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A holiday feast concocted by our chefs – Casino du Lac-Leamy

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 du Lac-Leamy Jonathan Royer-Michon

Festive Christmas platter

For 8 persons

SEE THE RECIPE

 

Casino de Mont-Tremblant Olivier St-Arnaud

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

For 4 persons

SEE THE RECIPE

 

Casino du Lac-Leamy Jonathan Royer-Michon

Grandma Touchette’s meatball stew

Fairmont Le Manoir Richelieu, Casino de Charlevoix Pierre-Laurence Valton-Simard

Traditional meat pie with peppery green alder

Casino de Mont-Tremblant Olivier St-Arnaud

Noëlla’s cranberries

Casino du Lac-Leamy Mélanie Castonguay

Grandma’s Christmas “cipâte”

Casino du Lac-Leamy Mélanie Castonguay

Roasted duck breast

Fairmont Le Manoir Richelieu, Casino de Charlevoix Pierre-Laurence Valton-Simard

Grandma’s Christmas doughnut with maple-flavoured milk cap mushrooms

Makes four dozen doughnuts

SEE THE RECIPE

 

Casino de Montréal Benjamin Oddo

Christmas cake with a hint of the boreal

Casino du Lac-Leamy and Casino de Mont-Tremblant Serge Halbardier

Snow ball

Casino de Montréal Jean-Michel Cartier

Black Manhattan

Our Chefs

Chef, Altitude restaurant
Olivier St-Arnaud

 
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 and a remarkable chef with great team spirit, Olivier is adamant about using quality products.
Sous-chef, Arôme restaurant
Mélanie Castonguay

 
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.
Pastry Chef
Serge Halbardier

 
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.
Maître d’hôtel, L’Atelier de Joël Robuchon
Jean-Michel Cartier

 
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.
Pastry chef and baker, L’Atelier de Joël Robuchon
Benjamin Oddo

 
Benjamin Oddo’s attention to detail and love of fine foods comes through in every bite. Just think: honey, balsam fir, wild rose and Québec berries as natural, delicately flavoured starters, or desserts that bring together distinct yet balanced contrasting flavours.
Sous-chef, Banco Bistro restaurant
Jonathan Royer-Michon

 
Jonathan sets himself apart with authentic, straightforward and unpretentious cuisine that is full of character and always trendy. Warm and sociable, he defines himself as an innkeeper-chef who loves to entertain and please the people around him.
Head Chef, Fairmont Le Manoir Richelieu
Pierre-Laurence Valton-Simard

 
Pierre-Laurence Valton-Simard has over 15 years experience as a culinary professional. He has used and personalized basic pastry-making techniques, immersed himself in regional wine-making culture and perfected avant-garde cuisine. This chef prepares bold dishes influenced by his experience.