Pavillon

Cooking, encounters, and experiences

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Location

Society for Arts and Technology
1201 St Laurent Boulevard, 3rd floor
Montréal, Québec H2X 2S6

Contact

For more information, contact us at [email protected].

PROGRAMMING

CUSTOM EVENTS

EVENTS TO COME

Step into a testing ground where chefs and collectives dream up unique experiences. Immersive dinners, food festivals, or festive brunches: a program that leaves a lasting impression and fuels conversation.

LA VIE, LA MORT, LE DESSERT

An immersive five-course culinary experience that transports guests into a romantic, theatrical, and enchanting world. Designed as a journey through the cycle of nature, Life, Death, Dessert is a unique evening that combines fine dining, artistic performance, and immersive scenography in the dome. Guests are invited to follow a five-part narrative, from the theatrical aperitivo to the wild dessert, including the trou normand—each course evoking the cycles of life, death, and rebirth. November 5 to 15 on the 3rd floor of the SAT

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An inspiring space, a tailor-made event

THE SPACE

Nestled on the third floor of the SAT, Pavillon occupies the former premises of the Culinary Lab. Its decor has been revamped to create a warm and intimate atmosphere, while the terrace offers spectacular views of downtown. A long U-shaped bar, banquettes, and hanging light fixtures create a cozy ambiance, with a dedicated DJ area adding a lively vibe.

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YOUR EVENTS

Your events take on a whole new dimension. Treat your teams, partners, or clients to a unique setting in the heart of downtown Montreal. Cocktail parties, festive dinners, launches, conferences, or end-of-year celebrations: the Pavillon can be privatized and adapted to your needs, with creative catering and turnkey event expertise.

Maryse Boyce

THE FOOD

Our catering menu celebrates conviviality and the art of entertaining. Whether it's a cocktail reception, a three-course meal to share, or a holiday menu, each offering is designed to bring people together, awaken the senses, and showcase local products. From refined appetizers to colorful dishes and delicate desserts, Chef Catherine Lépine Lafrance's creations combine authenticity and inventiveness.

CATERING MENU

William Houde

THE MISSION

Unlike the traditional Montreal model of chef-owner, the SAT's gastronomic space is based on a non-profit association model, integrated into the heart of a cultural institution—a rare concept in Montreal. This structure allows the SAT to extend its event mission through a varied culinary program: pop-ups, interactive gastronomic experiences, four-handed dinners, and DJ performances. The revenue generated is reinvested in the non-profit organization, supporting artists, researchers, and the SAT's activities.