The story
Since opening its doors on December 31, 2004, Le Club Chasse et Pêche has established itself as a refined destination in Old Montréal. The restaurant was conceived by chef Claude Pelletier and Hubert Marsolais, who worked with designers Bruno Braën and Antoine Laverdière to create a unique, intimate atmosphere. The space blends original contemporary elements with a historic setting, making it feel both warm and distinct.
The menu, a collaboration between Pelletier and chef de cuisine Olivier Larocque, offers signature dishes alongside seasonal inspirations. The kitchen treats exceptional products with precision and respect, resulting in a menu that changes with the seasons. Offerings range from starters like seared foie gras with chestnut tartelette and grilled octopus with bone marrow, to mains such as piglet with rutabaga and beef filet with red wine sauce. A selection of composed desserts, including a mille feuilles with banana and peanut ice cream or a frozen maple parfait, rounds out the meal.
The wine program is a major draw. The cellar, under the direction of Joris Garcia—crowned Canada’s Best Sommelier in 2023—features over 500 references from leading winemakers. This dedication to both food and beverage has not gone unnoticed; Le Club Chasse et Pêche earned a Michelin Recommended award in 2026, a testament to its consistent quality and refined approach to French cuisine.
The professional service team is led by manager and maître d’ Helen Karagiannakis, who ensures a seamless experience. A semi-private bar lounge can accommodate up to 28 guests for group dinners, and the entire restaurant is available for exclusive buyouts. An installation of contemporary photographic works by Nicolas Baier adds an artistic layer to the dining room.
Recognition
Ambience
Details
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