Photo credit: Archives \u2013 HEC Montr\u00e9al, J.-Robert Ouimet Fund (P088)<\/strong><\/em><\/p>\nWith a $20,000 loan, J-Ren\u00e9 Ouimet had managed to found \u201cLa maison J-Ren\u00e9 Ouimet lt\u00e9e\u201d, a prepared food distribution company that also imported European cheeses. He had become the exclusive distributor of European cheese in Quebec, New-Brunswick and the Ottawa region. He had also secured the sales and distribution rights for one of North America\u2019s most popular mayonnaise brands.<\/p>\n
Meanwhile, in Montreal, Mrs. Faille, a mother exhausted by years of hardship and eager to improve her daily life and the well-being of her family, decided to take matters into her own hands. From her kitchen on De Lorimier Avenue, she began making meat pies, which she also canned herself on her balcony. <\/p>\n
The popularity of their mother’s pies inspired her sons, Lucien and Aim\u00e9 Faille, to establish Cordon Bleu lt\u00e9e in 1939.<\/p>\n<\/div>\n
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In May 1941, due to space constraints and administrative needs, J-Ren\u00e9 Ouimet relocated his business from the family basement to Mont-Royal Street, at the corner of Iberville and De Lorimier streets. As a neighbor of the Faille family, he discovered Cordon Bleu lt\u00e9e, and subsequently became its exclusive distributor for Quebec and Ontario.<\/p>\n
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Optimistic about his business, Mr. Ouimet purchased a building located at 4837 Boyer Street in 1942. This former gas station and garage was converted into the administrative offices and the warehouse of \u201cLa Maison J. Ren\u00e9 Ouimet lt\u00e9e\u201d. <\/p>\n
Photo credit: Archives \u2013 HEC Montr\u00e9al, J.-Robert Ouimet Fund (P088)<\/strong><\/em><\/p>\nOver the years, Mr. Ouimet developed a keen interest in Cordon Bleu. So much so that in 1944, as he wanted to have a say in the organization, he acquired 20% of the shares, earning him a seat on the board of directors. <\/p>\n
In 1946, Cordon Bleu\u2019s Papineau Street location had become cramped, forcing a move to a new building at 4351 Iberville Street in Montreal. In 1948, Mr. Ouimet gained full control of Cordon Bleu and became its president. <\/p>\n
With sales steadily increasing, it became obvious that the offices and the warehouse needed to be expanded. The expansion work began in 1950. <\/p>\n<\/div>\n
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In 1952, on a cold winter night, J.-Ren\u00e9 Ouimet found himself stranded in a snow storm. His car had broken down, forcing him to seek shelter at a nearby farmhouse. Inspired by this recent experience, he had the idea of developing a ready-to-eat meatball stew, reminiscent of the comforting dish his mother used to make during the Holidays.<\/p>\n
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His vision was to create a hearty and quintessentially Qu\u00e9b\u00e9cois meal that could be easily reheated, providing warmth and sustenance to those who might find themselves in a similar predicament.<\/p>\n
Photo credit: Archives \u2013 HEC Montr\u00e9al, J.-Robert Ouimet Fund (P088)<\/strong><\/p>\nAfter numerous attempts to perfect the recipe, Ida Ouimet, Mr. Ouimet’s mother, finally succeeded in creating the perfect meatball stew. This very recipe has been delighting consumers since its introduction in 1952.<\/p>\n
In 1956, Mr. Ouimet became the sole shareholder in Cordon Bleu lt\u00e9e.<\/p>\n<\/div>\n
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In 1961, Cordon Bleu received two gold medals from Monde S\u00e9lection for its meatball stew recipe and meat sauce at the organization’s Quality Awards held in Brussels.<\/p>\n
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Monde S\u00e9lection remains to this day an independent, international institute dedicated to evaluating the quality of consumer products.<\/p>\n
In 1963, J.-Ren\u00e9 Ouimet started transferring ownership of his business to his children. His son J.-Robert Ouimet became one of the shareholders at that time.<\/p>\n<\/div>\n
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After 10 years as a shareholder of Cordon Bleu lt\u00e9e, J.-Robert Ouimet became its president. During those years, he also made the decision to relocate the manufacturing facility to Port-Royal Street, in the Ahuntsic – Cartierville district of Montreal.<\/p>\n
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In 1975, the company’s offices and warehouse were also moved to a new location at 8585 Jeanne-Mance Street.<\/p>\n
In 1979, the business further expanded its product portfolio when J.-Robert Ouimet acquired Notre-Dame cannery, located in Charette, north of Yamachiche.<\/p>\n<\/div>\n
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In 1983, Cordon Bleu began distributing Paris P\u00e2t\u00e9 meat spreads, produced near Montreal’s Decarie Highway. Three years later, J.-Robert Ouimet acquired this beloved Quebec brand.<\/p>\n
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Photo credit: Le Nouvelliste 1973<\/em><\/strong><\/p>\nIn 1985, wishing to keep expanding the product portfolio of the business, J.-Robert Ouimet then acquired the Quebec brand Esta, a Ste-Genevi\u00e8ve-de-Batiscan base sauce producer founded by Ernest St-Arnaud (ESTA).<\/p>\n
The company’s growth necessitated a larger space, leading to a final relocation in 1988. The offices, warehouse, and factory were moved to Anjou, their current location. That same year, the company was renamed Ouimet-Cordon Bleu Inc. <\/p>\n<\/div>\n
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In 1990, the prestigious Quebec brand Clark joined the Cordon Bleu family through the acquisition of its stew production, followed by that of beans in 1991. Both of these popular products continue to be made in Montreal, as they were when Clark first started in 1877. <\/p>\n
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In 2010, the company obtained its SQF certification, gaining international recognition for its mastery of food quality and safety risks.<\/p>\n
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In 2018, after dedicating 56 years to the family business, Mr. J.-Robert Ouimet passed away, leaving a significant void among his employees and the Quebec business community.<\/p>\n
In 2019, to ensure the company’s continued success, a business strategy was established, and Cordon Bleu began its expansion into the United States with its Clark Foods division, developing a range of products tailored to the American market.<\/p>\n
That same year, the company obtained its organic certification, allowing it to manufacture food products aligned with current food trends.<\/p>\n
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Read more<\/button><\/p>\n<\/div>\n[\/dipi_timeline_item][dipi_timeline_item admin_label=”2020 \u00e0 2023″ ribbon=”2020-2023″ title=”2020 to 2023 : The Celebration” _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
On March 20, 2023, we celebrated the 90th anniversary of Quebec’s flagship Cordon Bleu!<\/p>\n
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