A Taste of Winter Flavors at the SAT’s Labo culinaire Foodlab for Montréal en Lumière
From February 21 to March 3, the city celebrates the 20th anniversary edition of Montréal en Lumière. As the cornerstone of this annual winter festival of lights, the fine-dining program makes Montreal the ultimate gourmet destination.
On Saturday evening, February 23, at the SAT‘s Labo culinaire Foodlab restaurant, chef Adrien Renaud and his talented team of guest chefs – Valentin Rouyé, Benjamin Mauroy-Langlais and Maxim Rouyé – invited us for a full-course dinner crafted around winter products, paired with local wines, in a sleek, rooftop setting.
The special menu offered a delightful five-course meal consisting of :
Jerusalem artichoke skins, apple and sour cream, paired with a glass of Foule Plat, Clos Saragnat, Frelighsburg.
Creamy buckwheat, paired with a glass of 2018 Saint-Vincent, Négondos, Mirabel.
Halibut, mussel and cabbage broth, paired with a glass of 2017 Le Couchant, Les Pervenches, Farnham.
Guinea fowl, Romano beans and wild rice, paired with a glass of a 2016 Le Pigeon Hill, Saint-Amand.
Ending with a Squash, Labneh and honey dessert, paired with a glass of Cuvée de la Diable, Ferme Apicole Derochers, Ferme Neuve.
We must really thank the entire Labo culinaire Foodlab team, including our sommelier Louis Zeppetilli, for this great gastronomic experience, which has confirmed that the Labo culinaire Foodlab is a restaurant that always offers the opportunity to taste a good seasonal menu prepared with the best local products.
So make sure to stop by to give them a try after checking out the SAT’s secret coffeeshop!
Location: 1201 Boulevard Saint-Laurent, Montreal, QC H2X 2S6
Schedule: Tuesday to Saturday from 5 PM to 10 PM
Phone number: 514-844-2033 ext 225
- The Eat-With-Your-Hands Kamayan Feast at Junior Filipino Restaurant
- Restaurant Agrikol | The Hidden Pearl of Montréal en Lumière
- EMF Radiation: Protect Yourself in a 5G Future
- Montréal en Lumière | Culinary spectacle at Rosélys
- A Taste of Winter Flavors at the SAT’s Labo culinaire Foodlab for Montréal en Lumière