Étiquette : gastronomy

Catégories
Accommodation

The New Generation of Lifestyle Hotels

hotel-restaurant_lifestyle

The new generation of hotels is focusing on innovation by developing hotel concepts or updating existing ones. The so-called lifestyle hotel is a good example of this trend; while examples of this type of hotel have existed for several years, they are now preparing to benefit from the winds of change sweeping through the hotel industry. Read on to learn how three hotel groups have interpreted the lifestyle hotel trend.

 

 

M Beta: revamped, customized spaces

The Charlotte Marriott City Center was fully renovated in 2016. In fact, the renovation was so complete, they’re calling it the second iteration M Beta as they gather customer feedback on what works and what doesn’t. (Further details in the first part of the analysis, Comment l’hôtel de demain est-il pensé ?). With a budget of $16M, room design was completely reinvented by installing modular furniture and adding a variety of high-tech tools. Customers can access their Netflix or Hulu account from the guest-room TV and use a tablet to order from room service. One whole floor is devoted to StayWell rooms that feature amenities such as: aromatherapy, a shower head with chlorine filter, lighting that emulates natural outdoor light, and hypoallergenic bedding.

Local ingredients are showcased in the restaurant, the bar can act as a co-working space during the week and the café is designed to support interaction (see photo, below). The café provides free workspaces and has a retail space where upmarket foods are sold.

hotel-Marriott-Charlotte-City_Center

Source: Charlotte Business Journal

A new bottle shop sells wines to both guests and locals and the gym features a digital system with over 600 exercise programs displayed on a giant screen. The check-in can be done through the brand’s mobile app, with one of the tablets made available to guests in the reception hall, or with a hotel employee.

reception_de_lhotel_Marriott_Charlotte_City_Center

Source: Marriott

Aparthotels Adagio: where the community itself becomes part of the attraction

According to a recent study of guest expectations conducted by Aparthotels Adagio, these now include a desire to interact with others and to feel a sense of belonging. Based on study results, a brand-new customer experience concept was tested in one of the properties for ten days. Because the goal was to transform the apartment-hotel into a living space with strong community ties, the company asked both guests and locals to try out the new facilities and features. To reinforce that “at-home” feeling, these new features include a shared kitchen, a delicatessen, a supply of objects guests can use to decorate the apartment, wine tastings, cooking and activity classes and foosball matches.

Aparthotel_Adagio_teste-un-nouveau-concept

Source: Aparthotels Adagio

Other properties are trying out other services, such as delivering meals from local and gourmet restaurants, dinners with locals,

Aparthotels Adagio wants to focus as much on the destination as on the hotel

cycling or Segway tours of the surrounding area, and a mobile app with the kind of information that allows visitors to feel more like a resident. Aparthotels Adagio wants to focus as much on the destination as on the hotel. The group will use the results of the customer experience tests to roll out the most popular services across the entire network.

JO&JOE: Focus on mingling

In September 2016, AccorHotels unveiled its innovative new brand, JO&JOE: a cross between youth hostels and apartment hotels. These yet-to-be-built hotels have been dubbed “Open Houses”, where the focus is on creating spaces for living and shared experiences.

The focus is on creating spaces for living and shared experiences

The concept is aimed specifically at millennials, whether they’re a “Townster” (local resident) or “Tripster” (an explorer from out of town).

Common areas promote relaxation and spontaneous interaction. The reception desk is gone; guests enter at the bar; there’s an outdoor “Playground” for events, and the “Happy House” (see picture, below), a private areas for guests only, will be used to relax, work, cook or even do their laundry. The large tables in the shared kitchen promote togetherness and sharing.

JO&JOE_AccorHotels

Source: AccorHotels

The brand also offers a variety of innovative forms of accommodation for guests traveling solo, in couple, in a family or as a group. The “Together” format provides shared, modulable sleeping spaces, while the “Yours” format is a room or apartment for two to five people with a private bathroom and (sometimes) a kitchen area (see picture, below). Last, there are the “OOO” options (for “Out Of the Ordinary”). As the name implies, this means unusual accommodation, including yurts, hammocks and caravans, and varies from one property to the next.

grande-chambre_JO&JOE_AccorHotels

Source: AccorHotels

Naturally, this innovative new concept for millennials has its own booking app! The community-oriented, experiential tool helps users organize events, share recommendations of must-see places, create groups with other guests for where to go and what to do, and chat with JO&JOE staff.

The plan is to build a portfolio of 50 properties, with the first ones due to open in 2018. The brand is part of AccorHotel’s new lifestyle division, also comprising the Mama Shelter and 25hours brands. In designing these new-generation hostels, JO&JOE is positioning itself in a niche market already well populated with new players, and is also entering into direct competition with Airbnb.

Because the new living spaces focus on mingling and experiencing local culture, each hotel can guarantee a unique experience. This trend of focusing on local elements has spread to all sectors of the tourism industry, and is manifestly here to stay.

 

Image on first page:  Pexels.com

Catégories
Products and activities

A new trend: Culinary team building

Much in demand by companies, culinary team building activities were named one of the top ten meeting trends of the year by Benchmark Hospitality International. On the menu: challenges like creativity, communication, conflict resolution, time and resource management and cooperation. The result: new friendships, a more unified team and delicious meals!

This trend is closely associated with another, dubbed “Work hard, play hard.” In fact, Benchmark notes that a bigger slice of meeting and convention budgets is being allocated to leisure and team building events. Though companies are still demanding more from their employees, they are also recognizing the need to balance this with fun activities like a round of golf, a spa visit, or even a cooking class. Microsoft, Westin, KLM, eBay and many other corporations are sending their employees to the kitchen.

A simple recipe for cooperation

Team building sessions can take a variety of forms, but they are often associated with physical activities, sometimes extreme in nature, that are not necessarily suitable for all employees. Golf, rafting, treasure hunts and role-playing are just some of the ways in which employees can accomplish something together outside the workplace. Unlike golf, which is appeals primarily to golfers, and rafting, which is too extreme for some people, cooking lessons are a simple, relatively inexpensive and highly accessible way to get people together. Furthermore, culinary activities focus more on cooperation than other, more competitive, activities do.

Delicious benefits

Like any organization, a cooking class follows a system: to succeed, participants must set deadlines, use limited resources, make decisions and cooperate. In the kitchen, individuals assigned different roles are put into groups to create a product, in this case, a meal. Participants share responsibilities and learn to appreciate the individual skills of each team member as they work towards a common goal: grilled lamb, sautéed mushrooms or a rich chocolate sauce!

Events can be customized to meet the goals and budget of each specific group. Another very popular option is to have the experience include an opportunity to work with a renowned chef.

Cooking is an enjoyable activity that everyone is capable of doing. In fact, one’s prowess in the kitchen is in no way related to one’s tasks in the workplace; roles are sometimes reversed, stereotypes fall by the wayside and a new group dynamic can emerge. Since the kitchen is a familiar environment and food is a universal language, people who cook together can become closer in a way that endures beyond the team building exercise itself.

The secret to success: Planning and consistency

  • To be successful, a team building activity begins long before the session itself, which must be well planned. Ideally, a team of employees should be formed to organize the event.
  • For maximum effect, the activity should be consistent with the company’s overall organization. In other words, its corporate culture, values and internal practices should underscore the team concept on an ongoing basis.
  • Participation will be greater if the team building activity is organized around a business goal that all employees can contribute to.
  • To take full advantage of the potential of team building, organizers must set real work goals, determine how the learning will be integrated into the workplace and decide what type of follow-up will be done, all before the activity even takes place. Doing so will lead to better planning.

A poorly planned team building activity can lead to negative consequences. This can happen if the event does not complement the company’s usual work environment. For example, if the company normally rewards individual efforts, an activity to build team spirit will likely have no impact and even strike employees as a waste of time. Similarly, if an event lacks follow-up or is not related to concrete, consistent actions in the workplace, it could well damage employee confidence, motivation and productivity.

Some examples

  • CEO Chef is first and foremost a team building company. Following a short introduction and some safety tips, participants form teams and name a leader. Then the workshop leader presents the “culinary challenge.” Teams must prepare the food according to the instructions (which are often far from complete). The goal is team work, creativity and trusting others. After the cooking, the workshop leader leads a discussion about the lessons learned. CEO Chef comes to the convention or meeting site and brings all the equipment needed for the team building activity.
  • Along the same lines, Recipe for Success has a very diverse menu: sushi, chili, chocolate, ice cream, and even ice sculptures! Other outfits are Hands on Gourmet and Parties that Cook.Other companies like Gourmet Retreats in California and Tall Order in Vancouver specialize in a variety of culinary experiences, with team building being just one of their activities.
  • The Bellagio Hotel in Las Vegas is currently building an enormous kitchen that will be used exclusively for classes and demonstrations as well as team building activities.
  • The Institut du tourisme et d’hôtellerie du Québec (ITHQ) and the Académies Culinaire de Québec and de Montréal offer cooking classes to private groups and open their facilities to companies who wish to hold team building events.
  • The Québec Resorts and Country Inns network offers culinary team building as one of the indoor activities available at its establishments.
  • Montreal outfit La Cuisine de Lili Margot is a place where guests help make their own meal with the help of a chef. It is also available for team building activities.

Take the plunge!

With its positive outcomes, accessibility and user-friendliness, culinary team building seems to be making a name for itself. Participants gain a better understanding of their team’s strengths and challenges, as well as insight into how to manage its dynamic. And, of course, the highlight is the delicious group meal that follows.

The phenomenon has even reached Quebec. However, while there are some exciting initiatives, it is not clear that the supply is ready to meet the demand of meeting and convention organizers. There is definitely room for an organization to develop such activities for conventioneers and business travellers in Quebec. Of course, though hotel owners cannot simply become group leaders of team building activities overnight, they can certainly open the doors of their kitchens and develop such events in partnership with specialized companies, organizational psychologists or other professionals.

Perhaps the idea should simmer for a while…

Sources:
– Healthfield, Susan M., “Keys to Team Building Success,” About.com: Human Resources.
– HotelOnline. “Benchmark Hospitality’s Top Meeting Trends for 2007,” March 6, 2007.
– Vallerand, Nathalie. “Drôle de team building!” Affaires Plus, December 2007.

Websites:
– www.recipeforsuccess.com
– www.handsongourmet.com
– www.partiesthatcook.com
– www.tallorder.ca/retreat-programs
– www.desmondgv.com/conference/team_cook
– www.academieculinaire.com
– www.reunionschampetres.com
– www.lilimargot.com

Catégories
Accommodation Issues

Restaurant industry in change: be proactive!

New regulations are being introduced in the restaurant industry. Now that consumers want to eat better and know more about the origins and composition of their food, some lawmakers are taking action. Not to be outdone, Canada will likely follow suit and pass its own new regulations in the near future. The hotel and food service industries can wait and then react to such legislation, or businesses can, as some chains have done, be proactive and take advantage of this trend to distinguish themselves from the competition.

New York City gets things started

The New York City Department of Health and Mental Hygiene has unanimously voted to phase out the use of artificial trans fats* in the city’s 24,000 restaurants by July 2008. In another first, the same department has also adopted a measure requiring restaurants with standardized menus (in other words, approximately 10% of all restaurants) to post calorie information on menus or menu boards. Although New York is the first city to adopt such regulations, if the large number of states and municipalities currently considering such measures is any indication, this is indeed a growing restaurant industry trend.

Reactions to these measures have been varied, but the NYC health department maintains that 95% of the comments received during the public consultation process supported the proposal. Complying with these new regulations may be onerous and costly for many establishments. For major restaurant chains, changing a recipe is a major logistic challenge. In addition, posting the number of calories on menus not only involves research and printing costs, it can create a crowded display.

Three days after NYC’s announcement, the Loews hotel chain was the very first such chain to announce its intention to eliminate artificial trans fats from all restaurants, shops and mini-bars in its 18 US and Canadian properties by June 2007. Restaurant chains like Taco Bell and KFC are preparing similar strategies, while Wendy’s International has already phased out trans fats from its 6,300 restaurants. Marriott International will be the second hotel chain to follow suit by eliminating all trans fats from its 2,300 establishments in the US and Canada.

The sale and production of foie gras

In addition to trans fat bans and calorie labelling, there are other regulatory measures affecting food. For example, the production of foie gras is now prohibited in many countries (e.g., Germany, Denmark, Finland, Ireland, Israel, Italy, Norway, the Netherlands, Poland (the world’s 5th largest producer before the 1999 ban), the UK, Sweden and Switzerland) and Chicago has outlawed its sale. In this case, the goal is to discourage cruelty to animals. California will also outlaw the sale of foie gras as of 2012 and the city of York in Great Britain is considering adopting a similar measure. The restaurant industry is therefore being subjected to new standards that may, in some cases, be very restrictive.

Where does Canada stand on the issues?

When it comes to foie gras, Canada remains a country open to both its production and sale. However, the elimination of trans fat is another matter. Since November 2004, Health Canada has been working with the Heart and Stroke Foundation of Canada to develop recommendations and strategies for reducing trans fats in foods to the lowest level possible. Canada was also the first country in the world to make trans fat labelling mandatory (December 2005). A proposal to phase out trans fats was tabled, but in the fall of 2005, agro-food industry representatives successfully petitioned the federal government to postpone the measure to give them time to develop alternate solutions.

Nonetheless, Canadian lawmakers are very aware of the issue and will most likely move to outlaw or severely restrict the use of trans fats in the near future. Some establishments have already adapted their menus accordingly. As of December 2006, the Pacini restaurant chain was still the only Canadian chain to have completely eliminated all artificial trans fats from its menu. This change was made with the help of clinical nutrition and cardiology specialists from the Centre hospitalier de l’Université de Montréal (CHUM) and is a concrete example of the feasibility of such adaptations. The A&W chain has significantly reduced the use of trans fats, while Starbucks has committed to eliminating them from its menu by the end of 2007, in both Canada and the US.

At the present time, there are no proposals in Canada to require calorie labelling for restaurants offering standardized menus. However, it will be interesting to follow the evolution of this awareness-building trend in other cities and states; we may be pulling out our calculators in restaurants sooner than we think!

A plus for tourism?

Although the regulations discussed here have been implemented for other reasons, their impact on tourism is also worthy of consideration. A key element in the tourist experience, food can even be the primary travel motivator. At the same time, consumers are increasingly health conscious, especially with the advent of more information about the dangers of trans fats, GMOs (genetically modified organisms), mad cow disease and the avian flu, in addition to being motivated by ethical or environmental considerations. As such, the number of regulations and incentives to reflect these consumer concerns are likely to increase.

The elimination of trans fats is part of this trend. Whether it is the subject of a municipal ordinance or simply a hotel or restaurant policy, it could be a differentiation strategy worth studying. Like the smoking ban enacted in bars and restaurants, it is attractive to many types of tourists. Although such changes can be costly, they will have to be made sooner or later. Be proactive and help your business take full advantage of its foresight!

Sources:
– The New York City Department of Health and Mental Hygiene. Press releases of September 26 and December 5, 2006, [www.nyc.gov].
– Association des restaurateurs du Québec. Press releases of October 4, 2006, and September 8, 2005, [www.restaurateurs.ca].
– Boyd, Christopher. « Loews Hotels Set To Ban Trans Fat, » Orlando Sentinel, December 9, 2006.
– Rosolen, Deanna. « Marketing to Quebecers, » Food in Canada, June 2004, Vol. 64, No. 5.
– Quan, Shuai and Ning Wang. « Towards a Structural Model of the Tourist Experience: An Illustration from Food Experiences in Tourism, » Tourism Management, June 2004.
– Health Canada. [www.hc-sc.gc.ca].

Catégories
Ailleurs dans le monde @en Products and activities

Trends in the short cruise market

Boat tours/cruises are still considered a « new » tourist product. Although Quebec’s industry is based on the star attraction of whale?watching, short cruises now represent one of the world’s most diversified product lines. The following report is an overview of the major trends characterizing this sector, an important vector for regional economic development.

The popularity of theme cruises

Companies offering short cruises continue to proliferate at a steady pace, offering a wide variety of products. Among the classic products are sunset cruises, dinner and fireworks, guided tours, boat dances and romantic suppers.

However, cruises are increasingly providing a forum for innovative activities involving role-playing, where passengers are invited to indulge other aspects of their personality and temporarily leave everyday life behind on the dock while they enjoy their time on the water. Theme cruises figure prominently in the array of nautical products offered in major North American and European cities. In addition to providing an original boating experience enabling participants to see the city from a different perspective, these tours offer access to a playful world where passengers become not just actors, but participants in the show. Among the more popular themes are casino cruises, treasure hunts and murder mysteries.

Other popular options are cruises featuring stories and history, whether local, national or international. Instead of passively observing an urban landscape, passengers participate and learn.

Enriching experiences

Professionals working in the short cruise market have recognized that their clientele has a need to escape the everyday, and seek adventure in the form of a relatively original tour. This has resulted in the use of ships that evoke the past or recreate an exotic locale. Steamboats, sailing ships and schooners are part of the heterogeneous fleet, rich in symbols, operated by this sector. There are even pirate ships, like Captain Memo’s Pirate Cruise in Florida.

Cruises give travellers a chance to familiarize themselves with local and ancestral cultures. For example, a growing number of cruise passengers are visiting Icy Strait Point, site of Hoonah, Alaska’s largest Tinglit village. This stop offers visitors contact with a culture in its natural environment.

Gourmet dining is also a key element in cruise products. As part of its river cruises in China, Viking River Cruises offers menus designed by internationally renowned chef Martin Yan.

Red Balloon Days, an Australian company specialized in original gifts, organizes the Massage & Beauty Cruise on Sydney Harbour. This three-hour cruise includes a full-body massage, a facial massage and other services devoted to relaxation and pampering.

Another Australian outfit, Captain Cook Cruises, offers dinner cruises on Sydney Harbour, featuring a recital of opera singers performing famous arias.

Something for everyone

Cruise companies are now trying to attract clienteles that they had previously tended to ignore. This has given rise to cruises targeting specific segments (gays/lesbians, families, singles, nudists, and others).

Businesspeople are one of the market segments targeted by short river cruises. Brunches, meetings, business meals, employee incentives and company parties are just some of the occasions when companies call in specialists to design activities and services especially for their needs. Organized according to various themes, these cruises rely on the cramped nature of boats to facilitate team-building.

A large number of companies offering short cruises also target the family market. No longer content to attract couples with the lure of romanticism, they would also like to position their products as true family activities: educational and fun for the kids, organized yet relaxing for the parents.

Building on the fun and festive aspect, companies are combining the nautical with the musical (live bands, DJs, karaoke, etc.), dancing (balls, salsa nights, etc.) or special events (Halloween, Oktoberfest, Mardi Gras, proms, etc.) as they aim for a younger, dynamic clientele.

Enhanced by experts

Boat tour/cruise companies try to differentiate their products by calling on renowned experts or hiring staff specialized in the natural and social environments visited. This creates products enhanced with a note of professionalism, like the following examples:

  • Companies who belong to the Niche Cruise Marketing Alliance hire experts (historians, geographers, zoologists, anthropologists, etc.) for their cruises so they can share their knowledge with passengers.
  • Quark Expeditions has invited author Jennifer Niven to participate in one of its cruises. The company organizes the Russia’s Far East & Wrangel Island cruise, which visits the places described by the writer in two of her novels. The cruise is an opportunity for passengers to learn about the history brought to life in her novels.
  • Clipper Cruise Line, a US company, offers cruises which tour sites of major 20th-century battles involving American soldiers. Whether in the Mediterranean, on Europe’s Atlantic coast, in the Pacific or in Vietnam, passengers are invited to relive these battles with the guidance of historians and experts in these periods of history.

Development of port areas

Around the world, some long-abandoned port areas are starting to attract the attention of developers. Since the downtown areas of major North American and European cities naturally tend to have limited open space, former industrial areas, and ports in particular, offer a lot of potential for new developments and neighbourhoods. Sometimes very large in size, they can accommodate ambitious, multi-functional development plans. In addition, areas located near the water are naturally attractive, meaning that development plans can be designed to accommodate both residential areas and recreational activities.

This is the approach adopted by cities like Boston and Toronto, who are merely following the successful projects initiated by many cities, particularly those in Europe. When Barcelona redeveloped its seafront in preparation for the 1992 Olympic Games, it was a pioneer in this field. Deciding to fully embrace its position on the ocean, the city completely reinvented its urban landscape and created a space where culture, city life, and commercial and marine activities could live in harmony.

Some recent practices may lead to a new perception of what constitutes a cruise ship’s home port. In Moscow, for example, when the Volga River freezes in the winter and is closed to navigation, the Volga Flot company engages in a form of « seasonal recycling » and uses one of its ships trapped at the dock as a hotel.

Source:
Chair in Tourism, UQAM School of Business Administration. « Étude de l’offre récréotouristique nautique et portuaire dans les centres urbains, » March 2006.

Catégories
Issues Trends

What can we expect from the tourism bubble in the next few years?

What are the major influential factors that will affect tourism supply and demand this decade? For a start, China and India are poised to become major players as they increase their presence in the travel marketplace.

  • Climate of uncertainty
    The political, economic, climatic and health crises of the past few years have shown us that the travel industry, particularly the airline sector, can become very vulnerable and that no destination is immune from these threats.
  • Rising oil prices
    More gas price hikes are expected in the next few years. Since the price of oil affects tourism-based businesses in myriad ways, travel costs will rise. This situation, coupled with risk factors, could lead to an increase in intra-regional travel. Poorer countries will be hurt by higher transportation costs and require special assistance.
  • Security procedures to facilitate travel
    A country’s methods of providing security and protection for travellers play an important role in its position in the global tourism marketplace. In the coming years, these methods should be harmonized.
  • Increased wealth in both existing and emerging markets
    Economic prosperity drives tourism growth. Existing markets will continue to increase their wealth. Among emerging markets, China and India will experience the most growth. Experts anticipate problems due to overcrowded airline routes.
  • Development of both multilateralism and regionalism
    South-South alliances will develop and create more equitable relations. The current trend towards political and economic consolidation in major global regions will restructure the overall globalization movement. Asia will become an economic centre to watch. As a result, tourism, as well as transportation structures and costs, will be profoundly affected.
  • Technology in the forefront
    Whether we are talking about developments in communication, the convergence of the Internet, cell phones and television or the rollout of new aircraft models, technology will continue to play a primary role in the evolution of the tourism industry.
  • Demographic changes
    Concentrated urban populations and family/work dynamics continue to modify travel behaviour. The populations of large industrialized countries are aging, meaning that more baby boomers will have the time and money to travel. However, some experts have reservations about the amount of discretionary income available to retirees for travel.
  • Increased consumer power, thanks to the Internet
    When it comes to accessing information, prices and reservations, the centre of power has shifted from tourism professionals to travellers themselves. Consumers are very comfortable with the Internet and the decisions it enables them to make.
  • Improved quality of life as a travel incentive
    Travel is seen as an element that can help improve one’s quality of life, whether it is used for adventure and discovery, personal growth, relaxation or to get a new lease on life.
  • Heightened competition
    In an attempt to stimulate economic growth, every city, region and country will be looking for a piece of the tourism pie, creating a context in which branding strategies are key.
  • Promotional strategies involving public-private partnerships
    These types of partnerships are especially common in countries with federal or highly decentralized political systems.
  • Ongoing mergers and acquisitions
    The hotel industry, airlines, distribution network and tour operators will continue their trend towards consolidation.
  • Infrastructure deficiencies
    When it comes to infrastructure, the major Western countries lack the planning needed to respond to the coming international growth. It requires several years’ lead time to expand airports and build more hotels.

  • Booming products
    Green tourism, spa tourism and health tourism (surgery and convalescence) are becoming increasingly popular. Although these are examples of segmentation and specialization, mass tourism is in no danger of disappearing.

    • Flirting with China and India

    Even though China and India are enormous potential markets, there is a long list of countries competing for their business. Over 170 destinations are using their charms to attract Chinese and Indian travellers. Despite these efforts, travellers from emerging markets often follow the same pattern as they start to venture outside their country. They begin by traveling in groups and are most likely to visit neighbouring countries. Afterwards, Europe and North America (particularly the West Coast) are added to the list of destinations and the number of individual travellers increases.

    Not everyone behaves the same, however. Chinese travellers like to feel safe by finding people who speak their language and can provide familiar food. As a result, they will be attracted to foreign countries that boast major Chinese communities. As for travelers from India, their travel experiences have made them more likely to travel alone, anywhere in the world.

    All the same, those who wish to appeal to these travellers are well-advised to get busy.

    Tourism in general likely to continue its upward climb

    If we look at the past fifty years or so, although its growth curve may have had a few blips, tourism is not ready to collapse. And yet, even though international demand is expected to grow by 4.2% annually, there are also more and more regions vying for travellers.

    Sources:
    – Baumgarten, Jean-Claude. President of the World Travel & Tourism Council (WTTC) and a guest lecturer for the Cercle de tourisme du Québec, April 20, 2006.
    – Désiront, André. Interview with Jean-Claude Baumgarten following his remarks to the Cercle de tourisme du Québec, April 20, 2006.
    – Frangialli, Francesco. « Défis pour un nouveau millénaire, » Le Devoir, April 1 and 2, 2006.
    – Sarrasin, Bruno. « Temps de ruptures et continuités, » Le Devoir, April 1 and 2, 2006.