Restaurant Othym will welcome Finnish chef Albert Franch Sunyer from Nolla for an exceptional collaboration with chef Noé Lainesse. Together, they will showcase Montreal’s gastronomy and the Nordic character of our region through a sustainable, creative, and refined menu inspired by the seasons and by respect for local ingredients.
Albert Franch Sunyer, chef owner of restaurant Nolla in Helsinki, embodies a sustainable and inventive approach to gastronomy. The first zero waste restaurant in the Nordic countries, Nolla focuses on organic and local ingredients, circularity, and transparency. Every action, from the menu to energy management, reflects a commitment to cooking without leaving a trace, in deep respect for nature.
A visionary and committed chef, Noé Lainesse has been leading Othym restaurant in Montréal for over twenty years. A strong advocate for Quebec’s local products, he prioritizes short supply chains and works closely with local farmers and growers. His internship at Silo in London, the world’s first zero-waste restaurant, strengthened his eco-responsible approach, making Othym a place where the land and nature inspire every dish.