Dinette Magazine, all the inspiration in bookbinding

To those who still don't know what Dinette Magazine is, we could tell them that it's a kind of “touski” paper version. Not in “everything left to eat in the fridge”, but rather in what manages to bring everything together under the same binding; a slight hint of entertainment, a touch of inspiration and a hint of learning along the way.

life is good

It's Mathieu Lachapelle, seasoned creative cogitator and editor-in-chief, and Hélène Mallette, editor-in-chief, who have been offering us a new issue every quarter for two years now. And the more it goes, the more the chosen themes that they lay after a few hours of classic “brainstormings” are exploded! He, under the lens, she on the lookout for syntax, punctuation and spelling, they work like creatures out of the closet in the dark, when their "normal" life ends, and when the little thing that they created together (not the Dinette, but their daughter) falls asleep.

It's a certain editor, who one fine day approached Mathieu with the aim of setting up a magazine made up of quiet culinary recipes, available in supermarkets for the famous sum of $0.99, which acted as a trigger.

“We found that there was a lack in the magazine industry in Quebec. You have magazines that talk about travel, “lifestyle” or recipes, but never all three together. We didn't want to make a magazine that you throw away, but that you want to keep on your shelves!

A few tries later and a bit far from the original idea, it's a bit like this that the Dinette, with its almost 200 immaculate white pages worthy of a photo exhibition in a Museum, sneaked in to your shopping cart, at the grocery store or online.

Towards the path of possibilities

This is where their great genius unfolds. It is Mathieu Lachapelle who sets out to conquer certain major culinary brands on our Quebec scene, then offers them various colorful advertising projects, in order to create win-win partnerships.

Among others, in the last issue, we can see Les Fromages d'ici exhibited, under the Pantone universal color chart, as well as the extra creamy Liberté yogurt, as a base canvas, where various seasonal ingredients have been affixed to it. . All this under an industrial aesthetic dimension to which one cannot be indifferent.

Of course, all this work would hardly be possible without the contribution of the collaborators, who fit harmoniously into the theme deployed in each of the magazines. As Hélène and Mathieu believe in the importance of the community, a space is reserved for them within the first pages. On the lookout for current trends, we have seen Tamy Emma Pepin ( Un peu plus loin ), Béatrice Martin ( Coeur de pirate ) and Jimmi Francoeur (photographer of Dumas and Jean Leloup) parade there.

futuristic vision

A little bit of excitement when we visualize the turn that the next themes selected by the creators could take, either "Confetti" (there will be no shortage of bubbles!), "Mist" (hello Oregon and Portland), then "Naked" (we risk spoiling our eyes with beautiful pussies in the open air, then witnessing the stripping of certain vegetables that are still unknown).

In terms of market development, the era is carbon neutral, a concept that we hear more and more about. In fact, it simply means that we aim to reduce our greenhouse gas emissions into the atmosphere, or to offset those that could not be reduced. And this, by taking ecologically responsible actions, such as planting trees or using wind energy rather than fossil fuels.

This is what the Dinette Magazine team took part in, by having a few copies delivered to France by sailboat, via the emerging company Portfranc , which landed with the first transatlantic oil-free trade route of our century.

While waiting for our entrepreneurs to take root in the international market, you can get their tempting prints in some sixty independent shops in our territory , as well as in several large chains and via their website.

For more information on this inspiring magazine, visit the member profile here !

Reviewed by Louise