After having done "les 400 coups'' (literal translation: the 400 tricks), we finally decided to open our own restaurant. We being: Marc-André Jetté as the executive chef, Patrice Demers as the pastry chef and Marie-Josée Beaudoin as the Sommelier. After having worked together for the past two years
… and having done a few tricks of our own, we knew exactly what we wanted for our clientele: a cozy space, a refined and inspired cuisine as well as a stimulating and enriching experience. Continued