• Spinach pici pasta as giant hand-rolled string beans

    Our unique bean shaped spinach pici pasta are handmade with 00 flour. Elegant, different and nourishing. The fresh spinach in the dough yields a bright green color. *Gluten-free available.

  • Braised leeks in white wine.

    Caramelised, braised leeks in dry white wine. Browned on high heat, and slow cooked in their own juices. Served with almond milk, aged dairy-free parmesan.

  • Braised tomatoes and ash-ripened macadamia milk cheese.

    Heirloom purple tomatoes, braised with herbs. Told with shaved, ash-ripened macadamia milk cheese, lemon zest and toasted walnut dust.

  • Wild mushrooms on coriander and golden linseed cracker.

    Fresh wild baby mushrooms served on our housemade coriander seed crackers. Along with a cilantro, smoked crème fraîche. A flavourful savoury mignardise for cocktail events.

  • Charred with pistachio dust, lemon zest and green olive oil.

    Asparagus are delicious with the mild pistachios and brightened with lemon. This simple dish is a nice side and great when you are receiving groups, and want to do produce-centric shared plates or mezze.

 

Dining Events and Catering

Offering private or pop-up dining events for partners or clients internationally. You can gift or host an event, exposing guests to a new food experience. For pricing and menu options, it’s best to fill out the form above under the “Get a Price Now” button, and we will get in touch with you quickly.

What is sustainable gastronomy?

By using ingredients with small ecological footprints, applying our flavor design skill and know-how, and transforming raw, unadulterated plants into inventive culinary creations with proprietary techniques, our lab elevates sustainability and gastronomy as one.

 

  • By using many ingredients with small ecological footprints, we celebrate small producers locally and internationally.

  • Our flavor design skill and know-how is intelligently crafted to build layers of flavours throughout each item, a true gustative trip focused on plant-based foods.

  • Applying our proprietary know-how on many elements of each menu, we transforming raw, unadulterated plants into inventive culinary creations.

 

Pricing

PRICE PER HEAD. MENU DESIGN. FOOD SHOPPING and PREPARATION. PLATING.

 

$100-120

Three course

It would be a 3-course menu, sharing plates or individual plates. Depending on the number of guests and the complexity of the menu.

 

$120-160

Five course

It would be a 5-course menu, sharing plates or individual plates. Depending on the number of guests and the complexity of the menu.

 

$160-200

Eight course

It would be a 8-course menu, sharing plates or individual plates. Depending on the number of guests and the complexity of the menu.

 

Get in touch

info@chloerobi.com

Mile-End, Montreal
Canada, QC H2V 2G4

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