Curated by a passionate Michelin-Trained Chef, guests will explore the tastes and products that make Quebec agriculture and gastronomy so special. This exploration includes farmhouse Quebec cheeses, artisan small-batch charcuterie, wildflower honeys, and sourdough breads. Guests will learn about the different qualities of sheep, cow, and goat cheeses both from dairy and seasonal points of view. They will taste a variety of charcuterie including salami, mortadella, and coppa made from Quebecois heritage breed animals. These will be paired with seasonal honeys and rare fruit from a supplier of famous Chefs and Restaurants. Depending the season and weather, this can take place in the beautiful Jeanne Mance park, at Jean Talon Market, or in the Chef's own historic Old Port dining room and apartment from the 1800’s.