Though tucked in at the back of the Fairmont Tremblant lobby, Choux Gras transcends the typical hotel restaurant, offering fine dining in a sophisticated ambience since its grand reopening in 2017.
With rich velvet banquettes, cognac leather chairs, marble tables, herringbone tiles and gold-accented wood-panelled columns, the decor reflects a Hemingway-era brasserie in Montparnasse or an opulent art deco café in a European gare centrale.
The Parisian vibe is completed every Thursday evening from 7 to 9 p.m. with live jazz. Oversized windows offer panoramic views of the slopes and the snowy village so that every meal is an invitation to savour all that the mountain has to offer.
The kitchen team is as diverse as the international clientele, so it’s only fitting that sous-chef Isaiah Hopkins is a 23-year- old prodigy from Lausanne with a British name. “Our menu fuses classic French techniques with inspirations from Japan, Mexico, and Venezuela to reflect everyone’s influence and expertise while celebrating local ingredients,” he explains. The team is rounded out by executive sous-chef Quincey Tysdale and sous-chefs Edgar Sosa Zapata and Stéphane Demers.
The new seasonal menu includes crowd-pleasers like a perfect prime rib, bouillabaisse, and delectable short ribs served in generous portions to foster convivial shared dining among family and friends. For those seeking a more formal and elevated service, diners can opt for the filet mignon or glazed celeriac steak – a stunning and surprisingly satisfying vegetarian dish served with pistachios, black garlic and furikake.
This December, Choux Gras unveils two heated domes accommodating eight guests for an evening of unforgettable slope- side private dining under the stars with a discovery tasting menu. Wine pairings from the extensive wine list, featuring private imports, are carefully curated by in-house sommelier Étienne Lachaine.
Whether you’re capping off a day of outdoor adventure or celebrating a special occasion, Choux Gras delivers a gastronomic experience that continues to solidify its reputation as a distinct culinary destination within the region.
