Now, since five years, Frédéric Boulay has taken the place of its father as chef de cuisine du Saint Amour. Strong from an apprenticeship at some of the best restaurant of France, Frédéric Boulay, well assisted by Sébastien Ouimet and Éric Lessard, Pastry Chef. Jean-Luc Boulay, for its part, is chef executive, and chef of the catering service.

Since eight years, the restaurant has gone through extensive renovation with the final phase in april 2006.

Result of an heritage inspired by Jacques Fortier, the service always efficient and distinguished leaves room for conviviality. Supervised by Gilles Doucet, Pierre Lemay and Yann Charbonney, the waiters and sommeliers have pleasure in guiding our guest in an unforgettable and sensorial trip.