Chef Marc-André Royal
Marc-André Royal
Chef-Owner of Le St-Urbain & La Bête à Pain
Chef-owner of the restaurant Le St-Urbain and La Bête à Pain, a group of artisanal bakeries in Montreal, Chef Marc-André Royal leads a team of over 100 employees.
After studying at ITHQ, he built his culinary experience in Quebec, British Columbia, London, and New York. His portfolio includes renowned establishments such as L’Express as well as 357c in Montreal, Club Gascon in London, Blue Water Cafe & Raw Bar in Vancouver, Araxi in Whistler, and Per Se in New York.
Drawing from his extensive experience as a chef, he opened his own restaurant, Le St-Urbain, in Montreal in 2008. Then, in 2011, he expanded with La Bête à Pain. Today, the business includes three bakery-pastry shops as well as a catering service.
Chef Marc-André specializes in modern Canadian cuisine and enjoys working with seasonal products, fresh and organic ingredients, and sustainably sourced fish. Passionate about cooking and high-quality kitchen equipment, he shares his expertise and love for gastronomy with food enthusiasts across the country by answering a few questions:
What is your favorite dish to cook, and which All-Clad collection do you prefer for preparing it? As an avid fisherman, I have to go with wild salmon, fly-caught… unbeatable! All-Clad gave me one of their new pans from the Graphite Core collection, and I must say I was impressed by how light it is! A new favorite for pan-searing fillets!
What is your favorite local ingredient? I love scallops from the Îles-de-la-Madeleine!
What would be your best cooking tip for home chefs? When cooking at home, simple recipes are always better, but use pristine and seasonal ingredients and also quality equipment.
"All-Clad gave me one of their new pans from the Graphite Core collection, and I must say I was impressed by how light it is! A new favorite for pan-searing fillets! ”
- MARC-ANDRÉ ROYAL
All-Clad Must Haves
These are the pieces Chef Marc-André Royal told us he can’t live without, both at home and in his restaurant kitchens.
Exclusive Recipes
Signature dishes developed by Gavin Kaysen using his favorite All-Clad cookware of course.
Chef Gavin Kaysen’s Coq Au Vin
This is a classic French braise that I learned from my mentor, Daniel Boulud, and one that we always had on the menu at Cafe Boulud in Manhattan.
Braised Duck Legs with Creamy Farro and Orange
Elevate your home cooking with this luxurious masterpiece.
Restaurants
If in the area, stop by to enjoy some of Gavin's culinary delights at any of his restaurants & bakeries.
