Take a seat around our large kitchen island and enjoy a culinary experience in an intimate, small-group setting. As our chef prepares your meal right in front of you, discover the ingredients, techniques and inspiration behind each dish.
There’s no cooking required: simply sit back, chat with the chef and savour the experience.
A special experience around our kitchen island
With a maximum of 20 guests, the Chef’s Table offers a unique opportunity to connect with our chef and fellow guests. Throughout the meal, watch each dish come together before your eyes and discover the stories and expertise behind every creation.
With the warmth of being welcomed into someone’s home, the experience is relaxed, inviting and all about sharing good food and conversation.
A lineup that evolves
Our lineup evolves with the seasons, our team’s inspiration and the people we meet along the way.
Some Chef’s Table experiences feature food and wine pairings, while others welcome guest chefs, winemakers, producers or other special guests. Each experience is a new opportunity to discover flavours, expertise and passionate people from near and far.
Upcoming evenings
Discover upcoming experiences on our calendar. New Chef’s Table experiences are added to our lineup regularly.
Experience for your group
Looking to get together for an evening that’s a little out of the ordinary? Ratatouille can welcome up to 20 guests around its kitchen island for a private experience.
Whether it’s an evening with friends, a celebration or a team activity, enjoy your own private Chef’s Table while our team takes care of the rest. All you have to do is take a seat and enjoy the moment.
Prefer to get hands-on? Discover our cooking classes!
Our Experts
Pierre Nief
Chef
Cooking Workshops
Born in Paris, Pierre always knew he wanted to work in the field of gastronomy. He set out on his career in London with chef Pierre Koffman, then went back to Paris to cook at Guy Savoy’s eponymous Michelin three-starred restaurant. After many culinary experiences around the globe, Pierre settled in Quebec, joining the B4S team in 2023. For him, the key to creating authentic cuisine is by appreciating the quality of the local and seasonal produce, and to make the dishes look as good as they taste!
Mathieu Gagnon
Chef
Cooking Workshops
Mathieu began his cooking career at Bistro 4 Saisons alongside acclaimed chef Danny St-Pierre. Along with this position, he opened a small restaurant where he gave cooking classes and created ready-to-eat meals. Mathieu thrives on change. During the course of his career, he has helped to launch of a number of restaurants. They include Montréal Plaza, La Petite Maison and Elena, ranked the third best new restaurant in Canada in 2018 by Air Canada’s enRoute magazine.
Mickael Brossard
Pastry Chef
Pastry, Baking and Chocolate-Making Workshops
Mickael has been making high-quality pastries for 19 years and during that time, he has won a slew of awards and is recognized as one of the best in the business. He has built his career in upscale establishments such as Matyasy and Manoir Hovey, and now works as the pastry chef at Bistro 4 Saisons. In 2023, he earned the prestigious title of Maître Artisan Pâtissier-Chocolatier (for pastry and chocolate making) and in 2024, Brossard, who embodies the excellence, passion and precision of his chosen profession, was the winner of the Meilleur Croissant au Beurre (Best Butter Croissant) award in the Eastern Townships.
Benoit Lajeunesse
Sommelier
Wine and Mixology Workshops
Benoît has 25 years of experience in the world of wine behind him, during which he has participated in more than 1,500 events! A passionate educator with an affinity for words, he enjoys sharing his knowledge with others. He has worked at the SAQ, Europea, Maison du Gouverneur and Bistro 4 Saisons, and in 2017 was a semi-finalist in the Meilleur Sommelier du Québec competition. Benoît is also an instructor and lecturer at the Université de Sherbrooke and a radio commentator at Rythme FM.
Patrick Grieve
Sommelier
Wine Workshops
A native of the Eastern Townships, Patrick spent over 15 years at Manoir Hovey where he worked his way up from sommelier to maître d’hôtel. Known for his friendly personality, in-depth knowledge and his belief in the importance of giving his clients excellent service, Patrick has held the combined jobs of sommelier and maître D at Bistro 4 Saisons since 2021, lending his expertise and bringing his customer satisfaction ethic to the popular Orford restaurant.
Guest Experts
Divers
Themed Workshops
Guests with a particular area of expertise such as winemakers, local producers, and professional chefs are occasionally invited to participate in various courses and themed activities. Visit our online boutique for details of upcoming events.