Montreal Escorts

Catch your freebird before I leave far away to work on my writing projects

Gabrielle Laliberté

Active Member
Jul 6, 2015
307
40
28
Montréal - Québec
Gabrielle Laliberté
Sensual courtesan - Naughty cook - Amoureuse des mots

http://www.chezlaliberte.com

30 ans et la vie devant soi....​
30 years of a life filed with experiences, crazy projects off the beaten track, little liberties and victories, but also failures which allowed me to learn and become the woman I am today. Living my twenties at 100mph with this conviction that life can and should be better. 30 years old and la vie devant soi as Romain Gary said.

In November and December, I will be in the woods far away from city life, working away on my writing projects. In October, your free bird will have very limited availability. Until then, ‘’le champ des possibles’’ is open to renew with lovers or meet new gentlemen, in my vintage boudoir. In the past few weeks, I’ve worked hard to fashion it to my image. A cozy nest with a vintage touch paying hommage to the glorious years of Montreal’s Red Light.


About me

I am a good listener, I like to laugh, but I can also comfort and console, but I also enjoy living wild adventures. Open to meeting all types of peopleand couples, I consider myself sapiosexual; that is, I am as attracted to the intellectual as the physical.

I have previously had the good fortune to meet and spend some wonderful times with people having limited mobility. I hope to continue to meet similar individuals as it is a wonderful way to explore new horizons.

As a curious and creative epicurean, I enjoy chatting over a drink or a good meal. This led me to develop the concept of Chez Laliberté, a culinary date where gastronomy and sex are luxuriously and deliciously paired.


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The GFE encounter and the field of possibilities


I am far from being the first woman to offer a GFE service. The fact of the matter is that there are numerous variations on the theme. Mainly because a girlfriend is a unique individual.

Because ephemeral descriptions aren’t the most helpful, I’ve been described as having a magic touch that is equally comforting, sensual, and extremely exciting. I like to play, giving myself up to shared and occasionally very intense pleasures. When you arrive, I will greet you with tender kisses and will be able to understand your needs by looking into your eyes. My warmth will melt away the pressure and concerns of the outside world. Running my hands and my tongue over your body, I will abandon myself and melt into you. Looking you in the eyes, holding you, tasting you, we will share a tender and sensual release.

Open to anal sexuality, I must confess that my desires are far away from vulgarity. Something pretty much soft and sensual. Threesome are also a part of the field of possibilities ; with your lover, or a good friend of mine, this type of meetings inspires me a lot.

Not being a fan of acronyms or abbreviations, I invite you to contact me to discuss the open field of possibilities. My mind remains open when treated with respect. However, like any woman, I have some preferences and limitations. Please don’t hesitate to share your naughtiest secrets and desires; I’m sure we’ll find common ground.


Cachet :

60m: 250 / 1,5h: 300 / 2h: 400 / 3h: 600 / 4h: 800 / 5h : 900 /6h : 1000
Overnight : 1500



Availability :

12 October

14 October

15 October

16 October

18 October

19 October

20 October

21 October




Contact :

[email protected] http://www.chezlaliberte.com

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Gabrielle Laliberté

Active Member
Jul 6, 2015
307
40
28
Montréal - Québec
Chez Laliberté

Whether for dinner, lunch, or breakfast, I receive in a fully-equipped studio located downtown.

I am often asked how these encounters are organized since each one is unique. I would say that they all share a common aspect of thorough planning and good communication. Not only do I want to get to know you a little beforehand, I want to know your likes and dislikes when it comes to food. Through these exchanges, we will customize the menu and the mood for the encounter.

About my kitchen

I started my tour of Montreal’s steamy kitchens in a French bistro in the early 2000s, where I learned the foundations of delicately flavored and richly textured foods. After that, I worked in several different locations, ranging from neighborhood restaurants to the challenges of bistronomy where high-end dishes are served on a large-scale.

I like to feature traditional cooking methods and getting my ingredients by visiting specific Montreal neighborhoods. Chinatown for its herbs, spices, and its mystical side. Walking along The Main to buy cheeses at La Vielle Europe before eventually taking a detour to get bagels on Saint-Viateur. My love of wide-open spaces draws me north to buy mushrooms, fiddleheads, and wild berries while meeting the local growers. It’s the same force that inhabits my spirit when I stock up on scallops, crab, and periwinkles right off the boat on the dock of Sept-Iles.

I believe this is what is called Montreal food?

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