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.
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.
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Char tartare with garden herbs and tapioca soufflé
Char fillet confit with clavalier pepper and iodine emulsion
Char tournedos, leeks, baby vegetables and mustard sauce
Sparkling champagne macaroon, peach and cranberry confit
$110.48 per person
Book nowEighth 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.
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Boudin Catalan with fig
Roasted fig with clavalier pepper, buratta and honey
Carpaccio of sea bass, fig fevette with natural meyer lemon
Piglet glazed with rhubarb, baba ganouche, lightly poached fig and cooking juices
Desserts of the moment from our brigade
$110.48 per person
Book nowNinth 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.
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Acadian caviar
Buckwheat blinis, crème fraîche and gold caviar
Gaspacho, corn espuma, pistachio crumble and wild caviar
Bluefine tuna belly, ponzu sauce and caviar
Halibut, vitelotte potato espuma and ''emerald'' caviar
Sweets of the moment from our brigade
$110.48 per person
Book now