Over five Thursdays between October 10 and December 5, 2024, executive chef Patrick Dubé will lend his brigade and his stoves to six colleagues, who will have carte blanche for one evening only. After fruitful collaborations begun in the summer with Jean-Luc Boulay, among other guests, we return with an autumn version called Open fields — Harvests.
For these collaborations, we plan to take advantage of the 7,000 square meters (75,000 square feet) of garden at the Hôtel Le Germain, which makes it possible to harvest 8,000 kilos (18,000 pounds) of vegetables per season. How did we choose the guests who will work on them in the kitchen?
“They are often friends, former colleagues or people with whom I have done events,” explains Mr. Dubé. This time I also incorporated Florimond [Hannoteau]new to the Le Germain family. Even the chefs I know less, I can’t wait to discover their cuisine.”
“We often hear that chefs are in competition with each other. I don’t believe in that at all!”
— Patrick Dubé, Labor chief executive
“I am quite liberal on this issue: I have always shared my recipes with my cooks. I like to share to create happiness for the customer, to discover other cuisines, to organize an event cool“, continues Mr. Dubé, former chef of Mr. Boulay’s Saint-Amour.
Chef David Forbes, from the Camp Boule restaurant, at Massif de Charlevoix, will be the guest on November 28. (Le Germain Charlevoix)
Six guest chefs in Charlevoix
Here is the list of guest chefs for this second Champs Libres:
October 10: Florimond Hannoteau, executive chef of Boulevardier at Hôtel Le Germain, in Montreal
November 7: Nikolas Couture, executive chef, and Blaise Fortier, both co-owners of Louise Taverne & Bar à vin, in Quebec
November 21st: Sabrina Lemay, executive chef and co-owner of L’Orygine, in Quebec
November 28: David Forbes, executive chef and co-owner of Camp Boule, in Massif de Charlevoix
December 5: Alexandre Vachon, executive chef at Manoir Hovey, in North Hatley, in Estrie
The winner of the show The Restaurant also invited
Another chef will be invited to lend his talents to Labor, outside of the Free Fields event. This is Jean-Philippe Cloutier, winner of the second season of the television competition The Restaurantbroadcast on TVA. He will cook in Baie-Saint-Paul on Saturday November 9, 2024.
Chef Jean-Philippe Cloutier (Le Germain Charlevoix)
A distinction for the wine list
In addition, Les Labors recently won a “Wine Spectator’s 2024 Best of Award of Excellence” mention in the Restaurant category. This award given to some 1,500 winners across the planet recognizes distinguished and sought-after wine lists, as well as quality service. Christian Beaupré is Labours’ sommelier.
Namely
- Free Field Dates: from Thursday October 10 to Thursday December 5, 2024
- Price: menu at $100 per person, food and wine pairing is also offered at $100
- Address: 50, rue de la Ferme, in Baie-Saint-Paul
- Info: www.germainhotels.com
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