Bonheur d’occasion, a new address in the Saint-Henri district, is the project of a young, already very experienced team. Opened in mid-February, the restaurant aims to be a “neighborhood bistro”, says chef-owner Philippe Gauthier. Seasonal menu at very good prices and warm atmosphere, this is the mission of the new establishment.
The address, already adopted by the residents of the district, is open morning, noon and evening. You can sip coffee, savor pastries made by pastry chef Victor Adnet, and order dinner. The place is transformed in the evening to offer a more gastronomic experience, but which remains affordable. A philosophy reminiscent of that of the Ludger, who occupied the same premises on rue Notre-Dame Ouest.
It is a trio of friends who is at the heart of the project. Chef Philippe Gauthier (Tiers Paysage, Bouillon Bilk, Moleskine) is in the kitchen while Evelyne Forte (Flowers & Gifts, Nolan) and Angélique Custeau (Helicopter, Flowers & Gifts) take care of the forty-seat dining room .
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PHOTO FRANÇOIS ROY, THE PRESS
Beef panties, mushrooms and wild garlic, all topped with sauce
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PHOTO FRANÇOIS ROY, THE PRESS
Special dish of the moment: halibut cheek pithiviers, scallop mousse, mushroom duxelles and vermouth sauce
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PHOTO FRANÇOIS ROY, THE PRESS
Dish offered by the Bonheur d’occasion restaurant: duck, beetroot, calvados and miners’ lettuce
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PHOTO FRANÇOIS ROY, THE PRESS
Several pastries and cakes are available at any time of day at Bonheur d’occasion.
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“It’s as if the stars had aligned when Philippe called me to have someone manage it,” says Evelyne Forte. Angelique joined them a few weeks after opening. The team leaves room for the project to evolve. “It’s a living work,” launches Philippe Gauthier.
The evening menu, which changes from time to time, features seasonal products and less noble products, such as beef breeches. All “executed with care and love”, assures the chef. Plates are balanced with lots of vegetables and grains “to create a dish that’s whole” and “costs less.” Philippe Gauthier hunts for good prices and does not hesitate to go directly to the supplier to offer products that are out of the ordinary. “The other day, it was crayfish with blue legs,” he says.
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PHOTO FRANÇOIS ROY, THE PRESS
Bonheur d’occasion is both a restaurant (lunch and dinner) and a café.
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PHOTO FRANÇOIS ROY, THE PRESS
The room of the restaurant Bonheur d’occasion, located rue Notre-Dame Ouest
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PHOTO FRANÇOIS ROY, THE PRESS
In the photo, chef Philippe Gauthier surrounded by Angélique Custeau (left) and Evelyne Forte (right)
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It was Angélique Custeau who drew up the wine list — her first! All the wines offered are organic, there are some natural wines, but not only. “I wanted to find things that I liked, but that will also please all the customers,” she says. The cocktail menu is concocted by Pierre-Étienne Phaneuf (Flowers & Gifts, Marusan) and features several Quebec products.
Particular care has been taken to ensure that all items on the menu work well together. “It’s like an album”, exclaims Philippe Gauthier. Music is another marker of place. A turntable stands next to the coffee machine and customers can even bring their own vinyl.
The restaurant organizes events on Sundays “for the neighborhood”, says Philippe Gauthier. The same neighborhood where the plot of Gabrielle Roy’s book takes place Second-hand happiness. BBQ, seafood, etc., the team wants to accommodate everyone. A terrace open for the summer will also be the perfect place to enjoy the address and its atmosphere. A happiness that is not second-hand, but that multiplies!
4001 Notre-Dame Street West, Montreal