Casino Montreal Restaurant Chef

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Montreal Nashville. The chef and owner of the restaurant. Circa promises to only allow patrons 21 and over inside the 1.25-million-square-foot resort and casino, which will have the world.

Il Bazzali, is CuisineOpera’s Montreal restaurant. Using seasonal market ingredients, the Chefs combine regional cuisine from France and Italy. Guests dine in a warm and cozy environment ideal for intimate dinners or cocktail parties. ‘CuisineOpera’ prides themselves on eco-friendly practices.

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Representative of the sum of his experiences in Europe and North America, the cuisine of Olivier Perret- chef of the Sofitel Hotel Montreal, Restaurant Renoir - combines North American creativity with European refinement. His dishes are built around traditional Quebec fare and are consistently embellished with a French touch. Celebrity chef Guy Fieri dishes about why he chose Hempfield casino for latest restaurant JoAnne Klimovich Harrop Fri., October 2, 2020 10:35 a.m. Friday, October 2, 2020 10:35 a.m.

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Davide Bazzali

CHIEF & TENOR

Davide Bazzali was born in Pontremoli, Tuscany, near Lucca, the hometown of Giacomo Puccini. He spent his informative years in Parma, the city of Giuseppe Verdi. He studied at the Alberghiero di Salsomaggiore and at the age of nineteen began his career as a chef. Since then, Bazzali has traveled internationally, exporting his passion and experience in Italian cuisine. He has studied theater and voice, and has worked with several musical and theatrical groups in both Canada and Italy. Bazzali enjoys working in several musical genres, blending lyrical voice techniques with International repertoires. Bazzali’s company CuisineOpera is an amalgamation of his two passions; Italian cuisine and lyrical voice technique.

Benoît Leclere

EXECUTIVE CHIEF

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After attending the prestigious ‘Lycée Albert De Mun’ in Paris, Leclere worked for several years in various renowned institutions in the French capital. He then spent 18 months in the United States, where he perfected his culinary skills under Chef Paul Bocuse. Upon returning to France, he was Chef at the hotel and restaurant “Hotel Printania“ on the seafront of the beautiful Emerald Coast in Brittany, France. His curiosity and desire for travel lead him to Montreal, Quebec. Here he worked as head Chef under Giovanni Appollo and as head chef at ‘Joverse’ in the Old Port. A meeting of minds and creativity sparked the partnership between Leclere and Davide Bazzali. Both lending their diverse cultural and culinary backgrounds, Leclere and Bazzali are a passionate duo intent on satisfying both the palette and the ear.

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285 Beaubien est
H2S 1R7, Montreal

Open every dayCoffee / Groceries:MON-FRI 10AM to 9PMSAT-SUN 3:30PM TO 9PMTake out / Delivery:MON-FRI 11:30AM TO 9PM Casino montreal restaurant chef table

SAT-SUN 5PM TO 9PMBooking: By phone: 514.439.4878

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“I never really wanted to be a chef,” admits Olivier Perret, who has been at the head of the restaurant Renoir for the past five years. Originally from Burgundy, he established his taste for cooking during adolescence alongside his grandmother. He spent a part of his youth at his regional farmers markets, “selling mushrooms.” It was during this period that he developed his affinity for local, seasonal products.

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Chef Perret began his culinary training later, at the age of 21. After obtaining a CAP Cuisine, he started at the Lyonnais restaurant La Tasse as an apprentice, then he became a cook at Bouchon. After a few years in Rhône-Alpes, his desire to escape brought him to Quebec- Montreal more precisely. There, he worked for several French restaurants and met his wife-to-be.

In 2002, he participated in the opening of Sofitel Montreal and joined the Renoir restaurant team. He would take command a few years later. In 2007, his career evolved: he left for the US and occupied the post of Executive sous-chef at the Sofitel Chicago Water Tower. He joined the Sofitel Washington Lafayette Square the following year. In 2011, he resumed his position as a chef at Renoir.

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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.” Casino Montreal Restaurant Chef

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.

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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.”