"I have a straightforward approach to cooking: I think about a dish, then prepare it! What do I add to my cooking? A little something that makes a world of difference"
Robert Prigent, Café du Monde Chef

I Want It to Taste Like Something!
Don't even mention frozen food, gastronomy, awards or five-star quality-the chef does not want to hear about them! He prepares the dishes he wants and what the Café wants: unpretentious and delicious meals. Robert Prigent is one of those chefs who respects food products for what they are. The chicken, pork loin, ham and lamb cooked on his beloved five-spit French rotisserie fairly burst with flavour.

My Clients Love to Try New Things
Robert Prigent regularly visits the kitchens of fellow chefs in other parts of the world with his Café du Monde team. First he picks up an idea in Europe, another in the United States, analyzes them thoroughly and then gets to work in his laboratory! Café du Monde clients have a refined palate and enjoy original dishes, especially veal tongue, cassoulet or leg of lamb prepared Robert Prigent style! He has even succeeded in making blood pudding with apple compote a popular dish!

Unswerving Loyalty to Products Grown or Made on Quebec Farms
Except for such items as olive oil, mustard and sugar that are native to distant lands, Robert Prigent buys his ingredients from the best Quebec farmers and producers. Once a week, you will see him at the local cheese section of the Old Port Market. Quebec foodstuffs lend themselves well to traditional French cuisine. Even the free-range chicken served at the Café is purchased locally (Robert insists on this)!