Véronique Dalle: A Journey Through Music, Hospitality, and Wine Stewardship

Véronique Dalle has always been immersed in the world of hospitality. Born into a family of restaurateurs, she started very young—at 13, she was working as a garde-manger in her father’s restaurant. She already loved the atmosphere. As a little girl, she often visited the restaurant just to see her father at work.

“I was in awe of how he interacted with the customers—I found it beautiful! Meeting all kinds of people, the magic of service… it was almost like a performance to me.”

While studying, Véronique first considered a career in music. Hospitality remained in the background, even though she continued working in the field. She trained in classical music for several years—first at the Conservatoire de musique de Montréal, then at McGill and Université de Montréal. She played the oboe, an instrument she started relatively late but embraced passionately.

She pursued both of her passions—music and hospitality—simultaneously. She first worked at Roberto on Bélanger Street, then joined the team that opened Le Petit Alep, a Montreal institution where she stayed for six years. There, she took her first wine courses with Jeannot Gingras. Tania had invited her to help build the service team around a wine list that was still modest at the time (today, Le Petit Alep boasts one of the finest wine selections in Montreal).

For fun, she enrolled in sommelier courses at the ITHQ: service, pairings, oenology… She completed the program successfully and received several scholarships. She then pursued a master’s degree at Suze-la-Rousse, in partnership with the ITHQ, and went to the Rhône Valley to defend her thesis and take her final exams.

By the end of this training, transitioning into a career in wine felt like a natural step. Meaningful encounters with inspiring winemakers fueled her desire to dedicate herself entirely to wine. In the music world, freelance work is unstable, and permanent positions are scarce in Quebec. Sommellerie offered a more sustainable path—but also one that was rich, stimulating, and full of discovery and human connection.

Everything is interconnected. To her, becoming a sommelier is as noble a calling as music: a life nourished by beauty. The only difference is that, in wine, she doesn’t experience the same vulnerability that comes with a career in music. In this world, she’s found her place.

While on a contract in Europe for the Roux brothers, Catherine Bélanger reached out and invited her to join the team at Pullman. Back in Montreal, Véronique met with her. At first, Catherine found her a bit too “straight”—in the style of grand restaurants—but the trial run went well, and she gave her a chance. Véronique would go on to spend nearly fifteen years at Pullman, working closely with Catherine. At the time, Pullman, located on Avenue du Parc, was one of the very first wine bars in Montreal.

The experience was foundational. She worked exclusively with sommeliers, learned a great deal, and discovered a serious and demanding approach to wine—even in a laid-back service setting. She quickly became deeply involved and laid the groundwork for her career within a dynamic and inspiring team.

She developed a wine list that was both accessible and refined, with a strong emphasis on wines by the glass. At the time, natural wines were just beginning to appear in Quebec. She selected rigorous producers whose wines displayed finesse and precision, avoiding the flaws sometimes associated with the style. Pullman became a true laboratory: a place for experimentation, education, and refining the palate.

Catherine gave her the freedom to create, to build a team, and to develop a vibrant cellar. Managing such a dynamic wine list became one of the most formative projects of her career. During this period, Véronique also taught at the ITHQ.

After nearly fifteen years with the same group—between Pullman and Moleskine—she felt the need for a new challenge. Longtime friends Éric and Dyan, founders of Olive et Gourmando, offered her the position of dining room director at Foxy.

She brought her personal touch to the restaurant: refined the style of service, developed a wine list in harmony with the wood-fired cuisine, and approached the project holistically, with great freedom. She thrived in this new role.

Then came the pandemic, which upended everything. Éric and Dyan decided to refocus on Olive et Gourmando, and offered Véronique the opportunity to take over Foxy on her own. She accepted and surrounded herself with a strong team: Bruno Lessieur, a former colleague from Pullman, along with two discreet friends and partners, David Cataford and Steve Boucratie.

Today, Véronique is at the helm of Foxy, which she continues to evolve with care and rigor. The warm décor remains unchanged, but the wine list has grown: thoughtfully crafted to pair with the cuisine, it reflects her close relationships with winemakers she has admired for over two decades.

She loves the creativity of the job, the daily stimulation, the attention to detail—in the dishes, the service, the welcome.

Her ambition: to offer a memorable experience to her guests, remain relevant, and bring her vision to life over the long term—with heart, finesse, and high standards. To support and inspire a new generation of talent.

Recently, the Michelin Guide recognized Foxy with an award for Sabrina Touzel’s outstanding cocktail menu.