Restaurant Monarque

Born in a family of restaurateurs, Jérémie developed a passion for cooking at an early age. After starting out with his father at the restaurant Le Mitoyen, he started his apprenticeship at the age of 19 with Ian Perreault at the restaurant Area, while studying at the Institut du Tourisme et de l'Hôtellerie du Québec.

A taste for travel and the desire to perfect his skills took him to France where he worked with David Zuddas at the one Michelin star restaurant Auberge de la Charme, to San Francisco at chef Nancy Oaks' Boulevard restaurant, and to Vancouver, where he obtained a position as sous-chef at Lumière. He then helped to open Boneta Restaurant in Vancouver, taking on the role of Chef de Cuisine for the first time at the age of 25. It was also in Vancouver where he met his partner Lisa Yu, now Head Pastry Chef at Monarque. After seven years in Vancouver, Jérémie travelled around Asia, before settling in Australia for a year with the Rockpool Group. 

After more than 10 years abroad, he finally settled back in Montreal to achieve his dream: to open his own restaurant with his father. Monarque restaurant, a 200-seat establishment including a brasserie, dining room, and a private room open for lunch and dinner. Jeremie’s return was greeted with enthusiasm by the Gault & Millau guide, which awarded him the "Chefs de la relève" prize. 

Since 2021, Jérémie and his father are now tackling a project that is very dear to them: the return to their ancestral land and the eminent launch of Jardins Bastien, a small scale organic farm. 

Chef Jean-Christophe (J-C) Poirier is the owner of the Michelin-starred restaurant St. Lawrence in Vancouver. Originally from Saint-Jérôme and trained in some of Montreal’s leading kitchens, he brings over 25 years of experience to his craft. He notably honed his skills under chef Normand Laprise at Toqué! before contributing to several landmark establishments on Vancouver’s culinary scene.

Through St. Lawrence, J-C offers a classical French cuisine deeply inspired by his Quebec heritage, highlighting local terroir with rigour, generosity, and authenticity. Since opening in 2017, the restaurant has earned numerous accolades, including a Michelin star, which it has retained since 2022.

In 2025, he also opened Chez Céline, a project celebrating the convivial spirit and rich culinary traditions of Quebec. 

Renowned for his artisanal and intuitive approach, Guillaume St-Pierre is the chef and co-owner of Battuto, a true culinary institution in Quebec City’s Saint-Roch neighbourhood. Inspired by Italian tradition, he offers a cuisine rooted in simplicity, freshness of ingredients, and the pleasure of sharing, where each dish highlights bold flavours and precise execution.

Winner of the television competition Les Chefs! in 2011, Guillaume quickly established himself as a key figure on Quebec’s gastronomic scene. Since Battuto opened in 2016, the restaurant has received numerous accolades, including the title of Best New Restaurant in Canada and recognition from the Michelin Guide. He is also behind other culinary ventures in Quebec City, including the restaurant Melba, further demonstrating his constant drive to explore new gastronomic expressions. 

Pastry chef and co-owner of Battuto, Paul Croteau plays a central role in shaping the culinary identity of this intimate trattoria that has become a benchmark in Canada. A specialist in fresh pasta, bread, and house-made desserts, he champions an artisanal approach inspired by Italian traditions, guided by respect for ingredients and seasonality.

Since opening Battuto alongside chef Guillaume St-Pierre, Paul has helped craft a warm and convivial dining experience where every detail is thoughtfully considered. The restaurant’s critical success — recognized among the country’s top dining destinations and honoured by the Michelin Guide — reflects his commitment to a sincere, generous cuisine deeply rooted in hands-on craftsmanship.