Club Med, the pioneer of the all-inclusive concept, and global leader in ski and mountain vacations, shared details regarding the culinary experiences available at Club Med Québec, the brand’s newest resort opening December 3, 2021. Guests can look forward to three outstanding restaurants that offer seasonal menus curated with the finest local products available by veteran Club Med Executive Chef Roberto Piccininni.
With vast experience in Club Med’s mountain and Exclusive Collection (5 star) resorts, Chef Roberto Piccininni brings his savoir-faire to North America. With 19 years of culinary experience at Club Med and seven years as an Executive Chef, Piccininni will lead the culinary team for the opening of Club Med Québec. Hailing from Milan, Italy, Piccininni 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 and later climbed the ranks in a range of other Club Med resorts throughout Europe, China, and the Caribbean. In 2014, Piccininni was promoted to Chef de Cuisine at Club Med Wengen in Switzerland and in 2018 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.
With a collection of all-inclusive dining options, Club Med Québec will take guests on a gourmet gastronomic journey with three signature dining concepts inspired by classic Canadian and French cuisines. With an emphasis on farm-to-table dining, almost 80% of the ingredients will be from Canada, with 27% of ingredients sourced from local suppliers including La Famille Migneron, La Ferme Basque de Charlevoix, and Viandes Bio de Charlevoix.
La Chalet, the resort’s upscale gourmet lounge, offers a cozy and intimate atmosphere with breathtaking views of the St. Lawrence River. While marveling at the view, guests can indulge in reinterpretations of local delicacies crafted with seasonal and local ingredients designed to tantalize the tastebuds. The stylish space also features a sophisticated lounge bar, wine cellar, and boutique gourmet shop where guests can purchase local delicacies to bring home.
Terroir & Co. offers memorable dining experiences families can forever cherish, like opportunities for kids and parents to prepare and share meals together. Dive into a menu of fondues and raclettes made with local Québec cheeses and charcuteries, freshly baked cookies, and Québec’s famous maple taffy. 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.
Le Marchè, the resort’s main restaurant, features an expansive selection of local and international cuisine as well as two terraces and five dining spaces that each celebrate different gastronomical elements tied to Québec: hunting, fishing, agriculture, foraging, and livestock farming. The buffet style allows guests to enjoy a plethora of items like fruit, smoked salmon, cold cuts, eggs, crepes, and delicious pastries for breakfast, and charcuterie, hot soups, crisp vegetables, bruschetta tapenades for après-ski snacks. For lunch and dinner, diners will be delighted with extravagant salad bars, delectable tapas, gourmet pasta, a collection of harvest vegetables, and the freshest local meats, fish, and delicacies prepared to perfection. With savory 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.
