“Never two without three”, goes the saying. After opening the restaurant Les Cuisiniers two years ago, then the Divino last year, chef Ian Perreault is back with a new project on the South Shore. This time, Mediterranean flavors are in the spotlight.
Located in the same building as its two other establishments in Sainte-Julie, the Cantine Grecque was imagined in the spirit of the canteens of yesteryear, where “good and simple” food was quickly served, says the chef.
AAA shoulder tenderloin skewers, chicken breast souvlaki, pitas and tzatziki are on the menu of the restaurant, which offers meats grilled over charcoal and where you can bring your own wine.
Anxious to satisfy the appetite of customers in a hurry, Ian Perreault chose to bet on a system allowing ordering and payment directly at the table. In the room of about forty places, we also notice the presence of a robot which comes to support the team.
“But there will always be a server on site”, insists the chef, aware that these technological aspects can put off some people. However, he believes he has an interesting concept in these times of labor shortages. He also hopes to multiply it soon. “The goal is to open others,” he says.
Open Wednesday to Sunday, 4:30 p.m. to 8:30 p.m.
1970, rue Leonard-de-Vinci, Sainte-Julie