Conceived as a journey through the cycle of nature, La vie, la mort, le dessert is a unique evening that combines gastronomy, artistic performance, and immersive scenography in the dome. Guests are invited to follow a five-part narrative, from the theatrical aperitivo to the wild dessert, including the trou normand—each course evokes the cycles of life, death, and rebirth.
Under the culinary direction of chef Clément Boivin (Cuisine Libre!), renowned for his mastery of local and forest-based cuisine, the meal becomes a sensory journey where each dish tells a story and every bite becomes an experience. For the occasion, the third floor is transformed into an enchanted residence, the restaurant’s dining room into a pantry, and the dome into a wild atrium.
The experience, created by Nicolas Fonseca (Mr Jaune), Michel Lam (Fig55), and Thomas Payette (mirari), weaves a dialogue between gastronomy, performing arts, and immersive projections. Multidisciplinary performances presented by the Opéra de Montréal, captivating images, and theatrical actions punctuate the evening, which concludes in a festive and free atmosphere.
Each performance brings together around a hundred guests for a banquet where thrills, discovery, and delight come together—in short, la nature plein la gueule.
