Montréal en Lumière ups its Foodie Game

This year’s participation of Rosélys restaurant set in the Fairmont Queen Elizabeth Hotel to the Festival 20th edition was luminous for what may be one of the most miserable winters on record. Inspired by the Montreal flag, Rosélys combines French elegance with an English flair. This striking display of events was one of several culinary activities available at Montréal en Lumière Festival.

Rosélys’ brigade of chefs, and Guest Ronan Kervarecc, 2-star Michelin Chef of la Table de Plaisance in Saint-Émilion, created a brilliant eight-course menu for the occasion.

The place is grand, reminiscent of the golden era, with impressive views of Mary, Queen of the World Cathedral from one window and the historic Sun Life Building from the other. A platinum place that perfectly defines Montreal for a memorable 20th anniversary dinner.

From the first course of Sea urchin in its shell to the Bison carpaccio (Chef Baptiste Peupion), Pressed beets and smoked Karamouska eel, Golden Paris mushrooms stuffed with black truffles (Chef Kervarecc) to the locally sourced leg of lamb (Chef Maxime Delmont), every dish was meticulously prepared.

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Oursin, foie gras, agneau, homard… aucun luxe n’a été oublié dans notre fabuleux menu préparé en collaboration avec le grand chef @ronan_kervarrec – ne manquez pas votre chance d’y goûter, réservez dès maintenant pour le souper de demain soir! Lien en bio pour les détails. 👌🏻 Sea urchins, foie gras, lamb, lobster… we pulled out all the stops for our exquisite menu created in collaboration with the great @ronan_kervarrec – don’t miss your chance to taste it, reserve now for tomorrow’s dinner! Link in bio. . . . . . #LaVieEnRoselys #RoselysMtl #Bistronomie #RestoMtl #gastronomy #foodporn #mtlmoments #mtleats #somontreal #livemontreal #mtllovin #mtlfoodie #comfort #coldday #tomatosoup #warmingup #homemade #eatlocal

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The Terre Boréale Delicacies and Mignardises (Pastry chef Jean-Marc Guillot) completed this gastronomic delight. And the service was impeccable (thanks to Véronique).

Chef Kervarecc admitted his love of the ocean, where he grew up in Brittany, France, and it has always been his source of inspiration. He created a perfect Smoked Souvenir Lobster with crispy dulse – a dark edible seaweed ‑ and seaweed-infused lobster head crémeux (creamy thick sauce).

Perfume, texture, only sounds of crashing waves were missing. Hard to keep the pleasure to myself, I think I overheard someone say: I will have what she is having.

One cannot think well, love well, sleep well, if one has not dined well.” -Virginia Wolfe Thanks for wandering to this part of the internet and into our Montreal blog. Visit again soon for best Montreal restaurant stories & hidden MTL yums!

Check out the full spectrum of this year’s 20th Montréal en Lumière here.