A Michelin-Starred Lunch With Christophe Dufau & Grey Goose

It was a hot Friday in Montreal. There wasn’t a cloud in the sky and the sun shined brightly over the city. We left the air-conditioned confines of our car and walked towards the Museum of Contemporary Art. Despite the overwhelming heat, the grounds surrounding the museum were abuzz with the sounds of jazz. It was the early days of the Jazz Festival and a few acts were set to take the stage later that afternoon.

We continued on up the cement steps and towards the Museum’s secret garden. It was there where Grey Goose had setup a market inspired by the French Riviera. The space was filled with stands that presented local produce, such as coffee from Café Olimpico, French pastries from Duc de Lorraine, honey from l’Alvéole, flavourful preserves from L’Étagère Gourmande, floral bouquets from L’Atelier Florale, and sorbets from Bilboquet.

Before the market opened to the public, Grey Goose Ambassador Stephanie Lamb, and Michelin-star chef Christophe Dufau presented us with a four-course meal inspired by the flavours of Southern France.

For those who are not familiar with Chef Dufau, his work has taken him all over the world. From Kuala Lumpur, Hong Kong, Guangzhou, Martinique, San Sebastian and Piedmont. He has also learned greatly from his experience in the kitchens of other Michelin-starred chefs like Bernard Loiseau, Daniel Boulud and Jan Hurtigkarl.

What makes Chef Dufau’s approach to cooking unique is that every dish is not the same as the last. This is best showcased at his Provence-based restaurant Les Bacchanales whose menu changes every week. All of the changes are based around what’s in season at the local markets that are located within a 250-kilometres radius of the restaurant. In 2008, Chef Dufau and Les Bacchanales had earned his first Michelin-star.

With that being said, we were presented with plates that held shucked oysters topped with fresh horseradish, succulent lobsters served with seasonal vegetables, savoury duck with grilled cantaloupe, green almonds and onions. Every course was accompanied with a signature Grey Goose cocktail that accentuated the dining experience.

Learn more about Grey Goose Vodka here.

Take a look at our favourite cocktails below:

Grey Goose Le Grand Fizz

1 ½ Parts Grey Goose vodka
1 Part St-Germain elderflower liqueur
2 Parts chilled soda water
½ Part freshly squeezed lime

Method:

Build ice into an oversized cabernet wine glass with lots of ice. Add Grey Goose vodka, then squeeze fresh lime and discard. Top with St-Germain and chilled soda water. Garnish with fresh lime wedges.

Grey Goose L’Espresso Martini

1 1/2 parts Grey Goose Vodka
1 part Single Origin Espresso
3/4 parts Premium Coffee Liqueur

Method:

Shake hard and long, then double strain. Garnish with three cardamom pods in the shape of a star.

Words & Photography: Jon Carlo Tapia

We encourage responsible drinking.