About

Élie Benchitrit is a Paris-trained architect, graduated from École Nationale Supérieure des Beaux Arts. After founding his own architectural firm in Paris, he decided to explore new skies by settling in Toronto, Canada. But he also decided to make the trip on a sailboat across the Atlantic. And so he did. He bought a 36’ sloop, took some sailing lessons, convinced his wife and off they went.

At the age of 38 in Toronto, Élie decided that he would switch to the profession of Chef de Cuisine. He founded Le Canard Enchaîné Restaurant LTD in 1979, and opened several successful restaurants that served French food.

In 1989 Élie decided to bring to Toronto the delights of the Confit of Duck and French charcuterie. He took a meat-canning course and graduated from St. Clair College of Art in meat and acid food canning.

Élie then founded Le Canard and started the production of Confit of Duck in cans. This product sold in Canada, the US, Japan, Taiwan, and Singapore under a promotion program from the Ontario Ministry of Agriculture and Food.

After closing his last restaurant ‘Provence’, Élie is now dedicating all his time and efforts to the promotion of Confit of Duck, the manufacturing of Shelf Stable Pâtés, the production of Charcuterie Française and the continuation of his Cooking Classes.