Our Chefs

Home town: Daniel was born in Montréal and Raphaël was born in Québec City

Restaurant description: Locavore dining in a contemporary setting. Laurie Raphaël takes a creative approach to its dishes, constantly reinventing them to offer a gourmet experience for the senses. The menu boasts Québec roots with unique global flavour—all with a generous helping of simplicity and respect for the ingredients used. The restaurant also offers cooking workshops and a boutique.

Awards and distinctions: With its world of engaging and daring gastronomy, and its creative cuisine highlighting the seasons and Québec’s local products, the Laurie Raphael has confirmed its position as a major establishment of fine dining – Québécois style!
Raphael Vézina is Ambassador of Côtes de Bordeaux since 2012 and graduate of Lycée Hôtelier Paul-Augier in Nice as Senior Cooking Technician.

Specialty: Cooking with local ingredients

How they describe themselves:  Ambassadors for Québec products

Favourite local producers and artisans: Canard Goulu foie gras, Lapin de Stanstead, Veau de Charlevoix and Deer of Boileau

Secret ingredient: Daniel : organic soybeans / Raphaël : maple syrop

Favourite local spot: Île d’Orléans

Must-try when visiting Québec City: Daniel : sushi at the Métropolitain restaurant/ Raphaël : restaurant La Planque

Home town: Perpignan, France

Restaurant description: Champlain marries a luxurious, elegant décor with sweeping views of the St. Lawrence River. It specializes in fine French and continental cuisine in an intimate setting imbued with old-world charm and offering attentive service. Only the freshest of local ingredients are on offer, combining a taste of tradition with modern sensibility and flair.

Awards and distinctions: coauthor of the cookbook Papilles et molecules. The cookbook collection Papilles pour tous!, in collaboration with François Chartier, received the "Best food and wine pairing book" award by the Gourmand World Cookbook Awards.  

Specialty: Anything edible!

How he describes himself: loves the surrounding landscapes and to share with local artisans

Favourite local producers and artisans: Eumatimi farm and Société Orignal      

Secret ingredient: ice cider

Favourite local spot and activities: stroll at Montmorency Falls Park     

Must-try when visiting Québec City: Québec’s forest herbs infusion from Camellia Sinensis

Credit: Didier Ouellet

Home town: Québec City, Canada

Restaurant description: Chez Muffy offers local cuisine with an innovative twist that focuses on locally-sourced seasonal ingredients. The wine cellar alone is worth a visit!

Awards and distinctions: After working at Laurie Raphaël and the Garrison Club, Julien Ouellet also made his debut in Vancouver, at the restaurant West, before continuing his career at Panache in 2013.

Specialty: Suckling pig and lobster

How he describes himself: Likes teamwork and prefers cuisine that is classic, flavourful, and generous. Loves to have a hand in every section of the kitchen and at every stage in food prep.

Favourite local producers and artisans: Turlo Farm and Panache’s own garden on Île d’Orléans.

Secret ingredient: Love!

Favourite local pastime: Exploring the city on foot and visiting the different neighbourhoods. Heading to a cozy bar or restaurant for a nice cold beer in enjoyable company.

Must-try dish when visiting Québec City: Cipâte, a classic recipe!