D.O. Cava in Montreal: Training the Next Generation… and Taking Food Lovers on a Journey

From March 9 to 18, the École des Métiers de la Restauration et du Tourisme de Montréal (EMRTM) became a bridge between Montreal and Catalonia thanks to an ambitious initiative led by D.O. Cava and organized by Demandre Communications.

Designed as a complete immersion in the world of Cava, a competition for emerging talent brought together sommelier and culinary students around a challenge that was as technical as it was creative: designing food and wine pairings that highlight the Catalan terroir and seasonal products.

I had the honor of serving on the jury during the grand finale on March 18, alongside sommelier Victoria Savoie from Asteur restaurant, chef Haissam Souki from Ibéricos restaurant and the school principal Daniel Boivin. Together, we tasted and evaluated the creations of five teams, each given 20 minutes to present their food-and-Cava pairing. After each presentation, the jury deliberated to select the winning duo.

An immersive training program, from theory to creation

Much more than just a competition, this initiative was part of a comprehensive educational program aimed at training the next generation of chefs and sommeliers.

It all began on March 9 with a masterclass dedicated to Cava, led by Victoria Savoie, followed by a culinary event with chef Haissam Souki featuring Catalan specialties.

The next day, the sommelier students took a rigorous theoretical exam covering the production, terroir, and pairings of Cava. The top candidates were then selected for the final round.

On March 16 and 17, it was time for collaboration: each sommelier finalist was paired with a culinary student to create an original dish. Together, they considered the balance of flavors, the seasonality of ingredients, and the precision of pairings with the Cava each duo had been assigned, which served as a guiding principle for the students participating in the competition.

The six Cava selections chosen for the competition:

• Brut Nature Reserva 2021 – Mirgin d’Alta Alella (available at the SAQ)

• Brut Nature Gran Reserva 2021 – Reserva de la Familia de Juvé & Camps (available at the SAQ)

• Brut Reserva 2022 Ecològic – Clos Amador (available at the SAQ)

• Brut Nature Gran Reserva 2022 – Sumarroca (available at the SAQ)

• Brut Nature 2017 – Blanca Cusiné de Parés Baltà (available at the SAQ)

• Brut Rosé 2022 – Naveran (available at the SAQ)

A selection that perfectly illustrates the stylistic diversity of Cava—from the most crisp and mineral-driven expressions to those with more structured and complex profiles.

A highly creative finale

During the grand finale, the students demonstrated remarkable technical skill and creativity inspired by the Catalan region.

On the menu: a reimagined paella, a trio of tapas, filet mignon with chorizo oil, monkfish prepared with finesse, and a bold deconstruction of the tortilla. Each dish was designed to pair with exceptional Cavas, revealing the richness and diversity of the appellation.

The evaluation criteria were rigorous:

- dish evaluation: choice of tableware, proper temperature, texture, harmony, seasoning, ingredient selection, originality in the dish’s conception

- evaluation of food and Cava pairing: label presentation, tasting (visual, olfactory, and gustatory phases), presentation of the vineyard/winemaker

- food and Cava pairing

The winning duo of the Young Talent Competition with the D.O. CAVA

After deliberations, the jury crowned the sommelier/chef duo of Victoria Demers and Gauthier Hinfray, who win an immersive trip to Catalonia in 2026—a unique experience offered by the D.O. Cava.

And now… off to Catalonia, without leaving Montreal

To extend this experience and share it with the general public, the D.O. Cava invites Montrealers to a special evening.

On Wednesday, March 25, 2026, starting at 6 p.m., the EMRTM restaurant will host a pop-up Catalan dinner featuring wines from the D.O. Cava.

Conceived by Chef Haissam Souki and prepared by the students, this menu promises a true gastronomic journey to the northeastern Spain region. The highlight of the evening: the winning duo’s dish will be featured on the menu.

Whether you’re a bubbly lover, a curious foodie, or simply looking for a unique experience, this evening is an invitation to discover the full richness of Cava in a warm and friendly atmosphere.

A Promising Initiative for the Next Generation

Beyond the culinary experience, this initiative highlights the importance of knowledge transfer, collaboration, and innovation in the culinary arts.

Guided by dedicated professionals—including Professor Chrystelle Lamarque, Chef Instructor Bernard Lhote, and Principal Denis Boivin—the students gained practical, educational, and inspiring experience.

With this competition, the D.O. Cava reaffirms its commitment to supporting the next generation while showcasing its expertise on the international stage.

An invitation not to be missed

On March 25, let yourself be transported to Catalonia… without leaving Montreal.

A glass of Cava in hand, carefully curated food-and-wine pairings, and the energy of a passionate new generation: all the ingredients are in place for a memorable evening.

Book your tasting journey to Catalonia at the Salle Les Saveurs du marché at the EMRTM.

About the D.O. Cava

The D.O. Cava is the protected designation of origin for Spanish sparkling wines produced using the traditional method. Renowned for its expertise and the diversity of its styles, it encompasses nearly 6,000 winegrowers and more than 340 wineries, primarily located in Catalonia.

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