Olivier Rault

Armed with two degrees in the culinary arts, he made his first foray into the profession in 1987 at the reputed Le Dauphin restaurant in L’Aigle. Chef Rault went on to further hone his skills at several restaurants in France, London and New York, before developing a style to call his own, one whose main ingredients are simplicity and quality.

He then became chef de partie at several Paris-area restaurants, including Lucas-Carton, L’Arpège, Il Cortile and Le Clovis. He also worked at Le Moulin des Planches, a renowned hotel restaurant in Normandy.

Since fall 2001, Chef Olivier Rault has been delighting diners at Nuances, the Casino de Montréal’s gourmet paradise, with his pure, unpretentious creations emphasizing seasonal products.

Curious by nature, Chef Rault is equally eager to introduce his customers to a new world of flavours. Inspired by an uncommon sense of professionalism, he dexterously orchestrates the work of an experienced team known for its excellent service.