Served at
SabayonAn intimate, Michelin-starred restaurant in Montréal, known for its refined tasting menus, tea time, and focus on hyper-local, seasonal ingredients.
Scallops served with maitake mushrooms and vert 2.0.
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An intimate, Michelin-starred restaurant in Montréal, known for its refined tasting menus, tea time, and focus on hyper-local, seasonal ingredients.
Chef who introduced Best North American Pastry Chef Eunji Lee at the awards ceremony.
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