A new spot that blends the celebrated aspects of French brasseries and Québécois culinary traditions comes to Whistler when Lorette Brasserie opens its doors in the heart of the North Village at 102B-4359 Main Street early spring.
Occupying the site of the former Elements Urban Tapas Parlour in the Summit Lodge Boutique Hotel by Paradox, Lorette represents the latest project for the Paré Restaurant Group that also owns and operates Quattro and Caramba.
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A family affair for Co-Owners Jay Paré and his nephew James Paré, the 90-seat brasserie is named in honour of Jay’s mother (James’ grandmother) and James’ mother. The Lorette menu will showcase the best of land and sea in classic French fare such as Onion Tarte Tatin with foie gras torchon, Oka cheese and veal jus, Lobster Vol au Vent with sweetbreads, leeks, truffles and lobster cream, Wagyu hanger Steak au Poivre, Beef Cheek Bourguignon with roasted carrots, lardons and champignons, and Duck Confit, among others.
“This latest venture is a labour of love that honours our forebears and will add a refined take on French cuisine to Whistler that artfully marries Québécois traditions with exceptional ingredients from the Pacific Northwest,” says James Paré. “We look forward to welcoming locals and visitors to the new space this spring to join us for what has been a unique and inspirational project for James and me.”
Guests can get a sneak preview of the dishes available on the Lorette breakfast and brunch menu daily from 9 a.m. to noon at Caramba before the brasserie officially opens later this spring.
James began his kitchen career as a Chef de Partie at The Fairmont Chateau Whistler before sharpening his skills as Chef de Cuisine at the Fairmont Olympic in Seattle and moving on to the role of Executive Chef at celebrated Fairmont London, UK landmark The Savoy, where he oversaw the hotel’s five kitchens and 90+ strong brigade of chefs.
Jay’s background in the hospitality industry began in the 1980s when he served as a protégé to restaurateur Mario Enero and General Manager of Umberto’s before taking the reins of Quattro’s front-of-house team. His nephew James worked at The Fairmont Chateau Whistler and apprenticed at Quattro then.
In 2014, Jay and James realized their long-time dream of owning and operating their establishment when they teamed up to take over Caramba from Enero. Six years later, they added a second restaurant to their portfolio when they bought Quattro from owner Antonio Corsi.