Gabrielle Laliberté
Sapiosexual sweetheart - Naughty cook - Domina with a golden heart
http://chezlaliberte.com [email protected]
Sapiosexual sweetheart - Naughty cook - Domina with a golden heart
http://chezlaliberte.com [email protected]
As an independent and free-spirited woman, I believe that life can and should be better. We need to fully explore its good side and use every opportunity to live out our dreams and desires fully. I often joke that my career path resembles a quilt. I started as a cook before becoming a social worker, then a few years ago, I decided to leave it all behind in order to take on an ambitious writing project. I love the written word; from Bertolt Brecht to Anais Nin by way of Michel Tremblay and Anne Archet. I also enjoy theatre, history, and anthropology, while also being easily seduced by music. 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 people and couples, I consider myself sapiosexua l; 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.
Chez Laliberté
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 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. Over the past year, I have added a rope to my bow. I am now a pastry chef. You can see some of my sweet creations.
Whether for dinner, lunch, or breakfast, I receive in a fully-equipped studio.
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 roses :
3h: 600 / 4h : 700 / 5h: 800 / 6h : 900
3h: 600 / 4h : 700 / 5h: 800 / 6h : 900
