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Les Grands Chefs 2016 - 8th edition - 18th-22nd May - Sold Out

A benefic soirée where Chef Frédéric Anton will bring together the best and greatest of his savoir faire in the kitchen

Relais & Chateaux

Les Grands Chefs 2016 - 8th edition - 18th-22nd May - Sold Out

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  • Overview
  • Highlights
  • The Menu
  • The Chef
  • Accommodation

More information about new editions, prices and dates coming soon

It is known that the easiest way to a man’s heart is through his stomach. And Chef Frédéric Anton is decided to use all his seductive weapons to conquer yours at the 8th edition of the gala dinner Les Grands Chefs Relais Châteaux, at Casino de Montréal. A soirée where gastronomy is the real star.

When the Chef’s philosophy is “even if perfection is not of this world, that’s no excuse not to try to attain it”, what else is there to add?

A benefic soirée where your palate will be able to appreciate how the Chef excels, with mastery, the most subtle sensations. His way of fixing perfumes, exalting aromas, as well as the impeccable presentation of each plate, will drive you to a dialogue with him where no words are needed.

Chef Frédéric Anton, from renowned parisian restaurant, awarded with 3 Michelin Stars, Le Pré Catelan and member of Relais & Châteaux, will share with you and a selected group of lovers of the haute cuisine, in this occasion, his unfettered passion, bringing together the best and greatest of his savoir faire in the kitchen.

Anton is definitively a shining example to be emulated by generations of future chefs, and this is exactly what all this exclusive gala dinner is about; namely, all the benefits of this event go to the degrees of the most gifted students of the ITHQ.

The objective of Institute’s Foundation is to open the doors of the most renowned establishments of Relais & Châteaux and to train young cuisiniers, pâtissiers, sommeliers and hotel maîtres, with the aim of transforming Quebec’s gastronomic context.

Montréal is the perfect host for this gastronomic journey, a city full of contrasts where the modern lifestyle of locals seamlessly cohabits with its rich history and cultural baggage.

Charitable purpose

The annual event of Les Grands Chefs Relais & Châteaux, is in favour of the Foundation of Tourism Institut and hotels of Québec (ITHQ) and it allows to gather funds to financially support graduates with the certificate ITHQ that are distinguished because of their determination, their talent and their passion in the food sector. A maximum number of 5 scholarships are given each year with a value of $30,000 each. These scholarships allow cookers, pastry chefs, sommeliers or selected hotel managers to make a year of superior studies within high reputed international schools around the world.

 

A 3 starred Michelin star chef

The chef Frédéric Anton has a long career of success and awards for his cooking style: simple, delicious and sophisticated. The 3 starred Michelin chef started working with renowned chefs such as Robert Bardot and Gérard Boyer. In 1997, he became Head of Kitchen of the Pré Catelan restaurant and he got the second Michelin star for the restaurant in the year 1999. In 2000, he won the contest of “Meilleur Ouvrier de France” and in 2007 he got the third Michelin star.

A renovated casino  

The Casino of Montreal, the largest Canada’s casino venue was involved in 2013 in a massive renovation project that took over 3 years. The building was built up as a part of the Montreal Expo ‘67, the most impressive World Expo ever produced at that time. In 2013, Menkes Shooner Dagenais Letourneux Architectes was put in charge of its renovation. The casino has been renovated into three interconnected buildings, of which two were part of the Expo 67. Today the Casino of Montreal offers a high caliber gambling venue which features over 3200 slot machines and 115 gaming tables. Also, many casino’s bars and restaurants are located on the 5th floor of the French pavilion. Other entertainment activities such as lively musical cabarets are performed in here.

After 7 years celebrating the prestigious gala diner Les Grands Chefs Relais & Châteaux, the 8th edition will take place the next 19th of May at the Casino of Montréal. The well-known chef Frédéric Anton of the renowned 3 starred restaurant, Le Pré Catelan will make you discover his taste through the passion of his cooking.  One year after another, this charity event organised by the Tourism & Hotel foundation of the Québec institute, has got a relevant position within the cooking sector. The chef Anton, awarded as the Meilleur Ouvrier de France et Grand Relais & Châteaux, has designed for this edition a special menu where each dish provokes at first sight amazement, then euphoria of its aromas and to end brings an explosion of tastes.

 

The 8th edition of Les Grands Chefs Relais & Château dinner will have as a topic Paris in Montréal. For this occasion a magic and inspiring decoration reproducing the spirit of the famous Pré Catalan restaurant, located in Paris, will be found all over the place.

 Le Pré Catelan restaurant in París

 

In previous editions, the event has allowed to collect profits of $2.250.000 that have been invested in the support of the ITHQ (Fondation de l’Institut de tourisme et d’hôtellerie du Québec). This is a successful event that pays homage to the generosity of the montréal business community and the influentials partners that sponsor the event. This year the objective has been fixed in $300,000 of net profit. Profits will be given to exceptional candidates, graduated from ITHQ, that will have the privilege to participate in exclusive internships to improve their abilities for one year in Relais & Châteaux establishments or prestigious european schools. Giving support to future generations of chefs, the gastronomic landscape of Québec will continue getting enriched with superior professionals of the hotel sector and the restaurant field.  



COCKTAIL

Cushion of polenta cream

 Coussin à la creme de polenta

Fine tart with small radishes and herbs 

Tarte fine aux petits radis et aux herbes

Smoked milk doughnut with nettle

 Beignet de lait fumé et d'orties 

Flowers Biscuit with tender shoots  

 Biscuit de fleurs et de jeunes pousses 

Champagne Dom Pérignon « David Lynch » Moet & Chandon 2003

Champagne Dom Pérignon « David Lynch » Moet & Chandon 2003

 

  APPETIZER / MISE EN BOUCHE

Royale of morels and garden herbs juice 

Royale de morilles et jus d'herbes des jardins 

Pessac-Léognan Château Pape-Clément blanc 2009

Pessac-Léognan Château Pape-Clément blanc 2009

 

MENU

Féra of the Léman Lake, cooked or salted and et lightly smoked with spruce, lemon cloud   

Féra du Lac Léman, cuite au sel et légèrement fumée à l'épicéa, nuage de citron

Pessac-Léognan Château Pape-Clément blanc 2009

Pessac-Léognan Château Pape-Clément blanc 2009

 Lake monkfish and pike, like a sponge biscuit, grilled with onion juice

 Lotte du lac et brochet, comme un biscuit, jus d'oignon grillé

Bâtard-Montrachet grand cru Lucien Le Moine 2009

Bâtard-Montrachet grand cru Lucien Le Moine 2009

 Steak calf with coffee creme, mushroom pie and truffles

Filet de veau café crème, tarte aux champignons et aux truffes

 Hermitage Domaine Jean-Louis Chave 2001

Hermitage Domaine Jean-Louis Chave 2001

Tomme of rabot and spring garden  

Tomme au rabot et jardin de printemps

Saint-Julien Château Léoville-Poyferré 2e cru 2003

Saint-Julien Château Léoville-Poyferré 2e cru 2003

 Comme un tableau dessert « forest, hazelnuts and chartreuse liquor »

Comme un tableau « bois, noisettes et chartreuse »

 Porto Tawny 40 ans Taylor Fladgate

Porto Tawny 40 ans Taylor Fladgate

 Coffee and petits fours

Café et mignardises

 Chartreuse verte

Chartreuse verte

 

The event has the privilege to count on the cooperation Chef Frédéric Anton, considered one of the emblematic leading figures of the contemporary french cuisine. His long career that started in the year 1983 and during the early years he had the opportunity to work close to Robert Bardot and Gérard Boyer. In 1996 he became Head of Kitchen at Joël Robuchon. It is in 1997 that he was put in charge of Pré Catelan as a restaurant director and in 1999 he got second star for the restaurant. The third Michelin star came in year 2007 and at the present time it is considered one of the best restaurant in the whole world.

 

This gastronomic package of 5 days/4 nights, will allow you not only to enjoy of one of the most exclusive international gastronomic events but also get to know a metropolis overflowing of culture. In Montreal the past and the present are mixed, cobblestone streets, buildings from the XVII century and grey stone façades are some of the examples. The Old Montreal with elegant boutiques, art galleries, coffee shops and bistros, is inspired in the city of Paris. The contrast of styles is found in the modern  Montreal, with a skyscraper with more than 40 flats that was built in 1962 and today is the headquarters of the Royal Bank of Canada. Another of its attractions are the art galleries with masterpieces all over the world, the shopping center and the nightlife area. In a nutshell, Montreal is a perfect city to enjoy a getaway that will make you disconnect from the routine.


The selected accommodation is the hotel Le Saint-Sulpice Montréal 4* superior. This type of boutique hotel of mid-size, is located in the Historic Old Montreal, home of residential lofts, cutting-edge design offices, boutiques, markets, award-winning restaurants, spas and galleries. Its strategic situation, only minutes walk from the convention centre, downtown and Place des Arts make it is very comfortable to get to know the city. 

 

Rooms

Executive Suite

This type of rooms are the best in the hotel and they offer a unique charm and style. They have a fireplace, a balcony or a beautiful large private terrace. Executive have a size between 61m2 to 140m2, depending on how many guests are accommodated they can have one or two bedrooms. All of them offer a comfortable living space ideal for couples and parents with children (they can accommodate a maximum of 4 people). In addition, all suites feature a wide of amenities such as desk, fully equipped kitchenette, Queen/King bed, espresso machine, HD Flat Screen TV and Ipod dock alarm clock radio.

Services & Common Areas

The Sinclair restaurant and Terrace that offers a contemporary cuisine with modern flavours that will make your delights. The marvellous glass space with window-doors that open straight onto the magnificent exterior terrace are ideal for meeting up, chatting, working or relax.

 

There is also a permanent exhibition Body and Soul by the famous Quebec Designer Jean-Claude Poitras. The artwork is exhibited in front of the elevator accessing the Hotel’s 5 floors.

 

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