Atelier du Chef

In addition to meeting up with the very best chefs in Montreal, you'll see them create unbelievable recipes right before your eyes! You'll even get a chance to taste them! Bring the recipes home and recreate them thanks to our chefs' tips and tricks! Don't miss out on this exclusive experience at Rockland! Each chef will be featured at specific dates and times.

Friday: 6 PM to 8PM  |  Saturday: 11 AM to 1 PM  |  Sunday: 11 AM to 1 PM

Atelier du Chef - Martin Juneau
Martin Juneau [Full]

Chef, restauranteur and entrepreneur, Martin Juneau just recently opened his new Pastaga lunch counter and restaurant—and it’s all the rage! In 2011, he was named the best Canadian chef during the Gold Medal Plates competition. We are thrilled to welcome this master chef, who has had several successful culinary projects, at Rockland’s Atelier du chef event on March 15, 22 and 29, and April 5.

Workshop Menu

Weekend #2: Chopped Liver Mousse

Weekend #3: How to Cook with Cucumbers

Weekend #4: Tatin Pies

Atelier du Chef - Kimberly Lallouz
Kimberly Lallouz [Full]

A highly creative and skilled chef, Kimberly Lallouz’s colourful personality captivates all who meet her. She has had several successful restaurant ventures. Inspired by her travels around the world, her cuisine is delicious mix between traditional comfort food and today’s trendy dishes. At the helm of Bird Bar, Monsieur and Miss Prêt à Manger, she will showcase her unique talent at Rockland’s Atelier du chef on March 17, 23 and 31, and April 6.

Workshop Menu

Weekend #2: Chirashi Sushi

Weekend #3: Salmon Tartar with Baked Chips

Weekend #4: Chachouka Brunch Casserole

Atelier du Chef - Olivier Vigneault
Olivier Vigneault [Full]

Originally from Québec City, Olivier Vigneault specializes in Asian cuisine. As the executive chef at the famous Jatoba restaurant, which is located in Montreal’s business district, Olivier perfectly blends contemporary cuisine with Japanese and Chinese influences. Come and taste his wonderful creations during Atelier du chef on March 16, 24 and 30, and April 7.

Workshop Menu

Weekend #2: Salmon Sashimi

Weekend #3: Pork and Shrimp Gyoza Dumplings

Weekend #4: Vegetable Salad with Coriander, Pomelo, Confit Duck Leg, Hoisin Sauce and Crispy Wontons