Sans recette

Maxime Latapie and Baptiste Boyer met about six years ago at Portus 360 in Montreal. Maxime was working in the kitchen, while Baptiste was in the dining room. They quickly became very good friends, and the idea of one day opening their own place often came up in their conversations.

The years passed, and each continued on their own path. Maxime worked at Portus 360, then at Helena and Pavillon Club Social, where he developed a cuisine shaped by the seasons, fresh arrivals and short, ever-changing menus. Baptiste, meanwhile, built more than 15 years of experience in the restaurant industry, working across fine dining, hospitality, events, front-of-house management and production.

Little by little, the project became more concrete: a small, lively neighbourhood restaurant, with Maxime in the kitchen and Baptiste in the dining room. A place where people come not only to eat well, but also to feel at home.