Special Chef Collaboration at Lucie
Wednesday June 26th, at Lucie Toronto
100 Yonge Street, Toronto ON
About:
For over twenty years, Chef Gushue has captivated food enthusiasts with his distinctive blend of tradition and innovation. With notable accolades such as the Relais & Châteaux Grand Chef title and Canadian Chef of the Year, this collaboration with Chef Bloquel will mark one of the most impressive evenings celebrating French cuisine Toronto has ever seen.
Introducing Chef Bloquel and Chef Gushue
French born Chef Arnaud Bloquel was profoundly influenced by his culturally diverse family. At 16, he entered a hotel school in Guadeloupe and later refined his culinary skills in France under prominent Michelin-star chefs. After years in Paris working in celebrated Restaurants, he returned to Guadeloupe, opened l'Orchidea in 2015, and won the title of Best Master Restaurateur in 2018. His restaurant earned top honours in the Caribbean. Recently, he competed in the "Meilleur Ouvrier de France" and is now at the helm of Lucie's Kitchen, a French restaurant in Toronto.
For more than two decades, Chef Jonathan Gushue has been satisfying palates with a natural culinary style and inventiveness that balances both tradition, locality, and imagination. Most recently he founded The Gate in Grey Highlands with front-of-house veteran Jennifer Belanger. A Relais & Chateau Grand Chef, Tattinger Award of Excellence in cuisine 2008, Canadian Chef of the Year 2010 and responsible for landing Langdon Hall on to the San Pellegrino list of best restaurants in the world in 2010. Gushue began consulting in recent years and some notable clients have been The Elora Mill Hotel and Spa and The Fogo Island Inn.
Style of the Event:
Please select your reservation time and number of guests below. Guests will be welcomed at Lucie's elegant bar with delightful canapés, followed by a meticulously crafted four-course dinner. Each dish will be paired with carefully selected wines, enhancing the flavours and making the evening truly exceptional.
Price & Dietaries:
Tickets are $280 + tax per person. Gratuity is included.
This is a 19+ experience.