Last December, restoenligne.com announced that Christian Lemelin newly elected leader of the year by The Society of chefs, cooks and confectioners in the region of Quebec. The event deserved to know more about this leader of 37 years, entered the kitchen at the age of 17 years.
"Being elected leader of the year, says Christian Lemelin, not only for the quality of my kitchen. It is also for all of the work! "Smiled the co-owner of Toast!, Famous restaurant of Old Quebec. It is true that such an award also underlines the leader of involvement in her community. Christian Lemelin gives particular courses at the School of Hotel Capital, he was active in the Serge-Bruyère Foundation, which encourages over kitchen in Quebec, and he made it a point of honor to promote local products.
This appointment, "I consider it a nice pat on the back, since we work so hard in this business." It must be said that he went to the right school. Christian Lemelin apprenticed especially in Jean-Luc Boulay St-Amour and Laurie Raphael and Daniel Vézina. Describing himself as a hardworker, he shares his love of the craft with forty employees.
From three to two restaurants
At the time of his appointment as Chief of the Year, Christian Lemelin and his accomplice Stéphane D'Anjou - the other co-owner - were responsible for three restaurants including The thoroughbred in Lac Beauport, a caterer-restaurant 20 km north of Québec. The adventure did not last two years. "We have learned. People prefer to move to Quebec when they want to eat. "Let's focus instead on two successes of the Quebec leader.
Rue St-Paul, the Simple Snack Friendly, better known as SSS, drew attention not least by the greedy lips painted on the walls! Opened in 2009, particularly popular with lunchtime, but also open in the evenings, the bistro SSS emphasizes the Tartar and ribs with detours also the side of the house gnocchi or duck confit Parmentier. For dessert, cheese pot topped with a caramel espuma and a crumble dessert is a must SSS
Happiness is in the plate
You want to end the evening in the big brother, Toast! ? It's that simple. Turn the corner of St. Paul and barely 150 meters further on the Sault-au-Matelot street, a warm, relaxed awaits you since 2003 ... but especially foie gras is waiting for you!
Supplied by the Canard Goulu farm specializes in the breeding and feeding of Muscovy duck in St. Apollnaire, in the Chaudière-Appalaches region of Toast! We are preparing foie gras in several ways, including whether emulsion in a towel or cloth confit.
Since 2014, they also serve an amazing surf and turf, a BBQ octopus accompanied by a seized sweetbreads with sautéed spatzel grilled peppers, chanterelles, corn, sour cream, parmesan, of savory, topped with pepper sauce Madagascar.
The Angus beef and bison are also honored. And since the beginning of the year, a striped bass pad and scallop seized brown butter are complicit celeriac with truffle, endive smoke and vacuum cooked confit, lentils and brussels sprouts with vinegar Sherry. Obviously, all these dishes, the customer always has the option to add a good slice of foie gras au torchon. Told you that happiness was on the plate ...
Seen by the creations on its menu and its new after 20 years, Christian Lemelin has not lost the passion of its 17 years. Instead, he wants to transmit to the younger, although the job is difficult. "Young people who follow the cooking classes, who are there for the right reasons, I want them! "
