Details are everything

Our chef’s main mission is to propose a harmonious cuisine with keen attention to taste and presentation. The variety of the menu is, without a doubt, inspired by his vivid passion for travel. As he proudly says: “Cooking is like capturing the essence of an emotion, a place, a culture, customs, as one does with a photograph. If the photograph is true to itself, it will be cruelty-free.”

Chef Kelvin works as much as possible with organic products, preferably sourced from local producers, be it in Montreal or in Tahiti where he created the vegan menu of the world-renown luxury resort The Brando, named best worldwide resort by CondeNast.