Admission
Originally from Saint-Tropez, Clément Girodengo is co-executive chef of Groupe Barroco alongside Jérémie Falissard. Trained at Café de Paris and Lycée Golf Hôtel, he honed his craft in several Michelin-starred restaurants, including Paul Bocuse, Le Carré des Feuillants, and Septime. Passionate about culinary precision and memorable flavors, he helps shape Groupe Barroco’s gastronomic vision and evolves its concepts with creativity and rigor.
Vincent Dion Lavallée is the executive chef and co-owner of La Cabane d’à Côté, Au Pied de Cochon restaurant, and the Cabane à Sucre du Pied de Cochon. Trained under Martin Picard, he represents a generation of passionate and curious chefs deeply rooted in Quebec’s terroir. Creative and instinctive, he champions an artisanal approach to cooking built on resourcefulness and collaboration. With La Cabane d’à Côté, his “baby,” he celebrates nature, seasonality, and the beauty of imperfection turned into culinary art.
Chefs Clément Girodengo and Jérémie Falissard welcome Vincent Dion Lavallée for an evening honoring the restaurants that have shaped Montreal. Together, they revisit recent decades through dishes inspired by the flavors, institutions, and key figures of Montreal’s culinary scene, celebrating the city’s culinary evolution and those who have made it a hub of creativity and conviviality.
Admission
Originally from Saint-Tropez, Clément Girodengo is co-executive chef of Groupe Barroco alongside Jérémie Falissard. Trained at Café de Paris and Lycée Golf Hôtel, he honed his craft in several Michelin-starred restaurants, including Paul Bocuse, Le Carré des Feuillants, and Septime. Passionate about culinary precision and memorable flavors, he helps shape Groupe Barroco’s gastronomic vision and evolves its concepts with creativity and rigor.
Vincent Dion Lavallée is the executive chef and co-owner of La Cabane d’à Côté, Au Pied de Cochon restaurant, and the Cabane à Sucre du Pied de Cochon. Trained under Martin Picard, he represents a generation of passionate and curious chefs deeply rooted in Quebec’s terroir. Creative and instinctive, he champions an artisanal approach to cooking built on resourcefulness and collaboration. With La Cabane d’à Côté, his “baby,” he celebrates nature, seasonality, and the beauty of imperfection turned into culinary art.