Since his arrival in Quebec, innovative look Baptist Peupion somewhat transformed the Château Frontenac. The giant of the Terrace emerges with a new charm.
I met Baptiste Peupion for a Franco-Quebec magazine in the spring of 2013, when he had just replaced as Executive Chef Jean Soulard. Executive Chef or as recommended by the Office of the French language! The former head of Resh in Paris, belonging to the famous Alain Ducasse, was still tame the sweetness of our maple syrup when we had that first face to face! But soon, the Paris-born chef has put together a series of suggestions to make it more functional kitchens and rejuvenate the food court. The Fairmont Group, the owner, has followed in his approach.
State of play
If you have not recently come to Quebec, you will find that it is no longer possible to access the coffee Castle Dufferin Terrace. Instead, banquet halls or meetings have been installed. "It's still 60-65% of our turnover," says Peupion.
So you will have to enter through the front door! But it's worth it! The main entrance was refreshed in terms of painting and applied some on the walls. And in the background, you will discover three new areas almost. And, of course, stunning views of the St. Lawrence.
The "guide" Peupion is very proud of them. Starting with Sam, a new "bistro living", featuring the latest culinary trends in a more casual setting than you might think even if we find bronzes. We are still in a castle! It now sees an open concept kitchen with "an oven that is not a wood oven, rather gas, but has the same morphology and allows us to work cocotte dishes, stews, gratin. "It was Sam we find not only a new conservatory, but also a very focused on mixology, in addition to finding teatime and evening DJ or live entertainment bar.

Next door, The 1608, a new wine bar and cheese. It is none other than François Chartier who signs the wine list. Wines that can be enjoyed by the glass specially chosen to marry the cheese is seen enthroned in a specially equipped room for them. "We shoot with about forty cheeses," says the chef. How Quebec and French cheese? "99.9%. "French, I suppose. "No, Quebec! There is only one French cheese. "That is one point that surprised Baptist Peupion her off the plane or almost: the quality of our cheeses.
Finally, the Champlain, the historic restaurant, puts forward a signed Stéphane Modat regional cuisine, one of the two assistants Peupion Baptist, the other being Yves Chrétien. That's where we can enjoy meals at 3, 5 and even 7 services, all concocted by the duo Modat-Chartier. In passing, we will admire the magnificent cellars and marbles whose internal engineering is capable of diffusing heat inside them.
A leader on the lookout
Barely in his mid-thirties, we feel that Baptiste Peupion is constantly looking for innovation but all in the service of a quality built on a solid foundation. Whether the purchase of Rational ovens, "smart cooking stoves that mix" or the hiring of young Quebecers who leave some schools like School of Hotel Capital is always in the name of efficiency and the skill he break his actions.
With a history like hers, how he blamed this attitude. In addition to having been in the service of Alain Ducasse, he worked at the Louis XV at the Hotel de Paris, Monaco and the Crillon, all Michelin-starred places. His international career has led him to travel to several countries including the United Kingdom, the United States, Australia and Hong Kong.
These prestigious places do not prevent highly appreciate his time with us and have set a mission to "change the perception of people towards the Castle" and to ensure that Quebecers are also reclaiming their Castle . "I'm proud of my team. You know, it's a big challenge that shook a hotel like the Castle, to let it fall on its base and see the snow fall! "
When asked, there he has something that disappoints him since his arrival? The answer will take time to come. Content of the reception he did, his family pretend to please Quebec - a second child, the first small family Quebecers born! - Something the bothers however: fish. As Jean Soulard, he regrets that we did not have enough access to the river in terms of fishing, you do not always know as a consumer where do the fish. In short there is a richness there to exploit.
How to leave without asking Baptiste Peupion new hives Jean Soulard on top of the Castle? "They are still there! There were eight. Was decreased to four, but it will increase. "Honey the Castle is also available in different sizes for those who want it. Unfortunately, for reasons of rules on the protection of animals, Baptiste Peupion was required to divest the chickens which had been installed on the roof Jean Soulard. But the garden is still there!