FRANÇOIS BLAIS

Audacity, creativity and respect of the traditions marry in a masterly way the culinary achievements of the chef François Blais. During years, he “revisited” numerous of Quebec’s traditional meals for the greatest pleasure of the gastronomes. It is within the inspiring setting of the Auberge Saint-Anthony, that the refi nement of its kitchen takes all its meaning.

YVES CHRÉTIEN

Yves Chrétien grew up in the attic of the family restaurant, his father was an executive chef and his mother a waitress. He supplemented its course of cook at the school Wilbrod Bhérer and at the Institut de Tourisme et d’hôtellerie du Québec. Right-arm of the Executive Chef Jean Soulard, Yves has worked in the kitchens of the Château Frontenac for 18 years now.

YVAN LEBRUN

Listen: those sounds you hear are the ooohs and ahhhs of gastronomic delight echoing throughout Initiale. From entrée to dessert, Yvan Lebrun gives his all to share his passion for fi ne foods with his guests. His renowned cuisine celebrates the perfect marriage of aromas, textures and flavours, in a presentation that delights the eye.

STÉPHANE MODAT

Stephane Modat is a young chef for whom gastronomy is not only a food business. It is a true “architect” of fine cuisine; an “engineer” who reinvents the established ways of cooking and give the opportunity to live a unique experience in his Quebec’s restaurant, L’Utopie.

DANIEL VÉZINA

Daniel Vézina asserted itself as one of the best Quebec’s chefs of his generation. Dynamic and creative, it was made the champion of the Quebec’s region at the table of laurie raphaël and, with an equal happiness, as well on television as in its books. A pleasure guaranteed for the eye as for the palate!