Casino Montreal Restaurant Chef

  
Casino Montreal Restaurant Chef Average ratng: 6,0/10 1486 reviews
Representative of the sum of his experiences in Europe and North America, the cuisine of Olivier Perret- chef of the Sofitel Hotel Montreal, Restaurant Renoir - combines North American creativity with European refinement. His dishes are built around traditional Quebec fare and are consistently embellished with a French touch.
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Only rooms will be returned that can accommodate your party size. You will be unable to book a room with an occupancy limit lesser than your party size. Representative of the sum of his experiences in Europe and North America, the cuisine of Olivier Perret- chef of the Sofitel Hotel Montreal, Restaurant Renoir - combines North American creativity with European refinement. His dishes are built around traditional Quebec fare and are consistently embellished with a French touch.

“I never really wanted to be a chef,” admits Olivier Perret, who has been at the head of the restaurant Renoir for the past five years. Originally from Burgundy, he established his taste for cooking during adolescence alongside his grandmother. He spent a part of his youth at his regional farmers markets, “selling mushrooms.” It was during this period that he developed his affinity for local, seasonal products.
Chef Perret began his culinary training later, at the age of 21. After obtaining a CAP Cuisine, he started at the Lyonnais restaurant La Tasse as an apprentice, then he became a cook at Bouchon. After a few years in Rhône-Alpes, his desire to escape brought him to Quebec- Montreal more precisely. There, he worked for several French restaurants and met his wife-to-be.
In 2002, he participated in the opening of Sofitel Montreal and joined the Renoir restaurant team. He would take command a few years later. In 2007, his career evolved: he left for the US and occupied the post of Executive sous-chef at the Sofitel Chicago Water Tower. He joined the Sofitel Washington Lafayette Square the following year. In 2011, he resumed his position as a chef at Renoir.
His signature? Delicate, savory dishes crafted around local, seasonal ingredients. Three years ago, after falling seriously ill, Olivier Perret directed all of his energy toward the creation of a “health menu” targeted at his clientele: shellfish, fish, steamed vegetables, few sauces, not too much sugar or salt… “I got so carried away with my passion for cooking that I forgot about my health,” he said, “I consulted many nutritionists who helped me understand how to better feed myself.”

Casino Montreal Restaurant Chef Recipes

This year, the restaurant hosted the biggest gastronomic festival in Montreal, and hired the chef and sous-chef of Maison Paul Bocuse, a 3-Michelin-star restaurant. But the chef’s biggest honors lately were the two Toques awarded by Gault and Millau, and a rating of 14/20, the best grade out of the hotel restaurants in Montreal: “We even beat Daniel Boulud, the famous Lyonnais chef based in New York, had to do it!”, he jokes. “I hope that this grade will allow us to attract more tourists.” For the moment, the restaurant welcomes a large clientele of business people, but also starlets and politicians- the Canadian Prime Minister recently came to taste chef Perret’s dishes.
Humility, listening, and generosity are the three qualities that a great chef should possess, according to one who feels “like a fish in water” in the kitchen. “My goal is to continue to take pleasure in my job,” concludes Olivier Perret. “The day where I’m not having fun anymore, I’ll do something else.”

The STRAT Hotel, Casino & SkyPod’s iconic 360-degree rotating Top of the World restaurant has introduced several new dishes created by Bradley Manchester, Golden Entertainment, Inc.’s corporate executive chef.

“We took time during the city’s quarantine to further elevate the guest experience at The STRAT, which is superbly demonstrated in new menu enhancements at Top of the World,” said Steve Arcana, executive vice president and chief operating officer of Golden Entertainment, Inc. “Chef Bradley has been hard at work meticulously crafting each new dish and we’re thrilled to reveal this new menu, which I believe is our best, yet.”

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Highlighting rich flavors and seasonal ingredients for fall, Manchester’s new selections include starters, steaks and seafood dishes. Most notable are the steaks, which include a 12-ounce Tajima Wagyu ribeye from Australia; a 22-ounce bone-in ribeye from Black Angus, Colorado; a 16-ounce dry aged bone-in New York strip from Greater Omaha, Nebraska; a 10-ounce filet from Harris Ranch, California; and a top chop for two, featuring a market-select Tomahawk presented on a butcher block. Accompaniments include Bearnaise, red wine reduction, peppercorn, blue cheese crust and truffle gouda cheese fondue.

New seafood selections include shellfish linguini, made with lobster, shrimp and crab tossed in a fragrant tomato diavolo sauce; pan roasted sea scallops served atop a carrot and miso puree and drizzled in citrus and soy butter; and an Australian lobster tail.

New starters include The Raviolo, a raviolo stuffed with ricotta creamed spinach, asparagus and egg yolk in a brown butter and balsamic sauce; stuffed mushrooms, served with red wine braised short ribs, truffle cheese, shaved black truffles and topped with butter and herb sauce; and calamari “fries,” served with sweet soy, spicy yuzu aioli, crushed peanuts and tōgarashi spices. Manchester has also added oysters on the half shell, served with cocktail sauce and black pepper mignonette.

New side dishes include a picturesque, one-pound lobster mac and cheese, served in a lobster shell with Maine lobster, lobster cream and breadcrumbs; crispy Yukon potatoes, served with bacon and blue cheese glaze; and butter braised wild mushrooms.

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Casino Montreal Restaurant Chef Jobs

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Top of the World has also added new cocktail selections, including an Empress 75, made with Empress 1908 gin, fresh lemon juice and champagne; and a salted caramel pretzel martini, made with Skrewball peanut butter whiskey, Godiva dark chocolate liqueur and Monin espresso syrup.

An award-winning chef, Manchester brings more than 25 years of culinary expertise to his position as corporate executive chef for Golden Entertainment, Inc. In addition to Top of the World, he oversees culinary operations for the company’s 10 casino resorts and 66 PT’s Taverns.

Casino Montreal Restaurant Chef

Top of the World serves elevated steaks and seafood complemented by fresh, seasonal ingredients and is open daily from 4 – 11 p.m. Reservations for Top of the World may be made online or by calling 702.380.7711. Complimentary parking and valet are always available at The STRAT Hotel, Casino & SkyPod.

About The STRAT Hotel, Casino & SkyPod:

Due to current state restrictions enacted to help prevent the spread of COVID-19, modified hours of operations and temporary restaurant and venue closures may be in place.

Casino Montreal Restaurant Chef Table

The STRAT Hotel, Casino & SkyPod, formerly the Stratosphere, Casino, Hotel & Tower, has introduced a full reinvention of the iconic property since Golden Entertainment, Inc. took ownership in late 2017. Located on the north Strip at the gateway to the Arts District at 2000 S. Las Vegas Blvd., the hotel offers 2,427 guest rooms, including the newly remodeled “Elevate” series rooms and suites, and an 80,000-square-foot casino. The SkyPod, located at the top of the iconic tower at 1,149 feet high, is comprised of Top of the World, serving award-winning cuisine in a 360 degree rotating dining room on the 106th floor; 107 SkyLounge, located on the 107th floor, the Observation Deck, which offers SkyJump Powered by MTN DEW, 108 Eats and 108 Drinks, located on the 108th floor; and thrill rides, located at the top of the tower, including: Big Shot, Insanity and X-Scream. The STRAT’s main floor has introduced PT’s Wings & Sports, View Lounge and STRAT Café, each offering chef-driven cuisine; the William Hill Sports Book; and REMIX Lounge. The STRAT offers two resort-style pools, the 21-and-over Radius Pool, located on the rooftop of the 25th floor, open daily from 11 a.m. to 11 p.m.; and the Elation Pool, with three oversized spas and poolside café, open daily for all ages from 9 a.m. to 7 p.m. A variety of shops and entertainment include the new CELESTIA, voted “Best Acrobatic Show” by the Las Vegas Review-Journal; MJ LIVE, a Michael Jackson tribute show; and L.A. Comedy Club, which showcases up-and-coming stand-up comics. Golden Entertainment, Inc.’s innovative guest loyalty rewards program, True Rewards, is now available at The STRAT and 140+ other locations. Free valet and self-parking are available anytime for all guests. More information is available at www.TheSTRAT.com or by calling 702-380-7777. The STRAT is on social media at Facebook, Twitter, Instagram and YouTube.

About Golden Entertainment, Inc.

Golden Entertainment, Inc.’s casino, tavern and distributed gaming operations include 17,600 slots, 150 table games, and 7,300 hotel rooms. The company’s 10 casino resorts include The STRAT Hotel, Casino & SkyPod, Arizona Charlie’s Decatur and Arizona Charlie’s Boulder in Las Vegas; Aquarius Casino Resort, Colorado Belle Hotel & Casino Resort and Edgewater Hotel & Casino Resort in Laughlin, Nevada.; Rocky Gap Casino Resort in Flintstone, Maryland; and Pahrump Nugget Hotel & Casino, Gold Town Casino and Lakeside Casino & RV Park in Pahrump, Nevada. Through its distributed gaming business in Nevada and Montana, Golden Entertainment operates video gaming devices at over 1,000 locations and owns more than 65 taverns in Nevada, including PT’s Pub, PT’s Gold, PT’s Ranch, PT’s Brewing Company, Sean Patrick’s, Sierra Gold, SG Bar and PT’s Wings & Sports. Golden Entertainment is licensed in Illinois and Pennsylvania to operate video gaming terminals. The company’s signature rewards program, True Rewards, offers players the opportunity to earn and spend rewards at over 140 locations. More information is available on the company’s website: http://www.goldenent.com/.