Information about Jean Soulard

Personal facts

About him

  • Chef.
  • Born December 28, 1952
  • La Gaubretière, France
  • 1.69 m (5 feet 7 inches)
  • 70 kg (155 pounds)

Family

  • Parents: Marie-Joseph and René Soulard
  • Siblings: four brothers and one sister

Accomplishments

In bulk

  • Master chef of France: 1999.
  • Chef of the year in Quebec City, Canada: 1989.
  • Best apprentice-cook of France at the end of his studies: 1969.
  • First prize in literature by Cuisine Canada for the book Naturellement: 1999.

Cuisine facts

Specialities

  • Smoked scallops millefeuille, dried apples and artichoke hearts.
  • Sealed tuna, saffron vinaigrette, pickled courgettes and sugar beets.
  • Roasted duck with maple syrup and garlic cooked with the skin.

Restaurants

  • Le Champlain and Le Café de la Terrasse of the Château Frontenac (Quebec City, Canada).
  • Auberge du Père Bise (Annecy, France).
  • Many restaurants of the Hilton international hotels branch.
  • And many others (the list is too long to mention here).

Countries

  • He has worked in Canada, France, Guiana, Italy, Japan, Philippines, Switzerland, United Kingdom, etc.

Books

  • La santé dans les grands plats (1990)
  • Comme au Château (1995)
  • Naturellement (1999)
  • Entre amis (2004)

Television

  • Cuisinez avec Jean Soulard
  • Tout le monde à table

Radio

  • Rock détente

Fairmont Le Château Frontenac (Quebec City, Canada)

  • Jean Soulard, executive chef of the kitchens since 1993.
  • The management approached him three times before he accepted the job.
  • 2,000 meals are served daily for 120 persons.
  • The restaurants are Le Champlain, Le Café de la Terrasse and Le Bistro.
  • Le Champlain has five stars according to the newspaper Voir, four diamonds according to the CAA/AAA guide and has won the prize of excellence of the Wine Spectator.
  • Winston Churchill, Vicente Fox, Richard Nixon, Ronald Reagan, F.D. Roosevelt and Pierre Elliott Trudeau are on the long list of guests who have eaten at the Château.

Recipe