A chef passionate about nature and gardening, Andrew draws his inspiration from wild plants, the Earth's abundance and local producers to compose his menus. Trained in French cuisine and with over ten years of experience in Québec, he also integrates influences from around the world through his travels. His recipes use local, organic and seasonal ingredients, complemented by harvests from his garden at Couvent Val-Morin, offering a responsible, fresh and gourmet culinary experience.