With a career shaped between Asia and Montreal, Chef Wassim Maalaoui stands out for his creativity, already clearly recognizable in the menus of Le Boulevardier restaurant and Flâneur Bar Lounge. Today at the head of the kitchens, he brings a personal vision nourished by his international influences. Trained at the prestigious Le Cordon Bleu Hospitality School, he developed there an approach based on precision, rigor, and gastronomic elegance. Principles that today guide his practice, where each plate aims to offer a culinary experience that is both refined and inspiring.
Chef Camille Delcroix has established himself as one of the leading figures of the new generation of French gastronomy. Hailing from the North of France, he creates sincere and generous cuisine, deeply rooted in his terroir. He gained widespread recognition in 2018 when he won the 9th season of Top Chef, and in 2021 he opened his restaurant, Le Bacôve, in Saint-Omer—an establishment quickly acclaimed and awarded a Michelin star in 2024.
Noémie Meyer Ferré is the founding winemaker behind Maison Sainte Joie, an Alsatian family estate driven by a demanding approach that respects all living things. Certified in organic agriculture, the estate practices experimental biodynamics, guided by observation and on-the-ground results. An epicurean at heart, Noémie is driven by a vision that is both sensitive and committed, rooted in terroir and oriented toward gastronomy. Each of her cuvées is conceived as a sensory experience, where technical rigor serves emotion and where wine becomes a true language of sharing.
For Montréal en Lumière, Noémie will be joined by Philippe Faure-Brac, a leading figure in international sommellerie, recipient of the titles Best Sommelier of the World and Meilleur Ouvrier de France Honoris Causa, honorary president of the Union de la Sommellerie Française, and one of her mentors. He will present the wines of Maison Sainte Joie and offer a gastronomic interpretation, highlighting their finesse, identity, and their ability to engage in dialogue with fine cuisine.
With a career shaped between Asia and Montreal, Chef Wassim Maalaoui stands out for his creativity, already clearly recognizable in the menus of Le Boulevardier restaurant and Flâneur Bar Lounge. Today at the head of the kitchens, he brings a personal vision nourished by his international influences. Trained at the prestigious Le Cordon Bleu Hospitality School, he developed there an approach based on precision, rigor, and gastronomic elegance. Principles that today guide his practice, where each plate aims to offer a culinary experience that is both refined and inspiring.
At just 18 years old, Sonia Bichet discovered the fishmongering trade and quickly developed a passion for seafood products and artisanal know-how. Ten years later, in May 2023, she was awarded the title of Meilleure Ouvrière de France – Poissonnière-écaillère, recognizing a career guided by high standards and deep respect for the product. Eager to write her own story, she founded 20,000 Lieux sur les Mers, a project that takes her around the world to meet fishermen, explore fishing techniques, and showcase French craftsmanship.
In March 2023, sommelier Jordane Knab left the shores of the Indian Ocean for Canada, where he first discovered Ontario’s vineyards before settling in Montreal. Since then, he has been thoughtfully curating the wine lists at Boulevardier, Flâneur Bar Lounge, and Bar Les Cousins. Guided by the people behind each cuvée, he crafts selections that tell stories and creates communal experiences during winemaker dinners and tastings, highlighting local producers as well as French winemakers.