Olivier Perret

Ever since coming to Canada, I’ve used maple products in all seasons for my recipes at the Renoir.


Renoir‘s Chef at the Sofitel Montréal le Carré Doré

Growing up in France’s Burgundy region, Olivier Perret worked at the farmers’ markets, also cultivating an affinity for their fresh fruits and vegetables. As he grew, so did his passion for what would become his profession.

He is the Executive Chef at Renoir of the Sofitel Hotel in Montréal’s Golden Mile.

In this modern, luminous space, Olivier Perret creates dishes of taste and colour that rival the brilliance of the French impressionist master from whom the restaurant takes its name.

Coming to Montréal from Washington D.C., Chef Perret has raised Renoir’s profile significantly, earning it two “toques” and an overall grade of 14 out of 20 in the first Montréal edition of the prestigious French restaurant guide Gault et Millau in 2016.

Maple and Olivier

His enthusiasm for local products comes to the fore in many ways but his Gaspor Pork in Two Courses with maple-caramelized salsify, foie gras terrine, and maple-apple coulis simply cannot be overlooked. Every single uniquely-delicious bite is testament to the work of a great chef.

Recipes created by our maple culinary ambassador