The Hélico family is growing with the arrival of the Copilote bar. The bar “hidden” behind its yellow door, with its subdued but relaxed atmosphere, wants to attract people from the Hochelaga district looking for a place to grab a bite in the evening, with a cocktail or a glass of wine in hand. .
“It’s a more intimate version of what we do” at Hélicoptère restaurant, explains owner and executive chef David Ollu. The premises, adjacent to the restaurant, can accommodate 25 guests. A bartender, a sommelier and a chef welcome visitors with ease around the central bar. We come here for an aperitif, before our visit to the neighboring restaurant or to end our evening. The place is ideal for an unplanned outing, since it does not take reservations.
-
PHOTO MARCO CAMPANOZZI, THE PRESS
A magnificent table at Copilote
-
PHOTO MARCO CAMPANOZZI, THE PRESS
The Copilote tartare, which combines mushrooms and cranberries, is mounted on a slice of rye bread from the Aube bakery.
-
PHOTO MARCO CAMPANOZZI, THE PRESS
Kenauk trout is served with fermented mashed potatoes, leek and egg mujjol.
-
PHOTO MARCO CAMPANOZZI, THE PRESS
Challah bread and dip – a classic from the Hélicoptère restaurant – found at Copilote
-
PHOTO MARCO CAMPANOZZI, THE PRESS
Oysters garnished with ginger, shichimi togarachi and cucumbers
-
PHOTO MARCO CAMPANOZZI, THE PRESS
The Yuzu cocktail, a homemade version of the “pisco sour”
-
PHOTO MARCO CAMPANOZZI, THE PRESS
The Spices cocktail, created by mixologist Benjamin Gauthier
-
PHOTO MARCO CAMPANOZZI, THE PRESS
Samuel Fisher is in charge of the wine list.
1/8
You can enjoy small dishes – many bites to accompany alcoholic drinks – focused on seasonal products: beef tartare, garnished oysters and plates that highlight the vegetables of the moment (Tatin tart with shallots and squash with ricotta on a red pepper mole, for example) .
The food menu shares the same philosophy as Hélicoptère, as well as the same cuisine. And the establishments under the leadership of David Ollu work in symbiosis. We therefore find a cheese dip, created from surplus milk from the Hélico café, or a rye bread from the Aube bakery (another project of the chef). The bar menu also includes financier with chicken liver mousse and challah bread with dip, well known to Hélicoptère customers, which will soon only be offered at Copilote.
-
PHOTO MARCO CAMPANOZZI, THE PRESS
The bar takes up the entire space of the premises which was previously a convenience store. The team kept the large refrigerator at the back, which now serves as a showcase for the bottles chosen by the sommelier.
-
PHOTO MARCO CAMPANOZZI, THE PRESS
Sommelier Samuel Fisher, chef Jérémy Simoneau, mixologist Benjamin Gauthier, owner David Ollu and assistant sommelier Sébastien Ricard-Lalonde
-
PHOTO MARCO CAMPANOZZI, THE PRESS
The Copilote bar, next to the Hélicoptère restaurant and the Hélico café, is hidden behind this yellow door on rue Ontario Est.
1/3
The eight cocktails that follow one another on the menu give pride of place to Quebec alcohols and spirits. Magnificently crafted by mixologist Benjamin Gauthier, the alcoholic creations can satisfy all tastes. Want a dose of citrus in addition to a floral side? We set our sights on Yuzu. Are you more of a negroni style? We fall back on the Spices, which includes cinnamon bitters and even habanero.
The establishment reserves a privileged place for wine. The wide selection of bottles from sommelier Samuel Fisher, which can be admired in the old refrigerator of the convenience store which formerly occupied the premises, includes a few natural ones, but is mainly the fruit of small producers who work well.
Led by an experienced team, the new establishment on Ontario Street East perfectly complements the already successful offering of the Hélico family. The Copilote bar has everything to become the new companion of people in the neighborhood.
4263 Ontario Street East, Montreal
Check out the Copilot’s Instagram account