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Tourisme Côte-Nord

​North Shore Flavours Showcased during
Montréal en Lumière 2018

Three North Shore chefs are coming to Montréal’s festival of lights, Montréal en Lumière, to cook alongside some of the greatest names in fine dining. The 19th edition of the annual winter event, which runs from February 22 to March 4, is showcasing the flavours of the North Shore region.

Montréal en Lumière is one of the world’s biggest winter festivals, featuring a heady mixture of performing arts, gastronomy, free outdoor family activities, and the Nuit Blanche (French for “a sleepless night”). The best Montréal chefs invite their counterparts from other regions into their kitchens to create menus and meals that are sure to delight festival-goers.

The North Shore is famous for its breathtaking beauty; perhaps less well-known are its talented chefs, who are passionate about creating a cuisine rooted in local culture and flavours. From Tadoussac to Blanc-Sablon, the long sandy beaches, rocky headlands and virgin forest combine to create a region of stunning vistas that is also renowned for its warm welcome. Visitors will love travelling through this unspoiled land, going for long walks in search of berries, savouring delicious meals and waking up to the sound of the whales.

Three North Shore chefs cook up a storm of flavours

On February 23 and 24, Chefs Jean-Sébastien Sicard (of Chez Mathilde in Tadoussac) and Alexandre St-Amand Tremblay will cook dinner together at Alexandre’s restaurant, La Chasse Galerie. Jean-Sébastien makes original dishes with seafood such as crab, lobster and whelk (a kind of sea snail), enhanced with ingredients foraged from the surrounding boreal forest. Bison bone marrow with creamed whelk and roasted garlic is one of his signature dishes.

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On the evenings of March 2 and 3, Chef Glenn Forbes of La Cache d'Amelie in Baie Comeau will take a turn in the kitchens of Ikanos alongside Chef Constant Mentzas. Glenn fell in love with the North Shore over 20 years ago, giving up city life to start a restaurant in a former rectory. This perfectionist is always searching for new ways to prepare seafood and game, flavoured with ingredients such as berries and mushrooms from the boreal forest.

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Martin Brisson, the aboriginal head chef of Tadoussac’s La Galouïne Auberge & Restaurant will join forces with Blumenthal’s Rémi Brunelle on March 2 and 3 to dish up an evening of North Shore flavours. Among many other regional specialities, Martin’s original, contemporary cuisine features the North Shore’s distinctive wild berries. His restaurant has its own smoking room where salmon, duck breast and ham are prepared, then served with artisanal North Shore products like onion confit, spreads, syrups, fruit ketchup, fleur de sel with aromatic herbs, wild mushrooms, spices and berry-flavoured Labrador tea.

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Nuit Blanche (All-Nighter)

On March 3, Martin Brisson’s culinary skills will be on display for the North Shore Tapas event at Blumenthal. Also as part of Nuit Blanche, a group of dancers will present a work illustrating the old-time fur-traders who spent the winter at trading posts, their present-day counterparts, and the Sept-Îles Winter Festival. The rest of the all-nighter festivities will be released on February 13, 2018.
On Friday, March 2, Tourisme Côte-Nord is holding an evening media launch at Blumenthal, to which around 20 fine dining and tourism journalists will be invited.