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chef Edgar Trudeau-Ferrin à la tête du Rosélys et sa brigade

Edgar Trudeau-Ferrin

With nearly twenty years of experience in the culinary world, Chef Edgar Trudeau-Ferrin leads the Rosélys and its brigade with brio and creativity. 

After graduating from the Institut de tourisme et d'hôtellerie du Québec (ITHQ), he worked under the guidance of Chef Alain Ducasse at the famous Plaza Athénée, in France. He then proceeded to work at The Telirium, in Barcelona. In Montreal, he previously worked at Au Pied De Cochon and The Beaver Hall, before moving back to France to join the Jardin Des Sens in Montpellier, and later the Pramil And Kei, in Paris. 

His cuisine is fresh and perfectly balanced, drawing influence from our terroir while incorporating a certain French bistronomy touch. Each month, Chef Trudeau-Ferrin welcomes a Quebec artisan to share a table with a limited number of guests at "La Table du Chef" and prepares a unique menu highlighting the artisan's product. Guests are treated to a passionate story, skillfully expressed in imaginative dishes.