Luncheon at Le Caveau w/Elias Louie Deligianis & Renée Dechenes-O’Hagan

Join us for a delightful three-course luncheon inspired by Bistro La Franquette, and curated by co-owners Renée Deschenes-O’Hagan and Chef Elias “Louie” Deligianis. Experience a harmonious blend of culinary artistry and warm hospitality as each course showcases seasonal ingredients and innovative flavours, reflecting Louie’s commitment to ingredient-led cooking and Renée’s passion for service. Indulge in a memorable dining experience that captures the essence of Montréal’s vibrant food scene.

Ticket Price: $100.00, includes a three-course luncheon with drink pairings
Sponsored by Le Caveau Restaurant at Grand Pré Winery
Must be 19+ to attend in-person
Menu & pairings: Coming soon!

Renée Dechenes-O’Hagan

Renée Deschenes-O’Hagan is the co-owner of Bistro La Franquette. With over 12 years in Montréal’s prestigious restaurant scene, she has excelled as a server, bartender, and beverage director, while refining her hospitality skills. Originally trained as a classical violinist, Renée embraced a bold career shift at 20, finding her passion in the dynamic world of restaurants. Her unique blend of artistry and service shines through in every dining experience she creates, making Bistro La Franquette a beloved destination for food enthusiasts seeking both quality and warmth in the heart of Montréal. @renayzerblades @bistrolafranquette

Elias Louie Deligianis

Elias “Louie” Deligianis is a distinguished chef with a culinary journey through renowned kitchens in Toronto, London, and Montréal. He began his career under Geoff Hopgood in Toronto, then honed his skills at the iconic St. John Bread and Wine in London, specializing in precise, ingredient-led cooking. Louie later joined the acclaimed Joe Beef in Montréal before becoming Chef de Cuisine at Pastel, previously led by Jason Morris. Alongside this, he gained a following with a series of technically ambitious pop-ups named Baby Duck. In 2020, Louie opened Bistro La Franquette, where his disciplined approach and respect for seasonality shape the restaurant’s culinary identity. @bistrolafranquette