Blumenthal pays homage to knowledge, Lycée Brise Lames: from Provence to Montréal
Chef: Rémi Brunelle
with : Jessica Gilly, Vincent Bezy

Celebrating Knowledge

February 22, starting at 5 p.m.
Blumenthal, Maison du Festival 305, Ste. Catherine St. West
February 23, starting at 5 p.m.
Blumenthal, Maison du Festival 305, Ste. Catherine St. West   

Blumenthal celebrates the theme of knowledge during MONTRÉAL EN LUMIÈRE. Chef Rémi Brunelle is pleased to welcome Jessica Gilly and Vincent Bezy, two chefs who teach at the Brise-Lames professional training school in Provence. Our guests will bring their culinary technique to Blumenthal for an encounter with Rémi’s simple, flavourful and generous cuisine. Together, they will prepare a meal using fresh and local products, with a strong focus on avoiding food waste. Come taste the finest delights from our land in a modern and sophisticated urban setting. Provence meets Montreal during the festival!
3-course menu $50, before wine (tax and tip not included)
Jessica Gilly

Jessica Gilly (France)

Lycée Brise-Lame

After learning the culinary ropes at the Paul Bocuse Institute and the Bonneveine hotel school, Jessica Gilly became head chef of Le Clarisse and Orpéa. Since 2016, she has been working as a culinary instructor at the Brise-lames professional school (Martigues, France).
Vincent Bezy

Vincent Bezy (France)

Lycée Brise-Lame

An instructor at the Brise-lames professional school in Martigues, France, Vincent Bezy holds a certificat d’aptitude professionnelle (CAP, or certificate of vocational aptitude) in brasserie-café services from the Marseille professional school. Over the course of his career, he has taught at the Corot Formations training centre in Marseille, worked as the assistant director of Chantegrill restaurants, and manned the stoves at La Réserve de Beaulieu.
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