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Foodlab

Inventive and local cuisine

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RESTAURANT
MENU
The Team
RESERVATIONS

The FoodLab is the gastronomic experience of the Society for Arts and Technology. The restaurant offers refined, comforting and sustainably-produced cuisine based on local products.

Menu "from Farm to Table"

The menu, focused on the discovery of different flavours and gastronomic experimentation, is created around a "farm to table" experience. In close collaboration with local producers, the chef Émilie Bégin and her team develop a menu that is renewed with each arrival and is made up of seasonal products, mostly organic and local.

A Carefully Curated Wine List

Our wines are 100% biodynamic, natural, and vibrant, representing the vitality and renewal of worldwide viniculture methods, the return of forgotten grape varieties, and the desire to drink real and pure.

Cocktails and Local Beers

The restaurant offers a creative cocktail list focused on local distilleries, as well as a large selection of local beers from the province’s best microbreweries.

The rooftop garden

The garden fuels the culinary creativity of the restaurant team, who use its harvests to enhance the plates with original flavors. This experiment in urban agriculture is part of the process of promoting local products, so the majority of the plants grown are indigenous to our region.

Dome + Dine

Combine an immersive experience in the SAT Dome with a meal at the Labo culinaire and enjoy a half-price ticket. Dome + Dine includes dinner at the restaurant (4 dishes), as well as a discount for a show in the dome. Contact the restaurant after purchasing tickets to confirm your reservation by email at [email protected], by phone at 514-844-2033 or through our online reservations.

MENU

3/6/12 OYSTERS • 12/21/37

TOASTED BREAD • 7
origano butter

COD FRITTERS • 10
aïoli

GRILLED BUTTERNUT SQUASH • 16
Sour cream, burned honey, chimichurri

(gluten-free + dairy-free option)

JERUSALEM ARTICHOKE • 17
homemade ricotta, cranberries, pumpkin seeds

(gluten-free)

SALMON TURNOVER • 18
Thyme & garlic confit sauce, apple jelly

DUCK TARTARE • 19
Cromesquis gorgonzola, pickled onion, duck fat

(dairy-free option)

LAMB BOLOGNESE • 20
brioche

RHUBARB** • 10
Honey, sage, labneh

CARROT • 12
Cream cheese, cassis, sunflower seed

(contains gluten)

POP TARTS • 10
Berries, labrador tea, funfetti

(contains gluten)

 

All items are subject to change according to seasonality and availability

COCKTAILS

SIGNATURE COCKTAILS

CORBEAU • 15
Cazadores, Sivo rhubarbe, Les Iles, citron, cajou, charbon, lime noire

ALBATROS • 16
Cuvée Océan, Talisker, Amermelade, Triple Sec, citron, wakame, blanc d’oeuf

COLOMBE • 16
Cirka Sauvage, Aquavit, Rosemont Sureau, orange, sirop tonic, sapin cardamome

 

TEA FOR TWO

VIBRATION • 24
Lot no.40, Pimm’s, Triple sec, Mate libre gingembre, citron

QUINTESSENCE • 20
Gautier, Avril, Cointreau, Chai rouge, citron, clémentine

 

CLASSICAL COCKTAILS

BETWEEN THE SHEETS • 15
Havana Club, Torres, Cointreau, citron

PALOMA • 15
Cazadores, Cointreau, pamplemousse, lime, sel, soda

ESPRESSO MARTINI • 16
Kamouraska, Kalhua, Averna, cold brew

BLACK MANHATTAN • 16
Buffalo Trace, Averna, Angustura, orange

CORPSE REVIVER NO.2 • 16
Tanqueray, Lillet, Cointreau, citron, Absinthe

 

THE MOCKTAILS

PARACELSE • 9
Pamplemousse, Sirop tonic, shizo, soda

HERMES • 8
Mate libre passion, lime, cajou, charbon

FLAMEL • 8
Canneberge, citron, wakame, bière de gingembre

Wine Menu

All the wines we offer are organic, natural and vibrant, representing the vitality and renewal of global winemaking methods, the return of heirloom grape varietals, combined with the desire to enjoy flavours that are clean and pure .

All our beers come from local microbreweries.

Our dessert and digestive menu offers pairings to satisfy the craving of your sweet tooth.

The Head Chef of FoodLab

Émilie Bégin

Since 2022, Émilie Bégin has been the talent behind the creative menu of the Culinary Lab, where she brings her diverse skills and experience as a baker (Bête à pain) and under the tutelage of chefs Fabrizia Rollo (Brïz), Marie-Fleur St-Pierre (Méson , Tapéo) and Simon Mathys (Manitoba). Émilie Bégin highlights our boreal territory in offering a gourmet menu that promises a food experience that is creative with full-flavored simplicity.

The Team

Chef

John James Fridman

.

Pastry Chef

Emmaëlle Guindon-Amyot

.

Sommelier

Kim Urbain

.

Lead Bartender

Étienne Cloutier Mongeau

.

Head Chef for Café SAT

Johanna Bourdon

.

Restaurant Manager

Rocco Chouinard

.

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Telephone : 514-844-2033 ext 225

Email : [email protected]

À ne pas manquer