About
About
Allow your inner child to discover our sweet and inspired delights in a playful fantasy world where new flavours are blended together… Our decadent and extravagant desserts will delight your taste buds!
Jérémy Billy
Pastry Chef, Groupe La Tanière
Originally from Niort, France, Jérémy has a wealth of experience from different countries. In Quebec, he practiced at the Château Montebello and the Manoir Richelieu. In France, in 2013, he worked at the Table de Reine. In Australia, he was named Pastry Chef at the renowned Ten Minutes by Tractor, located near Melbourne. Back in Quebec, he served as Pastry Chef at the Légende restaurant. He is now Pastry Chef for Groupe La Tanière.
Jérémy Billy
Pastry Chef, Groupe La Tanière
Originally from Niort, France, Jérémy has a wealth of experience from different countries. In Quebec, he practiced at the Château Montebello and the Manoir Richelieu. In France, in 2013, he worked at the Table de Reine. In Australia, he was named Pastry Chef at the renowned Ten Minutes by Tractor, located near Melbourne. Back in Quebec, he served as Pastry Chef at the Légende restaurant. He is now Pastry Chef for Groupe La Tanière.
All Kerrmess desserts are made in-house with local products.
François-Emmanuel Nicol
Chef at the La Tanière restaurant, co-owner of Groupe La Tanière
François-Emmanuel made a name for himself in several restaurants in Quebec, including the now-closed Panache. In 2015, he ranked in the top 10 Canadians in the San Pellegrino Young Chef contest. In 2016, he won the Bourse Grand Chef Relais & Châteaux and spent a year refining his skills in the Quay restaurant in Australia, Arzak in Spain, and Mirazur in the south of France. When he returned, he became a sous-chef at the Légende restaurant before taking the role of Chef in 2018. François-Emmanuel collaborated on the creation of the Kerrmess menu.
François-Emmanuel Nicol
Chef at the La Tanière restaurant, co-owner of Groupe La Tanière
François-Emmanuel made a name for himself in several restaurants in Quebec, including the now-closed Panache. In 2015, he ranked in the top 10 Canadians in the San Pellegrino Young Chef contest. In 2016, he won the Bourse Grand Chef Relais & Châteaux and spent a year refining his skills in the Quay restaurant in Australia, Arzak in Spain, and Mirazur in the south of France. When he returned, he became a sous-chef at the Légende restaurant before taking the role of Chef in 2018. François-Emmanuel collaborated on the creation of the Kerrmess menu.