A table d’hôte menu showcasing the great classics of our establishment will be highlighted for the 2026 edition. The meal begins with the signature Gibbys salad, followed by iconic dishes such as the inimitable Beef Wellington and the Salmon Wellington, served with its lobster sauce, returning to the menu especially for the occasion. A nod to the original location then makes its way to the table with the Saint-Sauveur rack of lamb, before concluding the experience on a fresh and vibrant note with one of our most sought-after desserts: the famous key lime pie.
Giovanni Manocchio
Giovanni began his career at Hélène-de-Champlain, where he learned precision of technique and the pursuit of true flavour. A graduate of the ITHQ, he developed a culinary approach focused on technical mastery and elevating the product. Now the chef of Gibbys for Groupe Grandio, he creates dishes that combine finesse, balance, and depth. His work shapes a cuisine that is both authentic and inspiring.