Sample a myriad of local flavours prepared specially for you.
The chef's biography
Originally from Bretagne, Fabrice studied under Michel Hellio of the Michelin-starred restaurant, La Vieille Tour. He subsequently worked in Provence at the Feu Follet in Mougins, a legendary village in France.
With this strong background, he ended up in Victoriaville and became chef in a French bistro, then sous-chef in Serge Bruyère’s restaurant in Quebec City, and later chef at Guido Le Gourmet where he acquired 4 CAA diamonds.
His talent quickly became known and the Groupe Dufour named him Executive Chef of its 5 hotels and cru
ise ships. This enriching experience has enabled him to become very familiar with Quebec’s local food fare.
During these years, he won Manicouagan’s grand prize in tourism (in 2004) as well as 4 CAA diamonds (in 2012 and 2013) at Hotel Tadoussac’s restaurant.
Following a two-year stint in Montreal for the Jazz Festival, he joined the team at Domaine Château Bromont as chef, and then as executive chef for all of the Domaine’s restaurant services.
A great fan of regional products, Chef Fabrice particularly enjoys working with game meat and berries. Always on the lookout for new sources of inspiration, he is proud to indulge in his passion, while highlighting local colours and flavours on the menu at Quatre Canards.