Anora Collier, Executive Chef at Restaurant La Traite, crafts a cuisine rooted in local terroir and Indigenous traditions, showcasing ingredients from Quebec. Her approach reimagines Wendat heritage through a contemporary lens, with each dish telling a story and offering a truly immersive and distinctive dining experience.

The experience is offered at $100 per person, with an optional wine pairing curated by our sommelier, Christian Beaupré, also available for $100.

Chef of Helena and Portus 360 restaurants, Helena Loureiro is driven by a deep passion for sharing the flavours of her native Portugal. Her cuisine pays tribute to a rich culinary heritage, where Mediterranean flavours meet Québec terroir in dishes that are both generous and beautifully simple. Her creations are elegant and festive, expressing a vision that is as authentic as it is refined.

Raphaël G. Théberge and Cablou Pouliot, the duo behind Courtbouillon, present a warm and convivial cuisine where Cajun flavours meet the freshness of Québec ingredients. Inspired by the traditions of the Bayou, they revisit colourful and generous classics using local, seasonal products. Their sincere and flavour-driven approach highlights an accessible cuisine, rooted in quality ingredients and the pleasure of sharing.

Chef of Les Botanistes, Émeline Péro offers a refined and flavourful cuisine. Deeply connected to the products she works with and their seasonality, she maintains a close relationship with producers and draws on their expertise to shape her dishes. Her approach, both sensitive and creative, is guided by her passion and supported by a strong sense of mastery and attention to detail.

Charles Gignac and Éric Lessard, chef and pastry chef of Le 101 Restaurant, offer a seasonal cuisine inspired by French tradition, where each dish is guided by the pleasure of sharing and discovery. Driven by local ingredients and daily arrivals, their approach reveals a cuisine that is comforting, refined and simply exquisite.