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Cook it becomes the main shareholder of Quebec company Menu Extra, specialized in high-end home gastronomy

MONTREAL,  Cook it is proud to announce that it has acquired 70% of the shares of the gourmet ready-to-eat  service Menu Extra. Cook it has led an important transformation in the food industry with its meal kit concept, just as Menu Extra has done for fine dining. With this new partnership, the company hopes to create a value-added ecosystem for the benefit of Cook it subscribers.

Menu Extra is led by renowned chefs Francis Blais and Camilo Lapointe-Nascimento, as well as Alexis Demers, sommelier and maître d'hôtel. The company offers complete gastronomic experiences with high-end ready-to-eat meals, wine, flowers and music suggestions, all delivered at home in the greater Montreal area.

This strategic alliance will allow Menu Extra to expand its production capacity and extend its area of activity in the Eastern Townships, the Laurentians and Quebec City, while benefiting from Cook it's suppliers and various business relationships. Its current customers can expect the same quality and DNA that have made the reputation of Menu Extra, since all three founders will remain at the heart of the project. For Cook it, this is an opportunity to diversify and solidify its place in the fine dining market, while expanding its offering.

"Our mission is to be the best way to eat on a daily basis; Menu Extra is there for life's big moments. This partnership allows us to be the best way to eat for all occasions and is another step towards the future of food," says Judith Fetzer, President and Co-Founder of Cook it. "Customers of both companies will benefit from this firsthand, and that's the most exciting part."

"I collaborated with Cook it through the Chef's Class project and met Judith through the Adopte Inc. mentoring program–and we hit it off instantly," says Francis Blais, Co-Founder of Menu Extra. "Young, ambitious and innovative, Cook it has always valued and promoted Quebec talent. Together, we have the power to reshape the culinary landscape."

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