A newcomer to Château Frontenac, chef Hugo Coudurier took office last week. As we could see from the first service, it could well attract attention by its daring in the marriage of flavors.
The tasty sauces and the perfect cooking of meats and fish betray the classic formation of Hugo Coudurier. The new chef of Restaurant Champlain studied in France and worked in a starred restaurant. He also spent several years in large establishments in Asia as well as in the United States.
We recognize these multiple influences on the plate: sometimes it surprises with a sumac-flavored chickpea mousse, sometimes it accompanies its sweetbread with foie gras slippers! “I am very malleable in my style and in my dishes”, he confided to Press after his first evening at the helm of the gourmet restaurant at Château Frontenac.
Hugo Coudurier is from Quebec. He remembers growing up with the shows of Jean Soulard, who was chef at Château Frontenac at the time. When a childhood friend called him to tell him the prestigious post was vacant, he didn’t hesitate to give it a try.
The cook had not set foot in the province for 17 years, but he is quickly reclaiming the land from here. For example, its caviar from Lake Saint-Pierre, served with oysters and beets, is a remarkable way to showcase Quebec products.
He has only been in post for a few days, but Hugo Coudurier has already found his New Year’s resolution: he will soon be setting out to meet the terroirs and local producers to develop his next menus.