Supportons la gastronomie locale

#Chefs à emporter


Supporting our local food culture has never been so appetizing!
Let’s keep our kitchens open and celebrate our local gastronomy


# ChefsÀemporter, what is it? 10 weeks, 10 of the best chefs in the province, 10 local establishments, 10 exclusive dishes. In collaboration with Chefs Canada, we invite you to celebrate our local gastronomy! Lets unite and work together to promote Quebec cuisine, producers, ingredients, expertise and techniques. Together, let’s keep our kitchens open.


Each week, a chef-restaurant creation will be available. To discover the dish of the week, visit @syscograndmontreal and @chefscanada on Instagram and Facebook every Monday! In the meantime, discover the chef-restaurant partnerships offering the gastronomic series.

May 3 to 9 - Chef Frédéric Dufort x White Rabbit

For our last collaboration, we go out of town and take the collab to White Rabbit! Chef Frédéric Dufort concocted us a pulled pork poutine, mushrooms, cheese and of course, truffle oil!

To learn more about Frédéric Dufort, click here.

May 3 to 9 - Chef Frédéric Dufort x White Rabbit

For our last collaboration, we go out of town and take the collab to White Rabbit! Chef Frédéric Dufort concocted us a pulled pork poutine, mushrooms, cheese and of course, truffle oil!

To learn more about Frédéric Dufort, click here.

April 25 to May 2 - Chef Olivier Perret x Deville Dinerbar

Chef Olivier Perret presents us this week his Nagano pork shoulder, braised in Quebec maple for Deville Dinerbar. This dish, made with local products, is sure to satisfy your taste buds!

To learn more about Olivier Perret, click here.

April 21 to 24 - Chef Thierry Daraize x The Farsides

This week, we're going to The Farsides to serve a dish created by chef Thierry Daraize. The dish - Sautéed shrimps, sweet potato and plantain puree, leek fondue, lychee juice sauce! 

To learn more about Thierry Daraize, click here.

April 21 to 24 - Chef Thierry Daraize x The Farsides

This week, we're going to The Farsides to serve a dish created by chef Thierry Daraize. The dish - Sautéed shrimps, sweet potato and plantain puree, leek fondue, lychee juice sauce! 

To learn more about Thierry Daraize, click here.

April 14 to 18 - Chef Jae Anthony x Gentile

When Caribbean cuisine mixes with Italian cuisine, you get the Tropikal Sandwich! Caribbean fried chicken, jerk sauce straight from the Tropikal, you couldn't ask for anything more!

To learn more about Jae Anthony, click here.

April 6th to 10th - Chef Joris Larigaldie x 40 Westt

This week, chef Joris Larigaldie is presenting for the restaurant 40 Westt an Osso Buco revisited with apricot on barley, a dish all in freshness, beautifully balanced.

To learn more about Chef Joris Larigaldie, click here.

April 6th to 10th - Chef Joris Larigaldie x 40 Westt

This week, chef Joris Larigaldie is presenting for the restaurant 40 Westt an Osso Buco revisited with apricot on barley, a dish all in freshness, beautifully balanced.

To learn more about Chef Joris Larigaldie, click here.

March 29th to April 4th - Chef Riccardo Bertolino x Corneli

This week, Chef Riccardo Bertolino is offering the "Pollo alla Zingara" at Corneli’s. Perfect for the long weekend, this dish with tomato, porcini and mushrooms will satisfy your taste buds!

To learn more about Riccardo Bertolino, click here.

March 22nd to 28th - Chef Gilles Tolen x B&M Restaurant

For the first week of spring, we offer you the Mile-End Crust, a revisited croque-monsieur accompanied by its onion coleslaw. Delicious for breakfast, brunch or lunch, we all agree that with this, your day will start on the right foot!

To learn more about Chef Gilles Tolen, click here.

March 22nd to 28th - Chef Gilles Tolen x B&M Restaurant

For the first week of spring, we offer you the Mile-End Crust, a revisited croque-monsieur accompanied by its onion coleslaw. Delicious for breakfast, brunch or lunch, we all agree that with this, your day will start on the right foot!

To learn more about Chef Gilles Tolen, click here.

March 15 to 21st - Chef Marcus Sahou x Spice Bros

For this third collaboration, Chef Marcu Sahou created for Spice Bros a Fried Chicken with Gribiche Sauce dish.

When an Indian dish invites a French cousin, it gives a comforting dish, fresh and spicy at the same time!

To learn more about chef Marcus Sahou, click here

March 10 to 14 - Chef Nicolas Dutertre x Gentile Pizza Parlour

For the second week of the initiative, join us at Gentile Pizza Parlour to savor “Douceur Exotique ” from chef Nicolas Dutertre.

A panna cotta with fruity flavors that is quite simply DE-CA-DENT!

To learn more about Chef Nicolas Dutertre, Click Here

March 10 to 14 - Chef Nicolas Dutertre x Gentile Pizza Parlour

For the second week of the initiative, join us at Gentile Pizza Parlour to savor “Douceur Exotique ” from chef Nicolas Dutertre.

A panna cotta with fruity flavors that is quite simply DE-CA-DENT!

To learn more about Chef Nicolas Dutertre, Click Here

March 1st to 7 - Chef Antonio Park x Café Milano

Enjoy the “AP sandwich”, created by Chef Antonio Park and Café Milano.

An Asian BBQ sandwich with Kimchi available at Café Milano, from Monday March 1 to Sunday March 7. Hurry and go get it before it disappears from the menu!

To learn more about chef Antonio Park, Click Here

  • Antonio Park de Park Restaurant x Café Milano;

  • Nicolas Dutertre, Chocolate Academy x Gentile Pizza Parlour;

  • Marcus Sahou de Foiegwa et Fugazzi x Spice Bros;

  • Joris Larigaldie de l’hôtel W Montréal x 40 Westt;

  • Gilles Tolen du Restaurant Henri x B&M Déjeuner;

  • Riccardo Bertolino, Chef consultant et Ambassad'Or de Chefs Canada x Corneli;

  • Jae-Anthony Dougan du Tropikal x Gentile;

  • Thierry Daraize, chef et auteur x Farsides;

  • Olivier Perret du Renoir Sofitel x Deville Dinerbar;

  • Frédéric Dufort de chez Lionel x Yo Mama’s Burger;

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