From October 10 to December 5, 2024, Champs Libres returns to the restaurant Les Labors du Germain Charlevoix.
Five guest chefs will create five-course menus (at $100) with the support of executive chef Patrick Dubé’s team.
They are Florimond Hannoteau, executive chef of Boulevardier (Le Germain Montreal hotel), Nikolas Couture, executive chef and co-owner, and Blaise Fortier, co-owner of Louise Taverne & Bar à vin (Québec), Sabrina Lemay, executive chef and co-owner of L’ Orygine (Quebec), David Forbes, executive chef and co-owner of Camp boule (Massif resort), and Alexandre Vachon, executive chef at Manoir Hovey.
The best Charlevoix products as well as the last survivors from the hotel’s gardens will be the basic ingredients.
The food and wine pairings will be designed by the house sommelier, Christian Beaupré, and can be added to the menu for $100. The Cave des Labors recently won a Wine Spectator’s 2024 Best of Award of Excellence, with its 750 references mainly from France, the United States and Canada.
There will be live music during these five dinners, the dates of which you will find on the event page.
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