FOR IMMEDIATE RELEASE: October 20, 2010
English - Francais
Chef Martin Juneau Takes Top Honours at
Montreal Gold Medal Plates Competition
www.goldmedalplates.com
Montreal, Québec – Chef Martin Juneau from La Montée de Lait proved his culinary prowess last
night when he took home the gold award at the Montreal 2010 Gold Medal Plates competition. The
competition was in a different format this year in Montreal. Instead of a large 600 person gala format, the
judges traveled together and tasted the dishes at each of the competing chefs’ restaurants. The
progressive dinner format was chosen because there has already been an Olympic themed gala in
Montreal this year in the spring - the highly successful Canadian Olympic Hall of Fame. Chef Juneau
was up against some stiff competition – Chef Michael Ross (MAS Cuisine), Chef Alexandre Gosselin (Bar
& Boeuf), Chef Francis Pouliot (Laurie Raphaël, Hotel Germain), Marc André Royal (Le St Urbain), Derek
Dammon (DNA), Alexandre Loiseau ( Cocagne), Daren Bergeron (Decca 77) and with his win he will
compete at the Canadian Culinary Championships, the Gold Medal Plates Finale, held in Kelowna
February 19th and 20th, 2011.
To secure the win, Chef Juneau wowed the five judges, including Mathieu Cloutier, Kitchen Galerie, last
year’s gold medal winner from Montreal and the ultimate winner of the Canadian Culinary
Championships. The dish was an avant-garde creation of St Canut farm crispy piglet`s belly, beet glaze
and salad, granny smith jelly, dill vinaigrette. The paired wine was the Dégel Réserve 2007 from La Face
Cachée de la Pomme winery in Hemmingford Québec.
``This is a great surprise even if, of course my goal was to win... the quality of the competition presented
a great challenge`` said Martin Juneau, Chef of La Montée de Lait.``I`m going to Kelowna !!``
Chef Marc André Royal of Le St Urbain rose to the occasion as well, taking the silver medal. He created a
dish of `Roasted Scallops, artisanal blood pudding, smoked squash and bordelaise sauce`. The paired
wine was the Osoyoos Larose 2006 from the Okanagan Valley in British Columbia.
Taking the bronze medal was Chef Michel Ross from MAS Cuisine. His dish was `Confit of pork shoulder
en crepinette, savory granola, Gamay turnip and oat milk`. The paired wine was the Malivoire Gamay
2008 from the Niagara Peninsula in Ontario.
Some quotes from the judges:
“Pork, pork and more pork!” Mathieu Cloutier
“Daren Bergeron's seafood extravaganza last night at the final stop of Gold Medal Plates. Biggest "Wow"
of the night”. Lesley Chapman (photo attached)
The 2010 Gold Medal Plates Competition
Gold Medal Plates is the ultimate celebration of Canadian Excellence in cuisine, wine, entertainment and
athletic achievement. Celebrated in eight cities across Canada in 2010, Gold Medal Plates featured
superb wines and the premier chefs in each city, paired with Canadian Olympic and Paralympic athletes,
in a competition to crown a gold, silver and bronze medal culinary team in each city, and subsequently
nation-wide. Founded in 2003, the goal of Gold Medal Plates is to raise substantial funds for Canada’s
high performance athletes, while celebrating Canadian excellence.
Since 2004, this event has received tremendous support and accolades all across Canada, and
generated a combined net total of $4.1 million for Canada’s Olympic and Paralympic athletes! For more
information, visit the Gold Medal Plates website www.goldmedalplates.com.
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For more information contact:
Karen Blair Ph: 416-778-6533 Email: kblair@goldmedalplates.com