Restaurant Le Cheval de Jade

YOUR CHEF

Olivier Tali chef-owner of "Le Cheval de Jade" is originally from the sunny south of France.

He began his apprenticeship in the fine art of French cuisine at the age of 16 under the guidance of some of the Mediterranean's most esteemed chefs.

He arrived in Québec in 1994. With his partner, Frédérique Pironneau, they opened Le Cheval de Jade in 1999.

Olivier is a member of the Quebec Association of Chefs, Cooks and Bakers and the Fédération des '' Tables et Relais du Terroir Certifiés''.
In addition, he is Vice-Consul of the Order of Master Canardier in Québec.

He was proclaimed "Canardier Master" and will prepare in front of you the "Ducking à la Rouennaise".

Fresh local produce is carefully combined with the tantalizing tastes of Mediterranean tradition for a rare culinary blend that makes this restaurant a most welcome addition to Mont-Tremblant.

Olivier will reveal you the secret of his new creations during his flambée recipes.

"Tali creates some of the best fish dishes served anywhere"
Roberta Avery - Toronto Star, saturday, november 13, 2004

"Slowly and surely, they have built up a reputation for excellence and also have netted numerous awards for the quality of service"
Roberta Avery - Toronto Star, saturday, november 13, 2004

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YOUR HOSTESS

Frédérique Pironneau comes originally from the Loire's valley in France where she studied business. She was brought up to appreciate the authentic taste of traditional products coming from her own family garden.

Autodidact since 1990, she learns her profession with experienced wine waiters. She is passionate and her hunger for knowledge is expanding everyday.

She worked in several restaurants in the Alps (France), then in Quebec city. When she discovered the Laurentians, she fell in love with the area and decided to make herself at home by working in different establishments in Mont-Tremblant.

She participated in the Gerard-Delage Prize in 1999 where she is qualified third in Quebec in her professional category.

This award is given to the best waiters and wine-waiters. Knowledge in wine area, cuisine, cheese and cigar as well as the skills to use a second spoken language are tested here. The ability to prepare dishes, to cut the food, to flambé, to serve, to decant the different wines and to set up the tables are considered.