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jferrersmvtql.jpgIn "Trickery at the Table", food writer Corin Hirsch chats with Europea chef Jérôme Ferrer after a multi-course Montréal en Lumière dinner to discuss plate presentations: "For me, gastronomy has a special dimension. It ought to be lived more as an experience than as a meal. As much as a meal can be fabulous, I feel it can sometimes become boring when it is always served the same way. I like a meal that has a certain twist to it, like in a play or in a good movie." []


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