L’Outaouais en cuisine: two regional talents crowned at the first edition!

Outaouais, February 27, 2025 – The first edition of the L’Outaouais en cuisine competition, presented by Outaouais Tourism in partnership with the École hôtelière de l’Outaouais was a great success! At the conclusion of the event on February 26, attended by nearly 150 people, two local chefs were crowned by the jury and the public.

Jury’s Choice Award

Liam Carey (The Village House) — Croquette of smoked Le Coprin mushrooms and roasted squash

Congratulations to Liam Carey, winner of the Jury’s Choice Award! Liam was awarded a $5,000 grant. The students involved in his team’s brigade also won a basket of local products and gift certificates to local establishments. Congratulations to Daphnée Lacroix, Gabrielle Dupuis, Philippe Lafontaine and Naomi Hearn.

The jury was composed by four renowned chefs: Éric Chagnon-Zimmerly (North & Navy), Justin Champagne-Lagarde (Perch), Marc-Olivier Eloy (Vallée du Richelieu Golf Club and private chef), and Yannick LaSalle (Supreme Court of Canada).

Public’s Choice Award

Marie-Ève Gingras (Moulin Wakefield Mill Hôtel & Spa) — Arctic char tartare, smoked tartare sauce on focaccia bread, tempura samphire and trout roe

Congratulations to Marie-Ève Gingras, winner of the Public’s Choice Award! Marie-Ève was awarded a gift certificate of $250 from Doyon Després with a basket of local products and gift certificates to local establishments. The students involved in her team’s brigade also won a gift basket. Congratulations to Juliette Dumais, Francis Maloney, Meghan Lévesque and Emeric Massé.

“Our team is delighted with the success of L’Outaouais en cuisine. This friendly competition was an opportunity to showcase the rich variety of the Outaouais’ gastronomy, showcasing the talents of the region’s chefs and up-and-coming chefs, as well as the quality of our local produce. Congratulations to all the participants who made this evening a success and who contribute to promoting our region as a must-visit gourmet destination!”

Geneviève Latulippe, CEO of Outaouais Tourism

“L’Outaouais en cuisine was the perfect opportunity to celebrate the talent and passion that drive our region. I am proud to have seen our chefs, producers and up-and-coming chefs join forces to offer a unique gourmet experience and highlight everything that makes the Outaouais so tasty.”

Manuela Teixeira, Guest of honour of L’Outaouais en cuisine and CEO of Square Old Chelsea

Following the success of the evening and in the desire to continue to offer initiatives that promote the region's culinary identity, Outaouais Tourism was pleased to announce, at the close of the event, that a third edition of L'Outaouais au menu will return in the fall of 2025.

The competition

Over the past few weeks, 13 chefs from the region were assigned the task to prepare recipes for savoury or sweet bite-sized dish specially designed for L’Outaouais en cuisine competition. Each contestant was then paired with a team of four students from the École hôtelière de l’Outaouais, who were challenged to prepare and serve their delicious creations at a cocktail reception on February 26.

To find out everything about the competition, visit the L'Outaouais en cuisine website.

Partners

This project was financed by the Entente sectorielle de développement du secteur bioalimentaire de l’Outaouais 2022-2025 (ESBO). We would also like to thank our partners: consultant Wapokunie Riel-Lachapelle, content creation agency Wenov and the École hôtelière de l’Outaouais which hosted the event and coordinated student participation.

Thanks also to our sponsors for their support: Croquez l’Outaouais!, À La Dérive Brasserie Artisanale, Le petit bar à vin, Doyon Després and Knifewear.

About Outaouais Tourism
Outaouais Tourism is a private, non-profit organization created by and for the industry over 40 years ago. Outaouais Tourism is a privileged partner of the Gouvernement du Québec in the tourism sector and contributes to the region’s economic development by overseeing regional coordination, hospitality, information, promotion, marketing and tourism 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. L'Entente is funded by the Gouvernement du Québec, the 4 MRCs, the Ville de 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 the trustee.

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