La Cantine Par Campbell’s Launches in Montreal

Guía de Regalos

Renowned Chef Antonio Park to share how to ‘Le Monde Est Soupe’ for
the cold season

MONTREAL–(BUSINESS WIRE)–Launching on November 18th, Campbell Canada invites
Montrealers to join a complimentary food experience by visiting La
Cantine Par Campbell’s
at 3547 St-Laurent Blvd. This pop-up
restaurant will serve up four delicious recipes designed by Chef Antonio
Park, who will add his unique flare to create a variety of savoury
interpretations using Campbell’s® Great for Cooking Condensed
Soup, Ready to Serve Soups, Ready to Use Broths and Soup Kits as a base.

“Le Monde Est Soupe centers on the idea that soup (whether eaten
on its own, or used in a recipe) is a universal food enjoyed by all
different cultures and cuisines. Montreal is home to so many incredibly
diverse people and flavours, so I’m really excited to partner with
Campbell Canada to create four unique recipes using Campbell’s soups and
products, to share with the community. I hope those visiting La
Cantine Par Campbell’s
will not only recreate my recipes at home,
but also be inspired to make their own Campbell’s creations, using
ingredients and garnishes that suit their personal tastes,” said Chef
Antonio Park.

La Cantine Par Campbell’s will offer complimentary walk-in recipe
tasting options, showcasing the variety in the Campbell’s product
portfolio and inspiring recipes using Campbell’s Ready to Serve Soups,
Condensed Soups, Ready to Use Broths and Soup Kits. The delicious
recipes Montrealers will be able to enjoy include:

  • Creamy Tomato Hot and Sour Soup, using CAMPBELL’S® Ready to
    Serve Creamy Tomato Soup and CAMPBELL’S® Ready to Use No Salt Added
    Vegetable Broth
  • Vegetarian Mushroom Miso Soup, using CAMPBELL’S® Ready to
    Use Mushroom Broth
  • Chicken Tortilla Daikon Soup, using CAMPBELL’S® Soup Kit –
    Chicken Tortilla and CAMPBELL’S® Ready to Use Chicken Broth (30% Less
    Sodium or No Salt Added Ready to Use Chicken Broth could be
    substituted to suit consumer’s tastes)
  • Creamy Bacon Mac and Cheese with Salsa, using CAMPBELL’S®
    Great for Cooking Condensed Cream of Bacon Soup

During the four weeks it is open, La Cantine Par Campbell’s will
also feature four local Montreal artists including:

  • Jason Wasserman
  • Antoine Tava
  • XRAY
  • Laurence Vallières

Each week, one of the artists will be on-site creating their own
artistic interpretation of the iconic Campbell’s red and white soup can
for guests to preview, while tasting the delicious soups.

As part of the Le Monde Est Soupe experience, Campbell Canada is
pleased to give back to the Montreal community. Guests are invited to
contribute by sharing a post about their experience at La Cantine Par
Campbell’s
and tagging with the hashtag #LeMondeEstSoupe and
#Donation. For each post shared, Campbell Canada will donate one can of
soup to Moisson Montreal, the largest food bank in Canada, with the goal
of donating up to 30,000 cans of soup.

“La Cantine par Campbell’s will be a communal food experience for
Montrealers” said Moya Brown, Vice President of Marketing, Campbell
Company of Canada. “Visitors will get to experience different flavours
from Campbell’s they may not have tasted, and swap tips with Chef Park
on different ways to use Campbell’s products to make their own
creations, while giving back to the community.”

La Cantine Par Campbell’s will run from November 18 until
December 16, 2016. Hours of operation are 11:00a.m. to 7:00p.m., seven
days a week.

For more information on La Cantine Par Campbell’s and to view
Chef Antonio Park’s soup recipes, please visit, www.cookwithcampbells.ca

About Campbell Soup Company
Campbell (NYSE:CPB) is driven
and inspired by our Purpose, “Real food that matters for life’s
moments.” The Company makes a range of products from high-quality soups
and simple meals to snacks and healthy beverages. For generations,
people have trusted Campbell to provide authentic, flavorful and readily
available foods and beverages that connect them to each other, to warm
memories, and to what’s important today. Led by its iconic Campbell’s
brand, the company’s portfolio includes Pepperidge Farm, Goldfish,
Bolthouse Farms, V8, Swanson, Prego, Pace, Plum Organics, Arnott’s, Tim
Tam, Royal Dansk and Kjeldsens. Founded in 1869, Campbell has a heritage
of giving back and acting as a good steward of the planet’s natural
resources. The company is a member of the Standard & Poor’s 500 and the
Dow Jones Sustainability Indexes. A subsidiary of Campbell Soup Company,
Campbell Company of Canada makes the Campbell’s soups and broths found
on Canadian grocery store shelves at its facility in Toronto, ON. For
more information, visit www.campbellsoup.ca.

Contacts

For more information on La Cantine Par Campbell’s, Campbell Company of
Canada, or to schedule an interview with Chef Antonio Park, please
contact:
Véronique Blais, 514-739-1188 ext. 225
Capital Image
vblais@capital-image.com
or
Campbell
Company of Canada
Alexandra Sockett, 416-251-1131 x8417
or
647-519-3687
Communications Manager
alexandra_sockett@ca.campbellsoup.com