Mauricie-Centre-du-Québec
Mauricie-Centre-du-Québec
Presented by
Leucan Mauricie-Centre-du-Québec Chefs’ Challenge
Challenge Date:
March 20, 2025
Where: Laviolette Complex of Trois-Rivières
6 chefs, 1 causes
The Leucan Chefs’ Challenge is a gastronomic experience accessible both to professionals in the corporate sector and to foodies in the general public. Under the greedy eyes of guests, chefs will compete to impress them, amaze them and satisfy their taste buds.
This prestigious and brilliant evening for the benefit of Leucan promotes networking and will allow you to meet kind-hearted people like you.
Join us for the 2nd edition of the Leucan Chefs Challenge on March 20, 2025 at the Laviolette Complex of Trois-Rivières. Together, we can promote the well-being of children and their families.
The Chefs’ Challenge in pictures
Our Honorary Presidents
Julie Boulianne, owner of Groupe Sutton – Alliance, and Laurie Therrien, real estate broker, accepted the role of honorary co-presidents of the Leucan Mauricie-Centre-Du-Quebec Chefs’ Challenge because of their deep commitment to causes supporting children . Julie Boulianne, in particular, has been involved for several years in initiatives such as the Leucan Shaved Head Challenge, thus demonstrating her desire to help sick children and their families. Their participation as honorary co-presidents reflects their desire to mobilize the community to support children with cancer and to actively contribute to causes that are close to their hearts.
Julie Boulianne and Laurie Therrien
Owner of the Sutton Group – Alliance | Real estate broker
Our ambassadors
I am extremely fortunate to have 3 healthy children, but unfortunately this is not the reality for all families. I have always been very sensitive to the cause of cancer, particularly in children. My family and I are committed to supporting research and being concretely involved in supporting families who are facing this great life challenge. It is therefore only natural for me to get involved with Leucan. It’s a real honor to join the Défi des Chefs as an ambassador. Through this event, and thanks to the donations collected, I hope that we can continue to distribute a little happiness and love to the children going through this great storm as well as to their families.
Martine Lefebvre Gervais
Very proud to continue my involvement with Leucan for a second year through the great event that is the Défi des Chefs! What a great opportunity for us, people of Mauricie, to mobilize to help these children and their families. As a mother and as a healthcare professional, I am aware of the fragility of human health and I am happy to have the opportunity to help make a difference in the lives of these families affected by the disease.
Émilie Bolduc
Physiotherapy technologist and co-owner Cliniques Physio Action Plus
When I was approached to get involved with Leucan as an ambassador for the Défi des chefs, it was only natural for me to accept. During my time at Collège Laflèche in Hotel Management, we collaborated with Leucan by organizing a banquet to raise funds and awareness for this great cause. Since then, I’ve never stopped participating in various events for Leucan, and you’ll understand that the Défi des chefs is right up my alley. As the mother of two beautiful, healthy children, others aren’t as lucky as I am, and I want to help bring them a little comfort through the donations that will be collected during the evening.
Catherine Bournival
Owner – Harnois Boutique
Marc-André Marineau
Senior Representative, Kersia
Chefs in competition
Hugo Hamelin
Executive Chef at Le Rouge Vin restaurant for 20 years and co-owner in 2012.
His philosophy is very simple: cooking is the only magic that feeds the world!
Mr. Hamelin is constantly looking for cuisine that will amaze his guests! I have been involved for several years in several causes relating to cancer. My mother having died of cancer when I was only 14 years old, I always wanted to get involved in eradicating this disease.
Kevin Adam
Executive Chef, Le Castel 1954
Having himself spent several long stays in hospital as a child, due to Crohn’s disease, Kevin Adam is very sensitive to the cause of Leucan. He wishes, through his involvement in the Leucan Chefs Challenge, to participate in the creation of a future where children affected by cancer can hope for a cure and an improved quality of life.
Working in restaurants to pay for his computer science studies a few years ago, he realized that his passion for cooking was stronger than anything else. He therefore decided to redirect his career. Having cut his teeth in several Michelin-starred restaurants in France, after Covid, he decided to experience new adventures in Canada. Which has led him for more than a year to occupy the position of executive chef at the restaurant Le Castel 1954, in Trois-Rivières.
Laurent Laganière
Chef and co-owner, Le Temps d’Une Pinte
Laurent, Chef and Co-owner of the Microbrasserie Le Temps d’une Pinte, embodies an unwavering passion for cuisine by highlighting the beauty, diversity and abundance of local products.
His artistic creativity transcends the boundaries of gastronomy: “For me, each dish tells a story, a story of authentic flavors and love for local products.”
His commitment to Leucan stems from his sensitivity as a father, motivated by the desire to help families facing the challenges of childhood illnesses.
Samy Benabed
Chef co-owner, Auberge Saint-Mathieu
Samy is a recognized chef who has worked at some of the best restaurants in the Montreal region (La salle à manger, Hôtel Herman, Chez l’Épicier, Le Mousso). A jack of all trades, he draws inspiration from what surrounds him, his travels, his passions. Denmark has greatly influenced its cuisine. He learned to reinvent, to create according to his own rules. It was at the Relæ restaurant in Copenhagen – which was listed for three years on the 50 World Best Restaurants list – that his creativity developed.
With the purchase of the Auberge Saint-Mathieu, Samy now has, with its partners, a space for creation and discovery in which to express itself freely. This exceptional place constitutes a significant anchor point which it aims to transform into a hub of boreal gastronomy, in the heart of nature and close to its partner-producers. In 2024, Canada’s 100 Best ranked Auberge Saint-Mathieu 58th in its list of the 100 best restaurants in Canada.
Winner of the Fine Dining Lovers Food for Thought Award at the S.Peligrino Young Chef Academy competition in 2022, the Male Business Personality award at the 2023 Edis Gala of the Jeune Chambre de la Mauricie and, more recently, the Revelation of the Year award to the Lauriers de la Gastronomie Québécoise.
Simon Lafontaine
Chef co-owner, Resto-Gîte Le Lutin Marmiton
Are you a fan of inspiring flavors? Discover a cuisine bursting with flavor and delicacy. A passionate chef for over 15 years, Chef Simon Lafontaine draws inspiration from his forest finds and local products to create culinary creations rich in pleasure for the taste buds.
In my opinion, awareness, prevention and support are essential pillars in the fight against cancer. This is why it gives me great pleasure to participate in this wonderful unifying event which will undoubtedly bring hope, comfort and support to those who need it most. I feel blessed to be able to get involved with Leucan and I hope it won’t be the last time!
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