Gala des Grands Chefs 2020
Le Domaine Forget – Programmation variétés (“Variety Programming“)
April 10 to November 12, 2021
Founder of Festival Cuisine, cinéma et confidences
Showcasing our food
« My Dad comes from Les Éboulements and even though we lived elsewhere when I was young, we spent many summers in the region. Charlevoix is deeply embedded in my DNA and I decided two years ago to move to Baie-Saint-Paul. Here the mountains merge with the sea and the people are so warm and welcoming, dynamic and so alive. I just love it!
I am actually a documentary producer. I enjoyed producing the movie Le Nez by Kim Nguyen, a film selected in many festivals related to food around the world. I realized that Québec had nothing like it and that Charlevoix would be the ideal location for a food festival as there are so many wonderful culinary initiatives in the region. There is the Flavour Trail and the work of the local producers passionate by what they do. I think of the Laiterie Charlevoix, the Migneron Family, the Viandes biologiques, the Volières or the Charlevoix lamb. It is impossible to name them all, the territory is so very rich! And what about the excellent tables like Les Faux Bergers or Le Mouton Noir.
So, I worked to develop this event as a gathering and meeting place where, during three days, the talents of producers and chefs, and the products would be celebrated. Every year we present, in various Baie-Saint-Paul locations, about fifteen fiction films or international documentaries related to food. The programming also spotlights theme meals connected to the featured films, round tables, producers introducing their products, photography and a gourmet bookshop.
I believe the event helps create awareness about the importance of food in our lives. Eating is the power over our health, the environment and economy. And meals are lovely opportunities for meeting and sharing.
November 2019 will mark the third edition of the Festival Cuisine, Cinéma et Confidences of which, Christian Bégin is the spokesperson. The event is increasingly recognized by people from here and elsewhere and that makes me happy! »