Bistro La Cervoise

David Couture is a bon vivant, a carnivore, a humble and passionate man who thrives on craft beer and fine whisky. In 2015, while running the kitchen of bistro  La Cervoise, he seized the opportunity to become its owner. While being respectful of the original concept of the restaurant located on Ontario Street since 2007, David adapted the menu to his own values ​​by promoting wild quarry, of course, but Quebec quarry in particular. Aside from the scotches and bourbons, he also changed the alcohol menu to put focus around local products (including the wine Les Pervenches) and now offers a wide selection of Quebec microbrewbeers.

David’s interest in local products play a part in La Cervoise’ kitchen as well. “I buy the boar, veal, deer and elk from Quebec, but I also work with virgin canola and camelina oils, a variety of flax that grows wonderfully well in our climate,” he adds.

Far from being a purist, he admits that he doesn’t want to compromise the taste of foods for the benefit of their origin, but he also finds that proximity and quality are often synonymous. “Quebec products are usually the best on the market,” he says. “I shop on foot in Hochelaga and I pick up everything I can get. We encourage our neighbours, we drink beer in the bars next door; I find that important.”