Culinary Workshop: The Gastronomy of Québec

Highly-regarded Québec City Chef Stéphane Modat will wow us with his usage of Québec ingredients, and he should know, after being the executive chef of the venerated Chateau Frontenac and now his own restaurant Le Clan in Old Québec. Creativity abounds in this chef who will combine products in unique ways for a true tasting of ‘le Terroir du Québec’. 

Ticket Price: $45.00, includes food samples
Sponsored by Bureau du Québec dans les Provinces atlantiques, J.R. Mahoney Ltd., Chef Works
Offered in French w/English translation

Recipes: 
Venison tartare, Suvalik, daisy buds. puffed quinoa
Smoked mussels, black garlic tempura, foie gras dip

Stéphane Modat

Born in the south of France, Stéphane Modat grew up with a love for local and seasonal products, hunting, and fishing. When he arrived in Québec, he channelled these passions, and began his career at the Initiale restaurant. In 2004, he became the chef and co-founder of Utopie restaurant, and also worked with the sommelier François Chartier, with whom he formed the Mc2 duo for culinary creations. Together, they co-authored the successful book Les Recettes de Papilles et Molécules and the collection Papilles pour Tous. In 2013, he became the chef of the Champlain restaurant in the prestigious Château Frontenac. In September 2021, he unveiled his new project promoting local artisans and producers: the restaurant Le Clan. With a culinary audacity that has been rewarded multiple times, Stéphane Modat loves to blend French and Québecois cuisine. He especially likes to create unique cuisine with local products. @stephanemodat