L’Outaouais en cuisine is back in force this February 25th for its second edition

Outaouais, January 15, 2026 — Following the success of its first edition, Outaouais Tourism announces the return of L’Outaouais en cuisine competition, which will be held on February 25, 2026, starting at 5 p.m. at the École hôtelière de l’Outaouais. Open to public, the event will once again showcase the talent of the region’s chefs and rising chefs along with the richness of local products.

Presented in collaboration with the École hôtelière de l'Outaouais, this friendly culinary competition celebrates regional creativity and expertise. New this year: tickets include alcoholic and non-alcoholic beverages pairing for an even more complete dining experience. Culinary arts and gastronomy enthusiasts, get your tickets now.

"After a successful first edition, Outaouais Tourism is proud to present the culinary competition L’Outaouais en cuisine for a second year. The event brings together chefs, producers, and the next generation of culinary talent around a shared passion. It is a unique opportunity to showcase the region's talents and products and consolidate the Outaouais' position as a must-visit gastronomic destination," said Geneviève Latulippe, CEO of Outaouais Tourism.

During a cocktail reception, 12 chefs from the region will present savoury and sweet bites created especially for the event and showcasing Outaouais products. Each chef has been paired with a team of four students from the École hôtelière de l'Outaouais, who will prepare and present the bites alongside them.

At the end of the evening, three prizes will be awarded: the Jury’s Choice Award, the Public’s Choice Award (salty bites), and the Public’s Choice Award (sweet bites).

When? Wednesday, February 25, 2026. Two schedule options: beginning of the event and its course at 5 p.m. or 6 p.m.

Where? At the École hôtelière de l’Outaouais, 584, Maclaren East St., Gatineau (Quebec)

Who? 12 chefs from the region will take part in the competition: 

• Antoine Meunier (Le Napoléon Bistronomie Québécoise)
• Daniel Lalonde (Chelsea Pub)
• David Arseneau (Nordik Spa Village Chelsea)
• Dominique Lalonde (Kîsisam Pâtisserie)
• Hugo Desrochers (Parlë - Bistro ludique)
• Joël Maheu (Souche-i)
• Lalie Borange (Charlotte Macarons)
• Renaud Lajoie (Le Café du Bistrot)
• Sabrina Sigouin (La Belle Pâtissière)
• Simon Beaudry (Les Fougères Restaurant)
• Stéphanie Saumur (Mousse Buvette)
• 12^th participant: to be announced

A jury composed of five influential figures in Quebec gastronomy will be present at the event to determine the winner of the Jury's Choice Award: Jean-Philippe Cloutier (guest chef and culinary contestant), Liam Carey (La Maison du Village), Marie-Ève Gingras (La Muse and Heron Wine Bar), Odette Chaput (Terroir et Saveurs du Québec), Véronique Leduc (Caribou magazine).

Discover their full profile on the event’s official website.

The L’Outaouais en cuisine competition is made possible thanks to financial support obtained through the Entente sectorielle de développement du secteur bioalimentaire 2022-2025 (ESBO).

Outatouais Tourism would also like to thank:

• The École hôtelière de l’Outaouais and chef-instructor Gérard Fischer for their key roles in coordinating the event;
• Award-winning food critic Mat Beausoleil, host of the evening and consultant;
• The Table agroalimentaire de l’Outaouais (TAO), partner of the event as part of the Croquez l’Outaouais! campaign. The TAO helped strengthen the local sourcing criteria for the competition by providing participating chefs with a list of regional suppliers and incorporating this dimension into the jury’s evaluation criteria.

About Outaouais Tourism
Outaouais Tourism is a private, not-for-profit organization created by and for the tourism industry over 40 years ago. A preferred contact and partner of the Quebec government in the tourism field, Outaouais Tourism contributes to the region’s economic development by coordinating regional tourism plans and projects, visitor services, information, promotion, marketing and development.

About the Entente sectorielle de développement du secteur bioalimentaire de l’Outaouais (ESBO) 
The ESBO aims to support the development of the Outaouais biofood sector through projects that meet the objectives of the Plan de développement bioalimentaire de l’Outaouais 2020-2025 and the Plans de développement de la zone agricole. The ESBO is funded by the Quebec government, the 4 RCMs, the City of Gatineau, the Centre intégré de santé et de services sociaux (CISSS) de l'Outaouais, Outaouais Tourism and the Fédération régionale de l'UPA Outaouais-Laurentides. The Table agroalimentaire de l'Outaouais is their representative.

For information:

Alice Charbonneau-Bernier 
Communications and Public Relations Manager
acharbonneau-bernier@tourisme-outaouais.ca
C.: 819 576-3185