Right to your table

Joël came to Montreal from Toulouse in 1967. By reworking the classics with local products, he’s added a little bit of Montreal culture to the menu.

At L’Express, you won’t see the chef. He prefers to stay in his kitchens, to ensure the freshness of products and to choreograph measurements, steps and techniques.

Joël manages a crew of 30 cooks. Some have been with the restaurant for 20 years, most for over five years.

His specialty, he says, is expressing the pleasure he takes in preparing a classic for the 1,000th time. The attention, precision and simplicity he puts into every single dish.