steak, truffles, and red wine demi-glace on their menu.

Some Canadian restaurants have made poutine their main focus. La  Banquise in Montreal began serving it in the 1980s. They started with  the standard version and an Italian version with bolognese sauce instead  of gravy. They have since expanded to serving 30 types. Smoke's  Poutinerie was started in Toronto in 2008, the first poutine-only  restaurant in that city. Other poutine-only restaurants that followed in  Canada are Poutini's House of Poutine, La Poutinerie, and Poutineville.

Poutine made its first foray into the United States in New Jersey and  New York, where a variation of the recipe called "Disco Fries" became  popular. This version substituted mozzarella or cheddar cheese for the  curds. Poutine has since become relatively common in the States, and  took hold in other countries as well, such as the United Kingdom and  Russia.

As mentioned, there are various types of poutine besides the usual  french fries, cheese curds, and gravy combination. Different types of  potatoes, cheese, and sauces can be used. Italian poutine may use  spaghetti sauce instead of gravy; veggie poutine is made with mushroom  sauce and vegetables; Irish poutine is made with lardons. La galvaude is from Gaspésie and is made with chicken and green peas. A variation in Montreal uses smoked meat.

Festivals devoted to poutine are held across Canada throughout the  year. Montreal, Ottawa, and Toronto are some cities that hold them. On  National Poutine Day, events are held and specials are available at  restaurants in countries like Canada and the United States. For example,  My Meatball Place in Toronto has given away free samples of meatball  and vegan poutine, and The Hops Spot in Syracuse has offered half-price  poutine. With so many types of poutine—and so many restaurants that  serve it in some parts of the world—there is no reason to remain hungry  on National Poutine Day.

How to Observe National Poutine Day (Canada)

Here are some ideas on how to celebrate the day:

Make your own poutine. You could make the original version or another variation of the dish. You could even make Disco Fries, the Americanized version of the dish.

Check if there is a place near you that serves poutine.

Enjoy poutine at a Canadian restaurant that specializes in the dish, such as La Banquise, Smoke's Poutinerie, Poutini's House of Poutine, La Poutinerie, or Poutineville. Smoke's Poutinerie also has some locations in the United States.

Have poutine at a restaurant in Warwick, Quebec, the town where the dish is said to have originated, or have it at Le Roy Jucep in Drummondville, Quebec, the other location where it is said to have gotten its start.

Eat some poutine at Harvey's or at another fast food restaurant in Canada.

Enjoy poutine at a high-end Canadian restaurant such as Aud Pied de Cochon, Garde Manger, or Pub Quartier Latin.

See if there are any specials on poutine today at restaurants such as My Meatball Place in Toronto or The Hops Spot in Syracuse.

Plan a trip to an upcoming poutine fest, such as Montreal's Le Grand Poutinefest, Ottawa Poutine Fest, or Toronto Poutine Fest.

Source

#Poutine 911 #Le Roy Jucep #the original one #Drummondville #Québec #travel #summer 2015 #food #fries #cheese curd #gravy #restaurant #Poutine the Works #Bacon Double Cheese Poutine #Pulled Pork Poutine #Butter Chicken Poutine #Meat Lovers Poutine #National Poutine Day #Canada #NationalPoutineDayCanada #11 April #street food #vacation #2018 #2012 #Montréal

[aryburn-trains]

Via Rail Train #14 "The Ocean" and #16 "The Chaleur" leaving Drummondville, QC. 15 minutes late on a cold and blistery night. View of The Oceans Park Car. July 08, 2006

#ocean #chaleur #via rail #2006 #montreal #halifax #gaspe #trains #passenger train #history #drummondville #quebec #dome car #observation car #dome observation car

[drowster]

Jay Scøtt organizing a mosh pit at his show.

Festival de la poutine, Québec

#drowsterqcculture #jay scott #scøtt #festival #poutine #performance #concert photography #drummondville #117 records

[nothingexistsnever]

333

#parc woodyatt #quebec #canada #drummondville #centre du quebec #cityphotography #original photography #nature #treesandflowers #trees and forests #rivière st-francois #river #park #parc #original photographers #original photography on tumblr #photo #photography #nature pics #street photography #819 #819の日

[roxylarts]

First time selling my arts!!

#drummondville #small artist #art #handmade

[if-you-fan-a-fire]

"AU PREMIER CONGRES DES CHEFS DE POLICE ET DE POMPIERS DE LA PROVINCE," La Presse. July 11, 1933. Page 3. ---- Photographie prise en matin avant l'ouverture du premier congrès de l'Association des chefs de police et de pompiers de la province de Québec à l'hotel Windsor. La vignette représente un groupe des délégués. Première rangée: le chef Lépine, de Sainte-Anne-de-Bellevue, l'ex-chef Pierre Bélanger, le directeur C. Carson, du service des incendies de Montreal: le chef Damase Boyer, de Dorval; le chef V. Simon, de Joliette; l'inspecteur Arthur Maranda, de Montréal; le chef Hunter, de Montréal-Ouest: l'inspecteur A. Desrosiers, de Montréal; le chef Seagle, d'Alexandria, Ont.; l'abbé Oscar Valiquette, aumônier des services des incendies et de la police de Montréal; le chef McMahon, de Nicolet; le chef Moquin, de Drummondville; le chef Richer, de Ville Saint-Pierre: W. Drulet, assistant-chef et A. Théberge, chef de la circulation provinciale: James Melnar, inspecteur en chef du service de prévention des incendies de Montréal: George Shes, directeur du service d'investigation du C. N. R.; le chef Elliot, de Ville Mont-Royal. Dans le groupe, les délégués des autres municipalités. (Cliché la "Presse.)

#montreal #chief of police #police force #police chief association #firefighters #arson squad #dorval #joliette #alexandria ontario #drummondville #police officers #provincial association #provincial congress #great depression in canada #history of crime and punishment in canada #crime and punishment in canada

[cdntennis]

Challenger Banque Nationale de Drummondville 2022 (Drummondville, Canada)

Canadian Vasek Pospisil won yesterday his second ATP Challenger singles title of the year, the 11th of his career, after defeating Michael Mmoh 7-6(5), 4-6, 6-4 in the championship match. This is the second time that Pospisil is crowned the champion of this tournament, having won the title in 2012 when it was held in Rimouski. With the victory, he is back in the top 100 of this week’s new ATP rankings, the first time since October 2021.

(Picture : © Sarah-Jäde Champagne)

#Canada #Tennis #Vasek Pospisil #Drummondville #CdnTennis #Canadian tennis #Featured

[wood-vinegar11]

Wood Vinegar for sale Buy Purchase Wood Vinegar in Drummondville, QC | Wood Vinegar USA

Looking for wood vinegar for organic farming near Drummondville City, QC? Wood Vinegar USA produces and supplies wood vinegar and by products for organic agriculture in Drummondville. Pre order wood vinegar today! Contact us. Wood vinegar is an environmentally friendly fertilizer that is used in agriculture and as pesticide for plants.

 WOOD VINEGAR DRUMMONDVILLE, QC - Wood Vinegar for Organic Farming

Wood Vinegar USA is available for farmers in Drummondville, QC now. Wood Vinegar has a long history of successful use throughout Asia for a replacement of expensive fossil derived agricultural chemicals. With a growing char and carbon farming industry there is potential for creating a viable market in Drummondville, QC for this sustainable and economical farm input, working towards more economical and natural farming practices. Pre order wood vinegar in Drummondville, QC now! Best quality wood vinegar available in Drummondville, QC from Wood Vinegar USA.

 REQUEST MORE INFORMATION! CLICK HERE!

 Wood Vinegar: When wood is subjected to destructive distillation or is greatly heated in close vessels, an acid liquor oozes over with the tar and gaseous products. This acid liquor is the pyroligneous acid or wood vinegar. Wood Vinegar USA now proudly produces wood vinegar and it is available for sale in Drummondville, QC . This amazing product is used as an all-natural replacement for your traditional chemical fertilizer and pesticides.

Wood vinegar can be applied to the soil surface to help increase the population of beneficial microbe sand to promote plant root growth.

 Wood vinegar:

·        Improves abiotic stress tolerance to salinity and drought.

·        Stimulates growth by improving absorption through roots.

·        Supports nutrient uptake & prolongs the shelf life.

·        Enhances soil conditions for greater root mass.

·        Improves efficiency of applied fertilizers.

·        Increases tolerance to sodium (Na).

·        Increases nutrient use efficiency.

 BUY WOOD VINEGAR DRUMMONDVILLE, QC

We supply pure and high quality wood vinegar direct to Drummondville, QC. The wood vinegar is now widely used in agriculture production and for general sanitary purposes. The natural contents make it an attractive alternative to chemical pesticides; it can also promote plant growth and improve soil quality. It is non-toxic and biodegradable. We are one of the biggest wood vinegar supplier in Drummondville, QC.

  The Main Chemical components:

·        Acetic acid 34.40 %

·        Propanoic acid 2.00 %

·        Methanol 5.20 %

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 Available in Drummondville, QC!

 We are encouraging the use of wood vinegar as organic fertilizer and pesticide and offering the highest quality Wood Vinegar product produced with the most advanced processor in Drummondville, QC. All of our product is tested before sending, ensuring you a more accurate valuation of using wood vinegar for your specific application.

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 Prices don’t include Drummondville, QC wide shipping and handling.

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  WHAT IS WOOD VINEGAR?

Wood vinegar, Pyroligneous acid, also called  wood acid, is a dark liquid produced by the destructive distillation of wood and other plant materials. The principal components of wood vinegar are acetic acid, acetone and methanol. It was once used as a commercial source for acetic acid. In addition, the vinegar often contains 80-90% water along with some 200 organic compounds.

 Wood vinegar is a byproduct from charcoal production. It is a liquid generated from the gas and combustion of fresh wood burning in airless condition. When the gas is cooled, it condenses into liquid. Raw wood vinegar has more than 200 chemicals, such as acetic acid, formaldehyde, ethyl-valerate, methanol, tar, etc. Wood vinegar improves soil quality, eliminates pests and controls plant growth, but is slightly toxic to fish and very toxic to plants if too much is applied. It accelerates the growth of roots, stems, tubers, leaves, flowers, and fruit. In certain cases, it may hold back plant growth if the wood vinegar is applied at different volumes. A study shows that after applying wood vinegar in an orchard, fruit trees produce increased amounts of fruit. Wood vinegar is safe to living matters in the food chain, especially, insects that help pollinate plants.

 HOW WOOD VINEGAR IS MADE

Organic biomass material is heated in an oxygen reduced environment leading to the thermal decomposition of materials and release of gases (called pyrolysis) – this exhaust smoke is condensed (cooled) into a liquid. The condensate then further separates and refined into Tar, Wood Vinegar and Bio-Oil. Production equipment can vary from basic metal drums or in ground fire pits covered in clay mud with cooled bamboo chimneys to state of the art industrial processors that are completely controlled continuous biomass converters.

 WOOD VINEGAR : DIFFERENT APPLICATION OF WOOD VINEGAR

Blend with water in a ratio of 1:50 (1 liter wood vinegar and 50 liters water), or up to a ratio of 1:800 (1 liter wood vinegar and 800 liters water). Spray it over plant shoots. Wood vinegar, like hormones, will be absorbed into twigs, trunks, or leaves. Plants will be stronger, and leaves will be greener and resistant to pests and diseases.

 WOOD VINEGAR: BENEFITS OF WOOD VINEGAR

 1. Farmers can produce wood vinegar from branches trimmed from trees.

2. Wood vinegar is safe to human beings, animals, plants, and environment.

3. Wood vinegar helps plants to grow better and stronger, and be resistant to pests and diseases.

4. Crop produce is high quality and safe.

5. Low cost of production attributed to savings from cost of chemicals.

 FREQUENTLY ASKED QUESTIONS ABOUT WOOD VINEGAR:

What is Wood Vinegar?

Wood vinegar has a wide range of applications, and it can be everything from a bio-fertilizer, to a seed germinator, to a growth enhancer, to a nematode treatment, and more. Wood vinegar is a light brownish liquid that is produced through the natural act of carbonization.  Wood vinegar has a low pH (around 3) and contains a variety of organic compounds, which include: organic acetic acids, phenols, alcohols, aldehydes, ester, acetals, ketone, formic acid, vitamin B1, B2, levorotatory dextran, and many others. These various elements can work synergistically for a greater outcome.

Wood vinegar has a long history of successful use throughout Asia as an organic growth booster and bio-fertilizer substitute in place of expensive fossil-derived agriculture chemicals.

There’s even evidence of successful use dating back thousands of years in the Amazon and even during the 1900s, when substantial factories saw a huge boost in commercial growth as they produced wood vinegar with creosote as a source of acetic acid. Buy Wood Vinegar

How does Wood Vinegar Work?

Wood vinegar reduces the cluster value of water to 1/3.  This means that the water is activated and can be easily absorbed by the plants, because water with a low cluster value is in a very small mass, which increases the penetration rate. Each of these masses will hold one or few mineral elements, and these elements can be easily taken into the crops.  This will greatly reduce the use of agrochemicals; however, the solution should not be used with alkaline chemicals. Order Wood Vinegar!

Has this product been tested?

Wood vinegar has been used by people for agricultural purposes for reportedly a thousand years, give or take.  It’s a product in use today by many countries like Japan and India, and it’s beginning to see more study and distribution in the United States and Canada.

   PAGE IS ABOUT:

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NATURAL WOOD VINEGAR          http://naturalwoodvinegar.com

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More information is at http://www.woodvinegar.org/

#drummondville #quebec #woodvinegarusa #plant #bio #agriculture #natural #organic #usa #wood

[rabbitcruiser]

National Cheese Curd Day

National Cheese Curd Day was created by Culver's, a fast-food restaurant that started in Wisconsin that is located mainly in the Midwest, that as of 2020 has restaurants in 25 states. One of their most popular menu items, their cheese curds, are made with white and yellow Cheddar cheese. The fresh cheese curds—which they source from LaGrander's Hillside Dairy in Stanley, Wisconsin—are breaded with their signature blend of herbs and spices and then deep-fried. Culver's sold over 17.7 million orders of cheese curds in 2015, and over 28 million orders in 2018. During the month of October, when they hold National Cheese Curd Day, they offer chances for people to win cheese curds and other prizes. They've even given away a year's supply of cheese curds as their grand prize.

Cheese curds are popular in the Midwest, particularly in Wisconsin. They also are common in Quebec, Canada. Cheese curds are fresh, made by separating the curd from whey during the cheese-making process. Instead of going through the whole process, where a block of cheese is made, a solid curd of cheese with a milky flavor is formed. Cheese curds are mainly made of young Cheddar, either white or yellow, although some are made from mozzarella, Muenster, Colby, or Monterey Jack cheese. Fresh cheese curds are moist and rubberlike and will squeak when eaten when their elastic protein strands rub against tooth enamel. They begin losing their squeakiness after 12 hours and are no longer considered fresh about two days after being made. They are rather mild in flavor with a bit of saltiness and are often flavored with dill, garlic, spicy Cajun, taco seasoning, ranch, or jalapeno.

Cheese curds are commonly eaten as a snack or appetizer. Not only can they be eaten fresh, but they can be deep-fried, after being covered with a breading or batter—sometimes a beer batter. They are often then dipped in marinara sauce, ketchup, or ranch dressing. Deep-fried cheese curds are popular at state fairs, carnivals, and bars. They are also common at some fast-food restaurants, Culvers and A&W being two that offer them. Cheese curds are also used to make poutine. No matter if you eat deep-fried cheese curds at Culver's today, or enjoy them somewhere else or made in another manner, you are sure to find National Cheese Curd Day most enjoyable!

How to Observe National Cheese Curd Day

Some ways to observe National Cheese Curd Day include:

Pick up some cheese curds at Culver's. Watch their social media accounts for chances to win cheese curds and other swag.

Have some cheese curds at another restaurant, at a bar, or at a carnival or fair.

Pick up some fresh cheese curds at a store or shop, or make your own.

Make your own deep-fried cheese curds.

Plan a trip to the next Cheese Curd Festival.

Source

#Pulled Pork Poutine #National Cheese Curd Day #street food #restaurant #travel #Canada #Le Roy Jucep #Poutine 911 #Drummondville #Québec #Montréal #vacation #original photography #15 October #NationalCheeseCurdDay #Meat Lovers Poutine #Butter Chicken Poutine #fries #gravy

[prettyboywoll]

#I wanna run my fingers through his pretty curls #maveric lamoureux #voltigeurs de drummondville

[alfredol70]

Vasek Pospisil vs Michael Mmoh | F Drummondville • Highlights

#youtube #vasekpospisil michaelmmoh drummondville tennishighlights atpchallenger

[butchwink]

the agp tag sucks. liesel shouldnt complain that i clog up her url cause mine get clogged like no tomorrow. a butchwink is a thing now. its me lmao i invented it i fucking guess

did i invent pet and repete? i hope not jesus christ

#stop calling me a twink in my own tag you cunts thats so rude!!! #scarlet-riot #no forreal i make hit posts ppl see my url it becomes a concept ppl call strangers that to be funny i hate it lmao #its a real scarlet riot and everyone wants to kill each other and say kill yourself welcome to tumblr #liesel brought me here and i couldnt let go #i had to drop green day and zelda and fire emblem come onnn jesus of suburbia is that kid #or lina from drummondville lmaoo

[stateofsport211]

Drummondville Ch F: Zizou Bergs [6] def. James Duckworth [2] 6-4, 7-5 Match Stats

📸 ATP Challenger Livestream

Despite several hiccups plaguing both sets, Zizou dug deep through his groundstrokes, firing his shots from the baseline until J. Duckworth got out of balance since the latter got outpaced along the way. To add, J. Duckworth had a shaky start to the first set, with visible +1 forehand errors stemming from Zizou’s anticipation, controlling the flow from there to conclude. Even though Zizou trailed in the beginning of the second set, he still managed to re-absorb the pace missing in the beginning to shift the moment in his favor, especially from his important shot winners that altered the tone of the game to his aggression. As a result, Zizou had twice more chances to break than J. Duckworth (10 to 5) despite both players having a 40% break point conversion rate overall.

Service game-wise, Zizou stood out in his first serves by winning 20% more points, with a 81% first serve winning percentage than J. Duckworth’s 61%, aided by scoring twice more aces than J. Duckworth (10 to 5). Furthermore, Zizou had a slight edge from his second serves by winning 45% points than J. Duckworth’s 43%, especially since the latter double-faulted thrice than Zizou’s once. Those were proven costly, considering how deep Zizou dug in the second set as well.

As a result, Zizou won his second Challenger title of the year (after the Tallahassee Challenger a few months ago), propelling his rank back to 2 lines below the Top 150 after coming back through another injury-ridden season, and this title could possibly be a confidence booster to start his 2024 season. On the other hand, J. Duckworth will head to the last few Challengers in Japan to seal his season, starting in the Yokohama Challenger, where he will face Zdenek Kolar in the first round. Could also be interesting to follow the last pushes of the Challengers, since it got two weeks!

#atp world tour #atp tour #atp challenger #atp challenger tour #tennis updates #match stats #drummondville challenger #challenger banque nationale de drummondville #zizou bergs #james duckworth #WatchChallengersFolks #ChallengerMatters

[bad-entertainment]

Music is my whole life and I’m not even good at it

#like it’s the only thing that I have and I’m studying it #but in theory I’m ok #but in bass oof I’m the worst bassist of the year #and I want to stay in my program but I don’t think I’m good enough #there is another one that interests me but it’s in fucking Drummondville and I don’t want to move there #I love my school too much to leave #ok im gonna shut up now

[ilikeit-art]

Alex is a wildlife painter from the Lotbinière region who embarked on her artistic journey as a self-taught painter in 2016. Exploring various artistic techniques during her studies in presentation design and graphic design, she sought inspiration across a range of subjects, including ships, portraits, animals, world maps, and even abstract works.

In 2018, she took on the challenge of creating an artwork without using brushes, opting to stamp everyday objects around her. This experience profoundly influenced her artistic path, leading her to consistently incorporate objects into her works, forming the hallmark of her artistic style.

Sharing her creative process through videos, Alex is highly active on social media, captivating audiences both in Quebec and internationally. She has actively participated in numerous artistic events, earning several awards, including the Public's Choice Award at the Drummondville Arts Symposium and the Baie-Comeau Symposium.

#contemporary art #wildlife #painting art #alex_artiste_peintre

[equipenutritions]

"Un nutritionniste est le secret d'un corps sain" - Entrez en contact avec le meilleur nutritionniste.

Vivre une vie saine est un rêve pour de nombreux individus à l'ère moderne. Avec une grande variété d'options alimentaires à leur disposition, il est devenu impossible de prendre soin de leur santé. Toute la malbouffe contient un excès de glucides et de graisses qui vont et nuisent au corps de l'intérieur. En outre, elle donne des vertiges aux gens et ils procrastinent.

Il faut donc mettre fin à cette habitude. Lorsque vous avez un excellent nutritionniste à vos côtés, vous pouvez facilement abandonner les mauvaises habitudes alimentaires et adapter de nouveaux changements dans votre mode de vie qui vous aideront à obtenir les meilleurs résultats pour votre corps. En outre, il veille à ce que vous développiez des habitudes saines qui, à terme, profiteront à votre corps.

Cependant, en cherchant un bon nutritionniste, vous en trouverez beaucoup qui essaieront de vous aider. Cependant, c'est à vous de mettre la main sur les meilleures personnes pour vous aider à obtenir les meilleurs résultats pour votre corps. Lorsqu'il est question des meilleurs, vous devez consulter une nutritionniste de Drummondville. Au fil des ans, nous avons travaillé pour obtenir les meilleurs résultats pour nos clients. De plus, nous travaillons sans relâche pour que votre rêve ne soit plus un rêve.

Que vous souhaitiez vous mettre en forme ou que vous soyez en sous-poids et que vous souhaitiez être en bonne santé, nos nutritionnistes de Lévis ont des plans pour tous. Nos experts examinent votre morphologie et, une fois l'examen terminé, nous préparons pour vous les meilleures stratégies qui vous permettront d'obtenir des résultats rapides.

Les prix ? Nous sommes très précis en ce qui concerne les prix. Au fil des ans, nous nous sommes assurés de proposer les prix les plus bas du marché. Ainsi, nous sommes fiers de dire que nous sommes votre destination ultime pour vous aider à aimer votre corps. N'hésitez pas à nous contacter et à prendre rendez-vous. Notre équipe vous aidera à tout faire.

#nutritionnistes de Lévis #nutritionniste de Drummondville