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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. 

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! 


Brioche with foie gras and fleur de sel

 Princess scallop in ceviche, verjuice, crunchy grapes, borage

 Poached halibut, asparagus, caviar and hollandaise

 Veal grenadin with herb and parmesan crust, supreme sauce, gnocchi and chanterelles

 Apricot clafouti, bergamot and violet marbled ice cream

$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.  

À table ! 


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

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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. 


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

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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.


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