'Panache’ Executive Chef named seafood ambassador by Montery Bay Aquarium
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'Panache’ Executive Chef named seafood ambassador by Montery Bay Aquarium

February 25, 2010

François Blais recognized for commitment to sustainable fishing, environmental leadership

Québec City, QC, February 25, 2010 – Auberge Saint-Antoine’s Panache Restaurant is proud to announce that Executive Chef, François Blais is an honoured recipient of the prestigious 2010 Cooking for Solutions Seafood Ambassador award. Chosen by a distinguished selection committee at the Monterey Bay Aquarium in California, Blais will be the only Canadian chef honoured at the May 20, 2010 gala.

Award winners were selected based on their support of environmentally responsible fishing and fish-farming practices; their role as leaders and educators in the industry; and their potential to act as spokespersons for the ever-growing sustainable seafood movement.

“The vision and philosophy for Panache has always been to use the freshest local ingredients to create traditional French-Canadian dishes with a modern twist,” said Blais. “Fresh, sustainable seafood is a staple of the Panache menu – from Côte Nord scallops to Iles-de-la-Madeleine lobster. It keeps the menu exciting and guests returning.”

Chef Blais will participate in the Monterey Bay Aquarium’s 9th annual Cooking for Solutions event to be held May 20-22, 2010. The three-day program will celebrate organic and sustainably grown produce, seafood and wine, and features a gala reception, cooking demonstrations, information fairs and celebrity chef book signings. During the Cooking for Solutions gala, visitors will have the chance to sample one of Blais’ seafood creations – Pec-Nord off button sea scallops with cranberry and champagne vinaigrette.

Panache Restaurant is located inside the Auberge Saint-Antoine, a 95-room boutique Relais & Châteaux hotel situated in the Old Port of Quebec City. Known for it’s impeccable level of service and attention to detail, the hotel has been consistently ranked among the top hotels in Canada by Condé Nast Traveler, and is one of the Top Small City Hotels as awarded by Travel + Leisure Magazine. In 2009, Chef Blais was designated ‘National Chef of the Year’ by the Societé des chefs cuisiniers et pâtissiers du Québec.


About Auberge Saint-Antoine:

Built over one of Quebec City’s most significant architectural sites, the Îlot Hunt, Auberge Saint-Antoine is located at the heart of the Old Port area, facing the majestic St. Lawrence River. It is a true boutique hotel offering 95 rooms and suites and is steps away from the fortifications, museums, and the lively Petit Champlain Street. The property consists of four distinct structures dating from 1700 to present day that cleverly linked, showcase its unique riches: solid 300-year old beams, stone walls, slate floors, glass and porcelain objects unearthed in the course of a restoration turned archeological dig.

Panache, the hotel’s restaurant, directed by Executive Chef François Blais, is renowned for the creative dishes of fine French Canadian Cuisine with a twist using local, seasonal produce. Auberge Saint-Antoine is a member of the respected Relais & Chateaux brand. www.saint-antoine.com

About Cooking for Solutions:

Currently in its ninth year, Cooking for Solutions is a three day celebration of organic and sustainably grown produce, seafood and wines. The focus of Cooking for Solutions is to help people connect their individual buying decisions to the health of the oceans and the soil. The events support the Monterey Bay Aquarium’s Seafood Watch program, which helps consumers make seafood choices that assure a future with abundant ocean wildlife and work with restaurateurs and retailers to shift the market in ways that support sustainable seafood. www.montereybayaquarium.org

Media Contact:
Kate Hillyar
Siren Communications

Sources:   Office du tourisme de Québec

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