Remy Borderes and Michelle Guillemet created Sucr� Sal� three years ago, as an expression of their culinary creativity. Remy takes care of the salty side of catering, drawing on his French background. He was born in Brittany, trained at culinary school in France and soon after came to Canada. He and Michelle met when he was working at Signatures restaurant in Ottawa and Michelle was a student at the Cordon Bleu cooking school. Michelle trained as a pastry chef; her passion is the sweet side of catering: mousse cakes, macaroons and other innovative treats.
visit www.sucresale.ca
