At Ratatouille, itโs all about learning, tasting, sharing and, most of all, enjoying great moments around food! Discover a varied lineup of culinary experiences, including cooking classes, wine workshops, chefโs table experiences, food and wine pairings, and special guest events.
A variety of experience to discover
Cooking, wine, mixology, special guests, producers and artisans: Ratatouilleโs lineup offers plenty of opportunities to explore new flavours and topics in a warm, relaxed atmosphere.
Our experiences are offered in small groups to encourage conversation and interaction with our chefs and experts. Cooking classes welcome 8 to 14 participants, depending on the activity, while chefโs table experiences can accommodate up to 20 guests.
It all takes place in our culinary space in Magog, in the Eastern Townships.
Ratatouille can also be booked privately for groups looking to enjoy one of our experiences together.
Please note that all classes are offered in French only.
Cooking
Get hands-on!
Everyone gets involved in our cooking classes! Guided by our chef, the group works together through the different steps of each recipe. While some participants prepare the vegetables, others might work on the meat, the sauce or another part of the dish.
No need to be an experienced cook: our chef guides you every step of the way, shares techniques and answers your questions. Once everything is ready, itโs time to taste what youโve created together!
Chef’s Table
Take a seat and enjoy the experience!
The chefโs table offers a completely different experience. Take a seat around our large kitchen island and enjoy an intimate small-group experience as our chef prepares your meal right in front of you.
As each course is served, discover the ingredients, techniques and inspiration behind what youโre tasting. Thereโs no cooking required here: simply sit back, chat with the chef and savour the experience.
Some chefโs table experiences also feature food and wine pairings or special guests, making each event truly unique.
Wine
Learn about different aspects of the world of wine through our educational workshops.
Mixology
Discover or rediscover the art of mixology with Benoit Lajeunesse!
Coffee
Take a class with Samuel, our partner from Gรฉogene!
Workshops with your group
Whether it’s for a team activity, an outing with friends, or a unique experience to share, our workshops are a delicious and festive way to get together.
Our classes and workshops are ideal for small groupsโfriends, families, colleagues, team building activities, etc. Private sessions are also available!
Our Experts
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 Montrรฉal Plaza, La Petite Maison and Elena, ranked the third best new restaurant in Canada in 2018 by Air Canadaโs enRoute magazine.
Benoรฎt Lajeunesse
Sommelier
Wine and Mixology Workshops
Benoรฎt 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 Quรฉbec competition. Benoรฎt is also an instructor and lecturer at the Universitรฉ de Sherbrooke and a radio commentator at Rythme FM.
Tristan
Fait maison – Pรขtes fraรฎches artisanales
Fresh Pasta Workshops
Native from Magog, Tristan has developed his culinary expertise from Montreal to the Canadian Rockies. He honed his skills in renowned restaurants such as Pastaga, Hvor, and Hoogan et Beaufort before helping open Ankor in Canmore. Upon returning to his hometown, he founded Fait Maison โ Pรขtes Fraรฎches Artisanales. Passionate about quality ingredients, Tristan embraces an authentic approach to cooking, where simplicity, precision, and respect for ingredients are at the heart of every creation.
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.
Our Experts
Soeur Angรจle
Chef
May 15, 2026
One of the most influential figures in Quebecโs culinary scene for the past 60 years, Sister Angรจle joined us at Ratatouille for a special Chefโs Table evening. Alongside our chef Mathieu, she prepared a delicious five-course menu for our guests. In addition, $50 from every ticket sold was donated to the Sister Angรจle Foundation, which supports the next generation of culinary talent, social inclusion, and food autonomy.
Daniel Charbonneau & Yannick Cรดtรฉ
Chefs of Les Mal-Aimรฉs
March 20 & April 17, 2026
The chefs of Les Mal-Aimรฉs took over Ratatouilleโs kitchen for an eight-course dinner inspired by the regionโs local flavours. Recommended by the MICHELIN Guide and awarded a MICHELIN Green Star, their restaurant stands out for its local and sustainable approach. Following the success of their first evening at Ratatouille, we were delighted to welcome them back for a second event.
Christina Blais
Sourdough Bread Workshops
September, November & December 2026
Passionate about the chemistry of cooking, Christina has a unique talent for explaining the science behind what happens in the kitchen. Specializing in sensory food analysis, she taught food science in the Department of Nutrition at the Universitรฉ de Montrรฉal for more than 30 years. Known for making complex concepts easy to understand, she loves bringing food science to life in a practical and accessible way.
Fisun Ercan
Bika Ferme & Cuisine
February 21, 2026
Originally from a small village near Izmir, Turkey, Fisun Ercan learned to cook alongside her mother and grandmother, preparing dishes inspired by seasonal ingredients. After moving to Montreal in 1998, she worked in IT and finance before becoming a chef at the age of 32.
In 2024, the Turkish-born chef was named Chef of the Year at the Lauriers de la gastronomie quรฉbรฉcoise, after being a finalist for four consecutive years!
Brigitte Jeanjean
Winemaker
July 3, 2025
Born into a winemaking family whose history dates back to 1872, Brigitte Jeanjean represents the sixth generation of the family. She works alongside her sister รlisabeth, her cousin Frรฉdรฉric, and a dedicated team of collaborators, both in the vineyards and in the winery.
Alojz Felix Jermann
Jermann Winery, Italy
August 5, 2026
Alojz Felix Jermann, the fifth generation of the Jermann family, grew up among the vineyards of Friuli, developing a deep connection to the land and Italian winemaking culture.
A graduate in International Business from San Francisco, he also studied in Austria and lived in Australia. These international experiences broadened his understanding of different cultures while strengthening his connection to his familyโs winemaking heritage.
