Anne Desjardins

Anne Desjardins, a distinguished Canadian chef, was born in Montreal, Quebec in nineteen fifty-one. With a background in geography from the University of Quebec at Montreal, she transitioned into the culinary world as a self-taught chef after relocating to Quebec City. Her passion for cooking is deeply rooted in her commitment to using and promoting local ingredients, which has become a hallmark of her culinary style.

In nineteen seventy-nine, Anne co-founded the renowned restaurant L’eau à la bouche in Sainte-Adèle with her husband, Pierre Audette. For thirty-five years, she served as the head chef, where her eldest son, Emmanuel, worked as sous-chef. Under her leadership, the restaurant garnered acclaim, being named the best in the Montreal area by Gourmet Magazine on three occasions. Following its closure in April twenty-thirteen, she took on a consulting role at La Coupole in Hôtel Le Crystal in Montreal.

Anne's contributions to the culinary arts have not gone unnoticed. She was honored with the Roger-Champoux prize and was made a Knight of the National Order of Quebec in two thousand two. That same year, she also received the Renaud-Cyr prize from the Quebec Ministry of Agriculture, Fisheries and Food, further solidifying her reputation in the industry.

In addition to her restaurant achievements, Anne is a prolific author of several cookbooks, including L’Eau à la bouche: les quatre saisons selon. She frequently appears on television and shares her culinary expertise through cooking classes at L'Académie Culinaire in Montreal, inspiring the next generation of chefs.