Le Mousso, symbol of Quebec gastronomy today, reopens its dining room today, after a long closure, but its little brother, Le Petit Mousso, will not have survived the pandemic.
The kitchen has already been active for several weeks, while Antonin Mousseau-Rivard and his team are developing a new formula that is intended to be a solution to the many challenges that the restaurant industry has been facing in recent years, exacerbated by the pandemic. The restaurant is betting on an even more upscale experience.
“We wanted to make gastronomy accessible to everyone, with Le Petit Mousso, but we worked like crazy without making any money, regrets the restaurateur. We’re tired of running. We’re tired. There, it will be calm, fun, with really impeccable dishes. “
Open three evenings a week only (Thursday to Saturday), the venue will accommodate 30 people at a time, all of which will be served at the same time, turning a dozen-course meal ($ 225 before wine) into a form of commented event at each service.
“Everyone will have the same surprise at the same time. You won’t see the dish with the smoke arriving at the next table three courses before yours! », Explains the chef, who gave the orders of the kitchen to Gabriel Molleur Langevin.
From now on, the service will be done by the small team of about 10 people, all in the kitchen, with the exception of two butlers. The staff will work only four (big) days per week, for a salary increased by 15 to 30% compared to the pre-pandemic.
“We want to become the restaurant where people don’t come three times a year, but rather for really special occasions, to indulge themselves,” says the man who gives his name to the award-winning establishment.
1023 Ontario Street East, Montreal
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