{"id":14126,"date":"2018-12-23T12:44:03","date_gmt":"2018-12-23T17:44:03","guid":{"rendered":"https:\/\/rdpmag.co\/?p=14126"},"modified":"2026-03-07T11:42:51","modified_gmt":"2026-03-07T16:42:51","slug":"christmas-menu-by-gregory-faye","status":"publish","type":"post","link":"https:\/\/gentologie.com\/en\/fine-dining\/christmas-menu-by-gregory-faye\/","title":{"rendered":"The Christmas menu by Chef Gr\u00e9gory Faye"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">As the holiday season comes up, we asked chef Gr\u00e9gory Faye, formerly of W Montr\u00e9al, now at the <a href=\"https:\/\/hotelplacedarmes.com\" target=\"_blank\" rel=\"noopener\">H\u00f4tel Place d&#8217;Armes&#8217;s<\/a> <a href=\"https:\/\/brasserie701.com\" target=\"_blank\" rel=\"noopener\">Brasserie 701<\/a>, to make us the Christmas menu mixing French and Qu\u00e9bec traditions, tasks to which he lent himself with joy.<\/p>\n\n\n<div class=\"wp-block-image size-full wp-image-26117\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"689\" src=\"https:\/\/gentologie.com\/wp-content\/uploads\/2018\/12\/Christmas-Menu-by-Chef-Gr\u00e9gory-Faye-Chef-Gr\u00e9gory-Faye.jpg\" alt=\"Christmas Menu by Chef Gr\u00e9gory Faye - Chef Gr\u00e9gory Faye\" class=\"wp-image-26117\" srcset=\"https:\/\/gentologie.com\/wp-content\/uploads\/2018\/12\/Christmas-Menu-by-Chef-Gr\u00e9gory-Faye-Chef-Gr\u00e9gory-Faye.jpg 600w, https:\/\/gentologie.com\/wp-content\/uploads\/2018\/12\/Christmas-Menu-by-Chef-Gr\u00e9gory-Faye-Chef-Gr\u00e9gory-Faye-200x230.jpg 200w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption class=\"wp-element-caption\">The Chef Gregory Faye<br>Photo: Luc Bourgeois<\/figcaption><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">Being until recently the Executive Chef of W Montreal, Chef Gr\u00e9gory Faye&#8217;s career is astonishing. He opened l&#8217;Atelier Joel Robuchon&#8217;s &nbsp;and the Ritz-Carlton&#8217;s Maison Boulud in Montreal, two of Montreal&#8217;s best restaurants. Before being in Montreal, he was part of the renowned restaurant team at the <a href=\"https:\/\/www.fourseasons.com\/paris\/\" target=\"_blank\" rel=\"noopener noreferrer\">Four Seasons Hotel George V in Paris<\/a>. Trained as a butcher, he studied at Ferrandi Paris, the French school of gastronomy and hotel management. Having discovered Gr\u00e9gory by Peter Chase of bpc, former manager of the W Montreal restaurants, we interviewed him at the launch of the restaurant Nom Nom, which has replaced the EAT &#8211; Being With You.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The Christmas menu by Chef Gr\u00e9gory Faye for 6 persons<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Having developed a friendship since that time with Gr\u00e9gory, it was normal for me to trust him to develop our Christmas menu. It is with pleasure that we present you this beautiful menu in 5 time. Here is his menu.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a title=\"Oysters, mignonette, and watercress, Acadian caviar by Chef Gregory Faye\" href=\"https:\/\/gentologie.com\/en\/fine-dining\/oysters-mignonette-watercress-and-caviar-by-chef-gregory-faye\/\" target=\"_blank\" rel=\"noopener noreferrer\">Oysters, mignonette, watercress and caviar &#8211; pairing with Champagne Nicolas Feuillatte exclusive reserve brut<\/a><\/li>\n\n\n\n<li><a title=\"King Crab, mayonnaise, fresh herbs, blood orange vinaigrette by chef Gregory Faye\" href=\"https:\/\/gentologie.com\/en\/fine-dining\/king-crab-mayonnaise-fresh-herbs-blood-orange-vinaigrette-by-chef-gregory-faye\/\" target=\"_blank\" rel=\"noopener noreferrer\">King Crab, mayonnaise, fresh herbs, blood orange vinaigrette pairing with Chablis Domaine S\u00e9guinot-Bordet 2017<\/a><\/li>\n\n\n\n<li><a title=\"Half-cooked foie gras in terrine, apple chutney brioche toast by Chef Gregory Faye\" href=\"https:\/\/gentologie.com\/en\/fine-dining\/half-cooked-foie-gras-in-terrine-apple-chutney-brioche-toast-by-chef-gregory-faye\/\" target=\"_blank\" rel=\"noopener noreferrer\">Half-cooked foie gras in terrine, apple chutney brioche toast pairing with Bolla Le Origini Amarone della Valpolicella 2009<\/a><\/li>\n\n\n\n<li><a title=\"Quebec duck breast, potatoes stuffed with mushrooms and gratin at Louis d\u2019or by chef Gregory Faye\" href=\"https:\/\/gentologie.com\/en\/fine-dining\/quebec-duck-breast-potatoes-stuffed-with-mushrooms-and-gratin-at-louis-dor-by-chef-gregory-fayve\/\" target=\"_blank\" rel=\"noopener noreferrer\">Quebec duck breast, potatoes stuffed with mushrooms and au gratin au Louis d&#8217;or with Osoyoos Larose Grand Vin<\/a><\/li>\n\n\n\n<li><a title=\"Chocolate and Nespresso Yule Log by Gr\u00e9gory Faye\" href=\"https:\/\/gentologie.com\/en\/fine-dining\/chocolate-and-nespresso-yule-log-by-gregory-faye\/\" target=\"_blank\" rel=\"noopener noreferrer\">Chocolate and Nespresso Log paired with Grey Goose Espresso Martini\u00a0<\/a><\/li>\n\n\n\n<li><a title=\"Espresso\u00a0Martini with Grey Goose\u00a0Vodka\" href=\"https:\/\/gentologie.com\/en\/fine-dining\/espresso-martini-with-grey-goose-vodka\/\" target=\"_blank\" rel=\"noopener noreferrer\">Grey Goose Espresso Martini<\/a><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Happy Holidays to all!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here is a Christmas menu prepared by the French Chef Gr\u00e9gory Faye. A 5 course menu for a table of 6 people. Enjoy!<\/p>\n","protected":false},"author":2,"featured_media":26116,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"apple_news_api_created_at":"","apple_news_api_id":"","apple_news_api_modified_at":"","apple_news_api_revision":"","apple_news_api_share_url":"","apple_news_cover_media_provider":"image","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_cover_video_id":0,"apple_news_cover_video_url":"","apple_news_cover_embedwebvideo_url":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"middle","apple_news_slug":"","apple_news_sections":["https:\/\/news-api.apple.com\/sections\/f8fa0cd9-384d-4da5-ac33-6dba082ff809"],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1521,1541,1543],"tags":[5841,2008,9064,5849,5843,5847,5845],"coauthors":[5548],"class_list":["post-14126","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fine-dining","category-spirits","category-wines","tag-champagne-nicolas-feuillatte","tag-christmas","tag-christmas-holidays","tag-christmas-menu","tag-foie-gras","tag-gregory-faye","tag-rougie-sarlat"],"apple_news_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The Christmas menu by Chef Gr\u00e9gory Faye | Gentologie<\/title>\n<meta name=\"description\" content=\"Here is a Christmas menu prepared by the French Chef Gr\u00e9gory Faye. 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Enjoy!","twitter_image":"https:\/\/gentologie.com\/wp-content\/uploads\/2018\/12\/Christmas-Menu-by-Chef-Gr\u00e9gory-Faye-Cover.jpg","twitter_misc":{"Written by":"Normand Boulanger","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gentologie.com\/en\/fine-dining\/christmas-menu-by-gregory-faye\/#article","isPartOf":{"@id":"https:\/\/gentologie.com\/en\/fine-dining\/christmas-menu-by-gregory-faye\/"},"author":{"name":"Normand Boulanger","@id":"https:\/\/gentologie.com\/en\/#\/schema\/person\/74244f26bc228c35c71cdb3a0765ca16"},"headline":"The Christmas menu by Chef Gr\u00e9gory Faye","datePublished":"2018-12-23T17:44:03+00:00","dateModified":"2026-03-07T16:42:51+00:00","mainEntityOfPage":{"@id":"https:\/\/gentologie.com\/en\/fine-dining\/christmas-menu-by-gregory-faye\/"},"wordCount":306,"publisher":{"@id":"https:\/\/gentologie.com\/en\/#organization"},"image":{"@id":"https:\/\/gentologie.com\/en\/fine-dining\/christmas-menu-by-gregory-faye\/#primaryimage"},"thumbnailUrl":"https:\/\/gentologie.com\/wp-content\/uploads\/2018\/12\/Christmas-Menu-by-Chef-Gr\u00e9gory-Faye-Cover.jpg","keywords":["Champagne Nicolas Feuillatte","Christmas","Christmas Holidays","Christmas Menu","Foie Gras","Gr\u00e9gory Faye","Rougi\u00e9 Sarlat"],"articleSection":["Fine Dining","Spirits","Wines"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/gentologie.com\/en\/fine-dining\/christmas-menu-by-gregory-faye\/","url":"https:\/\/gentologie.com\/en\/fine-dining\/christmas-menu-by-gregory-faye\/","name":"The Christmas menu by Chef Gr\u00e9gory Faye | Gentologie","isPartOf":{"@id":"https:\/\/gentologie.com\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/gentologie.com\/en\/fine-dining\/christmas-menu-by-gregory-faye\/#primaryimage"},"image":{"@id":"https:\/\/gentologie.com\/en\/fine-dining\/christmas-menu-by-gregory-faye\/#primaryimage"},"thumbnailUrl":"https:\/\/gentologie.com\/wp-content\/uploads\/2018\/12\/Christmas-Menu-by-Chef-Gr\u00e9gory-Faye-Cover.jpg","datePublished":"2018-12-23T17:44:03+00:00","dateModified":"2026-03-07T16:42:51+00:00","description":"Here is a Christmas menu prepared by the French Chef Gr\u00e9gory Faye. 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