THE PARCOURS GOURMAND
The Parcours Gourmand, our exclusive Grand Tasting experience, assembles a highly curated selection of Montreal’s finest chefs, restaurants and local producers to delight your senses. Let your palate guide you through a circuit of 30 unique stations where chefs and artisans concoct creative bites alongside a selection of local wines, fine spirits and craft beers. Also on the menu: immersive culinary demonstrations under the Satosphere dome and surprise workshops all weekend long.
A new addition to this year’s programming, Festival YUL EAT invites our keenest festivalgoers straight to the source: into the kitchens and workshops of some of the most passionate chefs and producers of our city. For these intimate experiences, a small number of participants will have the opportunity to closely observe our chefs and artisans behind the scenes, broadening their knowledge, and most of all, enjoying great food while getting in on the action in a most authentic atmosphere.
All week long around the city. Very limited places!
Friday September 14, 2018
8PM to midnight
Admission price: $15
Food and drinks available at affordable rates
DJ, percussionists, bites, cocktails: a festive evening that celebrates gastronomy and music from the Caribbean in a tropical atmosphere!
La Place YUL EAT
In the historic setting of the original Marché St-Laurent, 20 Quebec producers and artisans will energize the atmosphere of the Redpath Market with their passion and creativity. Between discoveries, festivalgoers will also be able to enjoy refreshing beverages from the Creemore Springs’ Biergarten to various themed bars, and attend free culinary demonstrations and mini-conferences on our Redpath Market stage.
Free admission – September 14, 15 & 16, Place de la Paix, Quartier des Spectacles
ITHQ’s 50th x 5th YUL EAT Dinner
From Forage to Feast
Thursday, September 13, 2018
from 5:30 to 8 p.m.
from 8:30 to 11 p.m.
For the fiftieth anniversary, five courses, one theme: mushrooms. From appetizers to dessert, five established chefs who studied at the Institut de tourisme et d’hôtellerie du Québec (ITHQ) pay tribute to their school by transforming this versatile ingredient that we find everywhere in our forests.
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