As the owner and chef of the restaurant 'Carte Blanche', I am happy to welcome you, and encourage you to discover the fine cuisine that has been created for your enjoyment and appreciation.
Amongst my skills and experience, I am a member of the Society of Chefs and Pastry Chefs of Quebec (SCCPQ), which helps me proudly create a menu where traditional food sits alongside more contemporary dishes, both always using local quality produce. According to your mood then, you may decide to choose traditional comfort food, or try to stimulate your senses with new tastes and experiences.
Allow my team to courteously advise you on your choice of dishes and a fine selection of wines to accompany your meal, which includes both regular choices and private imports. Our selection of both food and drink is extensive and carefully selected, catering for most requirements such as allergies and vegetarian choices.
Your meal will enhanced by the fine designer interior - finalist in the 2006 commercial design category of the Creativity Montreal contest- where everyone will join me in welcoming you to our establishment and making your evening an unforgettable one.
I look forward to seeing you at the restaurant 'Carte Blanche' very soon.
|Photography Patrick Villeneuve|
The chef and owner of the restaurant 'Carte Blanche' commenced his interest and career very early in the food business: working with his grandfather in the kitchen of the family restaurant, he went on to start training courses by the age of 15. As a newly qualified trainee, he rapidly went on to develop his passion for fine cuisine through extensive experience in a number of Parisian brasseries and high quality restaurants, culminating in chef's positions at the Paris Senate and the Hotel Dieu in the capital. After extensive travel, Andre then decided to settle in Quebec, and has chosen the city of Montreal as the place not only to raise his family, but also realize his dream and set up his own restaurant business in 2006.
Passionate about food and always focusing on quality and innovation, he attends to every detail including going to market and choosing his own products. By having this everyday involvement, he can feel justifiably proud to offer quality dishes to his clients, whom he visits regularly in the dining room to share the pleasures of the dishes on offer.