Good news for the workers of the Cité de la mode: the latest addition to Martin Juneau’s team has just moved there, and he hasn’t said his last word!
Open for just a few days, Chabanelle (with a cleverly feminized little name) already offers coffees, pastries and take-out dinners (on the menu during our visit: banh-mi, “non-gender” croque, poké bowl, sushi , etc.), but secondly promises and very soon (“We are waiting for our alcohol license!”, launches Martin Juneau) a brasserie-type service.
Here, we think of dishes that are a bit more refined, but always in this spirit imbued with “quality and simplicity”, with, on an exploratory basis, accras-style dishes, guédilles, tartares, among others. And if all goes according to plan, a “pizza on the side “Will follow, as well as a microbrewery at the back, why not, if there must” be a phase 4! », Confide, all smiles, Martin Juneau and his accomplice and chef, Alexandre Loiseau, who began to brew his beer during the pandemic.
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PHOTO MARCO CAMPANOZZI, THE PRESS
Simple, but high-quality meals, offered for the moment in cafeteria format, constitute phase 1 of Chabanelle.
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PHOTO MARCO CAMPANOZZI, THE PRESS
The team behind Chabanelle includes, among others, Martin Juneau (center), chef Alexandre Loiseau (left) and Marie-Lyne Fortier (room manager, right).
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PHOTO MARCO CAMPANOZZI, THE PRESS
On the wall, a work by artist David Bicari, alias lebicar
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PHOTO MARCO CAMPANOZZI, THE PRESS
For now, customers are ordering at the counter, but a brasserie-style service will arrive shortly.
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PHOTO MARCO CAMPANOZZI, THE PRESS
It was at the invitation of the owner of the building located in the Cité de la mode that Juneau and his team came up with the Chabanelle project.
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PHOTO MARCO CAMPANOZZI, THE PRESS
A poke bowl
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PHOTO MARCO CAMPANOZZI, THE PRESS
Finished, for Martin Juneau, high gastronomy and its crazy schedules.
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PHOTO MARCO CAMPANOZZI, THE PRESS
Open for just a few days, Chabanelle already offers coffees, pastries and take-out dinners.
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On the alcohol side (when allowed there will be, therefore), we obviously think of encouraging microbreweries, as well as Quebec and natural wine. The offer, to take away or for consumption on the spot, will not be “huge, but as complete as possible”.
For the record, it should be known that this opening is paradoxically part of a context of reduction in the activities of Martin Juneau’s team. He does not hide it: the pandemic got the better of three of his projects, namely Le Petit Coin, Monsieur Crémeux and Le Cul-Sec. There remains the Pastaga, which will soon celebrate its 10th anniversary. Nonetheless: Chabanelle, a project thought out at the invitation of the owner of the building (Howard Szalavetz), is part of his new philosophy: finished, for him, haute cuisine and his crazy schedules. Instead, lunch and 5 to 7 stretched. “I don’t want that in my life anymore,” says Martin Juneau. I am 44 years old, I want to focus on my family! ”
315, rue Chabanel Ouest, Montreal
Consult Chabanelle’s Facebook page