Closed for more than a year while its owner completely renovated the facility (an investment of $140 million), Montreal’s iconic the Fairmont The Queen Elizabeth was the site of an elegant Chaîne des Rôtisseurs Gala Dinner, welcoming back this key component of the hotel and restaurant scene in the city.

Vice-Conseiller Culinaire David Connor, Regional Vice President Eastern Canada for Fairmont Hotels & Resorts, along with Executive Chef Baptiste Peupion, organized an outstanding celebration of the re-opening.

The special occasion was marked by the attendance of national officers: Bailli Délégué David Tetrault and Chancelier Jean-Guy Gorley.

Jean-Guy Gorley presented Jean-Louis Souman as the future Bailli of Montreal. He will be inducted at Canada’s 2017 Grand Chapitre at the end of October. A well-known member of the Chaîne, Mr Souman served 28 years as Director of Hôtel Le Bristol in Paris with the hotel’s restaurant obtaining its three stars in the Michelin guide in 2009. Mr. Souman then moved to Québec City to become the General Manager of Auberge St-Antoine, a member of the Relais & Châteaux Group with its highly acclaimed 5 Diamond Restaurant, Le Panache. He currently acts as a consultant to many hotels and restaurants.

Executive Chef Baptiste Peupion will also be inducted at the Grand Chapitre – as a Maître Rôtisseur. Prior to moving to the Fairmont The Queen Elizabeth, Chef Peupion was Executive Chef at the Fairmont Le Château Frontenac in Québec City. In 2015 he obtained the prestigious title of “Maître Cuisinier de France”, one of only six in Québec.

Attended by 40 Chaine confrères and guests, our senses were awakened by fresh products from the local area, all used to create exquisite dishes that brought us close to heaven. A selection of exceptional wines accompanied each course.

After enjoying cocktails and beautiful vistas of downtown Montreal on the sunny new third floor terrace, we moved to the freshly-renovated “Le Rosélys” restaurant. David Tetrault presented two videos promoting the Chaîne. David Connor showed a video covering the “creation” of the renovated Queen Elizabeth. David Tetrault then presented his namesake with a Chaîne plaque to celebrate the reopening.

Prior to introducing the seven course of the menu, Chef Peupion introduced his kitchen brigade along with the restaurant’s new and freshly-graduated sommelier, Christopher Labre.

From the beef carpaccio or Malpèque oysters to start, through the open-face snow crab ravioli and grilled North Coast scallop, via slowly-cooked duck breast with wild berries, fillet of Atlantic Black Cod with Chinese cabbage and pear mistelle sherbet, we reached the main principal course of milk-fed veal cutlet after which there was a selection of three desserts:
- Poached strawberry soup with sweet wine and verbena
- Raspberry ganache macarons
- Melon charlotte

Everyone was immensely pleased with each course. What a wonderful way it was to celebrate the re-opening of hotel!

Based on a detailed account prepared by Pierre Brault, Vice-Chargé de Presse