Le Champlain wins the 2020 Restaurateur Award

“We are very proud of the work done by all the restaurants participating in the Aliments du Québec au menu program, who showcase local products on their plates. Nearly 600 establishments across Quebec are committed to promoting more local cuisine,” said Marie Beaudry, jury president and Executive Director of Aliments du Québec.

“Stéphane Modat and his team have succeeded in establishing an exceptional Quebec culinary identity within the iconic Quebec institution that is the Château Frontenac. The Champlain’s menu—simply impeccable—highlights the richness of our terroir and the remarkable work of our local producers.”

Discover Le Champlain restaurant

“Fairmont Le Château Frontenac is very proud of this recognition, which reflects our commitment to showcasing the best local products to both our local and international guests, and above all confirms our dedication to always offering the highest quality to our visitors. Congratulations to Stéphane Modat and the entire Champlain team!” said Ken Hall, General Manager of Fairmont Le Château Frontenac.

Restaurants in the program were evaluated based on five criteria:

• the proportion of local products or producers on the menu
• how local products and producers are highlighted on the menu, website, or in the dining room
• sourcing methods
• the restaurant’s involvement and creativity in promoting local products
• the judges’ personal appreciation

Two outstanding finalists

For the second consecutive year, Côté Est, located in the Bas-Saint-Laurent region, and O’Thym in Montreal were close finalists.

Both restaurants stood out with menus highlighting Quebec ingredients, helping diners rediscover unusual or lesser-known local products. They also demonstrated strong creativity and commitment in promoting Quebec foods during the particularly challenging circumstances of the past months.

Other Nominees

Eleven additional restaurants recognized in the Aliments du Québec au menu program were nominated for the award:

• Auberge des Glacis (Chaudière-Appalaches)
• Chez Mathilde (Côte-Nord)
• Chez Muffy (Capitale-Nationale)
• Restaurant de l’ITHQ (Montreal)
• La Seigneurie du Triton (Mauricie)
• Labo Culinaire – Foodlab (Montreal)
• Le Coup Monté (Lanaudière)
• Le Géraldine (Laurentides)
• Maison Boire (Montérégie)
• O’Batillage – Auberge des Battures (Saguenay–Lac-Saint-Jean)
• Le Hatley – Manoir Hovey (Estrie) 

Special Jury Mention

The jury also wished to highlight the exceptional work of the Restaurant of the Institut de tourisme et d’hôtellerie du Québec (ITHQ) for its outstanding efforts in educating and training the next generation of Quebec chefs to work with local products.

Restaurants: a key link in the food system

“The current crisis has demonstrated that restaurants are more than ever a crucial link in the sustainable functioning of Quebec’s agri-food chain. Highlighting restaurateurs and chefs who make Quebec agri-food products the stars of their menus is therefore essential. The Association Restauration Québec (ARQ) is proud to have initiated this recognition program together with Aliments du Québec,” said Claudine Roy, Chair of the Board of Directors of ARQ.

“Congratulations to the entire team at Le Champlain restaurant at Fairmont Le Château Frontenac.”

Jury members

Aliments du Québec thanks the members of the jury for this 3rd edition, made up of personalities from the restaurant and agri-food industries:

• Yoann Duroy – President of Aliments du Québec
• Thierry Daraize – Food critic, chef consultant, columnist
• Arnaud Marchand – Chef-owner of Chez Boulay and ambassador of Aliments du Québec au menu
• Martin Lévesque – Chef consultant and board member of ARQ
• Patrick Verret – Customer Marketing Manager (Quebec Province), Gordon Food Service
• Élise Tastet – Founder, owner and president of Tastet