Dining in the Heart of Tremblant
Creating an extraordinary dining experience is Château Beauvallon's aspiration. Our chef is obsessed with details and perfecting the fundamental techniques that are the foundation of every culinary journey.
The highlight of our menu is our exquisite USDA Prime certified beef which allows us to offer an on-trend take on a classic steakhouse tradition. In addtion to our grill menu, our sushi bar offers the largest variety and best sushi in Tremblant. Discover the regions best kept secret: Château Beauvallon Prime Steak Sushi Bar.
Chef Anthony Picard
Born in Alsace, France, Anthony Picard learned his love of cooking and pastry-making from his father. In 2005, at the age of 15, Anthony went to the Strasbourg hotel and food service school, where he received diplomas in cooking and pastry-making as well as an advanced studies diploma on food service management. Thanks to this program, he was able to intern at some of France's finest food establishments, where he gained some of the expertise he has today. A large part of his training was done under Chef Frank Soyer at the restaurant Le Refuge—a very good establishment in Megève, in the French Alps.
Shortly after graduating in 2011, Anthony joined the team of Emmanuel Renaud, a Michelin-starred chef in Megève. He worked at the gourmet restaurant Le Flocon de Sel, and then at his bistro for a season. But in 2012, he set off for Quebec in search of new experiences.
In July 2015, Anthony's path led him to Château Beauvallon, first as Cook, and then as Sous-Chef. In November, he was offered the position of Head Chef, at the tender age of 25. With great excitement, Anthony accepted and gave free reign to his creativity and his love of different flavours. Backed by his team, he raised the restaurant's gourmet level within the space of a few months, attracting an increasing number of local and foreign customers, attracted by the fine cuisine and by Arturo Renowitzky's famous sushi.
The Chef's approach is a fusion of French and world cuisines. With the support of Sous-Chef Stephane Parent and Pastry Chef Emilie Blaise, Anthony's team focuses on a cuisine that's made entirely in house, from the appetizers to the desserts. Chef Anthony gives preference to working with local producers, out of a concern for the quality and freshness of the products he uses and in order to reduce his environmental footprint.
Restaurant & Bar Hours
Wednesday - Sunday: 5pm to 9pm
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