Cédric Deslandes, executive chef of Hôtel Monville’s restaurant, Le Monème, brings his expertise and passion to our cuisine. Formerly executive sous-chef at Hôtel Bonaventure and owner of the restaurant Les coudes sur la table for eight years, he has a particular fondness for preparing fish and seafood, a tribute to his Breton roots.
Executive Chef of the restaurant Ginger, Vladimir François-Maïkoouva embodies a French–Caribbean cuisine inspired by his Martinican roots and French culinary expertise. With 23 years of experience, he has worked in prestigious establishments alongside renowned chefs. As an ambassador for the Martinique Tourism Committee, he promotes a vibrant, creative, and culturally rooted cuisine that blends tradition and modernity, sharing both his craft and his passion.
Learn how to craft delicious cocktails and dive into the world of Cirka spirits during a unique mixology masterclass at the Monème bar and restaurant, located in Hôtel Monville!
Following their success in 2024 and 2025, we are pleased to announce that the mixology masterclasses are returning on February 27 and 28, 2026, as part of the Montréal en Lumière festival.
Co-hosted by our brand ambassador, Gizmo Sirois, and Monème’s bartender Raphaël, this experience will teach you how to create three delicious cocktails using Cirka’s premium spirits, all paired with three surprise bites from the chef.
Admission
The restaurant and bar Monème shines for Montréal en Lumière, welcoming Michelin-starred chef Alexis Voisenet, former right-hand of Guy Savoy. Discover an exclusive menu where classic French cuisine meets creativity and precise presentation. A flavorful experience not to be missed.
Cédric Deslandes, executive chef of Hôtel Monville’s restaurant, Le Monème, brings his expertise and passion to our cuisine. Formerly executive sous-chef at Hôtel Bonaventure and owner of the restaurant Les coudes sur la table for eight years, he has a particular fondness for preparing fish and seafood, a tribute to his Breton roots.
Former right-hand man to Guy Savoy, Alexis Voisenet opened Maison Avoise at the end of 2024 in the old fort of Issy-les-Moulineaux. There, the chef celebrates classic French cuisine in a contemporary setting. Already awarded a Michelin star and named “Jeune Talent Île-de-France” by Gault & Millau, he creates colorful plates with precise presentation, proving that the suburbs can offer exceptional gastronomy.
Irwin Durand, a 34-year-old French chef trained by Guy Savoy at the Hôtel de la Monnaie, rose through the ranks to take over Le Chiberta, a Michelin-starred restaurant, in 2020. There, he reinterprets classic dishes with creativity and seasonal products. Passionate and driven, he recently opened his own establishment, showcasing a modern and bold approach to French gastronomy.