Each winter, the Montreal High Lights Festival – known in French as Montréal en Lumière – transforms the Quartier des Spectacles district into a playground of art, light, and gastronomy. Founded in 2000, it has grown into one of the largest winter festivals in the world, drawing acclaimed chefs and bons vivants from across the globe.
For its 27th edition, from February 20 to March 7, the festival’s gastronomic programming once again delivered unforgettable culinary moments. The most anticipated of Air France’s Finest Tables was Soirée Signatures de Haut Vol at Maison Boulud inside The Ritz-Carlton, Montreal.
Hosted on February 19 and 20, this exclusive two evening event brought together Chef Daniel Boulud and Chef Olivier Chaignon for a seven-course tasting menu with wine pairings. Seven Michelin stars united in a culinary summit that married French tradition with the refined precision of Japan.
Both the name of the evening and the dinner itself took its inspiration from the Air France Business Class onboard menu, elevating the idea of in-flight dining into a terrestrial gastronomic experience.
The menu opened with a sea bass tartlet accented by lemon cream, followed by pressed beetroot with smoked eel and horseradish. These opening bites set the tone, light yet layered, classic yet contemporary. A striking red consommé infused with dune berries arrived next, accompanied by a foie gras royale and delicate vegetable leaves. It was both comforting and precise, designed to warm the heart as promised.
One of the standout courses featured a lettuce bonbon filled with Oscietra caviar, scallop petals, and finger lime, finished with a saffron Champagne sauce. The balance between briny caviar, sweet scallop, and citrus brightness reflected Chaignon’s mastery of texture and harmony. Between lobster, chestnut, and black truffle, a slow simmered vegetable composition bound with Jerusalem artichoke mousseline and crisp chips showcased depth and seasonal elegance.
Roasted sablefish with braised leeks, young turnips, and a Genevoise sauce demonstrated the chefs’ respect for French technique, while Prince Edward Island beef with pressed celeriac and Bordelaise sauce delivered a rich, satisfying crescendo. A playful exotic fruits and black truffle cocktail refreshed the palate before the finale, Matsiro 70% chocolate, which closed the evening with restrained intensity.
Chef Daniel Boulud, widely regarded as one of America’s leading culinary authorities, continues to shape contemporary French cuisine through season driven menus and global expansion. Since opening Daniel in New York in 1993, he has built an international portfolio spanning North America, Asia, and the Middle East. At Maison Boulud, his cooking reflects both heritage and innovation.
Chef Olivier Chaignon, Executive Chef of L’Osier in Tokyo since 2013, brings a distinctive Franco Japanese sensibility. Trained at Taillevent and Pierre Gagnaire in Paris, he has earned three Michelin stars consecutively since 2019. Named Gault & Millau Tokyo Chef of the Year and honored with the Order of Agricultural Merit in 2024, Chaignon crafts cuisine that is precise, elegant, and deeply expressive.
Together, Boulud and Chaignon created a tasting menu that offered a culinary dialogue between continents, framed by the elegance of Air France and the celebratory spirit of Montréal en Lumière. For two luminous evenings at Maison Boulud, winter felt warmer, brighter, and infinitely more delicious.
We would be remiss if we did not thank Katia Piccolino, Director of Sales and Marketing at The Ritz-Carlton, Montreal, for the gracious invitation. Our sincere appreciation also goes to the outstanding front of house team, Genevieve, Blaise and Dany behind the bar, Guillaume the sommelier, François the busboy, and Julia the maître d’hôtel, whose polished, attentive service elevated the evening from memorable to exceptional.
