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Our Catering & Dining Philosophy...
La Table du Chatelain: A Touch of France in Calgary
French cuisine is often
hailed as the finest in the world. From the scented mustards of
Dijon to the
simple yet classic combination of wine, baguette, and
cheese, French cooking and the incomparable French art of fine
dining are recognized and appreciated by food lovers
everywhere. Executive Chef Jean-Paul Chatelain, founder of La
Table du Chatelain Cuisine & Catering Inc., now brings A Touch of France
to Calgary,
offering catering services that cover a wide array of French gastronomie inspired by regional
classics and Michelin-starred chefs like Alain Ducasse.

In-Season and Impeccable: Our Commitment to Clients
La Table du Chatelain's
catering mission is to
provide the finest food and service to clients based on 100% natural
ingredients and an
overriding standard of In-Season and Impeccable,
that is, seasonal availability and exceptional quality. We
believe that
our clients should savour the rich flavours of fresh
produce and the highest grades of meat, game and fish
on the market ―
simply put, we will not compromise on taste or quality for the sake
of convenience. La Table du Chatelain also prides itself on superior
French service, exceptional table arrangements, discreet,
professionally trained serving staff, and meticulous attention to
detail, thus ensuring
that your dining experience exceeds expectations.

Meet
the Chef
Born and raised in Valenciennes, in the
Nord-Pas de Calais region of France, Jean-Paul Chatelain began his
chef's career in his parents' home at the age of five.
He has delighted friends, family and colleagues with
his French cuisine and serving excellence ever
since. Jean-Paul studied hospitality and cooking in the Côte
d'Opale
resort community of Le Touquet Paris-Plage, a playground for
ocean-bound Parisians and home of the highly respected Lycée
bearing the town's same name. Jean-Paul
then joined the French Navy, first as a Chef with the
Navy Seals of France and then as an officer in
its Telecommunications Division.
During his military career, Jean-Paul travelled throughout France,
West Africa and the Caribbean, serving his country and
gaining inspiration from the food and cultures of the
countries he visited. Since coming to North America in 2000,
Jean-Paul
has worked at prestigious restaurants in Montreal and
Boston, moving to Calgary in 2002,
where he has remained in the restaurant business
until establishing La Table du Chatelain in 2004.
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