Important: Access to our services and restaurants is exclusive to our guests during their stay.
Gastronomic dinner : Menu Carte Blanche
Executive Chef Cédric St-Pierre and Chef Clément Hamy are proud to present a gastronomic dinner where the focus is on culinary discovery. Without a pre-set menu, high quality local foods are carefully selected according to the seasons and harvests, to concoct delicious and unique dishes.
The Carte Blanche menu concept offers 5 courses, depending on the inspiration of the chefs, where you will discover the culinary creations that will be served to you at the moment. Let our chefs guide you to a tasty adventure where you will be surprised by the expression of their creativity in every bite.
It is important to note that the menu is never fixed and is created in a very specific way, according to the inspiration of the chef. It is essential that you let us know of any allergies or dietary restrictions in advance and as soon as possible. Unfortunately, we may not be able to reasonably accommodate them at the last minute.
With one of the most renowned wine cellars in Quebec, your culinary experience will be enhanced by the presence of our sommeliers who will create incomparable food and wine pairings. Rare vintage or private importations wines will be offered to pair with each dish.
Bistro à Champlain, a continuing history
On June 17, 2015, the famous Bistro à Champlain made its grand journey to find itself at Estérel Resort. A voyage that took a long time to prepare in order to welcome the bottles carefully collected over the years by the great collector, Champlain Charest. Estérel Resort is very proud to take up the legacy of Mr. Charest by keeping his prestigious collection in Quebec.
Bon appétit !
Open Thursday to Saturday from 6:00 p.m. to 8:00 p.m.
Seats are limited and reservations are mandatory.REQUEST FOR BISTRO À CHAMPLAIN RESERVATION
The proud graduate of the ITHQ, Cédric St-Pierre cut his teeth in various countries, including Italy, France and Japan, and notably evolved under the aegis of a Meilleur Ouvrier de France, Jérôme Nutile, and its double Michelin starred restaurant. Back in Quebec, after a stint at Le Mirage golf course and Europea, he forged his experience as a sous-chef in the largest private club in Montreal. He was also a semi-finalist on the very popular “Les chefs ! ”.
Now Head Chef at Estérel Resort—under the supervision of executive chef Jean-François Bélair—he coordinates the colourful culinary adventures offered by our three restaurants, including the exceptional ephemeral tasting menus of the Bistro à Champlain and his renowned wine events.
“It is with the greatest of pleasures that I welcome you to the Bistro à Champlain. You will experience a surprising tasting menu that changes with the seasons and harvests, all in an environment resolutely connected to nature. It is with great joy that I will introduce you to a local and thoughtful cuisine. Bon appétit ! ”
Clement’s passion showed at a young age, he was only 15 when he enrolled at the professional traditional institute «Lycée hôtelier Saint-Pierre de Calais» where he learned French Cuisine’s basic techniques.
He had the honor to work in a number of gastronomic establishments, more particularly under Marc Meurin at «Château de Beaulieu», a double Michelin starred restaurant located in Busnes, northern France.
After leaving France in 2017, he joined our team in November 2020 as a First Cook . He worked his way up and is now Head Chef. His sustainable and ethical approach will contribute to support local producers by elevating seasonal, local fresh produce to their best expression.