Club Med Québec, the brand’s newest resort opening December 3, 2021, has unveiled its culinary offerings, which will include three restaurants offering seasonal menus curated with local products and inspired by classic Canadian and French cuisines. The new restaurants will be overseen by veteran Club Med Executive Chef Roberto Piccininni.
With an emphasis on farm-to-table dining, almost 80 percent of the ingredients will be from Canada, with 27 percent of ingredients sourced from local suppliers including La Famille Migneron, La Ferme Basque de Charlevoix and Viandes Bio de Charlevoix.
La Chalet, the resort’s upscale gourmet lounge, offers a cozy and intimate atmosphere with views of the St. Lawrence River. While marveling at the view, guests can indulge in reinterpretations of local delicacies crafted with seasonal and local ingredients. The space also features a lounge bar, wine cellar and boutique gourmet shop where guests can purchase local delicacies to bring home.
Terroir & Co. offers dining experiences for families. The restaurant gives kids and parents an opportunity to prepare and share meals together. The menu offers fondues and raclettes made with local Québec cheeses and charcuteries, freshly baked cookies and Québec’s famous maple taffy.
Le Marchè, the resort’s main restaurant, features an expansive selection of local and international cuisine as well as two terraces and five dining spaces that each celebrate different gastronomical elements tied to Québec: hunting, fishing, agriculture, foraging, and livestock farming. The buffet style allows guests to enjoy a plethora of items like fruit, smoked salmon, cold cuts, eggs, crepes, and delicious pastries for breakfast, and charcuterie, hot soups, crisp vegetables and bruschetta tapenades for après-ski snacks.
For lunch and dinner, diners can enjoy salad bars, tapas, pasta, a collection of harvest vegetables and fresh local meats and fish. The menu also offers savory dishes like coq au vin, poutine, bison bourguignon, tourtière, beef fillet with onion truffle in addition to vegetarian, vegan and gluten-free options.
With vast experience in Club Med’s mountain and Exclusive Collection (five-star) resorts, Chef Piccininni brings his savoir-faire to North America. With 19 years of culinary experience at Club Med and seven years as an Executive Chef, Piccininni will lead the culinary team for the opening of Club Med Québec.
Hailing from Milan, Italy, Piccininni earned his culinary diploma from the Instituto Alberghiero Amerigo Vespucci in Milano. Shortly after, he began his career with Club Med as an entry-level cook at Cervinia in the Italian Alps and later climbed the ranks in a range of other Club Med resorts throughout Europe, China and the Caribbean. In 2014, Piccininni was promoted to Chef de Cuisine at Club Med Wengen in Switzerland and in 2018, was selected as the Executive Chef for the grand opening of Club Med Les Arcs Panorama in the French Alps. Later, Piccininni returned home to Italy where he held the position of Executive Chef at Club Med Cefalù, an Exclusive Collection property in Sicily.
For more information or to book a stay, visit https://www.clubmed.us/l/quebec-charlevoix.
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