New York Chef Daniel Boulud at The Montreal High Lights Festival 2007

Montrial, Friday, June 16, 2006 - The MONTREAL HIGH LIGHTS Festival is proud to announce that renowned New-York French Chef, Daniel Boulud will take on the Honorary Presidency of the upcoming edition of the Wine and Taste Experience series. This section of the festival which, year after year, contributes to Montreal's popularity, putting the city on the map, for her warmth and finest gastronomy, will also pay tribute to the city of New York.

"I have been eager to participate in the Montreal High Lights Festival for many years now and am so happy I will finally be able to make the trip this coming February" Daniel Boulud recently wrote in a letter to the festival Management. "Montreal is a city I love as much for its culture as for its people. One thing is certain for any chef coming to Montreal to cook, you are sure to be cooking for people who know and love great food. From Paul Bocuse to Georges Blanc, the festival has had such incredible chefs as "president d'honneur", I am very proud to be following in their foot steps. I look forward to meeting you all in February!"

As Honorary President of the festival's Wine and Dine Experience series, Daniel Boulud succeeds to Imile Jung (Alsace 2006), Gualtiero Marchesi (North of Italy 2005), Georges Blanc (Rhtne-Alpes, 2004), Santi Santamaria (Catalonia, 2003) Serge Dansereau (Australia, 2002) Charlie Trotter (Chicago, 2001) and Paul Bocuse (France, 2000).

One of the most renowned Chefs in America

After being for two years, the chef in one of the best restaurants in Copenhagen, Daniel Boulud heads for the United States of America. Between 1986 and 1993, Daniel Boulud is the executive Chef at Le Cirque, a well acclaimed New-York restaurant. During his tenure there, the restaurant became regularly praised as one of the most highly rated in the country. 1993 was an important turning point for Boulud, the year in which he opened his own restaurant, a life long dream, the much-heralded restaurant DANIEL in Manhattan, which was recognized as one of the best tables in the world by many media such as the New York Times and the Herald Tribune. Daniel's menu is a tribute to the French haute cuisine, adding a North American touch and defined by three principles which carry Daniel Boulud's signature: first quality products are always a focus point; cooking to perfection; the choice of spices and herbs to better enhance flavors. In March 2001, Daniel Boulud receives the title of Chevalier de l'Ordre National du Mirite de France, by President Jacques Chirac. For the last 25 years, Daniel Boulud has been serving as a mentor to the talented young American chefs and manages his four other restaurants: Cafi Boulud New York, Cafi Boulud Palm Beach, Daniel Boulud Brasserie and DB Bistro moderne.

The Big Apple on our tables

Chef Daniel Boulud will be leading a delegation of New-York Chefs whose contribution helped the Big Apple to acquire a famous reputation in the gastronomy and culinary world. For 11 days, the Montreal chefs will be greeting great Chefs and many new generation Chefs whose talents and creativity are yet to be discovered!

An international event that's unique

Special guests from Europe, Canada, and Quibec will be joining our best Montreal Chefs to prepare breathtaking menus where each plate will be elegantly matched with its wine. This dine and wine combination and creation of dine-wine menus have been the main success ingredients the MONTREAL HIGHLIGHTS FESTIVAL. And for that reason, thousands of festival goers who wish to discover the joy of gastronomy, make reservations each year, in the 50 finest tables, all partners of the festival.

No other event of this sort has been greeting through its 7 editions, so many Star Praised Chefs coming from the five continents (180 Chefs and wine makers) and teaming with their Montreal Chefs colleagues to create gastron