Comforting meals in the fall and winter; refreshing and colourful meals in the spring and summer. Without any preservative.
I define my cuisine as being evolving; it changes with the seasons, as well as through my own explorations and experiences.
Martin PatenaudeChef and Director of culinary innovation
As a fine connoisseur of Quebec regional products, Martin Patenaude is the perfect chef to make this gastronomic heritage accessible to all. Together with a research and development team, he offers a cuisine centred on the very nature of the product, taking into consideration its texture, flavour, appearance and origin.