Go to content

A holiday feast concocted by our chefs – Casino de Mont-Tremblant

Our chefs
take centre stage

A Holiday feast concocted by our chefs

Our chefs
take centre stage

A Holiday feast concocted by our chefs

Our casino chefs invite you to discover the best kept secrets in their culinary universe.
You can now draw on their gastronomic genius to impress your guests’ taste buds.


 

Casino de Mont-TremblantOlivier St-Arnaud

Chef, Altitude Restaurant

Olivier St-Arnaud is an expert at putting his artistic vision and dexterity to good use in recipe creation and meal plating. An avid fisherman, Olivier is a remarkable chef with great team spirit and adamant about using quality products.

 

 

Beef hanger steak carpaccio, crispy salad, pickled beets, miso-damari sauce, black bread crumble

For 4 persons

SEE THE RECIPE

 

Casino de MontréalÉriz Gonzalez

Executive Chef, L’Atelier de Joël Robuchon

Éric Gonzalez earned his first Michelin star when he was only 27 years old. He is a member of the prestigious Association des Maîtres Cuisiniers de France. His cuisine is made up of paradox and contrast in a combination of traditional and contemporary trends. He has an uncommon ability to communicate his taste for the beautiful and delicious.

 

Oysters and (almost) classic garnishes

For 4 persons

SEE THE RECIPE

 

Casino du Lac-Leamy Mélanie Castonguay

Sous-chef du restaurant Arôme

Mélanie Castonguay joined the Casino du Lac-Leamy in 2003. She has been sous-chef at the Casino since 2009 and was appointed sous-chef at Arôme restaurant in 2016.

 

Roasted duck breast

Casinos du Lac-Leamy et de Mont-TremblantSerge Halbardier

Chef pâtissier

Serge Halbardier started his career in France as an apprentice pastry chef and chocolate maker. He broadened his experience in Montréal and Tahiti, where he worked as the pastry chef at a prestigious hotel. The Société des chefs, cuisiniers et pâtissiers du Québec, named him Pastry Chef of the Year in 1994. In 2016, he joined the Casino du Lac-Leamy, where he now shares his sweetest culinary secrets.

 

Snow ball

Casino de MontréalJean-Michel Cartier

Maître d’hôtel de L’Atelier de Joël Robuchon

Jean-Michel Cartier’s passion for wines is an integral part of his sincere interest in the people he interacts with as he practices his profession. He uses his knowledge in a friendly and warm way to suggest products that will make the culinary experience unforgettable.

 

Black Manhattan

Also to discover