Chef Profile: Éric Robidoux, Sheraton Laval

Isabelle Vallée
Blogger-curious and nosy

Professional and passionate about 2.0 marketing, Isabelle Vallée has long contributed to Montreal's cultural vitality by handling communications for the city's biggest fashion events. Now self-employed since 2011, she supports organizations in their online presence challenges by offering 360° Web strategy, community management and personalized content marketing services. In January 2015, Isabelle launched the cultural platform lesbonsplans.ca, for which she acts as editor-in-chief and photographer. Curious, foodie, culture lover, she shares on this blog what to see, what to do, what to discover on the North Shore, in Laval and in the Laurentians.

When we think of hotels, we don't always think of great restaurants, and above all, we often have the impression that you have to stay there to have access to gastronomy. Nothing could be further from the truth! At the Sheraton Laval, we offer a variety of options, whether you're planning a business meeting, visiting Laval for a convention or simply looking for an excellent meal or brunch with the family. Today, I'd like to take you into the daily life of Groupe Hôtelier Grand Château's corporate chef, Éric Robidoux, in charge of the kitchens at the Sheraton Laval, Hilton Laval and Club de Golf St-Raphaël!

Éric, there was no real reason for you to work in the kitchen - how did it all come about?

I wasn't really headed in that direction. I was studying to be a physical education teacher at Cégep Saint-Laurent and, at the same time, the provincial government was abolishing physical education classes in schools. So I said to myself, "What am I going to do? I started asking myself what I wanted to do, what my interests were. I was already very interested in food, and during my studies, I was manager of a food concession at the Montreal Expos, where I had 15-20 employees working for me.

All of a sudden, I said to myself: "Why not cook? So I studied at the Centre de formation professionnelle Calixa-Lavallée, followed by an internship with a promise of employment at the Hôtel des Gouverneurs de Laval (now the Hilton Laval). After that, I worked in golf clubs (Club Le Boisé, Laval-sur-le-Lac). So I've always been part of the Grand Château Hotel Group family, from the very beginning (since 1994, in fact). So I've seen the transformation and evolution of Laval and its tourist industry, which has changed enormously in 20 years.

How would you describe the menu at the Sheraton's La Piazza restaurant?

Here, we really touch on everything, as we have to meet the needs of all our customers, and we have a restaurant section and a conference section. At our Link café, which is a space dedicated more to business customers, including the self-employed, we offer coffee, salads, sandwiches and Internet connection. À La Piazzawe offer refined international cuisine. In the evening, guests can choose between the à la carte menu and the table d'hôte formula with a fine selection of wines. We also have a rotisserie where we make our own roast chicken every day, which is a special feature of our restaurant. On Sundays, it's the famous brunch, which is truly EXCEPTIONAL and a must-do! The hotel restaurant is open to all! We also offer a family buffet on Friday and Saturday evenings. So you don't have to stay at the hotel to discover our cuisine. And we invite all Lavallois to do so.

Describe a typical day in the life of a corporate chef.

I arrive around 6:15 a.m. and the first thing I do is check the temperature of all our fridges (and we have several!) to ensure the freshness of all our food. After that, we draw up work plans for the day (sometimes 2-3 days in advance for large banquets). As corporate chef, I'm in charge of negotiating agreements for the whole Group, so as to offer the same pricing structure to all three establishments, and to standardize menus and recipes. However, even though we're talking about standardization, the chefs at each of the establishments can give free rein to their creativity. I also work very closely with suppliers, because without good products, you can't cook good food. I'm more of a manager than a chef. I'm in charge of concocting menus and preparing customized menus for corporate clients. There's never a dull moment (laughs)!

How do you stay on top of new trends?

I keep up with what's going on, looking at the Internet. Also, suppliers often present us with new products. Personally, my secret is to relax, spend time with my family and exercise. On the hotel side, we try to be at the forefront of trends. That's why we've made major investments in recent years to offer an exceptional customer experience that meets international standards. All rooms have recently been renovated, and several major projects are planned for the lobby and other common areas.

Do you have any tips for people who want to cook more?

People are short of time, that's a fact. A simple trick that many people don't know is to blanch pasta (a good quantity) and save it for other meals. Blanched pasta can be kept in the fridge for a good three days (without mixing the pasta with the sauce). Otherwise, the other idea is to come and eat with us.

What's a big event you've achieved that you're proud of?

As we also have a catering service for events, I was lucky enough to work with the Montreal Impact (soccer team) for the launch of the 2017 season. It's always a challenge to do corporate work. I had to present a customized menu for the occasion, move our entire kitchen to a place where there isn't usually a kitchen and... move our entire team. This service is a real challenge, because I'm not in my usual workspace. Of course, that brings its share of unforeseen events. You have to be able to find solutions quickly.

A must-try dish at La Piazza?

There are so many! It's very difficult to answer that, because everything is really good. Of course, I'd say our pasta is a must-try! People can choose the type of pasta and sauce, but we go way beyond just tomato sauce!

Finally, what's the best table in your restaurant?

The two benches near the fireplace, certainly. Especially popular with couples!

It should be noted that the Sheraton Laval renovated all its rooms in 2016, and major investments completed the work in 2022.

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