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. 

Fourth edition - April 26, 2024

This April, take a seat at our Chef's Table with our guest artisan the Chocolate Academy. 

Chocolate academy is a place that empowers chocolate artisans, pastry chefs, confectioners, and bakers with solutions to improve their skills in chocolate and master new techniques and trends whether you are a novice or an expert.

Chef Edgar Trudeau-Ferrin will work Chocolate Academy’s products from appetizer to dessert, in an original, seasonal 4-course menu.

À table!

MENU

Terrine of marbled foie gras with dried fruit bread chips

Chicken breast cooked at low-temperature and “soft” sauce

Pont Blanc cheese ice cream, pear condiment and cocoa shortbread

Dessert from Nicolas Dutertre, Chocolate Academy Chef

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

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