Maison Boulud, a large table located in the chic Ritz-Carlton Montreal, has a new executive chef. Romain Cagnat has been in post since May. In four years, he rose through the ranks of chef de partie, then second to his predecessor Riccardo Bertolino, who spent eight years at the top of the kitchens of the house, until 2020.
Originally from Burgundy, Mr. Cagnat had worked at the Hostellerie des Clos, in Chablis, then at the old Carré des Feuillants, in Paris. Now that the dining rooms seem to be permanently open, after many pandemic ups and downs, Boulud’s cuisine has returned to its usual program: very classic French cuisine, marked by the New York influences of the great chef who is at the head. a group with 18 establishments (including a few delicatessens) in Canada, the United States, Singapore and Dubai, among others.
Daniel Boulud was also visiting Montreal this week. The native Lyonnais, who has over 45 years of restaurant experience, admitted to having worked harder than ever in the past 20 months. “Let’s say we discovered other talents! », Launched during our short interview the man who prefers to cultivate the positive. The worst seeming to have passed, he is more convinced than ever of the relevance of the hospitality sector. “People want love. They want to have fun, eat well, be well served, be with family, friends, make up for the moments in life that could not be well celebrated. His group even opened four new restaurants during the pandemic. The ambitious Pavilion, instant success, unveiled its grandiose space in Midtown on May 19, 2021, as a symbol of the relaunch of the Big Apple. Other projects are obviously to come for the chef who refuses to stand still.
1228 Sherbrooke Street West, Montreal
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