Chef Giovani is a hell of a character. I work with him for the past 3 years. If you have the chance to meet him, you will fall in love with him instantly. He is genuine, funny, and a bon vivant. His cuisine transcends his joie de vivre. Giovani is one of the few Quebec chefs who is known for his molecular cooking. Giovani also wrote a dessert cookbook. Therefore, you can expect amazing desserts. I recommend them for a small event or a big sit down dinner event.
MUST TRY: Panco Coco Loco (shrimp), Thai Duck Breast (Magret de Canard)