1608, bar à vin & fromages

Stéphane Modat

Settled in Québec City for over 10 years, Stéphane Modat is one of the great chefs of his generation. He is best known for his show Papilles and his work alongside François Chartier. 

Originally from southern France and settled in Québec City for over 15 years, Modat is one of the great Chefs of his generation. He has worked in the kitchens of the prestigious Le Jardin des Sens restaurant in Montpellier, a three star Michelin by the famous Pourcel twins, the Château de Divonne in Divonne les bains, as well as L’Univers de Christian Plumail on the French Riviera. Upon his arrival in Québec City, Modat worked for three years alongside Yvan Lebrun at L’Initiale. Subsequently, he became Chef and co-founder of the renowned restaurant Utopie, which positioned itself as the «second best restaurant in Canada». Since 2009, he has devoted himself to culinary creation with Harmony creator François Chartier, with whom he co-wrote the bestselling book Les Recettes de Papilles et Molécules as well as the collection Papilles. Alongside François Chartier, Stéphane Modat was Chef of the television series Papilles, which aired on Télé-Québec in 2012.In 2015, he participated in the TV show Les Chefs as a judge. In the same year, he was inducted as Master Chef of France.

Karen Desjardins

Karen began her career in the restaurant industry in 1997. More recently, from 2011 to 2014, she worked as restaurant director for the Monte Cristo Signé Golf at the La Tempête Golf Club in Breakeyville, and as maître d’hôtel at the prestigious hotel Le Bonne Entente.

Karen began her career in the restaurant industry in 1997. More recently, from 2011 to 2014, she worked as restaurant director for the Monte Cristo Signé Golf at the La Tempête Golf Club in Breakeyville, and as maître d’hôtel at the prestigious hotel Le Bonne Entente. Before joining the Château Frontenac team, she worked as maître d’hôtel and assistant to the restaurant manager of Ristorante Il Teatro at the Capitole de Québec. She is currently finishing up a DEC in modern languages at the Cégep de Victoriaville and studying hotel management at Merici College.

Our partners

  • Tonic Maison

    3/4 oz is the amount of Tonic Syrup needed to prepare the best gin tonic ever. Made from natural ingredients, it stands out from other commercial tonic water with its distinctive taste of spices, its pronounced touch of bitterness and its amber color. 

    34oztonicmaison.com
  • François Chartier

    Fairmont Le Château Frontenac is pleased to collaborate with sommelier François Chartier, regarded internationally as one of the pioneering researchers in terms of recipe creation and wine and food harmonies.

    francoischartier.ca
  • Camellia Sinensis

    Founded in 1998 in Québec, the Camellia Sinensis tea house specializes in the superior quality tea from the terroirs of Asia.

    camellia-sinensis.com
  • Cidre de glaceLa face cachée de la pomme

    Inspired by the technique used to make ice wine and by our very particular climate, ice cider (also known as apple ice wine) was born out of the Québec terroir, which has the extreme cold winter temperatures needed to produce this great tasting. 

    lafacecachee.com
  • Laiterie Charlevoix

    Originally dedicated to the trade of dairy products in Charlevoix and Côte-Nord, Laiterie Charlevoix has adapted over the years to turn to the production of fine cheeses and cheddar.

    fromagescharlevoix.com