Leafing through the Montréal en lumière programme in order to decide which activity to attend can be a daunting task. So I am coming to your rescue, fellow food lovers, with my 5 recommendations for activities and/or meals. I hope it helps you enjoy Montréal en lumière even more. Don’t forget to book your spots early on so you don’t miss out on all the fun!
Molecular cuisine at Pullman: Chef Alejandro Digillo of La Vinería de Gualterio Bolívar in Buenos Aires has worked with the godfather of cutting-edge contemporary cuisine Ferran Adria. Chef Digillo has received several honours for his trendy yet unpretentious local and seasonal cuisine that focuses on applying new techniques in the kitchen. Expect some showmanship and a little bit of the theatrical when he takes over the Pullman kitchen during this year’s fest. February 26-27, 2013, Pullman, 3424 Parc, (514) 288-7779
Lunch around the world: What better way to spend your lunch hour then to travel around the world in search of exotic flavours? From February 25 to March 1, take your taste buds – and your coworkers – on a whirlwind culinary trip. All 6 of these restaurants will be offering 3-course lunch menus for $14.95. Any of these spots would be wonderful but my personal favourites are Byblos and Rumi. February 25 to March 1, 2013, Various locations
Festival of Quebec cheeses: This free activity is a must for all cheese lovers. It’s a great opportunity to discover more than 60 Quebec-made cheeses and meet some of the cheesemakers who will all be gathered at Complexe Desjardins for a 4-day cheese extravaganza. Quebec cheeses have come a long way in the past 20 years and they now rival some of the best imported cheeses. Go on the hunt for your new favourite cheese, learn how to distinguish regional qualities and discover everything you always wanted to know about the intricate process of cheese making from the masters themselves. February 20-23, 2013, Complexe Desjardins, 150 Sainte-Catherine West, (514) 281-1870
Sweet Sucre at Auberge Saint-Gabriel: Sucre is one of the hottest restaurants in Buenos Aires right now and we are lucky to have its chef Hugo Macchia at Montreal en lumière this year. Chef Macchia has worked in some of the world’s best kitchens, including 3-Michelin starred Mugaritz in Spain. He will be a guest chef at Auberge Saint Gabriel where he should be in his element thanks to the similarities between his native and adoptive restaurants, mainly the large cellar and roaster set in a welcoming, hip ambiance. February 21-22, 2013, Auberge Le Saint-Gabriel, 426 Saint-Gabriel, (514) 878-3561
Saguenay-Lac-Saint-Jean at the Jean-Talon Market: The Jean-Talon market mezzanine will play host to a makeshift bazaar that will welcome 12 producers and food processors from the Saguenay-Lac-Saint-Jean region. Discover these welcoming producers, exchange recipes and ideas and discuss their unique products, from dairy products and meats to spices, preserves, jams and regional specialties. February 23-24, 2013, Jean-Talon Market (Mezzanine level, 2nd floor), 7070 Henri-Julien, (514) 277-1588