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Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
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When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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Restaurant Initiale.

Restaurant of a Grand Chef Relais & Châteaux in town. Canada,Québec

Yvan Lebrun

Chef
Restaurant Initiale Québec G1K 4A1

I was born in Cancale in Brittany, of a seamstress mother and a fisherman father. My grandparents worked the land and sold fish.

At the age of 14, I worked at La Métairie de Beauregard in St Malo, with Jacques Gonthier, who had trained in Paris in great restaurants such as Lasserre, Ledoyen and Laurent. He was a wonderful teacher and almost a second father to me. Thanks to him, I developed a good head for cooking and in the 1980s I was able to complete a very successful “Tour de France” to learn about casseroles.

I arrived in Quebec in 1986 and became Sous Chef at the Hilton under the guidance of Jean Soulard. There I met Rolande Leclerc, at that time maître d’hôtel at Le Croquembouche. In 1990, we opened our restaurant L’Initiale together, and that allowed me to define my own culinary identity.

My cuisine there is a bit like me. Hospitality, generosity, dishes created with love are the words that just about sum it up.


What was your most moving culinary experience?
When I was very young, my first family expedition to a restaurant, for a wedding, left an indelible impression on me. Fine cuisine went hand in hand with a warm welcome and true hospitality.

The most amusing kitchen incident you ever witnessed?
One day when my restaurant was full, there was a power cut. So we got out camping gas stoves to do the cooking and candles to light the dining room. In short, we achieved a true tour de force and carried on as if nothing were amiss.... Our guests found it as amusing as it was romantic.

Your best piece of advice for amateur chefs?
Don’t follow recipes slavishly to the letter. Try something new, be inventive and especially adapt what you do to the circumstances.