$1Mfor 10%
Protein Candy
Valued at $10M
The pitch
Marc Gagnon from Montreal, QC, pitched Mon Chef Sous Vide Cooking in Season 11, Episode 7, asking the Dragons for $100K for 10% of the company.
- Asked for$100K for 10%
- Valuation$1Mimplied by the ask
- OutcomeNo deal
Offers in the Den
| Dragon | Offer | Result |
|---|---|---|
| Jim Treliving | No offer, said valuation too high and concept too early | Out |
| Michael Wekerle | No offer, said he would look into it and bring it to contacts at El Mocambo but not invest now | Out |
| Michele Romanow | No offer, said it is too early for her | Out |
| Manjit Minhas | No offer, felt one hotel client was not enough proof of concept | Out |
| Joe Mimran | No offer | Out |
Marc Gagnon, from Montreal, QC, asked for $100,000 for 10% of Mon Chef Sous Vide Cooking, an automated sous vide cooking machine paired with pre-vacuum-sealed meals such as filet mignon, salmon, shrimp and Montreal smoked meat. The machine cooks sealed food bags in hot water without requiring a chef or kitchen staff, and is currently in use at one hotel and two bars in Montreal. The business had $50,000 in revenue in the past year, and Marc Gagnon was seeking outside financing based on valuations tied to the company's patent.
Jim Treliving went out first, citing an overly high valuation and an early-stage concept. Michael Wekerle said he would explore the idea with contacts at the El Mocambo but declined to invest. Michele Romanow and Manjit Minhas both said it was too early, with only one hotel as proof of concept, and Joe Mimran also declined. No deal was made.
Pitch details from CBC’s Dragons’ Den pitch page.
Mon Chef Sous Vide Cooking today
- StatusIn businessLast checked September 2026
Mon Chef Sous Vide Cooking is still operating and sells through its website.