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The Omnivore Montreal Lineup is Bananas

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Photo: SAT

The Omnivore World Tour - the somewhat dissident, collaborative culinary roadshow from Paris - pops up in Montreal at the end of the month. Founder Luc Dubanchet writes on the Omnivore site:

Majestique, Manitoba, Salon Cardinal, Patrice pâtissier, Vin Papillon, Maïs… Montréal n'a sans doute jamais vécu une année aussi excitante en nombre et en qualité d'ouvertures de restaurants. Sans parler de la cuisine de rue et de sa quarantaine de camions qui libère le bitume culinaire depuis deux saisons…

With the Société des arts technologiques as ground zero, as per the usual, Omnivore will put on a parade of demos from top Montreal chefs and chefs from the likes of Moscow, Lille and Brooklyn. Moreover, the event will showcase six "Maudits Soupers" at restaurants all over the city. These tend to book up fast so consult the full schedule below (handily translated and deciphered by day) and contact the restaurants to reserve.

Omnivore Montreal 2014

Thursday, August 21

· MAUDIT SOUPER at Nouveau Palais

Chef Gita Seaton welcomes Ivan Shishkin (Delicatessen, Dary Prirody, Buterbro), arguably the most visible and outspoken chef in Moscow today. Shishkin made waves this week when he told a reporter that Russia's new ban on food imports is "more a sanction from Russia against itself, its food market and its consumers rather than against EU or American exporters". With wines from Oenopole and music from Brooklyn DJ Oyasaba.

Call Nouveau Palais for more info and to reserve: 514 273-1180

Friday, August 22

· MAUDIT SOUPER at Patrice Pâtissier

Pastry chef par excellence Patrice Demers invites chef Florent Ladeyn of Lille, France into his Little Burgundy kitchen. More on Ladeyn, from Voici.

Question bonnes nouvelles, l'année 2013 a été bien chargée pour Florent Ladeyn. Il y a d'abord eu Top Chef : s'il n'a pas remporté la finale face à Naoëlle, il a en revanche gagné l'affection du public, à tel point que certains téléspectateurs s'étaient cotisés juste après la fin de l'émission pour lui verser un gros chèque.

Call Patrice Pâtissier for more info and to reserve: 514 439-5434

· MAUDIT SOUPER at Lawrence

Chef Marc Cohen and compatriot Giorgio Ravelli of Upstairs at the Ten Bells in London pair up for a collaborative dinner at Lawrence. More on Ravelli from Editer.

He grew up in his father's restaurant on Lake Maggiore in Locarno, moving to neighbouring Lugano for a three-year chef apprenticeship, followed by a year at Michelin-starred La Table d'Edgard in Lausanne. Since then Giorgio has worked at the Ledbury in London, Berlin's VAU, and Cellier Morel in Montpellier. Returning to London, he became head chef at Upstairs at the Ten Bells in June 2012.

Call Lawrence for more info and to reserve: 514 503-1070

Saturday, August 23

· MASTERCLASS DEMOS at Société des Arts Technologiques (SAT)
$50.25 for the day

11:00 a.m. - 11:35 a.m.
Aaron Langille (Café Sardine, Club Chasse et Pêche, Le Filet, Orange Rouge)

11:40 a.m. - 12:15 p.m.
Katy Peetz, New York (Blanca, Roberta's, Hollygrove)

12:20 p.m. - 12:55 p.m.
Simon Mathys (Les Cons Servent, Bar & Boeuf, Racines)

1:00 p.m. - 1:35 p.m.
Ivan Shishkin, Moscow (Delicatessen, Dary Prirody, Buterbro)

2:30 p.m. - 3:05 p.m.
Patrice Demers (Les Chèvres, Le Chou, Les 400 Coups, Patrice Pâtissier)

3:10 p.m. - 3:40 p.m.
Anicet Desrochers and Géraud Bonnet (La Ferme Apicole Desrochers)

3:45 p.m. - 4:20 p.m.
Angelo Romano, New York (The Pines, Hollygrove)

4:25 p.m. - 5:00 p.m.
Alex Cruz and Cyril Gonzales (Société-Orignal)

5:05 p.m. - 5:40 p.m.
Hugue Dufour (Au Pied de Cochon, M. Wells Dinette, M. Wells Steakhouse)

$50.25 (18 and over)

The Omnivorious Party returns to SAT as part of the third edition of the Omnivore World Tour Montreal 2014. Admission gives you access to a dégustation banquet with items from:

Louis-Philippe Breton and Martin Juneau (Pastaga and Mr Crémeux)
William Cody and Gil MacNutt (Maïs)
Stéphanie Labelle (Pâtisserie Rhubarbe)
Florent Ladeyn, France (Auberge du Vert Mont and Bloempot)
Marc-André Leclerc (Grumman 78)
Segué Lepage (La Réserve du Comptoir)
Simon Mathys (formerly Racines)
Colin Perry (Dinette Triple Crown)
Samuel Pinard (La Salle à Manger)
Giorgio Ravelli, London (Upstairs at the Ten Bells)
Gita Seaton (Nouveau Palais)
Ivan Shishkin, Moscow (Café Delicatessen, Dary Prirody, Buterbro)
Matt and Alex Winnicki (Satay Brothers)
John Winter Russell (formerly Van Horne)

Sunday, August 24

· MASTERCLASS DEMOS at Société des Arts Technologiques (SAT)
$50.25 for the day

11:00 a.m. - 11:35 a.m.
William Cody and Gill MacNutt (Maïs)

11:40 a.m. - 12:15 p.m.
Christopher Parasiuk and Elisabeth Cardin (Manitoba)

12:20 p.m. - 12:55 p.m.
Florent Nadeyn, France (Auberge du Vert Mont, Bloempot)

1:00 p.m. - 1:35 p.m.
Martin Juneau (Pastaga)

2:30 p.m. - 3:00 p.m.
François Chartier (sommelier, Papilles et Molécules)

3:05 p.m. - 3:40 p.m.
Justin Cournoyer, Toronto (Actinolite)

3:45 p.m. - 4:20 p.m.
Giorgio Ravelli, London (Upstairs at the Ten Bells)

4:25 p.m. - 5:00 p.m.
Jeffrey Finkelstein (Hof Kelsten)

5:05 p.m. - 5:40 p.m.
Charles-Antoine Crête (Toqué!, Majestique) and Cheryl Johnson


The Brûlerie Kittel will host chefs Derek Dammann (Maison Publique), Aaron Langille (most recently at Orange Rouge) and Stéphanie Labelle (Pâtisserie Rhubarbe) for this exclusive, invitation-only event. Products from Société-Orignal, ambience from designer Judith Portier and wines from François Chartier.

· MAUDIT SOUPER at Majestique

Majestique consultant Charles-Antoine Crête, formerly of Toqué!, welcomes his old Durs à Cuire pal Hugue Dufour, ex-Martin Picard wingman and Au Pied de Cochon chef de cuisine, now of M. Wells Dinette and M. Wells Steakhouse in Long Island City, Queens.

Monday, August 25


The Foodlab duo of Seth Gabrielse and Michelle Marek welcome chef Angelo Romano and pastry chef Katy Peetz (of Hollygrove and Mayfair), two white-hot stars of the Brooklyn food scene.

Call SAT Foodlab for more info and to reserve: 514 844-2033 poste 225

· MAUDIT SOUPER at Hôtel Herman

Eater Young Gun finalist Marc-Alexandre Mercier partners up with chef Justin Cournoyer of Actinolite in Toronto.

The Globe and Mail critic Chris Nuttall-Smith recently gave Actinolite a close-to-perfect review: "The food is odd, inspiring, beautifully executed, even magical in places. It's Canadian cooking as I've never tasted it."

Call Hôtel Herman for more info and to reserve: 514 278-7000

· Omnivore [Official Site]
· Omnivore at SAT [Official Site]

SAT FoodLab

1201, boul. Saint-Laurent / 3e étage, Montréal, QC H2X 2S6 514 844 2033 Visit Website