Mercedes-Benz Showcases a Taste of the Future
Dining and driving.
A vibrant green lettuce tart may seem, on the surface, to have little to do with automobile production. But the two are both features of Mercedes-Benz’s A Taste of the Future dinner series.
The car manufacturer, in partnership with the Michelin guide, is pairing established Canadian chefs with up-and-coming culinary talent for a dinner series that highlights the relationship between the cutting edge of cooking and car design.
For the Vancouver dinner, the host chef was J-C Poirier of St. Lawrence, crafting a six-course menu alongside Simon Mathys from Montreal’s Mastard. While it took place on the West Coast, the Québécois influence was undeniable, right down to the farmhouse interior of St. Lawrence.
Mercedes-Benz’s hope with these events is to give diners a glimpse into the “future” of one-off dining experiences. Poirier and Mathys’s collaborative menu was certainly one for the books, with the chefs alternating dishes that included the aforementioned lettuce tart, Hokkaido scallop and mousseline, sausage-stuffed guinea fowl and a rhubarb-centric dessert.
Despite over 2,000 miles separating the two restaurants, the chefs’ shared love of Quebec cuisine meant that the menu flowed as one cohesive whole while offering a collaborative glimpse into the future.
Other dinners in the series have included Frilu in Toronto, which saw a similar collaboration between Frilu’s chef John-Vincent Troiano, and chefs Joel Gray and Hannah Harradine of ‘Down Home’. The link throughout all of these dinners is a clear focus on quality, innovation, and remaining at the cutting edge, be that in driving or dining.
