Envisioning a type of cuisine that it calls Early Coastal American, Notkins is focused on the best and freshest seafood available. From lobster to crab to shrimp to scallops, the staff choose all the best and most sustainable products the oceans have to offer. Of course, it is the oyster that holds center stage above all else. At Notkins, they know their oysters.
“It was a wonderful experience, based on surprising discoveries and great discussions amongst Montreal sommelier colleagues! I believe this event reflected the quality of the wines that Zonin has to offer and also the interesting variety of products that can be served in our restaurants.”
Emilie Rainville
Sommelier
Notkins
ITALY’S EFFERVESCENT DELIGHTS
From Friuli to Puglia, discover the diversity of Italian Sparkling Wines
GUESTS
Patricia Paradis
Sommelier
Alain Charbonnier
Sommelier
Emilie Rainville
Sommelier – Notkins
Victor Batista
Owner
Christophe Bourrasques
Sommelier
Pierre-Martin Tremblay
Sommelier
Louis-Jacques Bleau
Sommelier
Sandra Ferreira
Sommelier
“We often say we can do a complete menu paired only with sparkling wine… The Effervescent Delights lunch proved it brilliantly, making me understand the great difference between a Classic and a Charmat method wine! There’s no bad day with sparkling wine!”
Louis-Jacques Bleau
Sommelier
Restaurant Les Cavistes