The event
PHOTO CHARLES WILLIAM PELLETIER, ARCHIVES SPECIAL COLLABORATION
The designer artist Nicolas Fonseca will propose a setting during a 25-course meal which promises to be spectacular.
Clément Boivin (Cuisine libre!), Jae-Anthony Dougan (Tropikal) and Stéphanie Labelle (Rhubarbe) are preparing a 25-course meal which will take place in three acts, in a production by Nicolas Fonseca. $425 tickets include five drinks, taxes, tip and coat check. It takes place at Maison Alcan on February 27, 28 and 29.
Top of the line
PHOTO TAKEN FROM THE INSTAGRAM ACCOUNT OF @ODETTERESTAURANT
A royal hare, a classic of French cuisine, on Odette’s menu
Julien Royer is co-owner of Odette, a three-Michelin-starred modern French restaurant in Singapore, and its little sisters, Claudine and Louise. The chef from a farming family in Cantal, France, will cook at Monarque on February 23 and 24. The eight-course menu costs $225, before wine, taxes and service.
France in their own way
PHOTO TAKEN FROM MARIE-VICTORINE MANOA’S FACEBOOK PAGE
Marie-Victorine Manoa will be visiting My Rabbit.
The young prodigy Marie-Victorine Manoa, daughter of Lyon restaurateurs, will dust off the gourmet cuisine with the team of the very popular Mon Lapin. There will be two dinners priced at “$100 and up” on February 25 and 26.
Zero waste
PHOTO MARCO CAMPANOZZI, LA PRESSE ARCHIVES
L’O’Thym welcomes the chef of the zero-waste London restaurant Silo.
The London restaurant Silo has caused a lot of buzz by proclaiming itself the first zero-waste restaurant in the world. Chef Ed Tejada and fermentation master Ryan Walker will be at O’Thym on 1er and March 2 with Noé Lainesse – who himself did an internship at Silo last fall – to prepare a tasting meal at a reasonable price ($90), in this address where you bring your own wine.
Top chefs
PHOTO FROM DANNY KHEZZAR’S WEBSITE
Chef Danny Khezzar will be visiting Barroco.
Jérémie Falissard, co-owner and executive chef of Groupe Barroco, knew Danny Khezzar when they both participated in the 14e season of Top Chef France. They cook together on February 26, 27 and 28 at Barroco. Danny, at the helm of the Bayview in Geneva, is also a musician. The menu that the tandem will orchestrate will cost between $125 and $200. You will have to add $80 for the wine pairing.
Truffle
PHOTO TAKEN FROM THE TRUFFES QUÉBEC FACEBOOK PAGE
Quebec truffles will be the subject of a “sensory” conference.
Yes, yes, there are truffles in Quebec. This $25 “sensory conference,” given at the Agora Hydro-Québec on February 22, will demystify the subject for you. There will also be a truffle meal at Kaviar, with Tuscan chef and truffle hunter Giacomo Boccaccini, for $120 before drink, tax and gratuity, on February 28-29.
At the origins
PHOTO MARTIN CHAMBERLAND, LA PRESSE ARCHIVES
Chef Maxime Lizotte will create a menu for the ITHQ restaurant.
Maxime Lizotte, chef from the Wolastoqiyik Wahsipekuk First Nation, will cook with the ITHQ brigade on February 23 and 24. Its 6-course tasting menu at $125 (add $65 for the wine pairing) will then be executed from March 27 to 2 by the restaurant team. Mr. Lizotte also gives a free conference on indigenous cuisine at the Maison des festivals on March 3.
Bistronomy
PHOTO TAKEN FROM THE INSTAGRAM ACCOUNT @LOLOBISTRO
A dish of pigeon, celery and grapes at Lolo Bistro
Lolo is a dining cellar and a bistro. Chef Zac Gannat will bring his colorful cuisine to Le Bonheur d’occasion. From February 22 to 25, it will be like spending a weekend in Paris, promises us the Instagram publication of the Saint-Henri restaurant. The menu is $85, $125 with wine pairing.
Brunches
PHOTO MARCO CAMPANOZZI, LA PRESSE ARCHIVES
Le Dandy, in Old Montreal, is one of the establishments that will offer brunches at the end of Nuit blanche.
At the end of the Nuit blanche, 25 restaurants will offer brunches (some from 8 a.m.!) for party-goers who have wandered around the city until dawn. It’s happening on March 3 at Butterblume, Dandy, Kamuy, Arthur’s, Stanley and elsewhere.
The gourmet programming of Montréal en Lumière takes place from February 22 to March 10.