# Club Regent Casino is a real catch for sustainable local walleye \- Winnipeg

**URL:** [View](https://winnipegdev.dci-test.com/club-regent-casino-is-a-real-catch-for-sustainable-local-walleye/)

**Last Updated:** 2026-11-05T18:49:46+00:00

**Summary:** Casinos of Winnipeg are at the forefront for freshly procured ingredients and eliminating food waste

If you’re looking for local pickerel (walleye) in Winnipeg, the Casinos of Winnipeg are a sure bet.

 While Club Regent is generally more well known for its very busy Events Centre and countless gaming tables, you may be surprised to learn its kitchen –– which includes Toukies Restaurant & Bar and the Coors Centre Bar –– only serves Marine Stewardship Council (MSC)-certified local walleye, while all the beef, chicken and pork is local too.

 “We have two keys we focus on: local food sourcing and sustainability, and giving the guests what they want,” said Stephan Marchand, Executive Chef at the Club Regent Casino & Event Centre.

 “We have a lot of repeat customers that are kind of like a captive market… who are clear on what they like. So, what I’m also trying to do is show them some new things that maybe they don’t know that they like yet… including locally sourced fish.”

 This includes a whole new walleye features menu using fresh fillets and cheeks all sourced from Manitoba’s [two eco-certified fisheries (opens in new window)](https://fishforward.ca/certified-manitoban-lakes/), Waterhen Lake Fisheries and Cedar Lake Fisheries.

 Located just east of Lake Winnipegosis, Waterhen Lake (Osh-koo-na-ning) was the first freshwater fishery in Canada to achieve eco-certification (2014) and was only the second freshwater fishery in the world to achieve MSC certification. The fishery is managed by both the Skownan First Nation, located on its south-western shores and local Métis communities. The Casinos of Winnipeg have been working with them [since 2015 (opens in new window)](https://winnipegdev.dci-test.com/wp-content/uploads/asset-d0cd893a7558470a-NEWS15_Casinos-of-Winnipeg-commit-to-serving-sustainable-fish_incl-quotes-fact-sheet.pdf)

 The casino also just started working with Cedar Lake Fishery, which earned its [MSC certification in 2022 (opens in new window)](https://thenarwhal.ca/manitoba-sustainable-indigenous-fisheries/), and is primarily fished by members of the Chemawawin Cree Nation.

 “We have a great relationship with Cedar Lake, and for the past six months they’ve been delivering directly to us,” said chef Marchand, who has been running the Club Regent kitchen for the past two years.

 “In a year we’ll buy over 3,000 kilos of walleye fillets… And now with this feature menu, we’re using cheeks –– something they were trying to find a market for –– and while we weren’t initially sure how our customers would receive it, it’s been a massive hit.”

 Since the start of the new year, the new local fish menu – also available at McPhillips Station Casino –– includes walleye tacos and sliders, both using crispy panko-battered cheeks, and a beer battered southern walleye sandwich.

 Given how busy both McPhillips Station Casino and Club Regent constantly are, it’s no surprise that the Casinos of Winnipeg are a huge purchaser of local products.

 “Up to 35 per cent of what we’re bringing in is locally sourced,” said Marchand, citing how at Club Regent alone, they served more than 12,000 burgers and 9,000 steaks in the past year– all using [local Manitoba beef (opens in new window)](https://carversonline.ca/) through Carver’s.

 Plus, there’s more than 150 events a year they do within the Club Regent Event Centre, along with the 80 or so concerts at Club Regent.

 “If we can get it here in Manitoba, we will… and that includes specials and banquets where we’ll use great Manitoban pork from producers like Hylife,” said Marchand. “Everything is compostable too, from our coffee cups to takeout containers, and all our coffee is fair trade.”

 Operating at such a high volume, leftovers are of course inevitable – particularly on the banquet/catering side of things, so to address this the Casinos of Winnipeg uses [La Tablée de Chefs (opens in new window)](https://www.tableedeschefs.org/en/) to eliminate food waste.

 Founded in Quebec, La Tablée des Chefs works across major Canadian markets with multiple initiatives, a main one being fighting food insecurity via food recovery. Basically, if your business or event creates surplus food, La Tablée des Chefs will come safely collect it and ensure it makes it to local people in need.

 The Casinos of Winnipeg started working with them in September 2025, and have since donated 2,676 servings of food, totalling 246 kilograms.

 “It’s great to know that after a big night, leftover food doesn’t need to be disposed of – that it can be converted, documented and picked up the next day,” said Marchand. “By working with Tablée des Chefs we’ve become a big partner with [Community Helpers Unite (opens in new window)](https://communityhelpersunite.ca/) which is the local place that’s providing these meals.”

 Chef Marchand’s cooking background previously included ten years at The Fort Garry Hotel and Joey Restaurant Group. A Red River College Culinary Arts graduate, he also had his start under celebrated French chef Bernard Mirlycourtois, where he worked as his namesake restaurant every day it was open in The Exchange before it closed in 2009. The Burgundy-born Mirlycourtois, had previously earned a Michelin star in France before moving here, and became known in Manitoba for his mushroom foraging, fishing and veneration for local ingredients.

 “He \[chef Mirlycourtois\] taught me so much just about the craft and just appreciating quality ingredients and certain rules,” said Marchand.

 This classic French training Marchand brings to the kitchen of the Casinos of Winnipeg, where he oversees 40 kitchen staff between both properties. When asked what other dishes customers should look out for, particularly if you are attending a Club Regent-catered event, Marchand stresses you must try his French dishes.

 During Festival du Voyageur, both customers and staff go wild for his classic ham hock pea soup, which he makes up to 300 litres of, while if he gets a chance to braise classic dishes, chef Marchand will take it.

 “I’m French Canadian, so I’m particular with comfort food,” said Marchand. “Beef bourguignon and coq au vin make me feel at home, while you can always get entrees like our red wine braised pot roast.”

 *Toukies Restaurant & Bar in Club Regent Casino and Loft 180 in McPhillips Station Casino are open seven days a week. For full hours and more on dining at Casinos of Winnipeg, [click here (opens in new window)](https://www.casinosofwinnipeg.com/mcphillips-station-casino-home/dining/).*