I met Pierre Carrier, who is behind Agnus Dei, ten years ago. He is a very passionate and creative man. He started his business with Méchoui (whole sheep or lamb spit roasted on a barbecue) and he is now one of the leader in Quebec’s gastronomy events. Pierre is very avant gardist and will always surprise you with new creations. Agnus Dei also makes very creative food station like their Vegetable Gardens. Ask about it. Agnus Dei can do it all whether you host a small party at your house or a big corporate event.
MUST TRY: Fushia farcie à la truite fumée (smoked trout), Lamb lollipop served with an Hibiscus Flower Jelly. Both creations are by Mathieu Lévesque.