The Château Frontenac is the most photographed hotel in the world. With an eye on the St. Lawrence River, right in the heart of Old Quebec, hundreds of curious people pass by the Castle, every day, to visit the mythical place, book a room, go around the shops or take a bite.
Inside the Château, there are two gourmet restaurants, the Champlain and the Bistro Sam, and a cocktail bar, the 1608.
But who is the leader who watches over the destinies of these menus?
This is Stéphane Modat, born in France but established in Quebec since the mid-2000s. In Europe, he worked in the kitchens of the best establishments, the most starred according to Michelin, nothing less. When he arrived in Quebec, after working for another chef, he decided to start his own restaurant which quickly became a popular and recommended place.
It was finally in 2013 that he became chef at the Fairmont Le Château Frontenac. Despite his outspokenness and his relaxed pace!
His main working tool is the terroir. This is what is now turning the heads of the visitors of the Castle. And that's not surprising.
Modat himself is very connected to nature. He is a hunter and an experienced fisherman. He is fond of traveling to Quebec's Far North to discover new treasures.
In fact, he prefers to say that he is a cook of the woods because he wants to use as much as possible, in a respectful way for the animals and the fish, all the fruits of his harvests. That's why he wants to meet the communities, from his artisans to his producers, to know, know and understand their different ways of doing things. Among others, methods of conservation and traditional cooking.
After his most recent trips, he published Hunting Kitchen. He is also preparing to publish the book Cuisine de pêche.
Modat is a leader from the new generation and we feel it by his creativity, his sensitivity and his way of surprising us. He will dare several combinations of ingredients to give a value and a unique taste to his cuisine, which is modern and amazing.
Through his travels and encounters, we recognize without a doubt that an in-depth reflection on the techniques and ingredients used is constant and that Modat will even take risks. He is an explorer. Like Samuel de Champlain, the name of his countryman to whom he gave the name to his restaurant.
