For the occasion, our culinary team will serve a five-course tasting menu<\/strong> designed to pair with a selection of En roue libre wines. Genevi\u00e8ve will be on hand to present her wines, share her approach to winemaking and tell the story of the journey that took her from the roads of Quebec to the vineyards of Beaujolais\u2014and eventually back to Quebec.<\/p>\n An evening that brings together around the same table the winemaker’s two great passions: wine and cycling<\/strong>.<\/p>\n Originally from Quebec City, <\/span>Genevi\u00e8ve Thisdel<\/span><\/b> has won several cycling medals, including gold at the 2011 Canadian Road Championships.<\/span>\u00a0<\/span><\/p>\n Genevi\u00e8ve’s passion for wine took root at age 18, when she travelled to France to work the harvest in the small Beaujolais village of Vauxrenard. Years later, she returned to France to study viticulture and oenology before producing her first wines on a vineyard plot in that very same village from 2015 to 2018.<\/span>\u00a0<\/span><\/p>\n After returning to Quebec in 2019, she continued her journey as a winemaker and created <\/span>En roue libre<\/span><\/b>, a project that brings together her two passions: wine and cycling. A former road cyclist, Genevi\u00e8ve sees the same pursuit of freedom, enjoyment, creativity and pushing one’s limits in both worlds\u2014a philosophy reflected even in the labels on her bottles.<\/span>\u00a0<\/span><\/p>\n Dates<\/span><\/b> Price<\/span><\/b> Start Line<\/span><\/span><\/strong> 1st Stage<\/strong> Pit Stop in 2 Courses<\/span><\/span><\/strong> 2nd Stage<\/span><\/span><\/strong>About Genevi\u00e8ve Thisdel and En roue libre<\/h2>\n
![\"\"](\"https:\/\/cdn.ithq.qc.ca\/uploads\/2026\/08\/Photo_Roue_libre_17-768x1024.jpg\")
<\/p>\nPractical information<\/h2>\n
\nFriday, September 25, 2026 (Dinner service)<\/span>\u00a0<\/span><\/p>\n
\nFive-course tasting menu \u2013 <\/span>$125<\/span><\/b>
\nWine pairing \u2013 <\/span>+$65<\/span><\/b>\u00a0<\/span><\/p>\nMenu<\/h3>\n
\nRimouski Sea Urchin Cream\u00a0<\/span><\/span>\u00a0<\/span>
\n<\/span><\/p>\n
\n<\/span><\/span> Pan-seared <\/span>foie<\/span> gras<\/span>, sour cherry gel, butter brioche, bitter greens<\/span><\/span><\/span><\/p>\n
\n<\/span>Cranberry-stuffed guinea fowl ballotine, rich green alder jus, glazed carrots<\/span>
\n<\/span>Pan-seared blood sausage, Concord grape gel, black garlic, Brussels sprouts<\/span>
\n<\/span><\/p>\n
\nWhipped <\/span>beurasse<\/span>, our terrace-grown pears, oat <\/span>tuile<\/span>\u202f<\/span><\/span>\u00a0<\/span>
\n<\/span><\/p>\n