PLANT REVOLUTION RIGHT ON YOUR PLATE – Culinary demonstrations and tastings - 8 years and up
July 15 to August 10, Monday to Thursday, 1 pm and 2:30 p.m.

Based on highly relevant topics today, our chefs have come up with accessible and tasty recipes to share their inspiration for a cuisine that puts plants in the spotlight.
Location: Event marquee (near the Japanese Pavilion)

Guest chefs and their gourmet bites—each featuring a different plant!

(tastings free of charge - get your ticket at the Event marquee - available 30 minutes prior to the event - first come, first served)
 

Monday July 15 No-waste cooking 
Stelio Perombelon
Roasted “Chioggia” beetroot spring roll

Tuesday July 16 Cooking ancient and forgotten plants
Jean Michel Leblond
Grilled ‘De Cicco’ broccoli salad, nettle and Egyptian onion vinaigrette, fried buckwheat 

Wednesday July 17 Cooking urban and forest plants
David Gauthier and Emily Homsy
Tomato tartare with pickled daisy and daylily buds 

Thursday July 18 Cooking amazing plants
Andersen Lee
Ginger, daikon and chrysanthemum broth

Monday July 22 No-waste cooking 
Andersen Lee
Summer couscous with cauliflower 

Tuesday July 23 Cooking ancient and forgotten plants
Jean Michel Leblond
Risotto with smoked spelt, creeping saltbush and witch’s garlic 

Wednesday July 24 Cooking urban and forest plants
Jean Michel Leblond
Aguachile of creeping saltbush and Gaspesian daikon, sea buckthorn, cucumber and pembina  

Thursday July 25 Cooking amazing plants
Rémy Couture
Crispy cabbage, lemon cream, calamondin marmalade and white chocolate Chantilly with Kaffir lime 

Monday July 29 No-waste cooking 
Léa Talbot
Variations on the dandelion 

Tuesday July 30 Cooking ancient and forgotten plants
Samy Benabed
Khoubiza revisited with mallow

Wednesday July 31 Cooking urban and forest plants
Samy Benabed
Pineappleweed ice cream on Northern prickly-ash crumble 

Thursday August 1st Cooking amazing plants
Mostafa Rougaibi
Saffron ice cream 

Monday August 5 No-waste cooking 
Loounie
Roasted radishes on a white bean spread with radish leaf pesto 

Tuesday August 6 Cooking ancient and forgotten plants
Stelio Perombelon
Écrasé of lemon and mint broad beans, fava flour Panisse 

Wednesday August 7 Cooking urban and forest plants
Loounie 
Rillettes with oyster mushrooms and maple mustard

Thursday August 8 Cooking amazing plants
Stéphanie Wang 
Malabar spinach “mousse” cake 
 

LET’S GET COOKING! With C’est moi le chef! – Cooking workshop for kids – 3 years and up 

Fridays and Saturdays, July 19 to August 10, 1, 2 and 3 p.m. 

Children will discover the fun of cooking with plants, then taste and share their masterpiece with their parents. 

Duration: 30 minutes – Maximum 20 children at a time (on a first-come, first-served basis) 

One adult per child required. 

Location: Event marquee (near the Japanese Pavilion) 

Daily, until September 2, non-stop, 10 a.m. to 5 p.m. 

Location: Near the Insectarium’s Dome 

• NO-WASTE CHALLENGE: SAVE IT OR WASTE IT! – Animated activity – 8 years and up 
• FINGER-LICKING PLANTS – Animated activity – All ages 
• KIDS’ KITCHEN – Free activity - A play area for ages 3 to 8 

Detailed program at espacepourlavie.ca

​ BOOK YOU TICKETS ONLINE espacepourlavie.ca

Book your free admission with your Espace pour la vie Passport.
 

ACCESS INFORMATION

Reduce your GHGs. Take public transit (Pie-IX metro and a 5-minute walk) or active transportation (bike paths and BIXI stations nearby).

About Espace pour la vie

Protecting biodiversity and the environment is at the heart of the mission of Espace pour la vie, which is made up of the Biodôme, Biosphère, Insectarium, Jardin botanique and Planétarium de Montréal. Together, these museums located in Montréal form Canada’s largest natural science museum complex, welcoming over 2.4 million visitors each year. In view of the challenges our planet is facing, Espace pour la vie is working to increase its impact by fostering dialogue with communities and taking actions aimed at mobilizing the public behind the socio-ecological transition.