Lauriers: the best chef in the province is in Quebec
It’s Monday evening that the chefs, restaurateurs and craftsmen of good food met. e.s to celebrate Quebec gastronomy in style. If Montreal is often presented as the capital of gastronomy in Quebec, the National Capital was more than well represented among the 16 winners who left crowned with Laurels!
Chef of the Year: François-Emmanuel Nicol
After being a finalist last year, François-Emmanuel Nicol was awarded the prize for chef of the year. First sous-chef at the Légende restaurant (also nominated in several categories), he is now chef at La Tanière3 in Quebec City, a unique place that he himself described as “a completely stupid project in a vault in Quebec City” at the time of receiving his award presented by chef Colombe Saint-Pierre. He also wanted to highlight the work of his team of around thirty employees and in particular that of his partner in charge of service, Roxan Bourdelais.
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Restaurant of the Year: Monarque
Already named three times among the 100 best restaurants in Canada and finalist of the Lauriers in 2019, then in two categories in 2022 (best restaurant and best chef), the French restaurant opened in 2018 in Old Montreal finally wins this year the restaurant prize of the year. The father-son duo Jérémie – the leader – and Richard Bastien was presented with the prize by Patrice Demers and Marie-Josée Beaudouin, co-presidents of the jury.
“At Monarque, 125 people work with us, so we will take these Laurels one sheet, but the rest we will share with the whole team,” said Jérémie Bastien.
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Hommage à Soeur Angèle
The Laurier Hommage 2023 was presented by Ricardo to Soeur Angèle who received a standing ovationand even to a “mass”! The public had the chance to take communion by eating a small square of sugar cream made especially by the ITHQ. Visibly moved and amused, but still bursting with energy, she was delighted to see the Quebec gastronomy community reunited and said she was very grateful.
< strong>Laurel of the Public
Geneviève O'Gleman
Revelation of the Year< /h3>
Samy Benabed, Auberge Saint-Mathieu, Saint-Mathieu-du-Parc
Pastry Chef of the Year
Léa Godin Beauchemin, Place Carmin, Montreal
Boulanger de l of the year
Jeffrey Finkelstein, Hof Kelsten, Montreal
Sommelier of the year
Caroline Beaulieu, Legend, Quebec
Mixologist of the Year
Julien Vézina, Honō Izakaya, Quebec
Best Service Award
Perle Morency, Côté Est, Kamouraska
Beverage Producers of the Year
Simon Naud and Steve Beauséjour, La Bauge Vineyard
Producer of the Year
Stéphanie Wang, Le Rizen
Artisan of the Year
Jean-Simon Petit of the Ferme des Quatre temps
Business or initiative of the year
Mange ton Saint-Laurent
Culinary Culture Outreach Award
Samuel Sirois, Léandre Legault-Vigneau and Gilles Herzog
Event of the year
The Key to the Dunham Fields
Gastronomic-tourism award
Cassis Monna & Girls
