In keeping with our tradition of excellence, Le Cordon Bleu proudly offers our in-house restaurant, Signatures Restaurant, on the grounds of Le Cordon Bleu Ottawa Culinary Arts Institute. Our menus showcase an outstanding selection of local seasonal ingredients with bold creativity and artistic presentations.
Hours of Reservations:
Tuesday to Friday: 11:30am - 1:30pm
Tuesday to Saturday: 5:30pm - 9:00pm
Join us for our Tuesday and Wednesday Night Special menu prepared by Executive Chef Yannick Anton and his team. Includes a bottle of house wine and a 4 course meal for two!
Our world class team of chefs create a new and exciting lunch menu every week. You can enjoy a choice of entrée, main course, and dessert at a fixed price.
Signatures Restaurant invites you to indulge in the gift of giving. Gift Certificates can be purchased for use in our Boutique, Signatures Restaurant or for one of our Le Cordon Bleu courses!
Originally from the South of France, Chef Yannick Anton received his training at the Lycée Hôtelier de Nice.
He began his career with Chef Michel Devillers at L’Ane Rouge, a highly coveted Michelin star restaurant. It was there where he perfected his skill in the preparation of seafood, learning the most advanced culinary techniques. He continued in the region at the celebrated Hotel Martinez in Cannes.
In 1994, Chef Anton came to Montreal where he accepted a position as sous-chef of the restaurant Le Globe with Chef Martin Picard. He eventually relocated to the Ottawa area where he assisted in the opening of Le Baccara in what was then known as the Casino of Hull. In 2000 Chef Anton worked at the Westin Hotel with Executive Chef Philippe Wettel, and at Canada’s Department of Foreign Affairs and International Trade.
He has prepared State Dinners for world leaders such as Vicente Fox, former President of Mexico, George Bush, former President of the United States and Wu-Jin Tao, President of the People’s Republic of China.
Chef Anton was appointed to Executive Chef of Signatures Restaurant in November 2006.
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