The Latin Quarter is doing badly, they say. The effervescent Montreal sector has lost its former glory, with the closure of many institutions and social issues making the headlines. But this attractive center, which notably includes La Grande Bibliothèque, UQAM, Cégep du Vieux Montréal, CHUM and Parc Émilie-Gamelin, could soon regain its luster.
At least that’s what the team is hoping for, which is currently busy revitalizing Espace St-Denis, which includes the theater of the same name, a cabaret and a brand new restaurant, Le Molière by Mouso. The establishment takes place upstairs, in a very bright room located at the corner of rue Saint-Denis and boulevard De Maisonneuve.
The reconfiguration of the premises comes from the new owner, Jean Pilote, known for having relaunched the Capitole de Québec. He called on the expertise of A5 Hospitality for management, joined forces with Antonin Mousseau-Rivard, who acts as gastronomic director, in addition to Daniel Vézina, who accepted a mandate as chef consultant. “We really want to establish ourselves as a pillar of gastronomy in Saint-Denis at the bottom of Sherbrooke”, summarizes Antonin Mousseau-Rivard, who works in close collaboration with Samuel Sauvé Lamothe (Laurie Raphaël Montreal, L’Express, Le Boulevardier ), executive chef at Espace St-Denis, and Jean François Pigeon, a former chef at Le Mousso, as chef de cuisine at Molière.
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PHOTO DOMINICK GRAVEL, THE PRESS
Onion soup in puff pastry
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PHOTO DOMINICK GRAVEL, THE PRESS
Antonin Mousseau-Rivard, surrounded by Samuel Sauvé Lamothe, executive chef of Espace St-Denis and Jean François Pigeon, chef of Molière
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PHOTO DOMINICK GRAVEL, THE PRESS
The classic beef tartare
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PHOTO DOMINICK GRAVEL, THE PRESS
The bright space is inspired by the great Parisian brasseries. The decor was designed by the CAMDI DESIGN team.
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PHOTO DOMINICK GRAVEL, THE PRESS
Egg mayonnaise and celery remoulade
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PHOTO DOMINICK GRAVEL, THE PRESS
The Molière can accommodate 150 people and also has a private room to receive groups.
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PHOTO DOMINICK GRAVEL, THE PRESS
Grenoble-style calf’s liver.
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PHOTO DOMINICK GRAVEL, THE PRESS
A bar sits at the entrance to Molière par Mousso.
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PHOTO DOMINICK GRAVEL, THE PRESS
Foie de gras with cider jelly
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PHOTO DOMINICK GRAVEL, THE PRESS
The entrance to Molière by Mousso, on rue Saint-Denis.
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Even if the name “Mousso” is attached to this project, make no mistake, we are far from a gourmet menu of fine cuisine. With Le Molière, the chef returns to his first love: French brasserie cuisine. “These are dishes that I like, that people like. The idea is not to reinvent the wheel, or to do bistronomy, but to serve real classics, well made, assumed. And that’s what I love about this project! » On the menu: egg mayo and celery remoulade, onion soup in puff pastry, veal liver à la Grenobloise with its hazelnut butter sauce, golden meunière, lobster in thermidor, gratin dauphinois…
Experienced sommelier Andrew Read (Manitoba, Hotel Herman) is in charge of the wine list. “I work a lot in organic and private imports. There are of course classics that people know well, but also nature, funky. There will be choices for all tastes, ”he assures.
As gastronomic director of the place, Antonin Mousseau-Rivard also supervises the catering side of the Espace St-Denis – he is on familiar ground, with the experience acquired at the Museum of Contemporary Art, of which he led the component restoration before opening Le Mousso. He is also currently working on designing the menu for Marie-Louise, a piano bar with a pretty elevated terrace overlooking Saint-Denis which will open this spring, where the menu will focus more on small bites.
Le Molière par Mousso is currently open Tuesday to Saturday, from 5 p.m. to 11 p.m., but will eventually be in action all week, noon and evening.
1560 St. Denis Street