The story
In the Pointe-Saint-Charles neighbourhood, Sabayon is the small but mighty project of Patrice Demers and Marie-Josée Beaudoin. Opened in August 2023, this 16-seat micro-restaurant offers an intensely personal dining experience. The duo welcome guests into their space as if into their home, serving a single, ever-changing tasting menu built around the best of the season.
The kitchen, led by chef Patrice Demers, focuses on modern cuisine that highlights local producers. The six-course “surprise” menu is a vegetable-forward affair, composed mainly of vegetables, fish, and seafood, with meat appearing only occasionally. A recent dish of roasted Québec maitake mushrooms, served with a crispy potato millefeuille and confited griotte cherries in a reduced beet-and-red-wine sauce emulsified with brown butter, shows the kitchen’s precision and creativity. Another course features delicate slices of yellow beet poached in an aromatic broth, cradling snow crab meat beneath a concentrated crab emulsion touched with tarragon and dill.
The restaurant's dedication has earned significant recognition. In 2025, Sabayon received a Michelin star in the first Québec guide, praised for its cooking of great finesse. It was also named Canada’s Best New Restaurant by Air Canada’s enRoute magazine in 2024, and placed on the North America’s 50 Best Restaurants list in 2026.
Marie-Josée Beaudoin is the co-owner, maître d’, and sommelier, curating the wine pairings that accompany each meal. Her warm, knowledgeable service recently won the Prix Lauriers for best service. Together, Demers and Beaudoin have created a space where modern cuisine is served with genuine hospitality, one small table at a time.
Recognition
Ambience
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