Thanks to the talent of Jean-Benoît Courcoul, the Mount Stephen Club is proud to offer its customers a table where fine dining has the place of honour. “Cuisine is becoming more contemporary almost everywhere, including Montreal. That’s what I want to offer at the Mount Stephen Club, and even if we are witnessing a comeback of traditional recipes, I think it’s interesting to mix things up. Having said that, I have no wish to break them down at any cost.”

Our chef, who proclaims his interest in botany, will give priority to menus that showcase local, seasonal products. “These days, I am really discovering vegetables. There are 30,000 varieties, but we only use around 300 of these in cooking.” Jean-Benoît Courcoul also works hard to pair harmonious flavours. “I want to pay homage to the uniqueness of the ingredients, to blend tastes and to draw the attention of guests to new products.” Jean-Benoît Courcoul has also made a commitment to respond to the requests of Mount Stephen Club’s various clients. “Purists cook for themselves. You learn from experience how to satisfy your clients, but the challenge for me is to reach the greatest number of people and to fulfil the expectations of our increasingly multicultural clientele.”

“If I am in cuisine, it is first of all because I am a gourmand. I became a gourmet by trying and developing my taste for different foods.” Developing things for Chef Courcoul also means working incessantly on new recipes, but also on new products that have just been added to the Mount Stephen Club boutique. Jean-Benoît Courcoul: a chef to discover and to follow.