This text is part of the special book Plaisirs
The 4e edition of the Lauriers de la gastronomie québécoise was held last Monday in Montreal. In addition to highlighting the talent of the province’s greatest artists and culinary artisans, this is an opportunity to celebrate a unique cuisine.
The best restaurant in Quebec is in Quebec
Elected best restaurant of the year, the Battuto won one of the most prestigious prizes of the evening. The trio at the origin of this renowned establishment in Quebec — Guillaume St-Pierre, Paul Croteau and Pascal Bussières — has a very simple mission, but carried out with finesse: to serve Italian-inspired dishes based on high-quality local ingredients. quality in a friendly atmosphere. Successful bet.
“Initially, we just wanted to have people in our home and serve them warmly,” says Paul Croteau, co-owner of Battuto. Guillaume [St-Pierre] really wanted to get hands-on and be present at the restaurant he had in mind. »
Their presence certainly has something to do with their success since the restaurant has been accumulating honors since its inception. In 2017, it was named “Best New Restaurant” in the country by the magazine on the way from Air Canada. In 2019, it landed on Canada’s Top 100 Restaurants list, a spot it has maintained ever since. Added to this is now the recognition of the Lauriers as the best restaurant in the province, nothing less!
An extraordinary leader
In the equally coveted Chef of the Year category, the Laurier was awarded to Simon Mathys, of the Mastard restaurant in Montreal. Visibly moved when he received his prize – under a shower of applause – the chef was as humble as his talents in the kitchen.
“This award is not just mine,” he said. Without my team, I am nothing. And I’ve never had such a solid and honest team as I have now. They’re not afraid to tell me if one of my ideas isn’t great. »
When they design dishes, the chef says that they have a tradition. “It absolutely has to make us dance when we take a first bite,” he explains.
When we taste the wonders that come out of this kitchen, we agree that there is certainly something to dance and sing the praises of all the work that is hidden behind these sublime dishes. Like what, when a chef brings together all the ingredients of a winning team, it can only be reflected everywhere in the kitchen and the dining room. “I’m finally home,” he said, proudly raising his laurel.
The key ingredient: consistency
The particularly well-deserved tribute prize was awarded to the essential restaurant L’Express, which has been located on rue Saint-Denis for nearly 42 years. “When we opened L’Express, we simply wanted a place to eat after the theatre,” says Pierre Villeneuve, who is one of the restaurant’s co-founders.
So they surrounded themselves with young people who didn’t really have experience in catering, but who wanted to work in a neighborhood restaurant, a French bistro, with more relaxed service than in the French style. They created an institution.
“It was very important to us that everyone felt comfortable coming to eat with us, both the lead actor and the costume designer,” he adds. We also wanted people to come and eat at the bar, even though we were told that was not done. »
Some codes of the traditional French bistro have therefore been transgressed to give L’Express this singular identity so appreciated by all its customers, here or elsewhere. Result: it is undoubtedly one of the most constant and comforting establishments in the city.
Kudos to all the winners and finalists of the Lauriers 2022!