Brasserie Marguerite: The French Brasserie from the Bar St-Denis Team

Brasserie Marguerite is one of those long-awaited openings, and it delivers on every promise. Emily Homsy and David Gauthier, the duo behind Bar St-Denis, are taking on the brasserie this time with the opening of Brasserie Marguerite in November 2026. As at its big sister, French cuisine leads the way, but in a more classic format. At Marguerite, meat takes centre stage, and you can just as easily stop in for a quick steak-frites as let the evening stretch out over a cheese platter and digestifs. “We want to create habits,” sums up Emily Homsy. For the occasion, the team leaves its home base and sets up shop in the Mile End, in the former Whisky Café space.

“Dave and I have known each other for almost 20 years, and we’ve worked together for 15. These are things we love to cook and love to serve,” she says. The two met at Pied de Cochon, and Emily describes Marguerite as “a bit of a continuation of Bar St-Denis.”

Every Cut Showcased

In the kitchen, all the butchery is done on site. The meat arrives as whole carcasses. “We buy whole pigs, we make the ham ourselves,” explains David Gauthier. This philosophy applies to every animal that comes in, showcased from nose to tail. Only the bavette, which David brings in specially from Prince Edward Island, is the exception. And the bill benefits too, since it remains very reasonable: “Because we work with the whole animal, it lets us keep our prices a little lower,” notes Emily Homsy.

Chef de cuisine Félix Duhamel-Pard, who was already working alongside David at Bar St-Denis, developed the recipes with him and now carries this vision day to day. “It’s a natural progression of what Félix was doing with David,” Emily Homsy points out.

True to French tradition, David recommends opening the meal with the pâtés. The foie gras terrine arrives with its candied quince purée, the poultry terrine with its sherry jelly and Dijon mustard, and the jambon persillé completes the trio. They are enjoyed with baguette from Boulangerie Blés de Pays and butters from L’Échoppe des Fromages. The beef tartare, for its part, brings together all the classic ingredients, from egg yolk to pickles to Dijon mustard, but served separately, so you mix it yourself at the table.

What follows stays true to the great brasserie classics, from saucisse purée to pot-au-feu, by way of cordon bleu and bavette frites. Generous, comforting dishes, executed with the finesse this team has accustomed us to. Others will be added over time, but the menu already offers something to please every appetite.

Making It to the End of the Menu

While the place lends itself wonderfully to a bite and a drink, the menu deserves to be explored all the way to the end. “We hope people make it all the way to the cheeses and desserts,” Emily confides. The cheeses, all from Quebec, are cut and presented on a magnificent marble counter, right in front of a dark wood wine cellar.

The desserts are by pastry chef Jonah Downey (Sabayon, Rhubarbe), recommended to the team by none other than Patrice Demers and Marie-Josée Beaudoin. Crème caramel, chocolate éclair and dulce de leche mille-feuille make up an indulgent and resolutely classic finale.

Although Emily is known for the Bar St-Denis wine list, this time she called on David Beauchemin (Sélection Caviste) to build Marguerite’s, which is also set to grow. Expect classic appellations, in a price range that suits everyone, not to mention a few champagnes and local wines. At the bar, two signature cocktails lean on floral notes, a martini with marguerite brine and the Chrysanthème, made with vermouth, génépi and absinthe. From wines to cocktails, everything here complements the menu with precision.

A Décor by Finkel’

For the design, the duo once again called on Finkel’, who is also behind the redesigned version of Bar St-Denis. The former cigar lounge has become the kitchen, but the team kept the swinging doors that led to it, along with several light fixtures and the classic chairs left on site. A single banquette was installed so the space stays flexible, and a private room that can hold 12 people will eventually be set up. Above the bar, an illuminated stained-glass window, the only touch of colour in the place, immediately draws the eye, while also giving a nice nod to the ceiling at Bar St-Denis. “I think the place speaks for itself,” concludes Emily Homsy. And it speaks volumes! Long awaited, Brasserie Marguerite has everything it takes to become a new habit in this lively neighbourhood.

Address: 3, rue Bernard Ouest, Montréal

Hours: Tuesday to Saturday, 5 p.m. to 11 p.m.

Reservations: to book a table, it’s this way

Written by Jean-Philippe Tastet
Photography by Alison Slattery