Chez Jean-Paul: the humble refinement of chef Isael Gadoua

Chez Jean-Paul nurtures a simple and beautiful idea: reinventing childhood memories. The cuisine plays with contrasts, both playful and comforting. Take, for example, the Rimouski sea urchin topped with a chicken butter that recalls Sunday roast at grandma’s. This tension shapes the entire experience: a cozy, intimate dining room, relaxed yet confident service, and creative dishes that surprise and touch you.

Isaël Gadoua has followed a singular path. A jazz musician before turning to the kitchen at 30, he studied at ITHQ, joined the Joe Beef group, spent time in Bromont, returned as head chef at McKiernan, and then spent almost two years at Paloma. During the pandemic, a catering project led him to name his restaurant Chez Jean-Paul, a nod to his epicurean grandfather (gin, hunting, generous cooking) and to Grandma Suzanne, elegant with a sharp sense of humor. Their duality—bold yet tender, celebratory yet delicate—guides the house.

The menu is alive, designed as a little story: starting from a familiar reference, transforming it just enough to make it new, while keeping the flavors recognizable. A house classic has emerged: the grilled arctic char, destined to remain on the menu. Dipping everything in the focaccia? Absolutely encouraged, even recommended. Here, it’s best to let yourself be guided: the team is happy to compose a multi-course journey; an official tasting menu is in the works, and pop-up events will punctuate the experience.

The small brigade includes two cooks: Isaël and Antoine Joubert, the sous chef since opening. In the dining room, the sparkling sommelier Jade B. Germain, also in charge of guest reception, orchestrates a warm and polished atmosphere. She offers a wine list that moves effortlessly between natural and classic selections, mirroring the cuisine: free, precise, never dogmatic.

Located just five minutes from the market, the restaurant embraces its status as a destination: a creative, gastronomic table in a friendly setting, without the fuss or inflated prices. You come here to be told a story and leave with the sense of having tasted a memory.

Enjoy the discovery!

Written by Fabie Lubin
Photography by David Badiane / Chez Jean-Paul

Last update: September 18, 2025

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