Marino Tavares

My Venues

Accolades

  • Regional Chef of the Year
    La Société des chefs, cuisiniers et pâtissiers du Québec
  • 50 Best Restaurants in Canada
    Maclean's Magazine
  • Member
    La Chaîne des Rôtisseurs Canada
  • Chef of the Year
    Charton Hobbs Canada

Where I Go Out

Behind the Scenes

Tonight’s seafood from
"Tonight’s seafood from Barcelona"
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Atlantic halibut, beurre rouge
"Atlantic halibut, beurre rouge , romanesco ,"
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Rack of lamb crusted
"Rack of lamb crusted pistachio, thyme jus"
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Roasted sardines, egg plant
"Roasted sardines, egg plant caponata"
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Rack of lamb , mustard
"Rack of lamb , mustard pistachio crust"
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Roasted scallops , truffle
"Roasted scallops , truffle yogourt , frisée"
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