Bistro Le Louis XVI: French Bistronomy in Sherbrooke

In a modest little spot in the city of Sherbrooke lies Bistro Le Louis XVI. As soon as you step inside, you feel transported to an entirely different atmosphere.

The lively ambiance, high ceilings, and grand arches that separate the sections of the restaurant are enhanced by the natural light streaming through the large windows. Every detail of the décor has been carefully considered: “I even took it a step further: there are exactly 16 seats at the bar, 16 chandeliers on the ceiling, each 16 feet high!” revealed Julien, the co-owner, with evident pride. It was through close collaboration with Nicola Tardif from Taktik Design that the extravagant character of Bistro Le Louis XVI came to life. The unique touch? The massive wooden arches with molded glass windows salvaged from a church in Bas-du-Fleuve.

There are four partners behind the project: first, there’s Maxime Pothier, the man behind King Hall and King Alexandre, two establishments that have shaped the culinary scene in Sherbrooke. Julien Bousquet, originally from France and who arrived in Quebec in 2006, has previously worked at Local under Louis-François Marcotte and Taverne F before opening the restaurant O’Chevreuil with chef Charles-Emmanuel Pariseau in Sherbrooke in 2014, and then Westley – Artisans Restaurateurs in 2018. It was also Maxime and Julien who rescued the famous Café Bla-Bla, which was threatened with closure during the pandemic.

Completing the quartet are entrepreneur André Louisseize and his son Sébastien Louisseize, who oversees the kitchen and lends their name to the restaurant. Having trained at the Pied de Cochon, Monarque, and under Michelin-starred chef Christophe Dufau, Sébastien started the Mitch Deli project in 2021 with his former teacher, Maxime Gagné, before returning home to Sherbrooke to work at Westley. It was there that he met Julien, sparking a genuine professional connection. For the team, this restaurant project is, first and foremost, a family affair.

French Classics and Local Ingredients

The menu highlights classic dishes, much like the selection of wines and cocktails. “I create food that speaks to me, food that is indulgent and comforting,” the chef shares. Although the cuisine is inspired by French traditions, he incorporates local ingredients, an important element in Sébastien’s cooking. The goal is to serve the best products at the right time, sourced from various local producers. Thus, the menu changes with the seasons.

During our visit, we had the pleasure of tasting a well-executed leek vinaigrette appetizer, featuring a purée of leek greens and a mustard and camelina vinaigrette. The risotto of the day was fresh, made with tomato water and labneh, complemented by a generous portion of burrata and fresh tomatoes. The fish of the day was Quebec salmon, served with a creamy corn sauce, sautéed vegetables, and a stuffed zucchini flower. Finally, the marrow bone, served on a demi-glace of beef and accompanied by marinated chanterelles and a parsley garnish, was splendid. As promised, our plates showcased comforting flavors featuring fresh ingredients.

We love Bistro Le Louis XVI because it offers well-executed cuisine in a unique setting. It’s an ideal spot for a business lunch, an elegant dinner, or even a group celebration!

To discover our favorite spots in Sherbrooke, click here!

Written by Jean-Philippe Tastet
Photography by Mikael Lebleu

Last update: October 11, 2024

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