Well established in Saint-Lambert since 2010, Bidon Taverne Culinaire is growing. A few weeks ago, the bistronomic restaurant opened a second branch on the South Shore, in Sainte-Julie. If both addresses offer the same seasonal menu which highlights fresh and local foods, the new decor is more modern, but just as warm as that of the original establishment.
Risotto with scallops and mushrooms from Quebec, braised beef cheek and seafood tagliatelle are among the most popular main dishes, indicates Alain Ejeil, co-owner of Bidon Taverne Culinaire since 2018, specifying that the menu is called upon to change in January.
“With winter, we will have more comforting dishes,” he emphasizes. As for starters, we enjoy, among other things, black pudding and scallops or oysters (at a reasonable price on Wednesdays). The executive chefs of each branch, Marc-Alain Campeau, in Saint-Lambert, and Bianca Rousseau, in Sainte-Julie, also let their creativity run wild by writing a dish of the moment on the slate each week.
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PHOTO PROVIDED BY BIDON TAVERNE CULINAIRE
The Sainte-Julie restaurant offers a more modern decor.
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PHOTO PROVIDED BY BIDON TAVERNE CULINAIRE
The bar area
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To accompany the meal, a beautiful variety of privately imported wine was selected by sommelier Valérie Cadieux. “Every time she sees a customer, she knows exactly what kind of wine to offer them,” promises Alain Ejeil.
During the holiday season, the two Bidon Taverne Culinaire are open on December 23, from December 28 to 30, then according to the usual schedule from January 3.
2000, rue Léonard-De Vinci, in Sainte-Julie, and at 35, boulevard Desaulniers, in Saint-Lambert