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Chef's table

About our Chef's table

Our Chef's Table is a place of gastronomic discovery and exchange. Each month, our Chef invites a renowned local artisan to his table, with whom you will share a menu highlighting his niche products, exclusively created for that special evening. Share a meal and lively discussions with other guests who, just like you, are passionate about life's finest pleasures. 

Maximum 20 people. 

Fifth edition - May 31, 2024

In May, take a seat at our Chef's Table, with our guest artisan, Valérie Archambault from Miels LIAISON

Miels LIAISON showcases Quebec's rich floral heritage by making unique honeys accessible. Its selection of local honeys is characterized by their aromas, notes and intensities. Savor the finest honey and explore its perfect pairings, rediscovering the art of tasting along the way. 

Chef Edgar Trudeau-Ferrin will work Miels LIAISON from appetizer to dessert, in an original 4-course spring menu.

MENU 

Foie gras bonbon with pollen torchon

Comme un toast, grilled shrimp with honey & miso, sesame snap, devilish mesclun and mini daikon

Low-temperature cooked pork square glazed with honey and ancho chili, corn bread, a few grilled radicchio leaves, reduced juice

Burrata in foam, tomato sorbet, honey jelly, and crystallized tarragon branch

Spring creation by J-M Guillot

$110.48 per person

Book now

Sixth edition - June 28, 2024

In June, take a seat at our Chef's Table with a guest sommelier representing La Maison Louis Roederer.

This renowned Champagne house produces light champagnes, perfect for the start of summer, with flavors of lemon zest enhanced by a delicate texture. Chef Edgar Trudeau-Ferrin will work the food and Champagne pairing from starter to dessert, in an original 4-course summer menu. 

À table! 

MENU

Spooned salmon, homemade crème fraiche, salmon caviar and puffed chips

Rosé Domaine Ott by Ott 2022

French peas and crispy flank steak

Roederer Collection 244

Beef cut, Yukon potato wedges cooked in duck fat, pepper jus

Roederer Cristal 2015

Sparkling champagne macaron with peach confit

Roederer Blanc de Blanc 2016


$110.48 per person

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Seventh edition - July 26, 2024

In July, Chef Edgar Trudeau-Ferrin invites Opercule, an eco-responsible Montreal fish farm that raises Arctic char, to his table. Meet Nicolas Paquin and David Dupaul-Chicoine, at the helm of this innovative project, and learn more about Quebec's very first recirculating urban fish farm. Take a journey into the creative world of Chef Edgar, who will work Arctic char from appetizer to dessert, in an original, seasonal 4-course menu.  

Menu to come

$110.48 per person

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Eighth edition - August 23, 2024

In August, Chef Edgar Trudeau-Ferrin invites Vallée du Moulin, a family-run business that grows several varieties of organic figs, a unique offering in Quebec, to his table. With respect for the environment, their team also produces honey, spices and maple syrup. 

Meet Anne-Marie Proulx, co-owner of this ambitious project, and rediscover the delicacy of local figs over a creative gourmet meal. Chef Edgar will prepare Vallée du Moulin figs from starter to dessert, in an original, seasonal 4-course menu. 

Menu to come

$110.48 per person

Book now

Ninth edition - September 27, 2024

In September, Chef Edgar Trudeau-Ferrin invites to his table Esturgeon et Caviar d'Acadie, a company renowned for its sustainable, high-quality production of St. John River delicacies. Enjoy an exclusive arrival of their caviar in the company of Cornel Ceapa, and feast on his best fishing stories around a convivial table to which Chef Edgar will serve an original, seasonal 4-course menu featuring New Brunswick caviar.

Menu to come 

$110.48 per person

Book now