His signature? Delicate, savory dishes crafted around local, seasonal ingredients. Three years ago, after falling seriously ill, Olivier Perret directed all of his energy toward the creation of a “health menu” targeted at his clientele: shellfish, fish, steamed vegetables, few sauces, not too much sugar or salt… “I got so carried away with my passion for cooking that I forgot about my health,” he said, “I consulted many nutritionists who helped me understand how to better feed myself.”
This year, the restaurant hosted the biggest gastronomic festival in Montreal, and hired the chef and sous-chef of Maison Paul Bocuse, a 3-Michelin-star restaurant. But the chef’s biggest honors lately were the two Toques awarded by Gault and Millau, and a rating of 14/20, the best grade out of the hotel restaurants in Montreal: “We even beat Daniel Boulud, the famous Lyonnais chef based in New York, had to do it!”, he jokes. “I hope that this grade will allow us to attract more tourists.” For the moment, the restaurant welcomes a large clientele of business people, but also starlets and politicians- the Canadian Prime Minister recently came to taste chef Perret’s dishes.
Humility, listening, and generosity are the three qualities that a great chef should possess, according to one who feels “like a fish in water” in the kitchen. “My goal is to continue to take pleasure in my job,” concludes Olivier Perret. “The day where I’m not having fun anymore, I’ll do something else.”