Life, Death and Dessert: when culinary experience becomes a complete art form

A sensorial journey: five acts, one story

The evening unfolds in five chapters, each evoking a phase of the natural cycle: birth, life, death and rebirth. The journey moves from a theatrical aperitivo, a convivial prelude, to a wild dessert that serves as a liberating finale. Every course is more than a dish: it’s a story, an invitation to feel life in its raw, fragile beauty.

Forest gastronomy and creative cuisine

At the helm is chef Clément Boivin, founder of the nomadic restaurant Cuisine Libre!. Rooted in local terroir and inspired by nature, his creations are both rustic and refined, where raw elements meet finesse. Boivin’s passion lies in showcasing Québec’s lesser-known natural resources. Expect forest ingredients, surprising textures and bold aromas that forge an organic connection between the plate and the living world.

A transformed space: immersion and theatricality

For this special occasion, SAT’s third floor has been completely reimagined. The dining room becomes a pantry, symbolizing natural abundance; the dome turns into a wild atrium, surrounding guests with immersive projections of light, shadow and organic forms. Here, the venue itself becomes a performer, engaging with bodies, textures, aromas and flavours. Multidisciplinary performances by the Opéra de Montréal, combined with scenography by Michel D.T. Lam (Fig55), Thomas Payette (mirari), and Nicolas Fonseca (Mr Jaune), layer the space with music, voices, movement and images that extend the culinary gesture.