Restaurant Mont Tremblant | Choux Gras Brasserie

Located in an exceptional location overlooking the pedestrian village of Tremblant and the ski slopes, Choux Gras is sure impress. Its New Retro design and decor help create a warm and glittering atmosphere.

Already since its opening in 2017, Choux Gras stands out as one of the most popular addresses in the Laurentians. This culinary brasserie, like Montreal's greatest addresses, offers a varied menu including dishes to share that already make its reputation. Homemade warm breads, cakes from our pastry chefs, local products and decadence await!

Our wine list offers an adventure around the world with over 50% which are private imports and more than 225 references. Our sommelier and our service team will make sure you have an unforgettable evening filled with culinary emotions.

For a romantic dinner, an evening with friends, every reason is good to make Choux Gras your favorite restaurant.

Open every evening from 6 pm. From 5:30 pm during the holidays and winter school breaks.
Reservations recommended.
Please note our reduced hours between seasons:
Open from Tuesday to Saturday until Dec. 17th 2019
Open 7 days for the winter / ski season

Valet parking at Fairmont Tremblant is complimentary during your meal at Choux Gras Brasserie Culinaire.

Choux Gras Brasserie Culinaire winner of the 2019 Diner's Choice Award - By OpenTable

Jonathan Legris

Executive Chef

The Fairmont Tremblant Hotel’s management team is pleased to announce the appointment of Mr. Jonathan Legris to the position of Executive Chef as of April 30, 2019.
Curious, innovative and a stickler for perfection, Jonathan Legris, a Montreal native, has over 25 years of experience in popular restaurants, including Petit Extra, L'Express and Laloux. It is because of chefs such as Joël Chapoulie and André Besson that Jonathan developed a taste for culinary adventures and a love of gastronomy. While on a trip to Vancouver, Jonathan met Chef Robert Clark and this encounter allowed him to discover a world of freshness and creativity.
Most recently, he worked alongside Simon Renaud at the Hyatt in Montreal before taking the reins of the Marriott Montreal Airport kitchens. He was also Executive Chef of the prestigious Laval-sur-le-Lac Golf Club, before joining the Fairmont Tremblant team.
With the support of his brigade, composed of some 40 colleagues, Chef Legris will oversee the daily operations of all culinary units, namely Choux Gras Brasserie Culinaire, Axe Lounge Bar, Le Comptoir Cuisine du Marché, Ricochet Café & Terrace, banquets and outside catering, in-room dining as well as the outdoor summer BBQ.
A lover of locally-sourced products and a fervent defender of sustainable fisheries, it’s with passion and a pinch of artistry that he creates menus and welcomes guests to his table. He is enthusiastic about discovering Laurentian producers and artisans and working with them to promote the region’s culinary diversity.
"We are very proud to welcome Jonathan to further enhance our new culinary offers, which are going through a wave of renewal and popularity among locals and visitors" said Patrick Lamy, General Manager at Fairmont Tremblant. "His rich experience and creativity are undeniable assets for our team."
A sport enthusiast, Chef Legris is an avid skier and cycler. He will certainly be in his element in Tremblant with its many recreational activities and sporting events.

The Fairmont Tremblant Hotel’s management team is pleased to announce the appointment of Mr. Jonathan Legris to the position of Executive Chef as of April 30, 2019.
Curious, innovative and a stickler for perfection, Jonathan Legris, a Montreal native, has over 25 years of experience in popul...
- Follow Jonathan Legris on Instagram
Nicolas Cegretin

Executive Sous Chef

Originally from France, Nicolas travelled the world to cultivate his passion for cooking. It is his sense of adventure that convinced him to join the Fairmont Tremblant team as Executive Sous-Chef in 2017, as the hotel was in the process of renovating and reinventing its culinary offer. When Choux Gras Brasserie Culinaire was launched in December 2017, Nicolas was a great support to then Restaurant Chef Yves-Benoît St-Cyr.
Since 2015 Nicolas was the Restaurant Chef at the renowned Mirèio, an elegant brasserie serving a Provencal inspired cuisine located at the Raffles Hotel in Makati, Philippines.
Before joining Accor, Nicolas of course collected precious years of experience in France, but also was Sous-Chef from 2011 to 2014 at the very authentic restaurant of prestigious La Mamounia, a palace hotel located in Marrakech, Morocco.
While his roots were in France, Nicolas sees himself more as a citizen of the world and his rich background made taking care of our planet a daily priority. Wherever his career brought him, Nicolas always sought after local suppliers and colleagues that shared the same values. While Nicolas and his wonderful wife Darine made great friends through the course of their trek in Europ, in Africa and in Asia, we feel lucky that it is in Tremblant that they have found a true welcoming home.
With Nicolas at the head of the experienced Choux Gras kitchen brigade, no doubt that our loyal guests will continue to enjoy unique authentic culinary experiences, until the new Restaurant Chef joins our team.

Originally from France, Nicolas travelled the world to cultivate his passion for cooking. It is his sense of adventure that convinced him to join the Fairmont Tremblant team as Executive Sous-Chef in 2017, as the hotel was in the process of renovating and reinventing its culinary offer. When Chou...
Frederick Lozeau

Restaurant Manager

Originally from the northern suburbs of Montreal, Frederick Lozeau-Laplante is ambitious and daring, and always keeps moving forward. From a young age, he has never hesitated to step out of his comfort zone to acquire enriching and diverse experiences.
He began working in the restaurant industry at age 15. With an entry-level job in the kitchen, he quickly moved up the ladder to the frontlines.
With a Master's Degree in Diplomacy and International Law from the Université de Montréal, and as a mentor respected by his peers and outstanding communicator, Frederick keeps returning to his first passion, the restaurant industry.
At 28, after becoming an organizational management specialist and a true master in customer experience, Frederick became manager of the new Zibo franchise in Montreal's trendy Griffintown neighbourhood and rose to the challenge with much success!
Leading the Fairmont Tremblant food and beverage team since January 2017, Frederick’s expertise is an undeniable asset for the rebranding process of its four restaurants. Even before its official opening, Frederick knows that Choux Gras Brasserie Culinaire will become the culinary experience par excellence in Tremblant.
With a passion for life, Frederick loves to travel which helps him find inspiration and open his mind to new possibilities, an essential asset in the industry. It has also given him the opportunity to refine his palate for wine and exotic foods. Tremblant has become his sanctuary where he can feel at home without having to completely leave the bustling urban life behind, still close by.

Originally from the northern suburbs of Montreal, Frederick Lozeau-Laplante is ambitious and daring, and always keeps moving forward. From a young age, he has never hesitated to step out of his comfort zone to acquire enriching and diverse experiences.
He began working in the restaurant industry a...
Etienne Lachaîne

Sommelier

Etienne Lachaîne started at Fairmont Tremblant only one year after the opening of the hotel back in 1997 and was at the time a versatile food service agent. Holding a degree in Tourism from the Merici College in Quebec City, Etienne also graduated in sommellerie in 2011 from the Laurentian Hotel School. Rigorous, smiling and hard working, he was named Employee of the Month in 2012, 2013 and 2014, and in 2015 he won the coveted Fairmont Tremblant Employee of the Year award. Over the course of the years, to maintain his reputation Etienne continued to expand his wine knowledge through multiple trainings with recognized industry professionals from here and abroad.

Etienne Lachaîne started at Fairmont Tremblant only one year after the opening of the hotel back in 1997 and was at the time a versatile food service agent. Holding a degree in Tourism from the Merici College in Quebec City, Etienne also graduated in sommellerie in 2011 from the Laurentian...

Exclusive Events

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ROYAL NEW YEAR'S EVE FEAST

Celebrate the new year at the Choux Gras and enjoy a champagne-themed cocktail with a 7-course royal feast, to the sound of live music. At the stroke of midnight, enjoy a flute of champagne while enjoying the best view in town to admire the fireworks.

When: Celebrations start at 8:00 pm

Where: Choux Gras Brasserie Culinaire

Cost: $295 / person*

Menu: Download PDF

Reservations: Fill out this form

Limited seating, reservations required

For assistance: FairmontTremblantCelebrations@fairmont.com

*Prices are subject to all applicable taxes. Please note that royalties corresponding to 3% of the indicated price will be added to your invoice for all goods and services purchased in this establishment. This royalty corresponds to the percentage of the contribution determined by the Tremblant Resort Association.

Capacity 84

UNIQUE VENUES

Choux Gras Brasserie Culinaire is the most exclusive dining experience in Tremblant! Advance reservation required minimum 72 hours prior for party of 8+.

Axe Lounge Bar is your destination for an entertaining lunch or happy hour overlooking the pedestrian village. Advance reservation minimum 72 hours prior for party of 8+ are accepted on weekdays on specific time windows only.

To Inquire, please email tremblant@fairmont.com

Floor Plan Choux Gras

Floor Plan Axe Lounge

Menus Groupe Choux Gras

Choux Gras Group Menu

Menus Groupe Axe

Axe Group Menu

Capacity 84
Features Exceptional view overlooking Tremblant village – 360° Fire place – Large velvet sofas – High top communal tables - Menu to share - Menu for 8 + persons

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Located on the same floor as Choux Gras, Axe Lounge Bar is the best place in Tremblant to enjoy exclusive cocktails created by our artisans. Specialists in creating cocktails and creators of unforgettable moments, our team of mixologists will amaze you with their knowledge and how they personalize your requests.

Axe is also the best destination to enjoy local spirits. More than forty Quebec products are available year-round. With its variety of Scotches, Whiskeys and Bourbons, Axe will attract both young couples and friends thirsting for novelties, as well as skiers who come to relax and have a snack by our central fireplace.

The menu offers comforting soups, hearty sandwiches, as well as tasty meat and fish dishes,

Reservations now accepted with OpenTable.

Valet parking at Fairmont Tremblant is complimentary during your meal at Axe Lounge Bar.

By law, Axe is for adults 18+ only.

Open from noon until late (kitchen closes at 11:00 pm)

Axe Menu ENG Menu Axe FR

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Find Us

View Choux Gras at 3045 Chemin De La Chapelle,
Mont-Tremblant, QC J8E 1E6 on Google Maps
Call Choux Gras by phone at (819) 681-7000
fairmonttremblant@fairmont.com

Get Directions

Open from 6 pm. Reservations recommended.

Please note our reduced hours between seasons:
Open from Tuesday to Saturday until Dec. 7th 2019
Open 7 days for the winter / ski season

Free valet parking at Fairmont Tremblant during your meal

Contact Us

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Jonathan Legris

Executive Chef

Nicolas Cegretin

Executive Sous Chef

Frederick Lozeau

Restaurant Manager

Etienne Lachaîne

Sommelier

Menu

SOUPS

ONION SOUP 13

TO START

TARTICLETTE (TO SHARE) 23

GRILLED OCTOPUS CONFIT 16

VENISON TARTARE 16

FOIE GRAS INFUSED WITH KM12 GIN 20

CRISPY POLENTA 14

SEAFOOD TOWER 139

OYSTERS AND CONDIMENTS Unit. Market price

SALADS

CHOUX GRAS SALAD 14

ROASTED BEET SALAD 12

SIDES

SMOKED POTATO PURÉE 10

PAN-FRIED LOCAL MUSHROOMS 12

STROZZAPRETI 11

SEASONAL VEGETABLES 10

TO SHARE

CORNISH HEN 65

RACK OF SMOKED AND GRILLED RED VENISON 135

GRILLED SEA BREAM 63

30-OZ GRILLED TOMAHAWK STEAK 135

MAIN COURSES

CRISPY POLENTA 24

QUEBEC MILK-FED VEAL CHOP, GRILLED 48

QUEBEC HALIBUT À LA GRENOBLOISE 38

FILET MIGNON 8 oz 50

PAN-SEARED SALMON 27

STROZZAPRETI 24

LAMB SHANK CONFIT 38

WARM BREAD SELECTION 6

SWEETS

Gluten-free chocolate cake 10

Crême brûlée sugar pie, maple marshmallow 11

Le Choux Gras 12

DACQUOISE 11

TRILOGY OF HOMEMADE SORBETS 10

SWEETS

GLUTEN-FREE CHOCOLATE CAKE 10

CRÈME BRULÉE SUGAR PIE 11

LE CHOUX GRAS 12

DACQUOISE 11

TRILOGY OF HOME MADE SORBETS 10

QUEBEC CHEESE PLATTER

DESSERT WINES / ICE CIDERS / ICE WINE

QUEBEC, CANADA

NIAGARA PENINSULA, ONTARIO, CANADA

FRANCE

PORTS

Soups

FRENCH ONION SOUP

SOUP OF THE DAY

Salads

AXE CAESAR

GREEN SALAD

Tartares

Beef

Salmon

TO ACCOMPANY ANY DISH

Marinated poultry cutlet

Grilled salmon steak

Grilled shrimp (4 pieces)

Appetizers

TREMBLANT NACHOS

MELT-IN-YOUR-MOUTH CROQUE MONSIEUR

POUTINE

OYSTERS WITH CONDIMENTS

FORGOTTEN TOMATOES AND QUEBEC MOZZARELLA

VEGETARIAN CHILI

CRISP SWEET & SALTY SALAD