With nearly 20 years of experience, Chef Edgar Trudeau-Ferrin brings to Rosélys a refined cuisine that blends French technique, Japanese precision and Québec terroir. Trained by masters such as Alain Ducasse and Kei Kobayashi, he has led prestigious establishments including Le Beaver Hall and Zumaia. Passionate about local and seasonal products, he creates innovative menus that deliver memorable culinary experiences.
Originally from France, Arnaud Marchand has established himself as a leading figure of boreal cuisine in Quebec. A finalist on the TV show Les Chefs !, he co-founded Chez Boulay – Bistro boréal in 2012, where he blends French techniques with Nordic ingredients. A passionate entrepreneur, he also developed Comptoir Boréal and Véritable, both dedicated to showcasing local products. As an ambassador for Aliments Québec, he embodies a creative and sustainable approach to gastronomy, deeply rooted in local terroir.
With nearly 20 years of experience, Chef Edgar Trudeau-Ferrin brings to Rosélys a refined cuisine that blends French technique, Japanese precision and Québec terroir. Trained by masters such as Alain Ducasse and Kei Kobayashi, he has led prestigious establishments including Le Beaver Hall and Zumaia. Passionate about local and seasonal products, he creates innovative menus that deliver memorable culinary experiences.
With nearly 20 years of experience, Chef Edgar Trudeau-Ferrin brings to Rosélys a refined cuisine that blends French technique, Japanese precision and Québec terroir. Trained by masters such as Alain Ducasse and Kei Kobayashi, he has led prestigious establishments including Le Beaver Hall and Zumaia. Passionate about local and seasonal products, he creates innovative menus that deliver memorable culinary experiences.
Originally from Seferihisar, Turkey, Fisun Ercan is a passionate chef who has made a lasting mark on Québec’s culinary scene. After founding the restaurants Su and Barbounya, she continues to pursue her vision of authentic and refined cuisine, inspired by her Turkish roots and local ingredients. The author of Su: Turkish Cuisine, she champions a sustainable approach to gastronomy that blends tradition and creativity, offering unique experiences where terroir meets Mediterranean elegance.