The story
At Lawrence in Montréal’s Mile End, the kitchen lets the calendar dictate what lands on the plate. Every element on the menu is made in-house or carefully sourced from trusted producers. The team practices whole-carcass butchery, working with animals raised on small farms they have known for years. Vegetables are local and seasonal, and the goal is to highlight what Québec does best — from caviar and wild mushrooms to boreal spices.
This commitment to local, seasonal cooking has earned Lawrence a spot on the Michelin guide’s Recommended list, a recognition of the precision and integrity behind each course.
Lawrence offers a multi-course tasting menu that changes with the harvest. In winter, the focus shifts to meat, root vegetables, legumes, and preserves. Come April, when Québec’s fishing season opens, the menu turns toward shellfish: snow crab, sea urchin, lobster. Soon after, the first spring vegetables appear — radishes, asparagus, wild greens, perhaps the season’s first strawberries.
Summer loosens the rules: the menu leans heavily on fruits and vegetables — peas, fava beans, fennel, melons, blackberries, and more. Autumn brings corn, chilies, brassicas, freshwater fish, and tuna from the East Coast.
The tasting menu is priced at $145 per person, with service included. A wine pairing is available for $80, also service included. Reservations are accepted for dinner from Thursday to Saturday, 18h to 22h.
Lawrence is a place where the plate reflects the moment — and where trust in farmers, foragers, and the seasons themselves is the foundation of every meal.
Recognition
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