New restaurant in Magog: Downtown Montreal isn’t about to be reborn, believes Louis-François Marcotte

Michelin-starred chef Louis-François Marcotte will open a restaurant in Magog at the end of the month with three employees from there because he believes the city center will not be reborn, he was told The newspaper.

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“Downtown restoration is currently violent. The pool is small for employees. The clientele is very small in Montreal. There is still a lot of telework,” observed in an interview with The newspaper Chef and entrepreneur Louis-François Marcotte.

last april, The newspaper pointed out that more than 839 restaurateurs in Quebec hung up their aprons over the past year, bogged down by closures, a shortage of staff and skyrocketing food prices.

Not to mention the 65,600 fewer cooks, dishwashers and waiters than before the pandemic, many of whom told their stories to the recently protocol.

collective project

For Louis-François Marcotte from Chez Cheval, who spiced up the menu at La Cage and who we see in the series help requestedaway from 514 with three partners rooted in the eastern townships is a breath of fresh air.

“I don’t think there will be a major downtown renaissance in the short term. We are no longer in crisis. We’re getting into summer and the world is out of the offices,” clipped the one who is about to open a second restaurant Chez Cheval on the South Shore.

“I don’t think downtown will be reborn in madness in the next few years. It’s more permanent than you think,” he says, getting the point home.

An hour and a half from Montreal, far from the buildings avoided by telecommuters, Louis-François Marcotte has set his sights on Magog.

With Junior Maheu (Bières Des Cantons) and Charles-Alexandre Pelletier (Les Enfants Terribles de Magog, Microbrasserie La Memphré and Le Principal), already well established in this corner of Quebec, he opens Microbrasserie Des Cantons in the old building of die Auberge d’Orford.

“I would never have settled down alone in Magog to open a restaurant,” points out Louis-François Marcotte, enjoying the fact of building a project for four people.

humble beginnings

Amidst the labor shortage, there is no question of having eyes bigger than your stomach by opening the floodgates from the first days.

“We will open the restaurant with a third of the terrace. We will start the machine slowly. We’re going to do things well,” explains the man, who pays his chefs between $18 and $25 an hour, depending on their experience.

Initially, about thirty employees dug through the co-owners’ network of contacts will allow the restaurant to be open from Wednesday to Sunday.

You can enjoy a draft beer brewed on site accompanied by pizza, lobster club, salmon tartare or flank steak, all inspired by Mélanie Blouin, the chef of the hunting and fishing club.

The Microbrasserie des Cantons will occupy the premises of the former Auberge Orford, the Pub du Pont and the Chez Bénito at 20 rue Merry Sud in Magog.

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