Chez Cécile: rotisserie and sharing on Fleury

On the gentle stretch of Fleury Ouest, a new table has settled in since February 12, 2026. Rotisserie Chez Cécile is the project of Robert Herrera and Maude Théroux-Séguin—owners of Cerise Buvette and Les Cavistes—alongside chef Benjamin Gilker. Somewhere between our grandmothers’ cooking and the kind of neighborhood spot you visit on a Sunday with family, the place leans into nostalgia and a deep love of sharing.

A rotisserie that sat waiting

The story of Chez Cécile begins, like many great restaurant stories, somewhat by chance. Robert and his partner Maude took over the lease during the pandemic. The idea: keep something affordable on the street—something family-oriented, but not outdated.

The project sat on the back burner for a while, a matter of timing. A second-hand rotisserie, found on a farm, ended up in their garage waiting for better days. Then, in the fall, Benjamin returned to Montreal. The two knew each other and reconnected over a meal. Robert asked him: “I’ve got this empty space and I can’t seem to sell the lease. What would you do with it?” Benjamin didn’t hesitate: a family-style, shareable kitchen built around large tables. After months of testing, Chez Cécile opened its doors in February—and the success was immediate.

Cécile, the grandmother at the stove

The name is anything but a branding whim. Cécile is Robert’s maternal grandmother—the one who used to cook for large banquets at the family hotel in Beauceville, in the Beauce region. “She made big shared dishes—roast beef, poultry, soups.”

The tribute goes far beyond a simple anecdote. Chez Cécile celebrates a whole generation of women—those who raised large families and fed everyone every day with care and generosity. “It’s a way of paying tribute to that generation that never complained, despite all their responsibilities, but always delivered with love.”

From the moment you walk in, the intention is clear. Large tables fill the space—a deliberate choice, even if it means fewer seats. “If you want to share, you need big tables. When you sit down, there’s room—like at grandma’s—lots of plates on the table, and nothing gets knocked over.” The décor leans into a warm, homey atmosphere. In short, you feel like you’re at your grandmother’s: comfortable, at ease.

Chicken—and much more

The roast chicken is here to stay, of course, but the menu goes beyond it. Benjamin is already exploring endless possibilities: fish, whole suckling pig, game. The menu will evolve with the seasons, always rooted in convivial, shareable comfort food. Still, some staples are here to stay—like the fried maitake mushrooms, already a standout. To top it off, a thoughtful wine list rounds out the offering.

Chez Cécile delivers exactly what Robert and Maude set out to create: something broader, more inclusive—something that brings people together. “With everything feeling a bit off in the world, you can hold on to things that make sense. The table, the food, the act of sharing—that’s what it’s all about.”

Written by Jean-Philippe Tastet
Photography by Alison Slattery

Updated on March 18, 2026

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