August 20 & 21, 2021
New Date Added: August 19
The 2021 Chef’s Table Series partners with the National Arts Centre to present an outdoor dining experience on a terrace in the heart of the city, with live music performed on a unique floating stage on the Rideau Canal, a UNESCO world heritage site.
Chef Yannick Anton (‘Signatures – by Le Cordon Bleu’, Ottawa ON)
Originally from the South of France, Chef Yannick Anton received his training at the Lycée Hôtelier de Nice. He began his career with Chef Michel Devillers at Les Dents de la Mer, a highly respected restaurant where he perfected his skills in the preparation of seafood and advanced his culinary techniques. He continued working in the region at L’Orangeraie and La Palm D’Or, a 2 Michelin star restaurant within the celebrated Hotel Martinez in Cannes. He then moved on to work at Palace L’Hotel Eden Roc at the Cap D’Antibes.
In 1994, Chef Anton came to Montreal to work as sous-chef at the restaurant Le Globe with Chef Martin Picard. He eventually relocated to the Ottawa area where he assisted in the opening of Le Baccara in The Casino of Hull. In 2003 he worked at the Westin Hotel with Executive Chef Philippe Wettel, and at Canada’s Department of Foreign Affairs and International Trade.
Some of the highlights of his career include participating in the world gourmet summit in Singapore in 2007, participating in many events for the James Beard Foundation in New York, assisting in the creation of menus onboard the Voyager cruise lines and consulting in the opening of their Miami hotel.
He has prepared State Dinners for world leaders such as Vicente Fox (former President of Mexico), George Bush (former President of the United States) and Hu Jintao (former President of the People’s Republic of China).
Chef Anton was appointed to Executive Chef of Signatures Restaurant by Le Cordon Bleu in November 2006.
Chef Kenton Leier (National Arts Centre)
Executive Chef Kenton Leier brings enthusiasm, passion, and creativity to the kitchens at Canada’s National Arts Center.
He is a second-generation chef, born and raised in Saskatoon, in the heart of the prairies. His culinary philosophy relies on the use of sustainable and locally sourced ingredients of the highest quality and letting their inherent qualities stand out in his dishes.
Chef Leier led teams in Ottawa’s finest hotel kitchens before moving to the NAC in 2017. He has cooked for celebrities, politicians and dignitaries, won numerous medals nationally and internationally, and taught young cooks at Ottawa’s Algonquin College.
He is committed to promoting growth and excellence in his team at the NAC and leads them in their mission to represent the best in Canadian cuisine.
Pureed white asparagus, Arctic charr tartare
iodine-jellied seaweed and semi-poached oysters
****
Slow-cooked verbena milk-fed veal loin
fondant Yukon Gold potatoes, rosemary-caramelized apricots,
seasonal mushrooms and seasoned veal jus
****
Le Framboisier: almond crisp
lemon and thyme raspberry jam, vanilla mascarpone cream
and crispy tuile
Music: Jackson Miles Trio
Jackson Miles Band entered the Ottawa music scene in 2010 at the same time as one of its band members’ son entered the world by the same name. This versatile, award-winning, professional full-time party band has become one of the most sought-after groups in Ottawa due to its great reputation from its 1000+ performances and experience. Jackson Miles is fuelled by a tight team of musicians that are living out their dream in unison with their passion to please any crowd at any event! Boasting a wide repertoire of music that can adapt to all ages and styles from Johnny Cash to Bob Marley, to CCR, to Ed Sheeran, and even to classic oldies. Requests are always welcome!
