Cuicui: A Neighbourhood Nest on Rue Saint-Vallier in Quebec City

In Saint-Sauveur, Quebec City, Cuicui’s playful name hints at a carefully considered project. Opened in May 2026, it brings together Alex Gauthier and Maxime Denis, who pool their years of restaurant experience and their travel memories to create this friendly little neighbourhood bar, where the two partners give the cocktails as much attention as the cuisine, with a shared goal: making their know-how accessible.

Two Paths, One Bond

From dishwashing to the kitchen, then from the dining room to sommellerie, Alex has explored every side of the restaurant world. His path led him notably to La Planque and to the La Tanière group, where he worked in management and developed bar programs. At Cuicui, he has a hand in everything and curates the wine list. Maxime first built a career as a graphic designer. He created the visual identity of the Noctem microbrewery, then also got his start behind its bar. It was later at Maelstrom that his bond with Alex took shape, before he went on to run the bars at 2-22 and Julio. Today their paths meet at Cuicui, a spot born of shared reflection, nurtured over the years.

Simple on the Surface

“A cocktail might look simple, but it may have taken four days to create,” Alex sums up. The work stays behind the scenes: the menu reads effortlessly, and newcomers and connoisseurs alike find their way around it. Here, the Vesper brings together potato vodka from the Ubald distillery and oyster, and the alcohol-free section is crafted with the same seriousness. It’s the establishment’s way of championing mindful drinking without ever sacrificing pleasure. La Braise, for example, is built on Racine, a hydrosol distilled by Projet Pilote, in which ginger and Flaming Flare chili meet the aniseed notes of star anise, the softness of vanilla and the spicy accents of clove. A mocktail of lovely complexity, balancing milky smoothness, citrus freshness and chili heat.

Travel as the Common Thread

Cuicui draws on the team’s travels and exchanges. Originally from Mexico, the chef infuses his cuisine with nearly ten years spent in Japanese restaurants in his home country. Ideas flow between the kitchen and the bar, where each creation is fine-tuned through tastings. The tuna topped with ponzu and sprinkled with gochujang and furikake quickly became a favourite, as did the bread with whipped butter, honey and lavender. “It seems ordinary, but it’s a mix of flavours that works and that people love,” the team notes. Best not to get too attached to the frog legs with miso, orange and pikliz, or to the cockerel on aligot, though: like the rest of the menu, they’re set to evolve, dish by dish, with the seasons.

Refinement at a Fair Price

“Premium is what we want to serve. I don’t think we should charge premium prices for it.” This commitment to keeping prices accessible runs through the menu, from crafted cocktails like the mezcal Oaxaca Old Fashioned to the wines chosen by Alex. His selection focuses almost exclusively on private imports and saves a few finds for the curious: Burgundy premiers crus, an Alsace grand cru, rarities from the Jura and Madeira, skin-contact wines, plus a few local bottles.

A Nest in the Heart of Saint-Sauveur

Cuicui: the sound of a bird, a name that makes you smile, written on the sign of a place where nothing is left to chance. The name is a nod to the homing pigeon, that urban bird nobody pays attention to, yet which turns out to be flamboyant to anyone who knows how to look.

The décor follows this sense of freedom: preserved vintage terrazzo, glass blocks, mid-century-inspired furniture and brutalist touches. On the shelves, vinyl records and retro objects add a touch of whimsy. The playfulness continues down the staircase to the restrooms, dressed in a checkerboard of pastel tiles. An attention to detail that adds to the experience.

Sharing and passing on knowledge are also part of the two partners’ vision. Beyond their own creations, they want to put their experience to work for Quebec City’s next generation of bartenders and help train them, always keeping the pleasure of hosting as their guiding thread. A wonderful addition to Saint-Sauveur, whether for an apéro, a late-evening drink, or a bite with friends or for two.

Written by Jean-Philippe Tastet
Photography by Lukas Lavoie

Updated on November 12, 2026

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