Olivier Perret

Chef

Maple Culinary Ambassador

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Portrait

Renoir‘s Chef at the Sofitel Montréal le Carré Doré

”Ever since coming to Canada, I’ve used maple products in all seasons for my recipes at the Renoir.”

Growing up in France’s Burgundy region, Olivier Perret worked at the farmers’ markets, also cultivating an affinity for their fresh fruits and vegetables. As he grew, so did his passion for what would become his profession.

He is the Executive Chef at Renoir of the Sofitel Hotel in Montréal’s Golden Mile.

In this modern, luminous space, Olivier Perret creates dishes of taste and colour that rival the brilliance of the French impressionist master from whom the restaurant takes its name.
Coming to Montréal from Washington D.C., Chef Perret has raised Renoir’s profile significantly, earning it two “toques” and an overall grade of 14 out of 20 in the first Montréal edition of the prestigious French restaurant guide Gault et Millau in 2016.

Maple and Olivier

His enthusiasm for local products comes to the fore in many ways but his Gaspor Pork in Two Courses with maple-caramelized salsify, foie gras terrine, and maple-apple coulis simply cannot be overlooked. Every single uniquely-delicious bite is testament to the work of a great chef.

Recipes by Olivier Perret

Chef

Chefs

Maple, in all its forms, has an open invitation to the greatest tables, as it never fails to bring with it a hint of audacity and a host of pleasures. And many have adopted it as their own: Chefs, bakers, brewers, winemakers, ice cream makers, and caterers use maple with a passion… because it’s an exceptional product that invites them to reinvent themselves. Incredible maple!

Did you know ?

Québec exports its maple products to over 70 countries.

Everywhere it goes, people appreciate maple’s unique flavour as well as its nutritional values. Find out how we are promoting it around the world so that even more get to taste our liquid gold.

Scientists are studying all of maple’s potential health benefits.

Studies now underway include those on the antioxidant properties of the polyphenols naturally present in maple syrup.

Maple syrup can be used as a sugar substitute in most recipes.

In cake and most dessert recipes, for each 250 ml (1 cup) of syrup used, simply reduce the called-for amount of liquid (water, milk, juice, etc.) by 60 ml (1/4 cup).

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from appetizer to dessert. Find one that’s perfect for you or your occasion!