Published on January 20, 2025
The Inspiring Journey of Chef Arnaud Marchand, Ambassador of Aliments du Québec au menu
Proud ambassador of Aliments du Québec au menu
Since arriving in Quebec, Arnaud Marchand has continuously showcased Quebec’s local products. Through his many projects and his commitment to local cuisine, he perfectly embodies the values of Aliments du Québec au menu, for which he is a proud ambassador. A look back at the inspiring journey of this passionate chef, whose restaurant Chez Boulay was the winner of the very first Restaurateur Award in 2018.
The First Steps of a Passionate Chef
Originally from Chalmazel, in the Auvergne-Rhône-Alpes region of France, Arnaud began his culinary studies at the age of 16. His final kitchen internship, under the supervision of a renowned chef, marked a decisive turning point in his career. “It was Alain Beaudoux who passed on his passion for the profession to me,” Arnaud recalls, which later motivated him to work in prestigious establishments: in the Alps during the winter and along the Mediterranean coast in the summer. These experiences shaped his skills and strengthened his love for cooking. Fate led him to meet his wife, Sophie, a Quebecer, during a season in the Alps, and the couple settled in Quebec in 2009.
Discovering Quebec’s Terroir: A Culinary Love at First Sight
In 2010, Arnaud became known to the Quebec public by participating in the show Les Chefs! on Radio-Canada, where he reached the finals. It was during this competition that he met Jean-Luc Boulay, and together they founded Chez Boulay – Bistro boréal in Old Quebec in 2012. “Our intention was to create a restaurant that would showcase the richness of Quebec’s terroir,” Arnaud emphasizes. In 2018, the establishment became the winner of the first edition of the Aliments du Québec au menu Restaurateur Award, a recognition that confirms Arnaud’s commitment to local products and producers. Today, the restaurant remains just as renowned for its innovative boreal cuisine.
« Notre intention était de créer un restaurant qui mettrait en valeur la richesse du terroir québécois. »
– Arnaud Marchand
His desire to offer exclusively local cuisine led him to discover culinary treasures such as Les herbes salées du Bas-du-Fleuve and the oils from Maison Orphée and Ferme Tournevent. “These discoveries transformed the way I cook, encouraging me to explore local alternatives to replace more traditional ingredients,” Arnaud explains, mentioning for example the use of Quebec vinegars to bring a complex touch of acidity to dishes instead of lemon juice.
In 2016, Chez Boulay, Épicerie québécoise was added to the restaurant, standing out for its pastries, ready-to-go meals, and Quebec terroir products. Three years later, he opened Les Botanistes, a restaurant featuring vegetable-forward dishes, with carefully prepared proteins playing a supporting role. In 2022, he added a new address to his portfolio, Le Bedeau, a wine bar–restaurant offering shareable plates. Each establishment is overseen by an associate chef, allowing Arnaud to collaborate closely with his teams to develop menus that are both refined and deeply rooted in Quebec’s terroir.
« La découverte [d’aliments québécois] a transformé ma manière de cuisiner, m’incitant à explorer des alternatives locales pour remplacer des ingrédients plus traditionnels. »
– Arnaud Marchand
Cuisine Guided by the Seasons and Local Products
In Arnaud’s view, the seasons dictate the menus. Each establishment — whether Chez Boulay, Les Botanistes, or Le Bedeau — follows this principle. “I like to start with a product and then create a dish that showcases it,” he explains. This approach, rooted in respect for natural cycles, reflects his commitment to sustainable, local cuisine.
When asked which Quebec food deserves greater appreciation, Arnaud doesn’t hesitate: “Seal. It’s a product that’s largely unknown to Quebecers, and it’s essential to make it more accessible in order to restore balance to Quebec’s marine ecosystems.” His culinary choices are often guided by a desire to promote underutilized products, thereby helping to diversify the gastronomic offering. Moreover, all his restaurants are certified by Fourchette bleue, a designation that highlights his commitment to promoting marine species from the St. Lawrence River.
« Le phoque [est un aliment qui mériterait d’être davantage apprécié]. C’est un produit méconnu des Québécois et c’est une nécessité de le rendre plus accessible pour ramener un équilibre dans les fonds marins québécois. »
– Arnaud Marchand
