Chef’s Profile

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Serge Rourre

Between 1985 and 1996, Chef Rourre rounded out his training and gained extensive experience at numerous "Relais & Châteaux" and prestigious restaurants in France, occupying a range of different positions, including Pastry Chef, Sauce Chef and Chef de Cuisine. From 1990 to 1994, he was even involved in the management side of the profession, acting as owner-operator of Les Mayenques in Avignon.

In 1996, he brought his expertise to the Ritz Carlton Hotel in Montréal, where he served as Chef de Partie, before becoming Chef de Cuisine at the Claude Postel restaurant. In 1998, he became Chef at L’Armoricain, assuming responsibility for the management of the establishment, the development of its menus, and the supervision of its kitchen staff.

Since June 2001, Chef Rourre has been the Chef of the Casino du Lac-Leamy’s Le Baccara Restaurant, creating gourmet fare that is both subtle and savoury with the characteristic influence of his native Southern France.

Since his arrival in Canada, Serge Rourre has distinguished himself at numerous culinary competitions. A finalist and semi-finalist at the Pierre Taittinger International Competition in Paris in 1986 and 1990 respectively, he also received a silver medal in the "Appetizers" category at the 1998 Le porc en tête Gourmet Competition. And, in 1999, Chef Rourre was the all-category grand prize winner at Natrel’s Les toqués Culinary Competition, also earning first place in the "Main Course" category.