PARC JEAN-DRAPEAU AND TOURISME MONTRÉAL JOIN FORCES FOR MONTRÉAL'S BIGGEST BARBECUE
As part of the 150th anniversary of Parc Jean-Drapeau, presented by Loto-Québec, the Société du parc Jean-Drapeau (SPJD) and Tourisme Montréal are coming together to present the Rendez-vous gourmands, Montréal's largest barbecue. This event will take place from August 23 to 25 in the Jardins des Floralies, celebrating the city's culinary richness through an experience where local products meet the creativity of local chefs. From Friday to Sunday, visitors can savor dishes prepared by Chef Paul Toussaint, accompanied by six Montreal chefs, all experts in grilling. The event will feature tastings, culinary demonstrations, and musical programming, all organized in collaboration with Les Survenants to create an unforgettable experience.
To enjoy the culinary experience, two options are available: the first is an à la carte option, offering the freedom to choose from a wide selection of dishes available on-site. The second option is the Gourmet Passport, priced at $55, which allows you to taste six exclusive dishes carefully prepared by the guest chefs.
To whet your appetite:
Chermoulah Chicken: An aromatic dish of chicken marinated in a chermoulah sauce made with herbs, spices, and garlic, crafted by Chef Oussama Ben Tafous (Roch le Coq).
Unagi Taco: A delicious fusion of Japanese and Mexican cuisine, featuring grilled eel in a tortilla, created by chefs Phong Thach (Kaiji Sushi and Sogen Sushi) and Sarina Yoth.
Hong Kong-Style Roasted Duck: A crispy and juicy roasted duck, seasoned with spices typical of Hong Kong cuisine, prepared by Chef Eric Ku (Dobe & Andy).
Banana Leaf Steamed Cod: Delicately steamed cod wrapped in banana leaves, enhancing the subtle flavors of the fish, crafted by Chef Ambassador Paul Toussaint (Kamúy) in collaboration with Chef André Sterling.
Chimichurri Beef Cheek: Smoked and confit beef cheek served with aioli and herb sauce, by Chef Antoine Bériault (Aylwin BBQ).
Merguez Hot Dog: A gourmet hot dog with spicy merguez sausage, served with harissa mayonnaise, created by Chef Guillaume Daly (Sousbois).
Vegetarian options are also available in the menus crafted by the chefs, as well as from the street food trucks.
