Global Lunch

We’re excited to share that the Global Lunch experience is coming back to Tait House, a celebration of rich culinary traditions and vibrant flavours from around the world.

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Appetizer – Mexican-Style Ceviche, a Fresh Start To open the Shediac Lobster Festival in style, what better way than a dish of Peruvian origin that has become a classic embraced by Mexico. In this Mexican version, we celebrate shrimp, perfectly in keeping with the festival's coastal spirit. Originally from Peru, ceviche is a dish of raw fish marinated in lime juice, with red onion, chili and cilantro. The Mexican version adds tomatoes, cucumber, avocado (depending on the region), jalapeño or serrano pepper, shrimp or seafood, a longer marinade and is served on tostadas or corn chips. A more colourful, hearty and bold ceviche, ideal for kicking off the festivities.

Main Course – Revisited Chilean Pebre, Greek Potatoes and Lobster In this dish, we offer a revisited take on a Chilean classic, fully reimagined to reflect the spirit of the Lobster Festival. The foundation remains the Chilean pebre, a fresh and zesty condiment made with tomatoes, cilantro, onions and chili. It is accompanied by Greek potatoes, which bring lemony, herby Mediterranean notes. To create a local signature and celebrate the lobster capital, we added a touch of Shediac lobster. This adaptation brings a maritime flair that blends naturally into the festival's theme, while preserving the original flavours.

Dessert – Verrine – Speculoos, Strawberry and Mascarpone – France And to close this culinary journey on a high note, we set our sights on France and Europe. This verrine brings together the crunch of speculoos, the freshness of strawberry and the lightness of mascarpone. Spoonful by spoonful, you move through its layers one by one, a simple yet refined balance of textures and flavours. Inspired by European sweets, where warm spices meet delicate cream, it is an invitation to share and indulge. A refined finale, in the finest tradition of European desserts.

*Moroccan tea will also be served.

Event ticket terms and conditions

• Tickets are NON-REFUNDABLE and NON-EXCHANGEABLE

• All ticket holders voluntarily assume all risks and dangers incidental to any event for which a ticket is issued and waives all claims against the ticket issuer, the event sponsor, the event presenter or owner of the facility whether or not such claims arise from negligence of any of the stated parties.

• By purchasing tickets to an event at our event, you agree to abide by the health and safety measures in effect at the time of the event.

• Event cancellation criteria: This is a rain-or-shine event. Cancellation will occur only in the case of events beyond our control.

• Program subject to change without notice.

• Please be advised that photographs and footage will be taken throughout all Shediac Lobster Festival events. By purchasing this ticket, you agree that these can be used by the Festival for marketing and advertising purposes in our publications, on our website and on our social media outlets and any third party contractor hired by the Festival and will remain in our archives indefinitely.

• The location is wheelchair accessible.

• There will be a variety of food offered on the Festival grounds. * Please be aware that our food may contain or come into contact with common allergens, such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, shellfish or wheat. We cannot guarantee that any of our products are safe to consume for people with specific allergies.

Chefs

• Carla Alejandra Aguilar (Mexico, Entrée)

• Felipe Ramirez (Revisited Dish, Chile, Shediac)

• Siham El Ghaib (Dessert, France)