The awards continue to fall on Quebec chefs and you will discover who, at Château Frontenac, won a prize this time. Also, we offer you a meeting with Samy Benabed, new owner of Auberge Saint-Mathieu, and with Elisabeth Benny, from Benny & Co.

Let's first talk about Frédéric Cyr, the culinary director of Château Frontenac, who was named chef of the year at the gala of the Society of Chefs, Cooks and Pastry Chefs of Quebec (SCCPQ) for their 70th anniversary. The event took place at Château Frontenac and the chef prepared a 100% Quebecois dish for the occasion.

Frédéric Cyr has a storied career, having managed the kitchens of luxury cruise ships and the Radisson Blu hotel in the Philippines before joining Château Frontenac. Pastry chef Joël Lahon was also honored with the Max-Rupp prize for his volunteer commitment within the SCCPQ.

Other Quebec chefs were also recognized, including Jérémy Billy, pastry chef and chocolatier of the year, and Maxine Philips, health chef of the year for her restaurant La Belle Verte in Gatineau. The general public had the opportunity to vote for the winners in three categories.

Let's continue with this meeting organized by La Presse with chef Samy Benabed, new owner of Auberge Saint-Mathieu. He has culinary roots deep in his childhood, blending the flavors of Chicken Ti-Coq and Moroccan cuisine.

Samy, has managed to flourish in the field of gastronomy, being named “Revelation of the year” at the Lauriers de la gastronomie québécoise and finalist of the Pellegrino Young Chef Academy. He practices aesthetic and emotional cuisine.

Auberge Saint-Mathieu is dynamic, offers gourmet meals at good value for money and organizes dinners with friendly restaurants. Samy found his place in the kitchen after studying philosophy and venturing into other fields.

The chef's menu includes family and personal dishes, such as lamb tartare served on khoubiza, a cooked salad linked to family history. Amina also prepares traditional Moroccan dishes, and she offers mint tea and dates as a comfort during the visit.

Let's finish with another meeting organized by La Presse, this time with Elisabeth Benny, 36 years old and recently appointed vice-president of marketing and public relations at Benny & Co, the restaurant chain founded by her grandfather.

She and her brothers form the new leadership of the company, which retains its family values while embracing modernity. The company has undertaken numerous innovations, including a new headquarters, restaurant renovations, an updated logo, and product launches in grocery stores. Under the leadership of Elisabeth Benny, the company has experienced rapid expansion with the opening of 25 branches over the past five years, bringing their total number to 77 in Quebec. She emphasizes the importance of work-life balance, flexibility, agility and openness, while highlighting the entrepreneurial spirit inherited from her family.