OUR CHEF

hotel forestel chef yves moreau

Our executive chef, Yves Moreau has been in the culinary industry since 1983. He is recipient to numerous culinary awards and will charm you with his recipes adapted to the season!

Among them, the prize Reconnaissance Renaud –Cyr given to him in 2004 to acknowledge his skills to enhance products and the Quebec cuisine.

Founding member, who originates from the North West, will make you discover our local products, which are found throughout the menu.

Going from Fondant d Angélus to cheese from Lorrainville to tender beef vitalipré seasoned with red wine and herbs, these are just some of many mouth-watering recipes.

 


 

Distinctions Honors received by our executive chef and his team

 

2014 – Grand Prix du Tourisme québécois de l’Abitibi-Témiscamingue. Category – restaurant and development of regional products.
2012 – bronze medal at the international Olympic culinary of art IKA-Erfurt in Germany.

2012 – Prix Hommage award given at the 22nd city cultural award in Val dor .

2010 – personality of the year by the chamber of commerce of Val d or. Chef Yves Moreau is an important figure who encourages the use of local produce and was chosen personality of the year. Author of the book Tout l monde a table which sold over 8000 copies, a record for Quebec in the culinary industry.

2008 – silver medal the international Olympic culinary of art IKA-Erfurt in Germany.

2008 – award Atrat , from the tourism regional association which values the tenacity and persistence of a discreet personality.

2007 -award Michel Leblanc, given to a person or group that promotes regional products.

2004 – Honored in the category ( chef en établissement ) from Renaud-Cyr which was created in 1998 to recognize the knowledge of professionals, chefs, cooks, pastry chef, the producers and the transformer who work to value and enhance the kitchen and products from Quebec .

1992 – gastronomy regional final award from Grands prix du Tourism (Amos).

1990 – 2nd gold medal category fish, sea food and crustaceans.

1982 – 1st prize, very big distinction, category sculpture at the 3rd annual convention of the chef society for chefs, cooks, pastry chef of Québec.

1982 – 3 rd. prize distinction, category sculpture at the provincial culinary salon.

1981 – 2nd prize very big distinction, category sculpture, at La Grande bouffe de La Sarre.