MONTRÉAL, July 8, 2024
/CNW/ - From July 15 to August 10,
Espace pour la vie invites you to inspiring culinary demonstrations
at the Jardin botanique. Each week, from Monday to Thursday,
eleven highly talented chefs from all horizons will take turns
preparing a signature plant-based dish. With a generous dose of
passion and creativity, they will concoct morsels that are sure to
surprise you. Are you familiar with fragrant pineappleweed, or
Northern prickly-ash? Would you like to try saffron ice cream or
learn how to cook calamondin? Would you know how to cook radish or
cauliflower without discarding any parts? Let our guest chefs
inspire you and "biodiversify" your plate! On Fridays and
Saturdays, it's the kids' turn to cook in a workshop presented
by "C'est moi le chef!"
A PLANT REVOLUTION RIGHT ON YOUR
PLATE – Culinary demonstrations and
tastings - 8 years and up
July 15 to August 10, Monday to
Thursday, 1 pm and 2:30 p.m.
Based on highly relevant topics today, our chefs have come up
with accessible and tasty recipes to share their inspiration
for a cuisine that puts plants in the spotlight.
Location: Event marquee (near the Japanese Pavilion)
Guest chefs and their gourmet bites—each
featuring a different plant!
(tastings free of charge -
get your ticket at the Event marquee - available 30 minutes
prior to the event - first come, first served)
|
Monday
No-waste
cooking
|
Tuesday
Cooking
ancient
and forgotten
plants
|
Wednesday
Cooking
urban
and forest
plants
|
Thursday
Cooking
amazing
plants
|
|
July 15
Stelio
Perombelon
Roasted
"Chioggia"
beetroot spring
roll
|
July 16
Jean Michel
Leblond
Grilled 'De
Cicco' broccoli salad,
nettle and Egyptian
onion
vinaigrette, fried
buckwheat
|
July 17
David Gauthier
and Emily Homsy
Tomato tartare with
pickled daisy
and daylily
buds
|
July 18
Andersen
Lee
Ginger, daikon
and
chrysanthemum
broth
|
|
July 22
Anderson
Lee
Summer couscous with
cauliflower
|
July 23
Jean Michel
Leblond
Risotto with smoked
spelt,
creeping saltbush and
witch's garlic
|
July 24
Jean Michel
Leblond
Aguachile of
creeping saltbush
and
Gaspesian daikon, sea
buckthorn, cucumber and
pembina
|
July 25
Rémy
Couture
Crispy cabbage, lemon
cream,
calamondin
marmalade and
white chocolate
Chantilly with
Kaffir lime
|
|
July 29
Léa
Talbot
Variations on
the
dandelion
|
July
30
Samy
Benabed
Khoubiza revisited with
mallow
|
July
31
Samy
Benabed
Pineappleweed
ice cream on
Northern
prickly-ash crumble
|
August
1
Mostafa
Rougaibi
Saffron ice
cream
|
|
August 5
Loounie
Roasted radishes
on a
white bean spread
with
radish leaf
pesto
|
August 6
Stelio
Perombelon
Écrasé of lemon and
mint broad
beans, fava
flour Panisse
|
August
7
Loounie
Rillettes with
oyster mushrooms
and maple
mustard
|
August
8
Stéphanie
Wang
Malabar spinach
"mousse" cake
|
LET'S GET COOKING! With C'est moi le chef!
– Cooking workshop for kids – 3
years and up
Fridays and Saturdays, July 19 to
August 10, 1, 2 and 3
p.m.
Children will discover the fun of cooking with plants, then
taste and share their masterpiece with their parents.
Duration: 30 minutes – Maximum 20 children at a
time (on a first-come, first-served basis)
One adult per
child required.
Location: Event marquee (near the
Japanese Pavilion)
Daily, until September 2,
non-stop, 10 a.m. to 5
p.m.
Location: Near the Insectarium's Dome
- NO-WASTE CHALLENGE: SAVE IT OR WASTE IT! – Animated
activity – 8 years and up
- FINGER-LICKING PLANTS – Animated activity – All
ages
- KIDS' KITCHEN – Free activity - A play area for ages
3 to 8
Detailed program at espacepourlavie.ca
|
BOOK YOUR
TICKETS ONLINE espacepourlavie.ca
Book your free
admission with your Espace pour la vie Passport.
ACCESS
INFORMATION
Reduce your GHGs. Take
public transit (Pie-IX metro and a 5-minute walk) or active
transportation (bike paths and BIXI stations nearby).
|
About Espace pour la vie
Protecting biodiversity and
the environment is at the heart of the mission of Espace pour la
vie, which is made up of the Biodôme, Biosphère, Insectarium,
Jardin botanique and Planétarium de Montréal. Together, these
museums located in Montréal form Canada's largest natural science museum
complex, welcoming over 2.4 million visitors each year. In view of
the challenges our planet is facing, Espace pour la vie is working
to increase its impact by fostering dialogue with communities and
taking actions aimed at mobilizing the public behind the
socio-ecological transition.
Digital press kit (bios and photos of guest chefs,
visuals of activities)
SOURCE Espace pour la vie Montreal