Festin du Marché

image de la mezzanine du Marché Jean-Talon

Jean-Talon Market invites food lovers to its first Festin du Marché! For this first edition, a five-course meal, imagined and cooked entirely by a brigade of women chefs, from the earth to the table, will be served.

The five guest chefs will share their vision of local gastronomy through inspired and generous creations. Here they are:

Ashley Thornton, private manager and consultant
Emilie Madeleine, pastaia chef of Manu Cornuto'pastaia chef
Karine Beauchamp, Restaurant de l’ITHQ's executive chef
Natacha Lehmann, pastry chef and founder of the Pâtisserie Clémentine
Natalia Machado, Ferreira Café's executive chef

Two renowned sommeliers, Marie-Josée Beaudoin of Sabayon and Caroline Beaulieu of Légende Restaurant, have also developed food and wine pairings and a beverage menu that will perfectly enhance each dish.

So, are you ready for a treat? Tickets are on sale now for $115 plus tax.
The wine and food pairing is available online for $35, or $50 if purchased on site. This discount applies automatically to the purchase.

You can choose from one of the nine services on offer:

Friday, July 11 at 6pm, 7pm or 8:30pm
Saturday, July 12 at 12pm, 12:30pm or 2pm
Saturday, July 12 at 6pm, 7pm or 8:30pm

Purchase a ticket

11 - 12 July 2025

12AM to 8:30PM

At Marché Jean-Talon In the Panorama venue and mezzanine

Access the ticket office

The beverage list and food and wine pairings are presented in collaboration with La Tablée au féminin. The selection of wines on offer is influenced by the presence of women winemakers, viticultrices or vinicultrices in the wine-making process. Take advantage of a discount on food and wine pairings by booking in advance online. This discount is automatically applied to the purchase.

Purchase your tickets

Bulle de champagne

client au Marché Jean-Talon

cheffe

Discover the brigade

The first Festin du Marché brigade brings together five passionate chefs who are innovating and developing the culinary arts through their passion and commitment to excellence.

Ashley Thornton

Ashley Thornton is a private chef renowned for her carefully crafted culinary experiences in Montreal and beyond. Classically trained with international expertise, she creates bespoke menus that reflect her clients' vision, the seasons and the setting. Known for offering meals worthy of the finest restaurants in intimate spaces, Ashley doesn't just cook-she creates moments where guests feel seen, celebrated and pampered.

Emilie Madeleine

Emilie Madeleine is pastaia chef at Mano Cornuto. Her vision is inspired by the slow food movement, valuing fresh, artisanal pasta and local, seasonal produce. For her, Italian cuisine rests first and foremost on the quality of the ingredients, with a minimum of intervention to let them speak for themselves.

Karine Beauchamp

A 2015 graduate of the Institut de tourisme et d'hôtellerie du Québec (ITHQ), Karine Beauchamp sharpens her knives in renowned establishments before joining the ITHQ Restaurant team in 2022 as executive chef. With her unconditional love for local produce, her desire to pass on her know-how, and her benevolence in the kitchen, she honors creative, gourmet and seasonal cuisine.

Natacha Lehmann

In 2023, Natacha Lehmann brought her dream to life with the launch of Pâtisserie Clémentine, a patisserie born of her passion and desire to create something just like her. After more than a decade in the Montreal restaurant business (notably at the Montreal Plaza and Hélicoptère), the pastry chef decided to devote herself to her own sweet creations. Her trademark? Desserts inspired by the French pastry tradition, but made with local ingredients. They are described as light, never too sweet. “For me, it's the taste that comes first, not the sugar,” she explains.

Natalia Machado

Born in Buenos Aires, Natalia Machado brings a deep passion for cooking, nurtured by years of experience. Her journey has taken her from the renowned kitchens of New York to Montreal, where she now heads the Ferreira team. Renowned for her refined technique and creative vision, she blends tradition with innovation. Natalia continues to make Montreal's gastronomic scene shine with her leadership and culinary excellence.

TABLÉE AU FÉMININ

with Marie-Josée Beaudoin & Caroline Beaulieu

These two professionals are the epitome of excellence in the world of Quebec sommellerie, each bringing her own unique vision to the table while working for the recognition of women in the culinary professions, notably through their involvement in the collective La Tablée au féminin. In 2023, Caroline Beaulieu was honored with the title of Sommelier of the Year at the Laurier Awards, while Marie-Josée Beaudoin's restaurant was recently recognized by the Michelin Guide.

Seasonal products from companies under female leardeship

The dishes served during this delicious meal will all have a little something in common: they will feature at least one local product from a company under women's leadership. A small constraint that our brigade of chefs has brilliantly met!

In fact, many of the companies in the Montreal Public Markets are run or co-run by women, and these will be highlighted during the meal. The Festin du Marché is therefore a great opportunity to celebrate their undeniable contribution to our food system.

Josiane Palardy is in charge of the kitchen at Porcmeilleur. All her traditional recipes come from her mother. She also concocts store-bought side dishes, such as delicious fruit ketchup and pickled beets. Read the history of this company.

Oushata is an artisanal smokehouse located in Wendake. Their mission goes beyond the simple production of local products; it's a tribute to the heritage of our ancestors, promoting ancestral know-how passed down from generation to generation.

Miels d’Anicet is a beekeeping company on a human scale, dedicated to preserving the bee, sharing beekeeping knowledge, making high-quality products using ingredients from the hive, handcrafted and of natural origin, and focusing on personalized customer service.

For 30 years now, Gourmet Sauvage has been promoting boreal gastronomy through the gathering of wild plants and mushrooms, and helping to educate the public through its forest workshops. Founded by Gérald Le Gal, a pioneer in his field, the company was subsequently taken over by his daughter Ariane Le Gal and his son-in-law Pascal.