A new system in the plaza

There’s a new place at the Plaza to dance to the tunes of local and international DJs, as well as discover and discover up-and-coming artists underground. But it would be a shame to reduce the system to one club. Because if you wiggle there after dark, the place is also a bar where you can eat very well, ideal for aperitifs or to eat and drink fine wines of own import and signature cocktails before heading out on the let off steam on the dance floor.

Posted yesterday at 11am

Iris Gagnon Paradise

Iris Gagnon Paradise
The press

Sebastian Cowan is the founder of the Arbutus Records record label, best known for releasing Grimes’ first three albums. A few years ago, he acquired this building in Plaza Saint-Hubert after being vacated from a warehouse converted into condominiums. Music studios and the non-profit radio station n10.as, founded by Cowan, are housed on the upper floor. “The dream has always been to have a space like this on the ground floor to create a cultural space dedicated to music,” he explains.

  • Airy and crispy, the potato pancake with tomato jam and whipped mascarpone is an instant hit.

    PHOTO DENIS GERMAIN, THE PRESS

    Airy and crispy, the potato pancake with tomato jam and whipped mascarpone is an instant hit.

  • A dish of sishito peppers on a chimichurri sauce with 2-year-old pollastrini sardines

    PHOTO DENIS GERMAIN, THE PRESS

    A dish of sishito peppers on a chimichurri sauce with 2-year-old pollastrini sardines

  • For dessert, the very photogenic Black Forest cake

    PHOTO DENIS GERMAIN, THE PRESS

    For dessert, the very photogenic Black Forest cake

  • Among the cocktails on the menu: Le Corbusier, based on Nardini Tagliatella (an Amaro), Aperol, lemon and soda

    PHOTO DENIS GERMAIN, THE PRESS

    Among the cocktails on the menu: Le Corbusier, based on Nardini Tagliatella (an Amaro), Aperol, lemon and soda

  • The Berry Sour, with rum, lillet, crème de cassis and soda

    PHOTO DENIS GERMAIN, THE PRESS

    The Berry Sour, with rum, lillet, crème de cassis and soda

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This dream became reality when the Café Crème on the ground floor closed its doors. The music lover had the bright idea of ​​calling restaurateur David Schmidt, who has no lack of experience in this area with addresses such as Le Mal Nécessaire, Fleurs & Cadeau (and its bar in the basement Sans Soleil), Club Pelicano, Grapefruit Bar , etc.

Together they imagined this neighborhood that wants to do things differently. A new system, briefly summarized, summarizes Sebastian, who could not use this name because it is already taken dinner New System, a place he particularly likes, by the way. “The values ​​we want to uphold are that employees can benefit from the profits we make. The tip is split equally between the kitchen and the floor, by the hour, not by the day. So there is no “bad”. change“. In the end we brought together highly qualified people in a company with a social impact,” adds David.

  • Part of the dining room of the system

    PHOTO SARAH O’DRISCOLL, SUPPLIED BY SYSTEM

    Part of the dining room of the system

  • Simon Saint-Louis, Maitre d', Josh Lauridsen, Executive Chef, and Julien de Grosbois, Operations Manager, are part of the team that carries out Système's mission every day, although Myriam Bélanger is not in the photo.

    PHOTO DENIS GERMAIN, THE PRESS

    Simon Saint-Louis, Maitre d’, Josh Lauridsen, Executive Chef, and Julien de Grosbois, Operations Manager, are part of the team that carries out Système’s mission every day, although Myriam Bélanger is not in the photo.

  • Chef Josh Lauridsen worked primarily in the kitchens of Club Chasse et Pêche, Le Filet and Le Garde-Manger before ending up at Le Système.

    PHOTO DENIS GERMAIN, THE PRESS

    Chef Josh Lauridsen worked primarily in the kitchens of Club Chasse et Pêche, Le Filet and Le Garde-Manger before ending up at Le Système.

  • Système is a restaurant and bar that turns into a club at night.

    PHOTO DENIS GERMAIN, THE PRESS

    Système is a restaurant and bar that turns into a club at night.

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Among them Simon Saint-Louis, butler (Buvette chez Simone), and Julien de Grosbois, manager (Philémon Bar). At the helm of the kitchen is experienced chef Josh Lauridsen (Club Chasse et Pêche, Le Filet, Garde-Manger) and enjoys the freedom to offer small seasonal dishes based on his inspirations by collaborating with Proximity’s suppliers. Mediterranean flair and “snackbar” inspiration come together here: sishito peppers with anchovies and chimichurri sauce, “steamed” burger smash with homemade milk bun, fried halloumi croquettes, etc.

The best of both worlds, right?

Open from Tuesday to Saturday from 5 p.m.

7119 Saint-Hubert Street, Montreal

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