Jérémie Bastien

The Climb

Technique sits at the center of Jérémie Bastien’s profile, and École hôtelière de Laval is the first fact that explains why. From that base, the apprenticeship track moved in a way that rewarded precision over speed: apprentice at Area, stagiaire at Auberge de la Charme in Banlieue de Dijon, France, then chef at Leméac in Montreal until 2018. The sequence matters. It shows a craft formed through exacting rooms and repeated standards, with each step adding another layer of control to the work. That route also points to how Bastien built authority: by accumulating exposure rather than chasing position. Area, Auberge de la Charme, and Leméac each marked a different stage in a measured progression, and the result was a chef’s practice shaped by discipline, confidence, and restraint. By the time Jérémie Bastien reached Leméac in Montreal, the work already carried the steadiness that comes from years spent learning how to hold detail. Since 2018, executive chef and co-owner at Monarque has been the framework for Jérémie Bastien’s current practice. The role joins kitchen leadership with ownership, and in that combination the work has a fixed center. The move back to Montréal is not presented as a break from what came before, but as the place where those years of training and travel settled into a single operation.

Today

Monarque is where the accumulated parts of the career now sit in one room. At Monarque, continuity is part of the method. The path from apprenticeship to international experience and back to Montréal is visible in the way the role functions: executive chef and co-owner since 2018, with responsibility that turns earlier training into daily discipline. For Jérémie Bastien, the current chapter is less about reinvention than consolidation.

Career - Executive chef, Monarque, Montreal (2018–present) - Co-owner, Monarque, Montreal (2018–present) - Apprentice, Area - Stagiaire, Auberge de la Charme, Banlieue de Dijon, France - Chef, Leméac, Montreal (until 2018) Education: École hôtelière de Laval

Signature

Bone marrow with snails is the signature dish associated with Jérémie Bastien. The pairing makes the point plainly: richness against delicacy, weight against precision. It is the plate that requires control, because the ingredients are already carrying strong character. In that sense, it aligns with the rest of the work, measured, exact, and built on balance rather than flourish.

In Their Words “J’avais besoin de revenir à la maison et de me poser, après 10 ans ailleurs.” The quote places the return to Montréal in practical terms. After ten years elsewhere, the move back is settling rather than starting over, a choice that confirms the career’s current shape.

FAQ What is Jérémie Bastien's current role? Jérémie Bastien is Co-owner. Where did Jérémie Bastien train or study? Jérémie Bastien trained at École hôtelière de Laval.