It is said that the Latin Quarter is doing badly. The seething Montreal sector has lost its former glory, with many institutions shutting down and social issues grabbing headlines. But this attractive center, which notably includes La Grande Bibliothèque, UQAM, Cégep du Vieux Montréal, CHUM, and Parc Émilie-Gamelin, may soon regain its shine.
Posted on February 23rd
At least that’s what the team currently busy revitalizing the Espace St-Denis with the eponymous theatre, a cabaret and the brand new restaurant Le Molière by Mouso hopes. The establishment takes place upstairs in a very bright room on the corner of Rue Saint-Denis and Boulevard De Maisonneuve.
The transformation of the premises is attributed to new owner Jean Pilote, known for the revitalization of the Capitole de Québec. He enlisted A5 Hospitality’s management know-how, teaming up with Antonin Mousseau-Rivard, who acts as Gastronomic Director, and Daniel Vézina, who accepted a mandate as Chef Advisor. “We really want to establish ourselves as a pillar of gastronomy in Saint-Denis at the foot of Sherbrooke,” summarizes Antonin Mousseau-Rivard, who works closely with Samuel Sauvé Lamothe (Laurie Raphaël Montreal, L’Express, Le Boulevardier). , chef at Espace St-Denis, and Jean François Pigeon, former chef at Le Mousso, as chef at Molière.
PHOTO DOMINICK GRAVEL, THE PRESS
Onion soup in puff pastry
PHOTO DOMINICK GRAVEL, THE PRESS
Antonin Mousseau-Rivard surrounded by Samuel Sauvé Lamothe, chef at Espace St-Denis, and Jean François Pigeon, chef at Molière
PHOTO DOMINICK GRAVEL, THE PRESS
The classic beef tartare
PHOTO DOMINICK GRAVEL, THE PRESS
The bright room is inspired by the great Parisian brasseries. The decor was designed by the CAMDI DESIGN team.
PHOTO DOMINICK GRAVEL, THE PRESS
Egg mayonnaise and celery tartar sauce
PHOTO DOMINICK GRAVEL, THE PRESS
The Molière can accommodate 150 people and also has a private room for receiving groups.
PHOTO DOMINICK GRAVEL, THE PRESS
Veal liver Grenoble style.
PHOTO DOMINICK GRAVEL, THE PRESS
There is a bar at the entrance to Molière par Mousso.
PHOTO DOMINICK GRAVEL, THE PRESS
Foie de gras with cider jelly
PHOTO DOMINICK GRAVEL, THE PRESS
The entrance to Molière by Mousso, on rue Saint-Denis.
1/10
Even if the name “Mousso” is associated with this project, make no mistake, we are far from a gourmet fine dining menu. With Le Molière, the chef returns to his first love: French brasserie cuisine. “These are dishes that I like, that people like. The idea is not to reinvent the wheel or practice bistronomy, but rather to serve real classics, well done provided. And that’s what I love about this project! » On the menu: egg mayonnaise and celery tartar sauce, onion soup in puff pastry, veal liver à la Grenobloise with hazelnut butter sauce, golden meunière, lobster in Thermidor, gratin dauphinois …
Experienced sommelier Andrew Read (Manitoba, Hotel Herman) is responsible for the wine list. “I work a lot in organic and private imports. Of course there are classics that you know well, but also nature, funky. There will be a choice for every taste, ”he assures.
As the restaurant’s gastronomic manager, Antonin Mousseau-Rivard is also in charge of the gastronomic side of the Espace St-Denis – he is moving in familiar territory with the experiences from the Museum of Contemporary Art, which he partially restored before the opening of Le Musso. He’s also currently designing the menu for Marie-Louise, a piano bar with a pretty elevated terrace overlooking Saint-Denis opening this spring, where the menu will focus more on small bites.
Le Molière par Mousso is currently open Tuesday to Saturday from 17:00 to 23:00 but will eventually operate midday and evening throughout the week.
1560 St. Denis Street