Gérard Fort, our chef and his recipes

A native of western France, Gérard Fort headed for the kitchen of the Bonaparte as soon as he arrived in Quebec in 1991. Having worked in the Auvergne, Savoy, the south of France and his native Vendée region, he fills his plates with regional flavors and an essentially traditional French cuisine.

For those seeking authenticity in fine classical French cooking, the Bonaparte has become a standard, just like the dishes for which the restaurant has won renown: lobster with vanilla, house wild game terrine, mushroom ravioli, duck confit…

For Gérard, taking these classics off the menu would be unthinkable !