Special event

Past Event

Unique culinary experiences with Massimo Bottura, Enrique Olvera, John Winter Russell and Patrice Demers

1- Dinner with Enrique Olvera, John Winter Russell and Patrice Demers
May 28
7 PM
8 PM
Taxes and fees not included

2- Dinner with Massimo Bottura
Date: May 27
Cocktail: 7 PM
 8 PM
Where: Space C (2nd floor) + Espace Plateau (1st floor)

As part of the series of socio-culinary events linked to Theater of Life, the Phi Centre invites discerning gourmets to two dinners that promise to delight the heart, mind, and palate. Each sophisticated menu will include some surprising “finds” that would otherwise have ended up in the trash can!

1- Six hands dinner with Enrique Olvera, John Winter Russell and Patrice Demers

On May 28, renowned Chef Enrique Olvera (Pujol) will turn up the heat to create an unforgettable feast in partnership with his two accomplices, local chefs John Winter Russell (Candide) and Patrice Demers (Patrice Pâtissier). Designed exclusively for this event, this inspired and inspiring repast will also include ingredients rescued from food surplus. Olvera’s attention to detail has earned him an international reputation as chef of the Mexican restaurant Pujol. He will pull out all the stops to astonish his guests and prove that it is quite possible to turn food waste into a work of culinary art.

The chefs will be joined by Daniela Soto-Innes (Cosme), Marie-Fleur St-Pierre (Tapeo et Mesón), Alexandre Loiseau (ex-Cocagne) and Guillaume Cantin (ex-400 Coups).

A portion of the earnings will be donated to La Tablée des Chefs to help the non-profit organization to fulfill its mission, which aims to feed people in need and to develop culinary education towards teenagers across Quebec.

2- Gala dinner with Massimo Bottura

On May 27, renowned chef Massimo Bottura will combine his culinary skills with creativity at a gala dinner inspired by Refettorio Ambrosiano, a soup kitchen in Greco, a disadvantaged neighbourhood in the suburbs of Milan, using food that would otherwise be tossed to feed the neediest members of society. Guests will dine in an exclusive atmosphere featuring decorative works of art made from recycled materials combining beauty with an environmental conscience. Preceded by a cocktail party, this feast worthy of a Michelin-starred restaurant will be served at long tables to create a shared dining experience that will be a treat for the senses.

Massimo Bottura will be joined by João Dias (Ferreira), Chris Cook, Antonio Park (Park and Lavanderia), Takeshi Horinoue (Lavanderia) and Laurent Godbout.

A portion of the earnings will be donated to La Tablée des Chefs and the Food For Soul Foundation (a non-profit organization founded by Massimo Bottura to promote social awareness about foodwaste and hunger).

Photo credit: Triplex Films (cover - Refettorio Ambrosiano)



Massimo Bottura

Culinary visionary Massimo Bottura is no stranger to thinking outside the kitchen. At the vanguard of a new generation of Italian chefs, his work both as an innovator and restaurateur has consolidated his reputation as one of the world’s most creative culinary figures. Massimo’s internationally renowned three Michelin star restaurant, Osteria Francescana, is currently second on The World’s 50 Best Restaurants listing. Massimo is also known for applying his creativity to bigger picture social issues, such as the Food for Soul project which commenced in Milan and created meals from repurposed food scraps. He engages the public in community projects aimed at bringing dignity back to the table.

Enrique Olvera

When he was teenager, Enrique Olvera decided to delve further into his love of cooking—something he’d discovered as a boy in his grandparents’ pastry shop—so he traveled to New York to enroll at the Culinary Institute of America. When he came back to Mexico four years later, he opened his restaurant, Pujol. His creations draw on the vast universe of ingredients that Mexico provides, applying both contemporary and age-old culinary technique in every instance. His constant exploration and experimentation, coupled with a passion for detail and care that underlies both his process and the products he uses, have translated into discoveries that Olvera shares with diners at Pujol and in other culinary projects.

Patrice Demers

Patrice developed his unique dessert style early on: his luscious desserts feature fruit and acidity, with sugar never dominating. Patrice has already published three cook books celebrating his passion for pastry and has hosted Les desserts de Patrice on the Canal Vie specialty channel since 2010. Since 2014, Patrice has been chef and co-owner of Patrice Pâtissier, where he offers a pastry counter, a restaurant, and cooking lessons. As far as possible, his desserts are made with fresh local ingredients – always with the dash of creativity that distinguishes everything he does.

John Winter Russell

In just ten years, the chef known as Montreal’s “prince of pop-ups” has worked at some of Canada’s most notable restaurants, including British Columbia’s Cioppino’s and Nova Scotia’s Le Caveau at le Domaine de Grand Pré. Additionally he served as chef at the luxurious Baraka Point in the British Virgin Islands.

Montreal diners have enjoyed his creations at some of the best tables in town, including La Salle à Manger, Pastaga and Van Horne—where he developed a reputation for creative, locally sourced dishes with a focus on fruits and vegetables. He’s fascinated by the process of growing plants, and the possibilities inherent in working with their textures and tastes. Featuring his own spin on regional cuisine and locally grown food, John will open his first restaurant, Candide, in Montreal, in the fall of 2015.

La Tablée des Chefs is a non-profit organization that has for mission is to feed people in need and to develop the culinary education of youth. It is also the engine of social involvement for Chefs, Cooks and Pastry chefs. Through its food chores and its Sustainable Food Brokerage Service, La Tablée des Chefs redistribute annually more than 498 000 servings of food to people in need. The organization also offers culinary training programs that focus on basic cooking techniques and the principles of healthy eating. Les Ateliers du Frère Toc are offered in every Youth Centers of the province in order to develop teenagers culinary autonomy and encourage the acquisition of tangible skills needed to complete daily tasks. Les Brigades Culinaires program is offered in 60 high schools, to more than 1 200 teenagers, in 14 regions across Quebec.

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