From the region of Sancerre in France, Olivier Raffestin landed in Quebec for the first time in 1981.
Butcher and wine worker in France, including a stint at the Institut Paul Bocuse in Lyon in 2006, it is in Quebec that he chose to study the cuisine, where he earned all his degrees.
He was hired at the Auberge des Glacis in 2000, as second-in-command Chief. Over the years, he has mastered the art of preparing the Lyon quenelle (house specialty), terrines and the famous duck rillettes which are the delight of our breakfasts.
In September 2006, Olivier Raffestin is appointed Head Chief of the Auberge des Glacis. He continued the tradition of gastronomic excellence that made the reputation of our institution, to highlight more than 55 products of the Chaudière-Appalaches adding his touch, with a clever mix of boldness and refinement!