Fairmont Tremblant Reinvents f&b Spaces

Fairmont Tremblant has invested $6-million in four new f&b outlets, and the refurbishment of its lobby and arrival experience, and outdoor terrace. The hotel, which is celebrating its 20th anniversary this year, will officially open the new food outlets in September. However, most of the restaurants will have soft openings starting in June.

The hotel’s f&b reinvention project is the final phase of a five-year repositioning plan, which saw $12 million invested in the refurbishment of most of the property’s 314 guestrooms, its 22,000-square-foot convention centre, and the complete transformation and rebranding of the hotel spa, Spa de Tremblant.  

“Our new food and beverage offering harmoniously integrates the latest trends, our region’s unique flair, as well as the expectations of our local and international clientele,” says Nicole Lapointe, director of Sales & Marketing, Fairmont Tremblant. “To make it happen, we have put in play the Fairmont expertise and partnered with the most recognized talents in the industry. Our new restaurants and bar will certainly be a hit,” she says.

The hotel collaborated with the ITHQ (Institut de tourisme et d’hôtellerie du Québec) to update the skills of its teams. With the goal of embracing avant-gardist ways of doing things, 80 hours of training were given to each individual on the food and beverage teams, including mixologists, servers and kitchen brigade, which is headed by executive chef Eric Beaupré.

The four new culinary destinations of the Fairmont Tremblant are:

• Choux Gras, Brasserie Culinaire: The star of the new f&b offerings, Choux Gras is styled after Montreal’s great culinary brasseries. Helmed by Chef Yves-Benoit St-Cyr, formerly from the Fairmont Reine Elizabeth, it will offer traditional and decadent dishes showcasing fresh and local products. The welcoming, unpretentious space will be open for dinner only.
• Axe, Lounge Bar: Chic and casual, Axe Lounge Bar features a new, large, central bar and shares a fireplace with the hotel lobby. 
• Le Comptoir, Cuisine du Marché: Abundant, fresh buffet-style market cuisine will be available in this recently repurposed restaurant. On weekends, it will offer brunch and themed buffet dinners such as Surf ‘n Turf Saturday.
• Ricochet, Café & Terrasse: Adjoining the ski in-ski out access and the hotel pool’s terrace, this self-service restaurant will serve an array of meals, snacks and drinks. It will be open every day from 7a.m. and pool bar service until 10 p.m.