A new generation of chefs is increasingly choosing to adopt a socially committed and responsible approach to food. By opting for the social gastronomy model, Chef John Winter Russell has tackled the issues plaguing restaurants and our food production system by developing different means and techniques to reduce food waste and environmental footprint to nearly zero. His seasonal and 100 per cent local cuisine is now recognized as one of the best in Canada. Discover social gastronomy and simple solutions to avoid waste and adopt responsible consumption practices through regional cuisine.

Chef John Winter Russell is the founder of restaurant Candide, which appears on the list of 100 best restaurants in Canada according to Canada’s 100 Best. His menu features local cuisine 12 months out of the year, strictly adhering to seasonal availability. John cooks with products sourced from local producers and his two gardens. On the scale of his restaurant, few establishments stick to this principle year-round. For this young, 32-year-old chef, culinary innovation requires a sustainable relationship with the artisans, their products, and all of the people involved in the farm-to-table process.

Included with the 1-Day Pass or the Weekend Pass. No reservation. First come, first served.