Brocard : An Invitation to Syrian Cuisine

When a new little restaurant opens its doors on Saint Laurent Boulevard, we at Tastet are curious to see and taste so that we can tell you about it—when it’s good. Brocard falls into that category: small, tasty, meticulous, and offering a warm exploration of authentic Syrian cuisine. The restaurant invites guests to savor a rich palette of mezzes, grilled dishes, and traditional plates in a relaxed, welcoming atmosphere.

The mood is convivial and unpretentious. The cooks at Brocard work in an open kitchen, allowing diners to see their care and attention.

Why did you choose this name for your restaurant, we asked the staff. “The name Brocard comes from the textile Brocade (brocard in French) that is very popular in Syria: brocade. It holds an important place in Syrian culture. A little anecdote: it’s said that Queen Elizabeth’s wedding dress was made from Syrian brocade, though this has never been confirmed.”

A tight-knit team, Syrian style

Homan and Georges work in the dining room, while Talal, Georges, and Joseph make up the kitchen team under the expert supervision of Nahla, Talal’s mother, and Majd, his father. In addition to ours, there are families we love very much.

Plenty of choice for your plates

The Brocard menu is a celebration of traditional Syrian flavors, with a variety of hot and cold mezzes. Classics include the crispy “Kibbeh” stuffed with beef and spices, and “Shish Barak,” small meat dumplings in a yogurt sauce garnished with mint, garlic, and pine nuts.

On the cold mezze side, you can, just like we did during our incognito visit, enjoy a silky hummus, the “Mutabbal”—a smoky eggplant purée with tahini, garlic, and lemon—served with delicious homemade flatbreads, reminiscent of mini pitas but much thinner.

From the “Grill” section, we tried the “Damascus Kebap,” two skewers of spicy ground lamb with half a grilled tomato and seasoned potato cubes.

Brocard also offers heartier plates like “Sayadeyeh,” a fried fish fillet over spiced rice, or “Freekeh,” tender lamb served on a bed of smoked green wheat.

The chef’s picks

And you, chef—what are the house specialties, and what makes them special?
“The Fattet Mozat, because it’s unique, prepared only in the Hama region. It’s a memorable culinary experience.
I also love the Sayadeyeh, a one-of-a-kind dish: rice cooked in fish broth, puréed caramelized onions, nutmeg, cinnamon, and cumin, topped with fried Atlantic cod.
For dessert, my heart (and my stomach) go to Halawet al Jibn, a traditional treat made of semolina and cheese dough, filled with ricotta and scented with rose water. It often surprises with its apparent simplicity, but it’s deeply satisfying.”

P.S. The alcohol license should arrive this fall, if the stars align at the SAQ.

Written by Jean-Philippe Tastet


Last update: September 09, 2025

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