Creative chef Jerôme Turgeon

The chef's biography

Born in St-Pamphile in the Chaudière-Appalaches region, Jérôme Turgeon had his first cooking experience at the local arena’s snack bar, peeling potatoes under his father’s watch!

 

During his stay in Quebec City to study music, he found his first kitchen job as a dishwasher, and then became a cook. In Montreal, he worked as a musician while developing his passion for cooking. After obtaining his diploma from the ITHQ, he worked in several of Montreal’s quality restaurants.

Restaurant Les Sommets

 

In 2009, he moved to the Eastern Townships. After working as a sous-chef in a couple of restaurants (Entre les Branches, Méchant Steak), he joined the Chéribourg’s team in 2010.

 

His three specialties

- Roasted duck breast fillet with applesauce, and cardamom

 

- Tartiflette with Alfred Le Fermier cheese

 

- Duck foie gras hollandaise and dried duck breast fillet

 

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