The Grand Brunch Mange ton Saint-Laurent!

Come discover the rich culinary world of the St. Lawrence river at the second edition of the Grand Brunch Mange ton Saint-Laurent. This unique gastronomic event celebrates the edible species of the St. Lawrence River, Estuary and Gulf, with a six-course menu carefully crafted by eight renowned chefs. 

On the 2nd floor of the Jean-Talon Market, each dish will reveal how the St. Lawrence enriches Quebec gastronomy in an exceptional way with both familiar flavors like snow crab and scallop,  and lesser-known species like sea spinach, borage and surf clams.  

A complimentary mimosa will be offered with the brunch and you will have the opportunity to enhance your culinary experience with a curated drink menu of local ciders, wines, beers, and non-alcoholic beverages.  

Tickets are on sale now at $180 plus tax for two people. Tickets are sold in pairs only. Each ticket includes 6 courses, a glass of mimosa, service and ticketing fees. Hurry, availability is limited! 

6-COURSE MENU

Thanks to the collaboration of the Collectif Mange ton Saint-Laurent! and Hôtel Zéro 1, this year’s chefs will help you discover some of the many species that make the St. Lawrence a veritable culinary delight for the Quebec terroir.   
 

• Adrian Pastor et Riwan Maire, from Projet Yaku
• Chloé Ouellet et Juliette Fraser Chouinard, from Au pâturage - Espace Gourmand
• Amine Nasrallah, from Chaud Devant !  
• André-Nicolàs Medina, from Rouge Gorge
• Constant Mentzas, from Palomar
• Rémy Couture, pastry chef consultant

Such is the case of Adrian Pastor of Projet Yaku, who sees the Mange ton Saint-Laurent Grand Brunch as an opportunity to share his specialty: seaside cuisine. Originally from the Peruvian north coast and based in Rimouski for the past 5 years, this chef is delighted to showcase snow crab, his favorite St. Lawrence species to cook. “The very short seasonality of this species makes it an exceptional product” he says. 

“I also love the dynamic that is created around crab, like crab parties when the last snow is almost gone and the maple trees are still flowing, wow! And, of course, I love its delicate taste, texture and the versatility of its meat.” - Adrian Pastor

Other chefs will also be taking advantage of the event to showcase species they feel are still unexplored . For example, Chloé Ouellet of Au Pâturage – Espace Gourmand, nominated at the Lauriers de la gastronomie québécoise in 2024, will include whelk in her dish, while André-Nicolàs Medina of Rouge Gorge, will be delighted to cook Stimpson’s seaclam during the Grand Brunch, as he believes they are delicious and insufficiently promoted.