Each winter, the Montreal High Lights Festival – known in French as Montréal en Lumière – transforms the Quartier des Spectacles district into a lively crossroads of art, illumination, and gastronomy. Since its founding in 2000, the festival has grown into one of the world’s largest winter celebrations. Acclaimed chefs and bons vivants gather in Montreal to explore special menus and rare collaborations that highlight the city’s culinary imagination.
For the festival’s 27th edition, held from February 20 to March 7, the gastronomic programming again drew serious attention. Among Air France’s Finest Tables, one dinner stood out for its cultural dialogue. On Friday, March 6, Rosélys at the Fairmont The Queen Elizabeth hotel welcomed guests for a Turkish cuisine-inspired tasting menu created by chef Fisun Ercan in collaboration with Rosélys chef Edgar Trudeau Ferrin.
Rosélys occupies a luminous dining room inside the Fairmont The Queen Elizabeth, where contemporary design meets the warm rhythm of a grand hotel. The restaurant’s open kitchen and elegant tables set the stage for an evening dedicated to sharing and discovery.
A Meeting of Two Culinary Visions
Chef Edgar Trudeau Ferrin brought to the collaboration nearly two decades of experience. His culinary language blends classical French technique, Japanese precision, and the rich agricultural landscape of Québec. Training with masters such as Alain Ducasse and Kei Kobayashi shaped his disciplined approach. Leadership roles at respected establishments including Le Beaver Hall and Zumaia further refined his style. At Rosélys he champions seasonal ingredients and thoughtful presentation.
Chef Fisun Ercan approached the evening from a different but complementary perspective. Born in Seferihisar on Turkey’s Aegean coast, she built a reputation in Montreal through the restaurants Su and Barbounya. Her cuisine celebrates Turkish traditions while integrating local products and a sustainable philosophy. The collaboration at Rosélys allowed her Mediterranean roots to interact with Québec terroir in a dynamic and elegant setting.
A Menu Inspired by the Restaurants of Fisun Ercan
The five-course dinner unfolded as a narrative journey through Ercan’s culinary world. The opening selection of mezes invited guests to explore a table filled with vibrant flavors. A creamy fava purée appeared alongside a spread of gourganes with caramelized onions and marinated olives. Tempura kale arrived with yogurt, tahini, and tomato sauce. A colorful salad of celery root, fermented red cabbage, carrot, cranberry, herbs, and hazelnuts added brightness and texture.
The next course presented delicate beef manti dumplings. Labneh with garlic and a tomato sauce enriched with spiced butter created a deeply aromatic combination. The dish reflected the comfort and generosity that define many Turkish home recipes.
A lamb tartare inspired by the restaurant Barbounya followed. Crisp pita chips accompanied tender lamb with sucrine lettuce and marinated vegetables. The preparation balanced freshness with gentle spice.
Fish provided the centerpiece of the evening. Arctic char from the supplier Opercule arrived with a slow cooked stew of fennel and Québec white beans. A drizzle of spiced oil enhanced the dish, while a shared platter of roasted winter vegetables referenced Ercan’s farm-to-table Bika.
Dessert carried the story back to the eastern Mediterranean. Kunefe featured crisp kadaïf pastry filled with buffalo mozzarella and topped with pistachios and pomegranate. A mousse scented with Turkish coffee and paired with chocolate and kaymak closed the meal with elegance.
A Festival Moment to Remember
The Rosélys dinner illustrated the spirit of the Montréal en Lumière festival. Chefs from different backgrounds created a menu that celebrated technique, memory, and seasonal ingredients. Guests left the Fairmont The Queen Elizabeth hotel with the sense of having traveled through culinary landscapes that stretched from the Aegean coast to Québec farms. For one winter evening, the rose + fleur-de-lys restaurant became a meeting place of cultures, flavors, and stories that define Montreal’s vibrant gastronomic identity.
