Club Med has shared more details on the gourmet dining and culinary experience available at the brand’s newest property in Québec Charlevoix.
Club Med Québec Charlevoix will open its doors to guests on Dec. 3, 2021, with three restaurants. Helmed by veteran Club Med Executive Chef, Roberto Piccininni, every menu follows the seasons using the finest local products available.
With 19 years of culinary experience in Club Med and seven years as an Executive Chef, Piccininni will lead the entire culinary team for the opening of Club Med Québec Charlevoix.
Hailing from Milan, Italy, he earned his culinary diploma from the Instituto Alberghiero Amerigo Vespucci in Milano.
Shortly after, he began his career with Club Med as an entry-level cook at Cervinia in the Italian Alps. From there, he climbed the ranks in a range of other resorts between Europe, China and the Caribbean.
In 2014, Piccininni was promoted to Chef de Cuisine at Club Med Wengen in Switzerland and only four years later, he was selected as the Executive Chef for the grand opening of Club Med Les Arcs Panorama in the French Alps.
Following this remarkable success, Piccininni returned home to Italy where he held the position of Executive Chef at Club Med Cefalù, an Exclusive Collection property in Sicily.
Farm to table dining
With a collection of all-inclusive dining options, Club Med will take guests on a gourmet gastronomic experience inspired by and celebrating both Canadian and French cuisine classics.
With an emphasis on farm to table dining, almost 80 per cent of the food products will come from Canada and 30 per cent of ingredients will be sourced locally (from within 100 kilometers of the resort) as a result of partnerships with Charlevoix-based suppliers including La Famille Migneron, La Ferme Basque and Les Viandes Biologiques de Charlevoix.
The most upscale of the three restaurants is the gourmet lounge, Le Chalet, which offers a cozy and intimate atmosphere with breathtaking views of the St. Lawrence River below.
The offering will feature reinterpretations of local delicacies.
Le Chalet’s menu was developed in partnership with Mathieu Masson-Duceppe, winner of an episode of Food Network Canada’s prestigious culinary competition series Chopped Canada, and head chef and partner of Montréal’s popular JellyFish restaurant.
Using seasonal, locally sourced products, the stylish space focuses on a reinterpreted culinary offer authentic to the region with menus ever-changing.
Terroir & Co. allows parents and children to prepare and share a meal together. Indulge in fondues and raclettes made with local Québec cheeses and charcuteries.
The interactive nature of the dining space allows families to make memories that will last a lifetime while giving kids the freedom to make their own food choices.
The main restaurant, Le Marché, is a gourmet marketplace, including local and international cuisines served buffet style in five dining rooms and two terraces.
The design is inspired by the various food gathering methods historic to the region.
For breakfast, patrons will be able to enjoy items including fruit, smoked salmon, cold cuts, eggs every way, crepes and delicious pastries alongside all the morning staples guests have come to know and love from Club Med.
Après-ski snacks will recharge guests with charcuterie, hot soups, crisp vegetables, bruschetta tapenades and more! For lunch and dinner, visitors will be delighted with extravagant salad bars, numerous tapas, gourmet pasta, a collection of harvest vegetables and the freshest local meats, fish and delicacies prepared to perfection.
With savoury dishes like coq au vin, poutine, bison bourguignon, tourtière, beef fillet with onion truffle in addition to plentiful vegetarian, vegan and gluten-free options, the menu will exceed expectations while providing something for everyone.
Along with mouthwatering culinary experiences and magnificent views, guests will enjoy a wide range of activities and amenities for a one-of-a-kind mountain vacation.
For more information, click here.