Why Choux Gras Brasserie Culinaire matters.
Choux Gras Brasserie Culinaire is a French-inspired Quebec brasserie where Tremblant Resort's alpine hospitality meets Mathieu Cloutier's producer-driven cooking, combining Laurentian ingredients, classical French sauces and an extensive wine program overlooking the mountain's pedestrian village.
Chemin de la Chapelle climbs toward the upper resort beside the ski slopes, placing the restaurant inside Fairmont Tremblant above Place Saint-Bernard, near the Panoramic Gondola and the pedestrian streets descending toward Chemin de Kandahar. Large windows frame the mountain and village rooftops, giving the dining room an elevated outlook across the resort's principal recreational district. Vintage-inspired furnishings and decorative lighting establish a polished brasserie interior, with an open kitchen connecting the dining room to the preparation of its evening menu. Upholstered seating, carefully arranged tables and warm interior finishes create a setting suited to extended dinners and shared courses. The result is a mountain brasserie whose panoramic windows, retro-inspired interior and prominent hotel position connect metropolitan dining traditions with the physical character of Quebec's Laurentians.
What defines Choux Gras Brasserie Culinaire.
Choux Gras Brasserie Culinaire is best known for transforming Fairmont Tremblant's signature evening restaurant into a destination for French-inspired Quebec cooking, supported by an international wine collection and a culinary program built around regional producers. The restaurant opened in 2017 as a substantial addition to the hotel's dining operation, establishing a brasserie concept influenced by Montreal's established restaurant culture. Its development formed part of the continuing evolution of the mountain resort created by American entrepreneur Joseph Bondurant Ryan, whose original ski development opened in 1939. Fairmont Tremblant subsequently became one of the principal hospitality properties at the mountain's base, connecting ski access, accommodations and restaurant service within the resort's upper village. Choux Gras introduced a dedicated evening destination within that operation, developing a menu centered on shareable preparations, seafood, roasted meats and classical French culinary techniques. The restaurant's name references the French expression for a cream puff, connecting its brasserie character with the richness and pastry traditions associated with French cooking. Its original culinary direction emphasized the relationship between substantial restaurant preparations and the agricultural products of the Laurentians, incorporating Quebec cheeses, regional meats and seasonal vegetables into an internationally influenced repertoire. The kitchen developed relationships with named Quebec producers, including La Ferme Gaspor, La Ferme Gourmet d'Amérique and La Ferme aux Petits Oignons, extending its sourcing beyond conventional hotel restaurant supply. The wine program became another defining component, growing to more than 225 references with private imports accounting for more than half the collection. Sommelier Étienne Lachaîne became associated with the restaurant's beverage service, developing a selection that connected international wine regions with the kitchen's substantial French-inspired preparations. Choux Gras received OpenTable's Diners' Choice Award in 2024, recognizing its position among restaurants favored by diners using the reservation platform. A further distinction followed in 2025 when Wine Spectator awarded the restaurant an Award of Excellence, acknowledging the breadth and quality of its wine program. The culinary operation entered another phase in May 2025 when Mathieu Cloutier assumed executive-chef responsibilities at Fairmont Tremblant. Cloutier brought more than two decades of professional experience in Quebec gastronomy, including his association with Montreal's Kitchen Galerie and Bistro Chez Roger. His career had received national recognition in 2009 through victory in the Gold Medal Plates culinary competition, establishing his reputation within Canada's professional cooking community. Fairmont Tremblant formally introduced Cloutier as executive chef during International Chefs Day in October 2025, connecting his appointment with a renewed emphasis on regional ingredients and seasonal cooking. His leadership extended across the hotel's culinary operations, with Choux Gras occupying a central position through its dedicated dinner menu. The restaurant also developed a seasonal outdoor dining format through the Choux Gras Dome Experience, incorporating a transparent enclosure and a six-course menu designed for small groups. The format expanded the brasserie's dining program beyond its established interior, creating a separate setting for elaborate meals against the mountain landscape. Choux Gras continues to combine a specialized evening restaurant, substantial wine collection and regionally focused culinary direction within the wider hospitality operation of Fairmont Tremblant.
Mathieu Cloutier's cooking develops the richness of French brasserie traditions through Quebec agricultural products, balancing substantial sauces and carefully prepared proteins with acidity, herbs and the distinctive sweetness of regional ingredients. The kitchen's approach begins with producers whose ingredients carry a recognizable connection to the province, allowing their character to determine the accompanying preparation. La Ferme Gaspor's piglet flank demonstrates that relationship through an orange-and-maple glaze whose caramelized surface develops the meat's richness. Honey-carrot gel and crisp vegetables extend the preparation through sweetness and contrasting textures, connecting the glaze with the natural sugars of cultivated produce. Maple also enters the treatment of foie gras, where the richness of the terrine meets sea-buckthorn chutney and hazelnut-infused syrup. The berry's acidity sharpens the concentrated flavor of the liver, and golden brioche contributes a toasted, butter-rich foundation. That blend between richness and acidity carries into seafood, where the kitchen uses citrus, fermentation and carefully developed emulsions to preserve the natural character of delicate fish. Walleye receives a more classical treatment through lemon beurre blanc, allowing the sauce's butter and acidity to support the fish's mild flavor. Green pea purée and glazed asparagus establish a vegetable foundation, connecting the preparation with the freshness of the growing season. The kitchen develops deeper savory flavors through stocks and reductions, drawing upon the techniques that distinguish French brasserie cooking. Its onion soup incorporates veal stock enriched with red ale, bringing malt character into the sweetness of slowly cooked onions before croutons and Oka cheese complete the preparation. The Quebec cheese contributes a substantial melted texture, extending the soup's savory depth through a regional dairy product. Mushroom preparations introduce another expression of the Laurentian landscape, particularly through the earthy character of cultivated and locally sourced varieties. Quebec veal receives a mushroom fricassee and concentrated cooking juices, creating a relationship between tender meat, browned fungi and the richness of a reduced sauce. The kitchen's approach to vegetables follows comparable principles, developing individual ingredients through roasting, marinating and contrasting preparations. Boreal zucchini combines roasted flesh with tempura, squash seeds and cashew cream, allowing one vegetable to provide both a tender foundation and crisp structural elements. Its accompanying green oil and aromatic foam introduce botanical notes that connect the preparation with the restaurant's regional emphasis. Shared dishes extend the same cooking approach into larger formats, including seafood grillades incorporating octopus, scallops, shrimp and freshwater fish. Grilling concentrates the exterior flavor of the seafood, with pickled onions and seasonal vegetables introducing acidity and freshness across the platter. The wine program supports these changing levels of richness through selections from established European regions and other international producers, with private imports providing bottles beyond standard provincial retail distribution. Lachaîne's sommelier service connects individual selections with the weight of sauces, the salinity of seafood and the sweetness of regional ingredients. Dessert returns the meal to French pastry traditions through maple crème brûlée, whose caramelized sugar and creamy interior develop a familiar preparation around Quebec's principal sweetener. Choux Gras builds its distinctive culinary character through these connected techniques, allowing regional ingredients, French sauce work and an extensive wine collection to support a substantial and carefully balanced brasserie dinner.
How Choux Gras Brasserie Culinaire fits.
Choux Gras Brasserie Culinaire works as the concluding destination for a Tremblant Resort itinerary connecting the mountain's original skiing settlement, its contemporary pedestrian infrastructure and the public spaces that organize the alpine village.
Begin at Chapelle Saint-Bernard, the small wooden church commissioned by Joseph Bondurant Ryan for his family during the early development of Mont-Tremblant as an international skiing destination. Constructed between 1941 and 1942, the chapel was dedicated to Saint Bernard, the patron saint of skiers. Its architectural design drew upon the traditional rural churches of Quebec, incorporating a rectangular nave, steeply pitched roof, wooden siding and a modest bell tower. The building became closely associated with the resort's early religious and recreational traditions, including Sunday ceremonies during which the parish priest blessed skiers gathered outside. Ryan's widow donated the chapel to the local parish in 1965, preserving its religious function after the family sold the ski resort. The municipality designated the building a heritage property in 1988, recognizing its importance to the region's tourism history. Continue to Cabriolet Lift, the open-air transport system connecting the lower and upper sections of Tremblant's pedestrian village. The lift extends 321 meters between Place des Voyageurs and the mountain's principal gondola departure area, completing the ascent in less than three minutes. Its standing cabins accommodate six passengers, providing a practical connection across the substantial elevation difference separating the resort's commercial streets. The route passes above the colorful buildings, shops and public spaces developed as part of the pedestrian resort, giving passengers a direct view of the settlement's compact alpine arrangement. The system operates free of charge during its scheduled seasons, functioning as a central element of the village's circulation infrastructure. Conclude at Place Saint-Bernard, the principal public square occupying the upper section of the pedestrian village. Its paved surface and surrounding commercial buildings establish a gathering place close to the mountain's recreational facilities. Adirondack chairs provide seating across the square, with restaurants and retail premises occupying the adjoining streets. Public events and seasonal programming extend the square's function beyond circulation, making it a focal point for gatherings within the resort. The surrounding pedestrian routes connect the square with the mountain's ski infrastructure and the upper village's principal accommodations. The progression moves from the preserved religious architecture of Tremblant's original ski settlement through the transportation system connecting its commercial levels and culminates in the public square that organizes the contemporary mountain village.
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