Our Executive Chef Print this PageSend to a Friend

A long-time resident of Trois-Rivières, Yan Gabriel Gauthier graduated from the École d'Hôtellerie de Trois-Rivières in 1998 after completing his course in classic cuisine. He then worked in a number of Mauricie restaurants prior to leaving the region for Lake Louise in Alberta, where he was employed as assistant executive chef at the Lake Louise Ski Area & Mountain Resort. After his stay out West, Yan Gabriel Gauthier returned to Montréal where he continued his career as a chef in the restaurants of the Montréal InterContinental, and as executive chef at S Le Restaurant, located in Le Saint Sulpice Boutique Hotel in Old-Montréal. He took advantage of being in the metropolis by taking a course in management at UQAM and ended his time there in charge of Maîtres et Chefs Traiteurs, one of the city’s three most important caterers. Back in Mauricie, he was manager and chef of the Winchester Club, a private hunting and fishing club, prior to becoming executive chef at Auberge Le Baluchon.

« Auberge Le Baluchon has reinvented its gastronomy and brought it up to date by introducing savors and trends associated to responsible cuisine. We use local products in a measure of 75% in order to minimize our impact on the environment and encourage a number of local producers. We offer a mixed cuisine, marrying local products with culinary techniques from around the world, and we try and limit the transformation of food in order to conserve its natural flavour and offer an authentic cuisine. In our kitchens, we favour a green approach by reducing our energy consumption and ensuring the traceability of our products, while continuing to meet our promise of providing a truly memorable gastronomic experience for our guests. »

Bon appétit, dear gourmets and gourmands
Yan Gabriel Gauthier, Executive chef