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Foire Gourmande

The aim of the event is to take visitors on a journey through the Caribbean via their taste buds. Various workshops will be offered by chefs from the Caribbean: Haiti, Cuba, Guadeloupe, Martinique, Africa…. Visitors, tourists and festival-goers in general will have the opportunity to taste the dishes presented by the chefs.

Thanks to an original cultural mediation activity, the event will provide an intercultural and sensory experience for young and old alike, with cooking workshops, tastings and mini-conferences in a playful format, raising public awareness of the history and culture of the Caribbean through its traditional cuisine.

Also offer community organizations from the Memphrémagog MRC a privileged activity at the workshops (the Memphrémagog collective kitchens participated in the last edition).

I’m Chef Amani, a young man from the Ivory Coast. Since childhood, I’ve been fascinated by cooking and the culinary world, and through years of practice with my mother and my community, I’ve developed an expertise in all things African. Once I arrived in Canada, it seemed natural to feed this fire within me by expanding my knowledge, which led me to undertake a DEP in cooking in Sherbrooke, from which I graduated two years ago. With this multicultural background, I’m also very happy to be working in this exciting field, where I can perfect my art while helping others to discover it.

 
 
 
 
Menu :
  • Kedjenou de poulet accompagné de Riz
  • Jus d’hibiscus (bissape)
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Chef Marie Élise Lebon cultivated her passion for cooking from an early age, a passion that blossomed over the years and eventually gave rise to her company, Lebon traiteur. Founded in 2004, the business flourished until 2022, a testament to Marie Élise’s commitment to culinary excellence and her desire to satisfy a diverse clientele. Her reputation as a cordon bleu, acquired within her family, has spread far and wide, earning her the recognition of businesses and families in the Montreal region. Today, Marie Elise is looking to the future with an exciting new project: sharing her expertise through cooking classes, an initiative that not only perpetuates her culinary heritage, but also paves the way for a new generation of cooking enthusiasts eager to learn and create delicious dishes. It’s a beautiful transition that reflects his ongoing love of cooking and his desire to contribute to the community by sharing his knowledge and experience.

Menu
  • Salade rafraîchissante de cresson, roquette, avocat, tomates cerises, arrosée d’une vinaigrette
    maison d’échalote française.
  • Poulet sauce créole aux poivrons
  • Bananes plantains frites croustillantes et savoureuses
  • Riz national aux fèves rouges / riz et pois collés
  • Tartelettes à la noix de coco garnies d’ananas
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I’m Chef Gilles Sensei, a graduate of the Institut de Tourisme et d’hôtellerie du Québec (ITHQ), and have been for over 30 years! Throughout my career, I’ve worked with renowned chefs in different areas of the restaurant business, developing high-end culinary expertise, which I’ve been lucky enough to put to good use for a varied clientele, from the young to the elderly to elite customers. As a globetrotter, I have traveled to many countries and cultures, which has enabled me to broaden my culinary horizons and become an international chef.I’m proud to share my passion for cooking by offering memorable culinary workshops to my customers.

Menu
  • Salade des caraïbes
  • Crevettes au coco sauce piquante
  • Sorbet à la mangue
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Catering

Saatvik vegetarian cuisine Entrepreneurs Heem and Arvind drew inspiration for their business from the Sanskrit word “Sattva”, derived from Indian yogic philosophy and evoking a “sattvic” lifestyle – healthy, pure, energetic and vital. The couple, originally from Mauritius, have set themselves the mission of introducing vegan, healthy, tasty and globally-influenced foods that will appeal to all tastes.

 

 
 
 
Menu
Plat principal 15$ taxes inclus
  • Ti puri et cari des îles – 15$
  • Snacks des îles
  • Dumplings sauté – 10$
  • Croquettes croustillants mixte – 10$
  
Barbec Tropical
Menu
Prix 20$ taxes incluses
  • Salade du chef 
  • Salade de couscous  légumineuses (végétariens)
  • Touffé de légumes (végétariens)
  • Griot (cubes de porc marinés frits)
  • Poulet jerk (poulet grillé dans une sauce jerk épicées légèrement) Jamaïque
  • Poulet  mariné a l’Antillaise (pas épicés)
  • Riz aux Haricots rouge
  • Riz blanc sauce pois noir
  • Fricassé de kalalou 
 
Traiteuse Kya
Menu
  • Bouchées sénégalaises – 5 bouchées / 12$

Market gardener Edem Amegbo

In 2014, thanks to Brome-Missisquoi’s ARTÈRE land bank network, I found farmland in East Farnham. In 2015, I installed a greenhouse and tunnels to house my fragile tropical crops. And voilà, Edem’s Garden was born.

The aim of my business is to feed families with healthy, diverse vegetables grown in an environmentally friendly way. At the same time, I set myself the challenge of developing my expertise in growing African vegetables to satisfy the growing number of African families in the region. Our mission: to offer Quebecers of African descent high-quality vegetables so that they can cook dishes with the flavours of their native countries. I also take the opportunity to introduce these vegetables to all Quebecers who are curious to try them. I’m always proud when a Quebec customer tells me he’s cooked African spinach and loved it.

Au Jardin d’Edem is growing fast with the expansion of our infrastructure to 3 greenhouses and 10 kennel tunnels, enabling us to increase our production of African vegetables. I want to leverage my expertise and that of my team to break into new markets, more specifically ethnic markets in large urban centers.