Chefs Samuel Sirois and Joseph Arauz present a gastronomic evening featuring a five-course menu with wine pairings. Inspired by their roots and Quebec’s local products, each dish tells a story of place, season, and creativity, reflecting the concept “Quebec in Five Seasons” for an immersive, refined, and welcoming experience.
Originally from Costa Rica, Joseph Arauz leads Buvette Pastek, where he combines his roots with local Quebec products to create dishes that are both refined and approachable. His cuisine, demanding yet welcoming, tells a story of flavor, seasonality, and culture, offering an immersive experience where authenticity and creativity come together in every bite.
A professor at ITHQ, Samuel Sirois combines technical mastery and creativity to elevate the products of Quebec’s terroir. A laureate and member of the Canadian Bocuse d’Or team, he champions rigor, sustainability, and contemporary sensibilities in the kitchen. As a chef, mentor, and ambassador, he promotes local gastronomy by training the next generation and advocating for a cuisine that is modern, identity-driven, and respectful of the land.