Jérémie Bastien, Chef-Owner of Monarque, is delighted to welcome Ms. Nancy Oakes, Boulevard Restaurant in San Francisco, as part of the Montréal en Lumière Festival.
Recipient of a James Beard Award, Chef Nancy Oakes is a prominent figure in the culinary scene of San Francisco and the United States.
Jérémie Bastien’s time at Boulevard was a pivotal step early in his career, making it especially meaningful for him to 'come full circle' by handing over the reins of his two kitchens to Ms. Oakes.
Nancy Oakes will offer two experiences to bring the Boulevard experience to life, as if you were in San Francisco:
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A tasting menu at $170 per person (with wine pairings available)
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An à la carte menu inspired by the classics of San Francisco’s Boulevard restaurant.
Oakes, a pioneering American chef, is known for her generosity and vision. She has worked in various restaurants, including the Carnelian Room, Boulevard, and Prospect, developing a well-rounded hospitality philosophy. She has received numerous awards, such as the James Beard Award for Best Chef in California (2001) and Outstanding Restaurant in the United States (2012). In 2010, she opened Prospect in San Francisco. Active in charitable work, she supports Meals on Wheels, Make-a-Wish, and other causes.
Born in a family of restaurateurs, Jérémie developed a passion for cooking at an early age. After starting out with his father at the restaurant Le Mitoyen, he started his apprenticeship at the age of 19 with Ian Perreault at the restaurant Area, while studying at the Institut du Tourisme et de l'Hôtellerie du Québec.
A taste for travel and the desire to perfect his skills took him to France where he worked with David Zuddas at the one Michelin star restaurant Auberge de la Charme, to San Francisco at chef Nancy Oaks' Boulevard restaurant, and to Vancouver, where he obtained a position as sous-chef at Lumière. He then helped to open Boneta Restaurant in Vancouver, taking on the role of Chef de Cuisine for the first time at the age of 25. It was also in Vancouver where he met his partner Lisa Yu, now Head Pastry Chef at Monarque. After seven years in Vancouver, Jérémie travelled around Asia, before settling in Australia for a year with the Rockpool Group.
After more than 10 years abroad, he finally settled back in Montreal to achieve his dream: to open his own restaurant with his father. Monarque restaurant, a 200-seat establishment including a brasserie, dining room, and a private room open for lunch and dinner. Jeremie’s return was greeted with enthusiasm by the Gault & Millau guide, which awarded him the "Chefs de la relève" prize.
Since 2021, Jérémie and his father are now tackling a project that is very dear to them: the return to their ancestral land and the eminent launch of Jardins Bastien, a small scale organic farm.