Montréal en Lumière
A Boreal-Inspired Evening with Guest Chef Arnaud Marchand
Alongside our chef, Edgar Trudeau-Ferrin, Rosélys is honoured to welcome Arnaud Marchand, a leading figure in Québec’s boreal cuisine and co-owner of renowned restaurants. For one exceptional evening on February 26, guests are invited to experience a five-course tasting menu that captures the essence and philosophy behind Chef Marchand’s culinary universe.
Each course reflects the distinctive identity of one of his establishments, creating a refined journey through boreal flavours and inspirations:
Amuse-bouche — Rosélys
Cold starter — Le Bedeau
Scallop crudo, coconut milk, sea buckthorn and jalapeño oil
Warm starter — Le Bedeau
Mini mushroom ravioli, mushroom broth, shiitake garum and Moliterno al tartufo
Main course — Chez Boulay
Goulu duck breast, Élisabeth’s salsify purée, melting beets, pressed duck jus with boreal génépi
Dessert — Chez Boulay
Apple and Saint-Antoine crabapple tartlet, clavalier pepper ice cream
Mignardises — Rosélys
$149.48 per person, taxes & service included.
Cuisine from the Heart with Guest Chef Fisun Ercan
On March 6, Rosélys is honoured to welcome Fisun Ercan for an evening celebrating the warmth, generosity, and soulful flavours of modern Turkish cuisine.
Through a five-course tasting menu, guests are invited to rediscover the iconic dishes that have shaped the legacy of her Montréal restaurants, Su and Barbounya. Rooted in memory and tradition, yet reimagined with a contemporary touch, this menu reflects Chef Ercan’s deeply personal culinary journey.
History Menu around Fisun Ercan Restaurants
Mezes and “Su” Bread to Share
Fava, broad bean spread, caramelized onions and marinated olives Kale tempura, yogurt, tahini and tomato sauce, Celeriac, fermented red cabbage, carrot, cranberry, herbs and hazelnuts
Beef Manti (Dumplings)
Garlic labneh, tomato sauce and spiced butter
“Barbounya” Lamb Tartare
Pita chips, sumac and marinated vegetables
Opércule Arctic Char
Fennel and Québec white bean stew, spiced oil, served with a platter of roasted winter vegetables to share from “Bika”
Dessert Tasting
Kunefe
Kadaïf, Buffalo mozzarella cheese, pistachios and pomegranate
Turkish Coffee Mousse
Chocolate and kaymake
$162.48 per person, taxes & service included.
Book your table