The new school

with : Atsushi Tanaka, Matt Lambert, Sean McDonald

Celebrating Knowledge

March 1, 6 p.m.
Le Mousso 1023 Ontario St.

instagram.com/lemousso   

Looking for the New School? Meet Antonin Mousseau-Rivard, Sean MacDonald, Matt Lambert and Atsushi Tanaka. Like the Nouvelle Vague in film, this “Nouvelle École” in gastronomy is not solely the result of revolutionary culinary techniques, but also the immediate product of an assemblage of a number of next generation chefs—one that began on Instagram and culminated in an encounter at MONTRÉAL EN LUMIÈRE. How? With Antonin Mousseau-Rivard, we’ve discovered that everything is possible! The virtual encounter began when the four chefs mutually admired photos of culinary creations from their respective restaurants. A desire was sparked to transform that virtual admiration into reality: they decided to connect in the flesh to share their common passion for gourmet presentation, in the same kitchen. Now, this unique encounter between culinary artists will happen in the kitchens of restaurant Le Mousso, for one night only during MONTRÉAL EN LUMIÈRE. On the menu: bedazzlement for the eyes, wonderment for the taste buds.
$150, before wine (tax and tip not included)
Atsushi Tanaka

Atsushi Tanaka (France)

A.T.

A devotee of French cuisine since college, Atsushi Tanaka made his name in Tokyo working in French, Italian and Spanish restaurants before making the jump to Pierre Gagnaire Paris, and then Quique Dacosta in Spain, where he studied molecular gastronomy. With 15 years’ experience as a chef, he now heads restaurant AT in Paris, as driven as ever to introduce his new creations to the gourmet public.
Matt Lambert

Matt Lambert (United States of America)

The Musket Room

Born and raised in Auckland, New Zealand, Lambert knew from a young age that he wanted to be a chef. At 16, he was granted an apprenticeship with New Zealand restaurateur Garry Bates. Lambert honed his craft and developed a passion for combining classical techniques with Asian flavours. Soon after relocating to the United States, Lambert was hired as a sous chef at John’s Café in Woodbury, CT, combining various American ingredients with those of New Zealand. After two years, Lambert secured a position at PUBLIC, a one-star Michelin-rated restaurant. He worked his way up to chef de cuisine of PUBLIC and Saxon + Parole, which opened in 2011.
Sean McDonald

Sean McDonald (Canada)

Market Restaurant

MacDonald is a graduate of the culinary arts program at SAIT Polytechnic. Born and raised in Calgary, he worked at Market for a time, and then worked at Rush and as the sous chef at Teatro, before returning to Market as the executive chef. The young chef competed for the title of S. Pellegrino Young Chef 2016 in Milan, for his signature dish: “Duck and Carrot”, a fennel-brined pan-roasted duck breast served with raw shaved fennel, roasted date jam, star anise-honey jus and Alberta carrot puree.
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