Served at
SabayonAn intimate, Michelin-starred restaurant in Montréal, known for its refined tasting menus, tea time, and focus on hyper-local, seasonal ingredients.
A divine and memorable starter featuring a fragrant mushroom broth, praised for its unique flavors and textures.
An amuse-bouche is a single, bite-sized hors d'oeuvre. It is served free of charge, selected solely by the chef, and is intended to prepare guests for the meal and showcase the chef's culinary style. Unlike appetizers, amuse-bouches are not chosen from a menu.
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An intimate, Michelin-starred restaurant in Montréal, known for its refined tasting menus, tea time, and focus on hyper-local, seasonal ingredients.
Chef who introduced Best North American Pastry Chef Eunji Lee at the awards ceremony.
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