Born of a desire to encourage people to get out of the house in the middle of February, energize the downtown core and fill Montréal's restaurants after Valentine's Day, Montréal en Lumière may have seemed a bit far-fetched at first. Twenty-five years later, it's clear that festival founder Alain Simard's idea of bringing performances together with culinary arts wasn't all that crazy after all! Montréal en Lumière has helped unify the city's culinary scene and raised its international profile. But most of all, it has given Montrealers a chance to embrace northern life by having fun outdoors in the heart of winter.
Thanks to all its other activities (indoor shows, a vibrant and festive outdoor site and the not-to-be-missed Nuit Blanche), Montréal en Lumière brings a special warmth to downtown, even when the mercury dips low.
Not just at the forefront of Quebec's culinary culture, the Festival is also an active participant in its evolution. In its very first year, Montréal en Lumière scored big when it welcomed Paul Bocuse as its first honorary president. In the years since, the Festival has welcomed some of the most influential names in cuisine from around the world: Alain Passard, Charlie Trotter, Anne-Sophie Pic and Romain Meder, to name but a few. Nearly 700 chefs from over 20 countries have been invited to take part in Montréal en Lumière. They all enjoyed Quebecers' warm welcome and left with a better idea of what Quebec gastronomy really is: an independent and creative cuisine prepared according to professional standards and featuring local products.
Local chefs have learned from these talented guest chefs and enriched their own visions of cuisine. Thanks to acquaintances made during Montréal en Lumière, several up-and-coming chefs have had the chance to perfect their skills in some of the finest establishments in France and beyond. Many friendships have been made-and continue to grow-during the Festival.
Montréal en Lumière is a place where connections are made, and as such it has been a fertile ground for the careers of many of Quebec's culinary stars. The Festival created a way for Quebec products to be known and embraced by local and international chefs, as well as by foodies who discovered them at the Finest Tables dinner events and the Festival's many other activities: conferences, demonstrations, culinary tours, family activities, Quartier Gourmand and more. With a deep-seated desire to make gastronomy accessible, Montréal en Lumière has multiplied its initiatives to invite the whole city to the party.
Constantly evolving, Quebec cuisine and the Festival have gradually abandoned the white tablecloths and the traditional toque hat. Looking through the menus of the thousands of meals that have been served over the past 25 years, we see the history of our cuisine unfold. We note a growing pride in putting our best products forward and our know-how on the plate. And of course, good food and good products go hand in hand with good wine. The wine community has always been part of the Festival. Over the years, renowned winemakers and sommeliers have broadened our horizons with their delicious wines.
Montréal en Lumière has also given a voice to groups who don't benefit from as much media visibility as others.
