Chef's suggestions

Vincent Chatigny
Executive chef

Vincent Chatigny began his career at Restaurant Serge Bruyère while still a culinary student in 1998. He then spent four years at Restaurant Laurie Raphaël, where he learned the rigor and precision of fine gastronomy and the subtlety of tartares and other delicacies. Vincent followed up with two internships at renowned restaurants in France, then returned for a stint at Restaurant Michelangelo in Sainte-Foy, where he fell in love with traditional Italian cuisine. He subsequently returned to Restaurant Laurie Raphaël as sous-chef, then moved on to Ristorante Il Matto, where he was executive chef. When Restaurant Savini opened in November 2009, Vincent joined the team as executive chef. He has also hosted Vincent d’antan and cohosted Bouffe en cavale on the Évasion television channel.

Tortiglioni al ragù di agnello Italian pasta with lamb, rosemay, and white wine	27
Linguine with crab Pasta with crab, leeks, fresh tomatoes, and white wine	30
Veal Fillet in Parmigiano cheese crust	33
Marinated rack of lamb, balsamic and sundried tomato sauce	37
Filet mignon with peppercorn sauce	39