This year, festivalgoers will enjoy an immersive experience: chefs and producers will present their workshops directly in their workplace. An opportunity to go behind the scenes of the industry!
All week long. Very limited places.
After this workshop with butcher Dominique Rioux at Le Gras Dur restaurant, you won’t look at a pork loin the same way. Learn how to debone it, make cutlets and seasoned ground pork, and stuff, wrap and tie roulades. Thanks to these simple techniques, you will impress your guests during your next dinner party, in addition to optimizing your groceries!
Create your own salad!
Go to the other side of the counter and learn how to create a salad in the style of the Foodchain restaurant. Chefs-owners Charles-Antoine Crête and Cheryl Johnson will show you how to transform vegetables and will reveal how they came to invent their crazy machine to feed people in such a healthy and quick way. Glass of wine included!
The art of cooking Beef Wellington
Is Beef Wellington too difficult to cook at home? Not at all! This is what chefs Amanda Ray and Kevin Ramasawmy, who have made much more than one of those at Bar George, will show you, step by step. At the end of their master class, you will be ready to cook this traditional English recipe, and you’ll have enjoyed a three-course meal with us.
Insects: They taste good, and they’re good for us
Let insects surprise you and discover their benefits! Maurín Arellano, chef-owner of Maurín Arellano, local & seasonal caterer, welcomes you with a cocktail of gin and simple syrup made with insects. He will then show you how to cook delicious stuffed poblano peppers, in which you can incorporate the insect of your choice, and cereal bars with crickets. Yummy!
Tasty vegan and gluten-free desserts
Le Kitchen owner and baker Emilia Jamieson teaches you to prepare her favourite desserts, which will please everyone who has a sweet tooth, whether or not they have dietary restrictions! The menu will include four delicious classics that are gluten-free, vegan, Paleo and devoid of artificial sweetener: strawberry shortcake, raw banana cream pie, blueberry crisp (nut-free), and double chocolate cupcakes.