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Most meritorious award and title of Officer of Quebec, gastronomic cuisine - 3 times winner of the Ordre du Mérite de la restauration, gastronomic cuisine - A Ulysse's award for the Montreal region, gastronomic cuisine - Selected in Art Culinaire, for eastern Canada - Member of Les Toques Blanches Internationales |
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Originally from St. Tropez, Denis Genero completed his training as a pastry chef in 1973 in Nice, at one of the foremost hotel schools in France. He then continued his training in a number of renowned restaurants in France and North America. A true chef de cuisine, he has cultivated his art with passion, attending numerous courses and seminars including cooking en papillote (wrapped in thin pastry), pastry-making, the art of chocolate making and of course wine service. Denis was one of the first chefs to agree with the Institute of Cardiology in Montreal concerning the adaptation of healthy gastronomic recipes. He proved his worth as owner-chef in charge of the reputed Vent Vert restaurant in Montreal. The notoriety of his cuisine has of course followed him on to this, his latest endeavour. In the kitchens of the Etape Gourmande, he has let his imagination run free. He offers you a cuisine full of Provençal sunshine; plates prepared with finesse and created with products from the region and further afield, providing a taste that is at once contemporary, yet contains traces of traditional cooking and even has hints of a futuristic cuisine included as well. |
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