GML Importations is managed by its co-founder Gabriel Molleur-Langevin.
Gabriel has worked in several renowned restaurants both in Quebec City and Montreal, completing his training journey with long-term internships in Europe, where he worked in some of the greatest internationally recognized restaurants such as Fäviken in Sweden and Noma in Denmark.
His great interest in boreal cuisine, the promotion of local products and the art of fermentation processes has added to his skills and enhanced his creativity, with one goal in mind: developing a wide and innovative range of flavors.
With thirteen years of experience in the restaurant world, Gabriel achieved the position of Executive Chef of Le Mousso restaurant in Montreal, crowned sixth best restaurant in Canada in 2019, and winner of the Restaurant of the year award in Quebec in 2018. Le Mousso is the first ever restaurant in Canada to promote fermentation products and develop its own fermentations inspired by traditional Japanese recipes.
Thus, to refine his in-depth knowledge of traditional fermentation, Gabriel has surrounded himself with internationally renowned professionals famed for their inventiveness and avant-gardism in the culinary realm. This is why he now wishes to introduce these traditional Japanese skills to Quebec.
