Table du chef


Portage’s Table du Chef was held on March 20th 2019 at the Fairmont Le Château Frontenac and celebrated its 20th edition. This annual event helps raise funds for the Adolescent Rehabilitation Program in Saint-Malachie. Attendees of the event were invited inside the Fairmont Le Château Frontenac kitchens. Among those present were several influential members of the Quebec business community.

In a somewhat unusual setting, the guests were therefore able to sharpen their culinary skills at this 20th edition by making a gourmet meal, supervised by Frédéric Cyr, Culinary Director of the establishment. On the menu: Trout gravlax, squash gnocchi, confit pork flank, deer tenderloin, sweet treats and philanthropy!

After honing their culinary skills, participants had the opportunity to assess their colleagues’ talent by enjoying freshly prepared meals in a dynamic and friendly atmosphere. It goes without saying that the event was a great success once again, allowing Portage to raise $10,000 for its Adolescent Program in Saint-Malachie.


table du chef

From left to right:

Jean-Yves Germain, Group Germain; Anne Paradis; Guillaume Rouleau, Groupe Dallaire; Johanne Dallaire; Annie Lemieux;  Alain Faucher, Gilles Audet Excavation; Christian Fournier, La Capitale General Insurance; Josée Arsenault; Nadine Boucher; André Roy, PMT ROY and Chair of the Portage Fundraising Campaign; Frédéric Cyr, Culinary Director, Fairmont Le Château Frontenac; Pierre-Yves Ménard, Morency, Law Firm; Hélène Morency, Morency, Law Firm; Richard Legault, Phénix Conseils and Portage Member of the Board; Colette Taylor, Portage Foundation; Isabelle Rioux; Sylvie Nadeau; Martin Vézina, PPI (iA Financial Group member); Michel Dallaire, Groupe Dallaire.


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