Comptoir Moutarde: A Warm Restaurant in Bedford

On Main Street in Bedford, in the Eastern Townships, you will find Comptoir Moutarde, a cozy little restaurant where you feel a bit at home.

The place is charming, with brick walls, a painted wooden wine display that evokes old country houses, and artifacts from another era scattered throughout. Although the restaurant has been open since spring 2023, it feels like it has been inhabited for a long time.

The concept of Comptoir Moutarde is to offer customers a neighborhood restaurant where it’s easy to grab a small dish and a glass of wine, but where you can also gather to celebrate in style with a feast and good bottles. Striking this balance can be difficult, but it’s safe to say they’ve succeeded! The spirit of community is palpable in this little establishment.

Leaving the City

In 2022, a couple decided to leave Montreal to settle in the region and start the Comptoir Moutarde project. Marc Proulx is the chef, and he creates all the dishes on the menu from scratch. He trained at ITHQ and has previously worked at Boris Bistro and Boxermans. If his face looks familiar, it might be because you saw him during the 11th season of the show Les Chefs! His business and life partner, Raphaëlle Beaulieu-Bastien, handles the restaurant’s communications and marketing, as well as its catering aspect. Meanwhile, Raphaëlle is also the communications coordinator at Jean-Martin Fortier’s Market Gardener institute.

Local products are the true stars of the menu. The vast majority of the ingredients come from nearby producers, whether for vegetables, fruits, or meat. This commitment to highlighting regional products extends even to the wine list. Thierry Harvey, a trained sommelier and server, keeps this list vibrant, accessible, and interesting. Of course, you will find Quebec products, but also some hidden gems from private imports that pair perfectly with the dishes.

A Menu That Changes with the Seasons

On the lovely vintage plates (which were given by friends of the owners and locals), you will find hearty, indulgent, and truly successful dishes. Among our favorites, the pasta earned a special spot. During our visit, we particularly enjoyed the tortellini stuffed with braised beef, the poached halibut with sea urchin hollandaise, and for dessert, a creamy sea buckthorn dessert with peach slices and a buckwheat sable. However, don’t get too attached to the dishes, as the menu changes regularly to follow seasonal ingredients and the chef’s inspirations.

Written by Jean-Philippe Tastet
Photography by Frédérique Lemay & Comptoir Moutarde

Last update: October 10, 2024

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