Francis Blais: Bold Creativity in Service of Hospitality

Francis Blais, the first Montreal-born-and-raised chef to win Top Chef Canada, has built his career by stepping off the beaten path. After starting out at 17 as a dishwasher at Delmo, he quickly climbed the ranks through sheer passion and determination. His chef training unfolded as much in some of Montreal’s most exceptional restaurants as it did during his travels around the world, including a defining stint at Le Mousso. He also joined prestigious kitchens like Maison Boulud in Montreal, all while completing entrepreneurship studies at ITHQ. These varied experiences allowed him to explore inventive, locally rooted cooking before choosing a more collective, meaningful path.

One of the Four Architects Behind Menu Extra

Today, as a founding member of Menu Extra, a project born from the vision of four hospitality lovers eager to create both social and gourmet impact, Francis works within a culinary studio that reimagines the dining experience. Menu Extra produces high-end events and develops one-of-a-kind experiences, spotlighting an innovative, inclusive approach centred on sharing. This project has always perfectly embodied Francis’s desire to work for people, while continuing to push the limits of his creativity.

At Menu Extra, the goal is clear: to create moments that feel like works of art, where guests are nourished in a creative, multisensory way. Beyond the plate, these are moments of exchange, where seeing, living, eating and feeling come together to offer an immersive, unforgettable experience.

Menu Extra draws inspiration from varied worlds, particularly luxury brands and the fashion industry, where creativity flows freely and unique, innovative universes are built from the ground up. Echoing projects like Studio Balbosté, Studio 27 or Prada’s design house in Milan, Menu Extra delivers events and conferences with scenography designed to break codes, spark connection and offer an original setting. This bold blend of gastronomy, art and fashion opens the door to a new form of culinary experience, driven by the desire to push past traditional boundaries.

“I see myself as part of a team of creatives who bring a shared vision to life. To fully grasp that vision, we create and produce unique experiences with a contextual approach that marries sommellerie and cuisine. We pay attention to the time of year, the place and the artist involved, so that every project is singular, sensitive to its context, and can never be replicated identically,” Francis explains.

New Spaces, New Emotions

After pushing gastronomy’s boundaries with Menu Extra, Francis Blais is preparing to return to a more intimate kind of cooking, just as thoughtful, with the opening of a French bistro on Bernard Avenue. Slated for November, this project aims to be a direct reflection of what he loves to cook and eat himself: simple, timeless, technical dishes carried by the same attention to detail and transformation that have shaped his journey. “It’s the kind of place I’d want to eat at myself, a warm, welcoming and accessible spot,” he confides.

The experience won’t stop at the plate: an impressive wine list will accompany the culinary offering. Francis has long cultivated a deep passion for the world of wine and wants his new address to carry only excellent bottles. The bistro’s selection will feature strong, living references designed to pair naturally with accessible dishes, refreshed regularly to encourage guests to return. The space will hold around 80 seats, a format that allows for meaningful volume while maintaining a convivial atmosphere. For the visual identity and interior design, Francis is surrounding himself with inspiring creators like Xavier Dolan and Zébulon Perron, bringing a strong aesthetic signature to the space.

Meanwhile, Francis has recently joined the team behind an emblematic Old Montreal venue… stay tuned, this one is promising!

Through Menu Extra, his upcoming bistro on Bernard and his new project in the Old Port, Francis Blais shows that there isn’t just one way to bring gastronomy to life, but a multitude of possible paths, from conceptual experience to the simplest form of conviviality. His career illustrates the drive to create spaces that nourish both body and mind, where every meal becomes a moment of connection. True to his passion, he continues to carve out a singular path, always driven by the desire to share, innovate and offer Montrealers places that feel like their own. We wish him much success ahead, fewer duck and foie gras Pithiviers, and even more shared pleasure around the table.

Written by Jean-Philippe Tastet
Photography by Alison Slattery