HomeProgram 2025Outdoor SiteCulinary demonstration by Florimond Hannoteau and Michelin-starred chef Amaury Bouhours

Culinary demonstration by Florimond Hannoteau and Michelin-starred chef Amaury Bouhours

March 5, 3:45 PM - 4:30 PM
Village Gourmand presented in collaboration with Mordu
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Village Gourmand presented in collaboration with Mordu

Join us for a culinary demonstration led by Michelin-starred chef Amaury Bouhours and Boulevardier chef Florimond Hannoteau. Accompanied by chef John Mike, these two culinary masters will honor us by preparing a gourmet recipe!


Florimond Hannoteau

Originally from the Belgian border region, Florimond was introduced to the culinary arts in the traditional brasseries of northern France. The emphasis has always been on market menus, highlighting regional products and favoring a geographically proximate sourcing approach. In 2018, Florimond established himself in Montreal: he put down his knives at the McGill Street restaurant Ikanos, where he was executive chef for three years. Florimond took the next step in September 2021, accepting the position of Executive Chef at Hotel Monville and Hotel Gault. He joined the Académie Culinaire de France in early 2023, and is also culinary advisor to the Chaîne des Rotisseurs. Since January 2024, Florimond Hannoteau has been Executive Chef at Hôtel Le Germain Montréal's Le Boulevardier restaurant. On a more personal note, Florimond enjoys skiing, tennis and wine, which he believes perfectly complements a masterful cuisine.


Amaury Bouhours

Amaury Bouhours is a French chef born in 1988 in La Garenne-Colombes. He grew up in Compiègne, where he developed a passion for cooking while assisting a local butcher during his teenage years. After studying at the hospitality school in Soissons, he undertook a pivotal internship at Alain Ducasse's Louis XV in Monaco in 2009, marking the beginning of his collaboration with the Ducasse group.
In 2012, Amaury joined the Plaza Athénée in Paris as a commis, working under the guidance of Christophe Moret and later Christophe Saintagne, both of whom played a key role in his professional development. He subsequently held the position of sous-chef at the restaurant Lasserre alongside Adrien Trouilloud. In 2016, he became the deputy chef to Jocelyn Herland at Alain Ducasse's restaurant in Le Meurice Hotel in Paris.
In April 2020, Amaury Bouhours was promoted to executive chef of the Le Meurice Alain Ducasse restaurant, where he continues to showcase contemporary French cuisine, focusing on local and seasonal products while adhering to Alain Ducasse's culinary philosophy.


STM - METROSTM - BUS

March 5, 3:45 PM - 4:30 PM

Venue details

Village Gourmand presented in collaboration with Mordu Place des Festivals, Maisonneuve / Jeanne-Mance corner

Place-des-Arts

Admission

E
Everyone

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