Fairmont Le Manoir Richelieu & Casino is very pleased to announce the appointment of its new Culinary Director, Simon Fortin, who for several weeks has been ensuring the highest quality standards for the hotel's four catering entities, namely the Bellerive , the Saint-Laurent, the Bar la Brise and the Point Cardinal, in addition to banquet functions. Simon's expertise, acquired across Quebec as both a chef and a manager, combined with his creative spirit and his passion will shine through in the development of new menus with local flavors over the seasons.
“My goal is to democratize good cooking in order to make it as accessible as possible. Epicurean by nature, my cuisine lets itself be transported by the enhancement of the products of our local artisans,” says chef Fortin.
A RICH CAREER
With 25 years of restaurant experience, his career has taken him from the kitchens of the Ritz-Carlton in Montreal to the International Civil Aviation Organization (ICAO), where he learned how to manage large-scale banquets. After a few years at the Relais and Château La Pinsonnière, Simon joined the Fairmont Le Manoir Richelieu teams for the first time in 2005 as sous-chef. In 2013, he became corporate chef, founder and shareholder of the Top Restos group and in 2017, executive chef and culinary director of Complexe Capitale Hélicoptère and Resto-Bar Le Commandant where he developed a catering service. Having honed his skills in Europe in particular, with starred chefs such as Éric Fréchon from Bristol in Paris and Christian Villers from Martinez in Cannes, Simon Fortin has also received numerous distinctions over the years, in addition to having been guest chef many charitable events, including the Gastronomic Experience for the benefit of the Red Cross.
A native of La Baie in Saguenay, epicurean and great lover of boreal cuisine, hunting and fishing, Simon Fortin wishes to pass on his creativity and his passion to his team in order to pursue discovery, adventure and exploration through the kitchen. Being at the helm of the Manoir's stoves is a childhood dream come true for Chef Fortin, who promises to showcase his adopted terroir with the help of Charlevoix producers. His vision will be transposed into the summer menus that will be offered at the Manoir and on which Chef Fortin and his culinary team are actively working.
Simon Fortin succeeds Sébastien Grangier, former culinary director of the Manoir, who now holds the role of food and beverage director, still within the Manoir team. It is therefore an ideal transition, the two positions being intimately linked.
100% LOCAVORE MENU FOR EARTH DAY
It will be possible to taste Simon Fortin's cuisine for the first time on April 22, on the occasion of Earth Day, when an exclusive five-course and 100% locavore menu has been created by the new chef of the Fairmont Le Manoir Richelieu. , in collaboration with four guest conductors. The chefs will all be present on Saturday, April 22 to present their respective dishes during the two services, at 6 p.m. and 8 p.m. The creations will have been meticulously concocted using local products and ingredients, available within a maximum radius of 250 kilometers around the Manoir. For more informations, it's here.
ABOUT FAIRMONT
Fairmont Hotels & Resorts, when intimacy opens onto infinity. The brand brings together more than 80 exceptional hotels, where the great moments of life are celebrated, pleasures are shared, and memories remain etched long after the stay. Since 1907, Fairmont has been creating sumptuous addresses, full of emotions, rich in character and deeply linked to the history and culture of the destinations that welcome them, in particular establishments as emblematic as the Plaza in New York, the Savoy in London , the Fairmont San Francisco, the Fairmont Banff Springs in Canada, the Fairmont Peace Hotel in Shanghai, or the Fairmont The Palm in Dubai. Renowned for its attentive service, stately common areas, local cuisine, and iconic bars and lounges, Fairmont also prides itself on its origins as a pioneer in luxury hospitality and its leadership in sustainability and tourism practices. responsible. Fairmont is part of the Accor group, a world leader in the hotel industry, with more than 5,200 hotels and 10,000 restaurants and bars located in 110 countries.
SOURCE: BROUILLARD COMMUNICATION
