2013 PROGRAM OVERVIEW
Buenos Aires, our showcase city—and how! With three million inhabitants, this superb cultural capital buzzing with artistic activity also prides itself on its distinctive culinary personality. Yes, their exquisite Argentinean beef, unequaled anywhere in the world, is the pride of a people who delight in devouring it—and showing it off—but there is so much else to discover! And that is exactly what this contingent of some twenty guest chefs will prove during the 11 days of festivities that make up MONTRÉAL EN LUMIÈRE.
For starters, we can all agree that Francis Mallmann, honorary president of this 14th edition, is one of the central pioneers of Argentinean gastronomy. Although Mallmann has leaned increasingly towards his roots, towards a more rustic cuisine in the noblest sense of the term, he has trained a number of the chefs who will be here in Montreal. These men and women, most of them in their thirties, are not lagging behind the trends on Planet Gastronomy—far from it! Indeed, they have traveled widely and completed internships in Europe, Asia, South America and the U.S., affording them opportunities to refine their talents. They represent the young culinary elite of the city, and they can’t wait to showcase their savoir-faire.
With its rich history and culture, we have chosen to present Philadelphia as our special American guest city. Located between New York and Washington, it has proven to be a most seductive locale, and a destination increasingly favoured by Québécois and Canadian travelers. The seven chefs who have accepted our invitation distinguish themselves by their support for local producers, with whom they develop high-quality products. Dedicated and innovative, they surprise us with their refined, inventive cuisine, and their facility at blending flavours.
As for Saguenay–Lac-Saint-Jean, our Québécois region to discover, its producers, processors and chefs are eager to share the products they’ve passionately developed and refined over the years. Some of these “Bleuets” will showcase their wares at Jean-Talon Market on February 23 and 24, while others will proudly defend their beloved region in culinary terms by cooking in pairings with their Montreal colleagues.
The vast 2013 program presents Special Events organized specifically for our celebration. These activities—notably the Honorary President’s Dinners, Presenting: Quebec Chefs and Cheeses, the Buenos Aires Convivial Meal, and the Festival of Quebec Cheeses—offer ample testimony to the lengths we will go to tempt and delight you. And our precious partners, the establishments that make up the festival’s Finest Tables, are the very bedrock of the gastronomy program, offering hundreds of delectable choices for every budget.
Ready to taste the program? There’s a place set just for you!