Fairmont Le Chateau Frontenac’s Le Champlain restaurant
Quebec native Hugo Coudurier took over the reins at Le Champlain restaurant within the Fairmont Le Château Frontenac in December of final 12 months—marking new beginnings on the heritage restaurant on the banks of the Saint Laurent. Chef Coudurier introduced with him a profession’s value of worldwide cooking expertise, having labored in world-renowned and Michelin-starred kitchens all over the world.
Under, we spoke to Chef Coudurier about his expertise at Le Champlain to this point and what company can anticipate from the worldwide chef as he settles into his new kitchen in Quebec Metropolis:
Forbes: What has been your greatest inspiration to this point on the Champlain?
Hugo Coudurier: The Château Frontenac and Le Champlain restaurant are an inspiration in themselves, the texture of outdated France, the “grandeur” of the place, the historical past… It’s one thing that conjures up me quite a bit.
Forbes: What has been probably the most tough or difficult a part of taking on the kitchen on the Champlain?
Coudurier: Every part went fairly easily and I’m very pleased how effectively it went.
Forbes: What’s the one dish that you simply’re most enthusiastic about or happy with?
Coudurier: I`m happy with all my new dishes!!! So long as it tastes good, I’m proud of it!!! If I’ve to level at one particular factor, I positively fell in love with the style of lobster right here in Quebec!
Fairmont Le Chateau Frontenac’s Chef Hugo Coudurier
Forbes: What stunned you about taking the reins? How is it totally different out of your earlier expertise?
Coudurier: To work with folks older than me, each within the kitchen and within the restaurant. Individuals right here at Le Champlain are very happy with the place and resolve to make a profession right here. It is rather beneficial as they’re loyal, proud and have already got numerous information concerning the work to do and the place. I’m usually used to working with youthful folks—I feel it is a nice power of Champlain restaurant!
Forbes: What would you like readers to know concerning the Champlain or your guiding ethos within the kitchen?
Coudurier: It’s all about utilizing seasonal elements and native merchandise from Quebec or Canada at any time when potential!
Forbes: Do you may have something thrilling arising that you really want readers to concentrate on?
Coudurier: Plenty of thrilling issues will likely be coming within the subsequent few months… Hold a watch open to find our seasonal menus and the “Hugo Coudurier strategy” for Champlain restaurant! In addition to the arrival of summer time shortly with all of the fabulous elements that can develop into accessible. It is going to be mirrored within the menu with extra greens, herbs and freshness general!
