GRATINÉ

Name: GRATINÉ
Start: 2026-01-29T00:00:00Z
End: 2026-02-06T00:00:00Z
Location: SAT Terrace

TICKETS

SAT Terrace

Restaurant

Après-ski. Raclette. DJ: FORREST.

This winter, SAT is revisiting après-ski in its own unique way, with a distinct Alpine touch and a soft spot for melted cheese. Inspired by the House of Gucci aesthetic, Gratiné draws on winter glamour and well-measured excess to create a gourmet, festive, and uninhibited evening to be enjoyed between the terrace and the restaurant. Here, you warm up by eating, drinking, and dancing.

A direct nod to this universe, House of Goût-Ski subverts haute couture to celebrate taste and pleasure above all else. Raclette, hot whisky broth, and flambéed Bombe Alaska make up a revisited Montreal chalet menu, designed as a sensory experience with winter food porn and cheese pull galore. A pretzel served with melted cheese sauce is included with each ticket to set the tone upon arrival.

The gratin-inspired culinary experience is crafted by Clément Boivin of Cuisine Libre!, with Catherine Lépine Lafrance handling dessert and cocktails. Food is served at the counter in a friendly urban chalet atmosphere, to be enjoyed standing up or in a relaxed setting.

At the bar, hybrid cocktails and mocktails extend this idea of winter opulence. Hot and cold cocktails, homemade syrups, génépi, and chartreuse. The perfect continuation of the immersive world of the film -22.7 °C projected in the dome.

From 8:30 p.m., the music takes over. DJ FORREST sets the pace and gets the party started, transforming après-ski into a real celebration!

Gratiné is an invitation to turn the cold weather into an excuse to party.

Ticket holders for the film –22.7 °C receive an exclusive code granting free admission to Gratiné, including a pretzel with melted cheese, subject to availability. Only ticket holders for Gratiné will be admitted to the party.

Suggested dress code

House of Gucci in winter, House of Goût-Ski version
Alpine opulence, oversized sunglasses, faux fur, bold jewelry, graphic knitwear, and daring ski suits.
No mandatory dress code. Just an invitation to play along.

Practical information

Food service at the counter
Bar at the counter
Après-ski cocktails, but not at ski resort prices
Limited terrace seating, so arrive early

The artists

FORREST

With a strong artistic vision and solid aesthetic, Forrest offers a vast mix of sounds, distinctive voices, and captivating lyrics. This musical offering has resonated with his peers, heavyweights Richie Hawtin, Carl Cox, Solomun, Seth Troxler, Cajmere, and Dennis Ferrer. In just two years, this Montreal DJ has quickly distinguished himself and built a solid reputation. He has accomplished this by releasing an impressive catalog of quality tracks on some of the most critically acclaimed labels, including GET PHYSICAL, 2020VISION, MOBILEE, VISIONQUEST, DEFECTED, TURBO, MOON HARBOUR, SAVED, VIVA, VAKANT, and SOUVENIR.

FORREST

Clément Boivin (Cuisine Libre!)

Clément Boivin is a self-taught chef with an impressive background. After working with the Au Pied de Cochon group and then for the Michelin-starred M Wells in New York, he won season 3 of Chef des bois, then in 2021 he founded Cuisine Libre!, a nomadic restaurant with a changing mood, a company specializing in the design of exceptional gastronomic events. He designs these events in both urban and outdoor settings. Inspired by his environment, he seeks to enrich Quebec's culinary heritage by promoting its little-known resources. He stands out for his creativity and personal culinary approach.

Cuisine Libre!

Catherine Lépine-Lafrance

Catherine Lépine-Lafrance was born on a small self-sufficient farm. Between rows of asparagus, on the path to the sugar shack, or while scraping honeycombs, she learned early on what would become the guiding thread of her life: doing things by hand, for the purpose of sharing. After a detour into theatre and electronic arts—pursued in the same spirit—she enrolled in pastry school at the ITHQ, with one clear goal: to open the artisanal candy shop she had always dreamed of. A place to create exploratory sweets, rooted in seasonality and the local landscape, without extravagance, artificial flavors, or over-the-top colorants. It was after an internship with Hirsinger, a Meilleur Ouvrier de France chocolatier-confectioner in the Jura region, that her vision came to life. Over the next 15 years, thousands of kilos of sugar would be transformed with the patience and precision required to bring that dream to fruition. These 15 years of hands-on experience in artisanal confectionery and pastry have built a rich tapestry of knowledge—now ready to be shared. Newly arrived at the Society for arts and technology, Catherine has created a menu where the seasons dictate the rhythm and each dish celebrates the simple pleasure of transforming what nature has to offer.

Schedule

January 29, 2026 - February 6, 2026
Thursday, January 29
Friday, January 30

Thursday, February 5
Friday, February 6

Starting at 8 p.m., DJ Set from 8:30 p.m. until midnight