Agnus Dei Culinary Collections
Client : Agnus Dei
Number of guests : 200 to 400
Every three years, Agnus Dei organizes a large gastronomic event to showcase the upcoming trends in the events world, to both the press and a few select clients. This event, blending the culinary and performing arts, demonstrates Agnus Dei’s know-how, while acting as an incubator of several ideas to come in future events.
Kooza, Ovo, Totem and Saltimbanco’s Red Carpet
Client : Cirque du Soleil
Number of guests : 200 per show night
Agnus Dei has created several VIP reception concepts for different Cirque du Soleil shows across Canada. Hors d'œuvres emerging from the ceiling-presented as enchanted gardens or hung from the walls of caves-are veritable gastronomic acrobatics meant to translate the off-the-wall universes of the Cirque to the culinary side of the event.
The King Diner
Client : Leucan, Altitude C production
Number of guests : 600
For this event, Agnus Dei designed a gastronomic menu in the theme of the fifties diners. Guests were surprised by a gourmet meal with a fast food look: cold cucumber and dill soup presented as a milk shake, braised beef cheek as a burger, fennel salad as coleslaw, and a mint, passion fruit and strawberry marshmallow dessert-served on a plaid tablecloth.
