Celebrating 200 years, evian deepens its culinary connections with the appointment of Chef Francis Blais as Canadian Brand Ambassador, following an unforgettable multisensory dining experience in Montréal. What does a heritage bottled water brand have in common with one of Canada’s most inventive culinary talents? Quite a lot, as I discovered on a recent trip to Montréal.
Chef Francis Blais
Last month, I flew to the city for In Praise of Shadows (Éloge de l’ombre), an extraordinary dining experience presented by evian and culinary studio Menu Extra. The occasion was evian’s bicentennial, but this was no ordinary anniversary dinner.
The experience began before we even sat down. An open fire greeted guests on arrival, with corn and mushrooms roasting over the flames, destined for one of the evening’s dishes. The aroma of wood smoke offered a delicious preview of what was to come.
Inside Studio Giovanelli, the atmosphere was equally captivating. Inspired by Japanese writer Jun’ichirō Tanizaki’s celebrated essay In Praise of Shadows, the setting explored the interplay of darkness and light, texture and temperature. Carefully orchestrated lighting transformed the space into something between a dining room and an art installation.
Behind an illuminated screen, the silhouettes of chefs at work became a living shadow theatre. Meanwhile, a succession of imaginative dishes celebrated seasonal ingredients, with black garlic, charcoal, cuttlefish and other dark-toned elements echoing the evening’s theme. Fragrance, sound and even the ritual of pouring water contributed to the sensory journey.
It was a reminder that a truly memorable meal is about much more than what arrives on the plate.
The creative force behind the experience was Chef Francis Blais, winner of Top Chef Canada in 2020 and co-founder of Montréal-based Menu Extra.
More than a conventional catering company, Menu Extra is a culinary studio that brings together gastronomy, art, design and storytelling to create one-of-a-kind experiences. Rather than simply serving an elaborate tasting menu, the team builds an entire world around a central idea, where every detail contributes to the narrative.
For In Praise of Shadows, that idea was particularly fitting. Water, time and nature were recurring themes, reflecting the remarkable journey of evian natural mineral water.
Originating in the French Alps, evian water spends more than 15 years filtering naturally through layers of glacial rock, acquiring its distinctive mineral composition along the way. It’s a process that cannot be rushed, much like the craftsmanship behind an exceptional meal.
After experiencing the imagination and artistry of Menu Extra firsthand, I’m curious to see what Blais will bring to his own restaurant.
And for evian, which has spent two centuries making its way from the French Alps to dining tables around the world, the next chapter seems especially appetizing.
Love food? Apparently, evian does too.
