Our chef Alex Hanna tells the story of Quebec’s gastronomy through eight courses

Originally from Mauricie, Alex grew up in a loving family environment where his parents encouraged him to explore his various passions. Fascinated by creative processes in all their forms, he chose to self-teach in a variety of fields such as cooking, music, and graphic design from his adolescence.

Currently a chef and soon to be executive chef at Le Baluchon, Alex joined the team in 2022. With 17 years of experience in cooking, his journey is anything but conventional. Rather than slowly climbing the ranks in a restaurant, he was spotted early on and landed his first chef position at 19. At that time, he created a restaurant from scratch, designing the concept, recruiting his team, and developing the menu. Over the years, Alex has held various roles: chef-owner (Le Pot – Papilles et Cocktails, O’Shack), consultant chef (including at the bistro Le Chenapan in Shawinigan), caterer, and even an intern at the prestigious restaurant Gaggan. Led by Gaggan Anand, this restaurant has been ranked among the world’s 50 best restaurants since 2014 (except for the year it closed, of course).

This last experience was not only formative but also a great source of inspiration for his culinary work. He had the opportunity to work alongside dozens of top chefs from around the world, all coming to refine their skills and learn the secrets of managing a kitchen serving such a high volume of services.

How did your passion for cooking and Quebec’s terroir cuisine develop?

My passion for cooking certainly stems from my love for good food and art. I’ve always been fascinated by creative processes in general, particularly the transformation of a raw idea into a finished, unique product. Cooking allows me to nurture that passion. As for Quebec’s terroir cuisine, it particularly resonated with me, because it relies on raw ingredients, without the defined codes and traditions of other cultures. Everything is to be created, and that’s what I find deeply appealing. It’s not just about creating dishes, but about contributing to the development of our culinary culture. It’s a process that goes beyond the individual and can only be realized through collaboration with a community passionate about Quebec gastronomy.

What is the culinary philosophy of Le Baluchon and its approach to self-sufficiency?

At Le Baluchon, we place great importance on local products. The proteins offered in our menus come primarily from livestock raised on our land and small-scale producers in Quebec. While achieving 100% self-sufficiency is difficult, what we manage to produce in-house—whether through farming, gardening, or foraging—is essential and brings us closer to our philosophy of consuming the terroir in an authentic way.

Collaboration with local producers is at the heart of our approach. It’s about building strong relationships with artisans of the terroir and highlighting their work, which is just as important, if not more so, than what is done in the kitchen. As a chef, I see myself as a spokesperson for their passion and expertise, contributing to their success. By supporting these producers and minimizing intermediaries, we ensure the transparency, quality, and freshness of the products we serve.

How is the use of terroir products, particularly forest products, highlighted?

We offer Nordic cuisine, showcasing the boreal flavors, highlighting the terroir in all its diversity. Terroir cuisine isn’t limited to livestock products or local crops; it also embraces the unique flavors that surround us. The use of ingredients like spruce, for example, perfectly fits our approach, much like the use of turmeric in Indian cuisine. These plants, often from the forest, provide authentic aromas and contribute to a culinary experience in harmony with the local environment. They are at the heart of our effort to highlight the terroir and its natural treasures.

You recently won the Myco Award. What does that represent for you and for the Baluchon team?

Winning this award with two dishes from the new tasting menu represents, above all, a great validation, a real ‘pat on the back,’ confirming that I am on the right path with my vision of forest cuisine. Culinary competitions provide valuable visibility, allowing us to highlight our work. The ultimate goal remains to create a culinary experience that evokes emotion in our guests and sparks reflection after their meal.

Can you describe the creative process behind the creation of the new eight-course menu?

Even before this trend became widespread in renowned establishments in Quebec, I found it difficult to convey a true culinary vision with a traditional à la carte menu consisting of an appetizer, main course, and dessert. It was clear to me that, to contribute to the creation of a culinary culture, I needed to tell a story, a journey with several chapters, or an album with multiple songs. This would allow me to convey a deeper, more coherent message.

However, it was essential for me to do this in my native region, and most restaurateurs in Mauricie were hesitant about the idea. The concept was to offer a succession of dishes that would not only showcase the unique flavors of our terroir but also guide guests on a culinary journey through time. I wanted them to take an atypical path, just like my own journey.

What are the main inspirations that guided you in the design of this menu?

My inspirations come from many experiences. My time at the Gaggan restaurant, ranked among the top 10 restaurants in the world, deeply influenced me and showed me how to structure this type of culinary experience.

The name of the menu, La balade des 5 sens (The 5 Senses Journey), sums up my philosophy. The journey symbolizes both the exploration of Le Baluchon’s territory and trails, while echoing a musical journey.

The five senses represent the different paths taken during the hike and the senses (hearing, smell, taste, touch, and sight) that will be awakened throughout the culinary experience we offer.

However, my greatest inspiration remains Quebec. The design of this menu is a reflection on our culinary identity, with each course serving as an answer to this. You’ll find a tribute to Indigenous peoples, ingredients and techniques inspired by French and English traditions, and by the heritage of generations of immigrants who have shaped our culture. This menu presents Nordic cuisine with boreal flavors, reflects creations unique to our nation, whilst giving a nod to American culture, which has now become part of our daily lives.

Each course echoes these influences with subtlety and nuance, according to a harmonious choreography. The inspirations unfold throughout the menu, with each dish revealing a different facet of our culinary history, never giving it all at once, but offering a smooth and thoughtful progression.

Can you tell us about the two dishes that were presented at the Myco competition?

Without giving too much away, Indigène, a tribute to Indigenous cultures, is a dish made with flavorful ingredients from our terroir, including trout, and created through a unique blend of Nordic preservation techniques and culinary expertise. The light acidity of the cranberry perfectly balances the other flavors.

It was with Sous-bois that I won the Myco competition. This red deer tartare perfectly embodies boreal cuisine. It harmoniously combines deer and lacto-fermented porcini, marinated in spruce maple syrup, then dehydrated. Notes of balsam fir complete the flavors.

How does your team get involved in the development of the menus?

I am usually responsible for structuring the menu. After that, I meet with my sous-chefs for a brainstorming session. The teamwork continues with the creation of a mock-up (which will serve as a guideline), culinary tests, and the development of recipes. We fill out technical sheets to obtain the necessary quantities and evaluate the cost of the ingredients used in the recipes. Once the dishes have been tasted and validated by myself and the entire management team, I move on to the administrative part, from calculating costs to drafting the detailed recipes. This process ends with the setup in the kitchen and a coordination meeting with the service and kitchen teams.

Finally, what is your long-term vision for the evolution of the cuisine at Le Baluchon?

My long-term vision for the cuisine at Baluchon is based on a balance between tradition and innovation. My goal is to satisfy both of its types of clientele by offering a classic menu grounded in our culinary vision, while also developing a more daring offering for those who enjoy novelty.

Le Baluchon has always been recognized for its culinary offerings, and my ambition is to innovate with new trends while consolidating the leading role that dining plays here. My dream would be to see the name Le Baluchon appear in renowned guides like Michelin, Gault & Millau, or even in Canada’s 100 Best Restaurants list.

I would also like to showcase local products throughout the year. To achieve this, we need to implement systems to preserve harvests, such as cellars, preserves, and other preservation methods. Finally, I aim to strengthen the skills of our teams by recruiting experts in each field, because, above all, hospitality is a team effort.
In conclusion, my vision is for the cuisine at Le Baluchon to be a true culinary experience that attracts, moves, and inspires.

Booking 48 hours in advance is required at Le Baluchon’s dining room. Call (819) 268-2555.

Follow chef Alex Hanna on Instagram.