Justin Trudeau and Kati Perry

For two

Katy Perry is a highly successful American singer, songwriter, and television personality. Born Katheryn Elizabeth Hudson on October 25, 1984, she initially pursued gospel music before rising to global fame with her pop hits like “I Kissed a Girl,” “Teenage Dream,” and “Roar.” Known for her colorful and playful style, she has sold over 143 million records worldwide and is recognized for her influence on pop music. Beyond her music career, she has been a judge on American Idol and voiced Smurfette in The Smurfs movies.
Justin Trudeau is a Canadian politician who served as the 23rd prime minister of Canada from 2015 to 2025. Born on December 25, 1971, he is the eldest son of former Prime Minister Pierre Trudeau. Before entering politics, he worked as a schoolteacher. He became the leader of the Liberal Party in 2013 and led them to a majority government victory in the 2015 federal election. He resigned as Prime Minister and Liberal Party leader in early 2025.
Recently, Katy Perry and Justin Trudeau have been spotted together, sparking dating rumors. On Monday, July 28, 2025, they were seen dining at Le Violon, a restaurant in Montreal. This outing comes a month after Perry announced the end of her engagement to actor Orlando Bloom, and Trudeau separated from his wife, Sophie Grégoire Trudeau, in 2023. While eyewitnesses reported they appeared deeply engaged in conversation and enjoyed several dishes and cocktails, the restaurant’s co-owner and chef stated they didn’t get any “dating vibes” and seemed more like friends. Neither Perry nor Trudeau has publicly commented on the nature of their dinner.

Chef, La Violon

Montreal Chef Danny Smiles is known for his “big, bold, and balanced” approach to cuisine, heavily influenced by his Italian and Egyptian heritage, alongside his Canadian upbringing and extensive travels. He emphasizes thoughtful, ingredient-driven cooking, focusing on locally sourced and seasonal produce, particularly from Quebec farms and coastal fisheries.
Here’s a breakdown of his culinary style:
* Fusion of Influences: Smiles seamlessly blends his Egyptian and Italian roots with a modern Canadian sensibility. This allows him to “jazz up” classic dishes, creating unique and elevated takes. For example, he might offer a revisited shrimp-and-grits with cornbread and a fresh salad, or a Hawaiian pizza with Italian prosciutto, jalapenos, and caramelized pineapples.
* Ingredient Integrity: A core tenet of his philosophy is highlighting the natural flavors of high-quality ingredients. He believes in using the best possible produce and seafood, allowing them to shine in his dishes. This is evident in his focus on seafood-forward dishes and seasonal Quebec vegetables.
* “Polished, Unpretentious, and Fun”: This is how Smiles describes his current restaurant, Le Violon. He aims to create a dining experience that is both refined and welcoming, with an emphasis on collaboration and a vibrant atmosphere.
* Evolution of Classics: Smiles enjoys reinterpreting traditional dishes, often drawing connections between seemingly disparate food cultures. His “sorpresine fagioli,” for instance, is a handmade pasta dish with borlotti beans that pays homage to his Italian heritage while also being recognizable to French Canadians as an elevated version of pea soup.
* Signature Elements: While he doesn’t have one single “signature dish” that defines him, his menus often feature:
   * Seafood-forward dishes: A consistent element across his various ventures.
   * Inventive bites: Especially at places like Double’s Late Night.
   * Twists on classics: Such as tartare, sweetbreads, monkfish, and homemade pasta.
   * Seasonal vegetables: Utilizing whatever is fresh and local.
Smiles’ journey in the culinary world began in his parents’ hotel, followed by formal training in Montreal and internships in Italy. He gained national recognition as a finalist on “Top Chef Canada” and has held executive chef positions at notable Montreal establishments like Le Bremner and The Willow Inn. Currently, he is a partner and co-executive chef at Le Violon, where he continues to express his passion for exceptional and approachable food.

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