Montréal, Québec - February 10, 2006 - Québec Resorts is pleased to bring its reputable fine regional cuisine to the big city, where Montrealers can meet some of the network's chefs during the Montréal High Lights Festival. Each year, the gastronomic component of the Festival charms and impresses gourmets from all over. This edition will be no exception. As part of its Wine and Dine Experience, the Festival welcomes three chefs from the Québec Resorts and Country Inns network February 16 to 18, so Montrealers can 'experience' the local cuisine of the Mauricie region. It is a unique opportunity to savour the culinary talents of three Québec Resorts chefs in the heart of the city.
Thursday to Saturday, February 16 to 18, the countryside cuisine of the Mauricie region will be the guest of honour at the Hilton Montréal Bonaventure Hotel restaurant, the Castillon. For $43 (taxes and gratuities extra), visitors can enjoy meals concocted by three Québec Resorts chefs: Patrick Gérôme of Auberge Le Baluchon, Stéphane Hubert of Auberge Godefroy, and Alain Pénot of Auberge du Lac Saint-Pierre.
PATRICK GÉRÔME - Auberge Le Baluchon – Hôtellerie Champêtre
Chef Patrick Gérôme has been orchestrating the kitchen of Auberge Le Baluchon since 1990. Widely reputed for his vitality, for doing his profession proud and for training quality chefs, his many accolades include being named Chef of the Year in 1999 by the Québec Association of Chefs, Cooks and Pastry Makers. His cuisine is a fusion of French traditional and Québec regional. His irresistible table d'hôte is a blend of gastronomy and refined Better Living fare. Deer and trout are among his specialties.
STÉPHANE HUBERT – Auberge Godefroy – Hôtellerie Champêtre
A 20-year veteran of the restaurant business, Stéphane Hubert became the Executive Chef of Auberge Godefroy in Bécancour in 2005. Secretary of the Mauricie chapter of the Québec Association of Chefs, Cooks and Pastry Makers, Stéphane and his seasoned team have mastered the art of spellbinding even the finest palates. His mission? To prepare with the greatest care balanced dishes whose refined flavour showcases local products. Some of chef's specialties include Maple Baie-du-Febvre Goose with Villeroy Cranberries, and Duck Foie Gras with Icewine Truffle Salsa.
ALAIN PÉNOT – Auberge du Lac Saint-Pierre – Hôtellerie Champêtre
The cuisine of Auberge du Lac Saint-Pierre Chef Alain Pénot is a journey through signature Mauricie region cuisine. Extraordinary flavours can be found in even the simplest dishes. Auberge du Lac Saint-Pierre, whose restaurant is rated 4 stars in the 2005 edition of the reputable Voir restaurant guide, serves imaginative fine regional cuisine that is typically Québec yet inspired by French cuisine. The chef's specialties include Panfried Duck Foie Gras, Québec Veal Sweetbreads, and Grand-Mère Wapiti Loin.
To enjoy the delectable fine cuisine of the Québec Resorts network without leaving Montréal, food lovers and connoisseurs are invited to reserve their place at the Castillon - Hilton Montréal Bonaventure Hotel, by calling (514) 878-2332. Our chefs await them Thursday through Saturday, February 16 to 18, 6 p.m.
For 16 years, the Québec Resorts and Country Inns network has been home to establishments from all across Québec, which are selected based on the strictest comfort and quality standards. Our 22 inns and hotels cover 12 tourist regions. They offer guests the complete Québec vacationing experience, including the pleasures of a friendly welcome, the coziest of comforts, and fine cuisine inspired by local products. Eager to make your stay truly unique, our establishments have put together over 250 packages, ranging from spa and romantic getaways to activity-filled holidays for the entire family.
Québec Resorts: Naturally INNviting!
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For information:
Élise Breault
Communications Officer
(514) 861-4024 ext. 224
ebreault@hotelleriechampetre.com
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Quebec Resorts & Country Inns receives financial support from Tourisme Québec |
