Menu Extra Creates an Architectural Dining Experience

An Immersive Culinary Journey Inspired by Concrete Landscapes

Montreal's Brutalist Heritage and Menu Extra's Vision

Montreal boasts a rich tapestry of brutalist architecture, with iconic structures like Moshe Safdie's Habitat 67 standing as testaments to this raw, concrete-driven style. Beyond the well-known landmarks, the city's urban fabric is imbued with the robust aesthetic of brutalism, from university buildings to metro stations. It is within this distinctive architectural context that Menu Extra, a Montreal-based culinary studio, conceived an extraordinary gastronomic event. Their aim was to craft a dining experience deeply connected to brutalism, while showcasing local flavors and an immersive design approach.

The Power of Brutalism: A Striking Backdrop for Fine Dining

Creative Director Samuel de La Courtemanche emphasized the profound impact of brutalist architecture on their concept. Following a previous activation at Habitat 67, Menu Extra sought to highlight other significant, yet potentially less celebrated, modernist sites in Montreal. Courtemanche noted the inherent 'grounding quality' of brutalist spaces, which naturally lend themselves to introspection and contemplation. This monumental and unadorned architectural style proved to be a powerful canvas for an event that reinterprets fine dining as a ritualistic experience.

"Efflorescence": A Fusion of Art, Gastronomy, and Architecture

As part of Montréal en Lumière, an annual winter festival, Menu Extra transformed the Franciscan Chapel in Rosemont into a vibrant, chartreuse-hued setting for their multi-course tasting menu. This event, named 'Efflorescence,' was a collaborative effort by a diverse team of sommeliers, chefs, designers, and other creative professionals. The name itself is a clever play on words, simultaneously referencing the powdery residue that forms on concrete as water evaporates and the flourishing state of a flower—a metaphor for the blossoming of art and culinary innovation within a stark architectural shell.

Designing an Immersive Culinary Stage

The centerpiece of the dining experience was a dramatic 40-foot-long communal table, elegantly draped in a rich green fabric. The table's design incorporated a hollowed diamond motif, echoing the vaulted ceilings above and creating a cohesive visual narrative. At its core, a fluted-acrylic lightbox filled with living plants served as a mini-replica of Canada's boreal forest, bringing a touch of nature indoors. Additional design elements included sleek aluminum chairs by LESORR, complementing the chapel's raw surroundings, and steel stands displaying premium local ingredients such as scallops from the Magdalen Islands. A carefully curated soundscape by artist KROY and futuristic speakers from MYCOAUDIO further enhanced the immersive atmosphere, encouraging guest interaction and a spirit of discovery, as envisioned by Creative Director Samuel de la Courtemanche and Creative Producer Amanda Prow.

The Ephemeral Nature of the Experience

Alexis Demers, Co-Founder and Sommelier, highlighted the transient quality of Menu Extra's events. He explained that this ephemeral nature encourages guests to fully immerse themselves in the present moment, knowing that such an experience cannot be replicated. This philosophy underscores the uniqueness and preciousness of each gathering.

A Choreographed Culinary Ceremony

The event was a meticulously choreographed performance, elevating fine dining to a ceremonial art form. Chefs prepared dishes in full view of guests, adding an element of theatricality to the culinary journey. Service was precise and deliberate, incorporating aromatic hot towels and scented smoke to complement specific courses, engaging multiple senses. The ringing of a bell, reminiscent of a call to prayer, guided guests to their seats, further reinforcing the ritualistic ambiance of the evening.

A Seasonal Menu Celebrating Quebec's Bounty

The menu, a testament to seasonality, was meticulously crafted by Francis Blais, Co-Founder and Executive Chef of Menu Extra, and expertly paired with wines selected by Co-Founder and Sommelier Alexis Demers. It showcased the rich culinary offerings of Quebec, featuring fresh Nova Scotian lobster, succulent scallops from the Magdalen Islands, and citrus cultivated locally by Vyckie Vaillancourt in Laval, among other exquisite regional delicacies. This commitment to local, seasonal ingredients further deepened the connection between the dining experience and its Quebecois roots.