Chef Philippe Lavaud Recipes Restaurant Yamada, Mont-Tremblant, Canada
Written by Debra C. Argen   

Chef Philippe Lavaud of Restaurant Yamada, Mont-Tremblant, Canada Chef Philippe Lavaud of Restaurant Yamada at Le Westin Resort & Spa Tremblant in the Pedestrian Village of Mont-Tremblant, Canada shares a delicious taste from the restaurant, where the focus is on Japanese cuisine with his two-course menu for Albacore Tataki  and Kamo Yaki. Bon Appétit!


Edward and I had the opportunity to get to know Chef Philippe Lavaud and his cooking style when we had dinner at the restaurant in late February 2011. Chef Philippe Lavaud was born in France and brings an international background to Restaurant Yamada having attended culinary school in France, and later honed his culinary skills working in Australia, Japan, England, France, and Canada, and has been the head chef at Restaurant Yamada since it opened in 2006.   

Chef Philippe Lavaud of Restaurant Yamada, Mont-Tremblant, Canada
Chef Philippe Lavaud

His philosophy is freshness, everything must be fresh. He loves the smell and taste of South American cilantro, and likes to use fresh juices especially Japanese yuzu citrus juice in his cooking. He enjoys traveling to see what is new in the culinary world and has traveled to Thailand and India where he fell in love with the spices, which he uses in his cooking. He has moved away from traditional French cuisine and especially from heavy sauces and cream.   

He changes the menu seasonally as well as when he can obtain fresh and unique products, and was looking forward to featuring crayfish on the menu, to which the Sushi chef would also have access. With Mont-Tremblant’s close proximity to Montreal, New York, and Boston, it is very easy to obtain fresh seafood, and he likes to use local artisan cheeses and other fresh products from the Quebec region. When not working the kitchen developing new recipes, he enjoys spending time with his family, and his two sons, ages 17 and 2 years.   

Chef Philippe Lavaud graciously shares a delectable taste of Restaurant Yamada with his two-course menu. Bon Appétit!  

The Menu 

Albacore Tataki
Kamo Yaki 

Albacore Tuna - Chef Philippe Lavaud of Restaurant Yamada, Mont-Tremblant, Canada 

Albacore Tataki   


200 Grams White Tuna
1 Tablespoon Shallot, diced
¼ Cup White Wine
1   Slice of Fresh Ginger
½ Cup 35% Cream
    Black Sesame Seeds
    White Sesame Seeds
    Salt and Pepper

Method for the Cream Sauce: In a saucepan, put the shallot, white wine, and ginger, reduce till almost dry. Add cream and reduce the heat to low and simmer for 12 to 15 minutes. Season with salt and pepper.   

Method for the Tuna: Coat the tuna with black and white sesame seeds. Pan sear for 2 minutes on both sides. Let the tuna rest. Place the tuna on a plate and cover with cream sauce.    
Kamo Yaki - Chef Philippe Lavaud of Restaurant Yamada, Mont-Tremblant, Canada 

Kamo Yaki   


1   Duck Breast
1 Tablespoon Chinese Five Spice Powder
¼ Cup Soy Glaze
Method: Season duck breast with salt, pepper and Chinese Five Spice Powder. Cook the duck skin side down in a hot skillet until skin is crisp and the breast is medium-rare.    

Soy Glace   


2 ⅛ Cups (500 Ml) Soy Sauce
10 ½ (300 Grams) Sugar
1 Small Onion, sliced
1 Small Carrot, sliced
10 Ounces (300 Ml) Maple Syrup

Method: Bring all ingredients to a boil in a saucepan, with the exception of the maple syrup. Reduce to a syrup consistency. Let rest for 24 hours. Remove onion and carrot, add maple syrup.             

Restaurant Yamada at Le Westin Resort & Spa Tremblant is open for dinner from 6:00 pm until 11:00 pm.  

Chef Philippe Lavaud of Restaurant Yamada, Mont-Tremblant, Canada
Restaurant Yamada
Read in-depth about Restaurant Yamada in the Restaurants section.    

Restaurant Yamada, Mont-Tremblant, CanadaRestaurant Yamada at Le Westin Resort & Spa Tremblant, Canada
100 Chemin Kandahar
Mont Tremblant, Québec, J8E 1E2
Telephone:       +1-819-681-4141
Fax:                  +1-819-681-4140
Email:               This e-mail address is being protected from spam bots, you need JavaScript enabled to view it

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