Centre Philou

Christian Lévêque, Executive Chef at the InterContinental and his chef friends Philippe Mercier (Marriott Chateau Champlain), Deff Haupt (Sofitel Carré Doré), Louis Rodaros (Hilton Bonaventure), and Luc Boissy (Club Vallée du Richelieu) prepared extraordinary BBQ recipes that we enjoyed during the Centre Philou's fifth birthday fundraising event.  To tempt your taste buds, you can purchase these original recipes by making a $25 donation to the Centre Philou, by clicking here. SOSCuisine has also contributed four summer recipes.  SOSCuisine supports 200,000 members in its network by offering simple, healthy recipes adapted to the needs and tastes of its members.

Chef Philippe Mercier from the Restaurant Samuel de Champlain at the Marriott Chateau Champlain offered us his veal medallion and portobello mushroom brochettes that melt in your mouth, and his  giant scallop, fennel and yellow tomato brochettes with just the right blend of a summery sweet and sour flavour.  Delicious!  The salmon tournedos on a bed of polenta with green olives and parmesan from Chef Christian Lévêque of the restaurant Osco at the InterContinental Montréal was an original marriage of Mediterranean and Quebecois flavours. Served with simple sauce of olive oil, basil, tomatoes and lemon juice, it is new way to serve salmon, much to the delight of diners.   Chef Deff Haupt, from the restaurant Le Renoir du Sofitel Carré Doré, proposed exotic fruits adroitly mixed with lobster from the Iles de la Madeleine and lamb chops from Quebec's farms.  Louis Rodaros, Chef of the Castillon at the Hilton Bonaventure offered his version of "surf and turf" with halibut and veal cutlets  à la sariette, demonstrating his gift of being able to showcase the flavours of his ingredients.  An innovator,  Gilles Dt-Hilaire, Chef at the Centre Bell, allowed us to discover his beef filet à l'érable and his bison medallion in marinade of ginger, cider vinegar, spices and molasses.  For fans of spicy foods,  Luc Boissy, Chef at the Club Vallée du Richelieu proposed his turkey satay au tandoori, a unique creation true to his style. 

The Chefs donated their recipes to the Centre Philou where they were made into a finely presented gift package.  Whether for yourself or to offer as a gift, these recipe cards will please the most discerning gourmets as well as fans of original BBQ recipes.  To make a donation to the Centre Philou and receive the package, click here.