Main content starts here, tab to start navigating

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. 

Second edition - February 29, 2024

In February, take a seat at our Chef's Table with our guest artistan Vyckie Vallancourt of O'Citrus.

O'Citrus is the first and only company in Quebec to enable restaurants to use local citrus fruit. Vyckie Vallancourt has taken the reins of the family farm to produce yuzu, lemon caviar and sudachi, currently prized by restaurants like ours, and with a vision of one day democratizing access to local citrus for consumers. 

Chef Edgar Trudeau-Ferrin will work O'Citrus citrus fruits from starter to dessert, in an original, seasonal 4-course menu.

À table !

$80 per person, taxes and service extra.


MENU

Roasted razor clam with seaweed butter, lemon caviar and samphire

East coast scallop, blood orange and crispy lace

Roasted saddle of lamb on the bone with Ras-el-hanout spices, cassava couscous, vegetables in broth and olives, candied Buddha’s hand

Winter citrus garden

Book now

Third edition - March 29, 2024

In March, take a seat at our Chef's Table with our guest artisan Andrew Priess from Médiserre.

Médiserre is a specialized mushroom, microfoil, honey and edible flower farm. Oyster mushrooms, shitake or shimeji: This Longueuil farm offers a wide variety, all responsibly harvested. 

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

 À table !

$80 per person, taxes and service extra.

MENU

Maitake steak with hazelnut butter and black walnut

Mushroom ravioli with yuzu kosho dashi broth

Guinea fowl supreme stuffed with truffle, oyster mushrooms sautéed in duck fat and served with Vin Jaune jus

Buckwheat cookie, light mushroom cream and forest tuile



Book now