Combining philanthropy and culinary expertise, the Table du Chef at the Fairmont The Queen Elizabeth was once again a resounding success this year. The team of chefs for this event was comprised of Baptiste Peupion (Executive Chef of the hotel), Jean-Marc Guillot (Executive Pastry Chef and recipient of the Meilleur ouvrier de France Award) and Maxime Delmont (Chef of the Rosélys restaurant). Guests were therefore able to take part in the preparation of gourmet-quality dishes under the aegis of an exceptional culinary team.

Mr. David Connor, Regional Vice-President for Eastern Canada at Fairmont, welcomed guests warmly. Attendees were then able to measure their culinary skills to those of their peers in a friendly manner by preparing dishes designed by the team of chefs. On the menu: Bison tartare, ceviche with Quebec citrus fruits, roasted farm chicken with truffle butter, not to mention the frozen nougat soufflé. This meal was also paired with an assortment of wines carefully selected for the occasion.

The Table du chef gathered several members of the Montreal business community, including Guy Nadeau, General Manager at Desjardins Business and Chair of the Portage Fundraising Campaign. The net sum of $12,000 raised during that evening will be dedicated to Portage’s Residential Addiction Rehabilitation Program for Adolescents in Prévost, in the Laurentians.

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