#FOOD: LUCIE PRESENT COLLAB NO. 7 WITH CHEFS CARL HEINRICH AND ALDOUS CHEUNG

MICHELIN-recommended French fine dining restaurant, Lucie is thrilled to present La Collab No. 7: An ongoing chef collaboration series, with the first one of 2025 featuring Richmond Station’s chefs Carl Heinrich and Aldous Cheung (pictured left above), and chef Arnaud Bloquel (pictured right above) of Lucie. This one-night-only event on January 23rd, 2025 (hosted at Lucie between 5pm and 9pm – 100 Yonge St; reservations to be made HERE.) will see three culinary masters unite to celebrate Ontario’s local harvest. Experience the perfect marriage of Ontario’s finest local ingredients, expertly elevated with classic French techniques and modern flair. La Collab No. 7 welcomes diners to an unforgettable evening celebrating Ontario’s finest seasonal ingredients.

Chef Carl Heinrich
Founder & Chef, Richmond Station
Carl Heinrich founded Richmond Station in 2012, establishing a focus on local agriculture and sustainability. A celebrated winner of Top Chef Canada Season 2, chef Heinrich has infused his menu with a philosophy rooted in fresh, farm-to-table ingredients. At Richmond Station, Heinrich offers elevated comfort food that highlights Ontario’s finest seasonal produce.

Chef Aldous Cheung
Executive Chef, Richmond Station
Aldous Cheung, the Executive Chef at Richmond Station, is known for his creativity and culinary precision. With a background in fine dining, chef Cheung brings a meticulous touch to every dish, transforming seasonal ingredients into vibrant, flavour-packed creations. His expertise has played a key role in securing Richmond Station’s place as a standout in Toronto’s fine-dining scene.

Chef Arnaud Bloquel
Executive Chef, Restaurant Lucie
Born in Guadeloupe, chef Arnaud Bloquel’s career blends diverse cultural influences with techniques trained from France’s most renowned MICHELIN-starred kitchens. After earning the title of 2018’s Best Master Restaurateur for his restaurant L’Orchidea in the Caribbean, chef Bloquel now leads the kitchen at Lucie, where his contemporary take on French cuisine continues to elevate Toronto’s fine dining scene.

The evening will begin with a welcome glass of Mumm Cordon Rouge Champagne, followed by a multi-course dinner, all paired in harmony with the finest seasonal flavours. Guests are promised an immersive dining experience, with the opportunity to engage with the chefs who will share their culinary inspirations behind each dish. Lucie, known for its refined French cuisine and beautiful atmosphere, sets the stage for this special event.

Tickets for La Collab No. 7 are priced at $295 per person, including wine and cocktail pairings and gratuity. Non-alcoholic options are available. Please note, La Collab No.7 is a prepaid event with a fixed menu and dietary restrictions may not be accommodated. The event is for guests aged 19 and over.

Experience an unforgettable evening of culinary excellence and reserve your table HERE.

For inquiries about La Collab No.7, please visit HERE.

A special thank you to the beverage sponsors San Pellegrino and G.H. Mumm Champagne.