‘Holy shit’,” says Max Ruiz Laing (Choice Harbour, Majestic) and co-owner. You should have seen Loïc’s reaction though. “They came up with this as a joke, but we all thought it worked : visually, sound, everything. Then they found this place which had a theatre and a bar, but they needed a name. One day, after a drunken party, they joked to him that if they ever opened a bar, they would name it after him.
In their musical career, they had a manager in Belgium who was barely 20 years old, but who was one of the best. Why the name Loïc? The group Trigger Effect (who, among other things, manages the event space above Bar Loïc) used to tour and play for over a decade. With a capacity for 100 people, three to four events per week are held there: very popular. Note that above Loïc there is also an events venue: Turbo Haüs where you can go take in hip hop, punk, hardcore or other shows. Note that for smaller wallets, there is a choice of beers or interesting ciders available. We just have all the classic cocktails that an everyday bar has on offer.” An elegant list, but nothing outstanding. The cocktails too, make up a short list and there is a good choice of whisky. These too are constantly changing – cooler and more dynamic in summer with more comforting tastes in winter. All the wines are natural, bio, agro-biological and/or certified organic, and all are imported privately. There is a short wine list but connoisseurs will be delighted! Charles Tarzi has put this together. The dishes are prepared with much thought which is why Loïc is one of the best bars in Montreal for dining. The menu does change, but some dishes remain, such as the cheeseburger, which is now on our list of Montreal’s best burgers. The chocolate terrine dessert is to die for. We found three small dishes (Goddess salad, toast with mushrooms, and one of the best tartares in Montreal) and a few main dishes (Black and Blue beef, sausage, cheeseburger, ravioli and Cornish game hen). Chef Liam Barron (ex-Joe Beef, Liverpool House, Chien Fumant and others) has created this and offers you small delights to enjoy with a drink. The menu at Bar Loïc has been considerably modified since it opened. We want lots of drinks, good service, a place to have an awesome time and relax.” Also note that in summer, the restaurant has a superb terrace! We want our customers to enjoy themselves. “We can tell you that we had to saw 760 individual pieces of wood to make our ceiling. We really like the delicate look of the original ceiling lights. At Bar Loïc, you will find simplicity and elegance, carefully chosen neutrals with shades of wood, red, white and grey. The decor has been created by the young designer Kyle Adams Goforth (who recently worked on the metamorphosis of the Hôtel St Paul), and the end result has landed Loïc a spot on our list of the most beautiful bars in Montreal.
Loic cafe windows#
Before the arrival of Bar Loïc, there were no windows or doors and the electricity was unreliable. Designed by the Maxwell brothers, it was first a bank, then a post office, only to become a storage depot for government documents. If you’re still going there to party late at night, you can now also order food from their excellent menu between 5pm and 1 am or simply enjoy dinner!īar Loïc is situated in a century-old building.
Often limited to a gustatory art, cuisine is also an art of living and sharing. exploring forgotten or unknown traditions and (re) discovering masterpieces from Africa.
In this magnificent setting, I humbly offer a contemporary view on African cuisine. In a recent announcement distributed by the museum, Chef Dablé shared the following (translated from French):Ĭooking, an expression of my creativity that I cherish as much as painting, allows me to share the palette of flavors that define my culinary journey. Prior to taking over the kitchen at the Dapper Museum, he worked at restaurants in London and Ibiza as well as at Apicius, one of Paris' finest dining establishments. He has created menus for lunch, dinner, and brunch, as well as several à la carte offerings for the restaurant.Ī graduate of the Ecole de Paris des Métiers de la table, du tourisme, et de l'hôtellerie (Paris School of Culinary, Tourism, and Hotel Management Professions), Dablé has been called the creator of "Afrofusion" - an ingenious mix of African and Western flavors. Through the new restaurant and his numerous other culinary activities, Chef Dablé proposes to create a new definition of African cuisine.
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