starting at 7 p.m.
starting at 7 p.m.
Maison Boulud celebrates knowledge by hosting three young Canadian chefs, along with Riccardo Bertolino, of course. These four emerging chefs, who continue to raise the bar of culinary art in Canada, will be gathered around their mentor, Daniel Boulud, to create a unique menu during the festival. Riccardo Bertolino has a deep knowledge of classics, having worked with the greatest chefs in France and with training in the European traditions. Patrick Kriss’ success story as the #1 restaurant in Canada gives testimony to his focus, talent, creativity, and ambition. Dale MacKay’ precision, passion and love for western Canada have made him one of the most talented Western Canadian chefs. Finally, Thomas Haas has an impressive background and is considered by Daniel Boulud as the best pastry chef in the country.
* Chef Patrick Kriss *
Three small plated from East to West
Buddha hand cured hamachi, confit meyer lemon, sea urchin and shio koji vinaigrette, myoga
* Chef Riccardo Bertolino *
Homemade cappelletti pasta, veal, black truffle and taggiasca olives
* Chef Dale MacKay *
Pine View farm lamb two Ways, sea buckthorn, red cabbage puree, watercress, toasted prairie berries and black garlic
* Chef Thomas Haas *
Hillside estate muscat ottonel sorbet, Fraser valley hazelnut, espelette croutillant, rose essence
Five Textures of Chocolate
$195, five-courses menu (tax and tip not included)
Dale MacKay (Canada)
Ayden Kitchen & Bar
Canada’s first Top Chef, and multi-award winning culinary artist, Chef Dale MacKay had been a protégé Chef Gordon Ramsay at his restaurants in Tokyo, New York, and London and was Executive Chef at Lumière and DB Bistro Moderne in Vancouver for world-renowned celebrated New York Chef Daniel Boulud’s Dinex Group, and most recently the former Executive Chef/Proprietor of Ensemble Restaurant and Ensemble Tap in Vancouver.
Patrick Kriss (Canada)
Patrick Kriss first cooked at Rosedale Golf Club (Toronto). With big ambitions, Patrick trained with Chef Daniel Boulud at the Michelin-rated, Daniel (New York), before working at notable restaurants Reìgis Marcon and La Maison Troisgros (France). In 2015, Patrick debuted his first restaurant, Alo, boasting meticulous French food and service (Relais & Châteaux 2017, Canada’s Best Restaurant in 2017 by Canada’s 100 Restaurants). On the heels of this success, Patrick has just opened his second restaurant, Aloette.
Thomas Haas (Canada)
Thomas Haas Chocolaterie
An internationally renowned, fourth-generation patisserie, Thomas Haas first gained experience in his family’s café in Germany before apprenticing and working in Michelin-starred restaurants in Europe and North America. In 1995, Thomas was lured to Vancouver in the role of Executive Pastry Chef at the Four Seasons Hotel before moving to New York City in 1998 to help Chef Boulud launch his flagship eatery, Daniel, as Executive Pastry Chef.