Isle de Garde: the excellent microbrewery on Beaubien East Street

The Crew

Isle de Garde is the brainchild of five longtime friends: Matthieu Gauthier (Café du Nouveau Monde), Michaël Ruel (Saint-Bock), Olivier Dupras, Marc-Aurèle Lussier (Café du Nouveau Monde), and Simon Chantal. “Each team member has a role to play, and that’s what makes us strong,” Matthieu shared during an interview.

Beer and Beyond

Beer has been the driving force behind Isle de Garde’s mission since its inception. The creative mastermind behind the brews is Olivier Dupras. Starting his brewing journey at Matthieu’s, Olivier honed his skills and developed a passion for traditional European beers and their production methods. The menu features German, Czech, and English beers that pay tribute to those enjoyed across the ocean. Among the classics are the Weissbier, Světlý Výčepní, Lagerbier, and Bitter, the latter served in cask following the traditional English style.

Olivier’s brewing partner, Isaël Dagenais (formerly of Dieu du Ciel! and Cheval Blanc), brings a fresh perspective to their offerings. A true expert in sour beers, Isaël also excels in crafting hop-forward brews. Even if you’re not a beer connoisseur, the meticulous attention to detail is evident in every product served. The service team is also excellent at guiding you through the choices.

Complementing the 24 draft lines is an impressive selection of privately imported beers. And don’t worry if malted beverages aren’t your thing—there’s plenty more to enjoy! The wine list features organic and natural wines at approachable prices, with five options always available by the glass. A handful of cocktails, partly crafted in collaboration with Chez Popo (the neighboring café and boutique), are on offer, along with a recent addition of sake by the glass. There’s truly something for everyone.

On the Food Side

The food menu is crafted by Marc-Aurèle, who focuses on meats, and sous-chef Clarisse Barette Vigneault, who works wonders with vegetables. Alongside a few staples that are here to stay—like the Samuel Jackson Royal with Cheese burger, Mac n Cheese, and fried chicken—seasonal dishes always find their way onto the menu.

“We’re not reinventing the wheel,” says Clarisse. “We use local ingredients as much as possible while exploring affordable transformation techniques.” Their goal is to offer an accessible menu while experimenting with innovative preparation methods. Clarisse particularly enjoys surprising the service team with new techniques. “I love it when it’s not just the customer learning something, but the staff as well! It sparks conversation even before anyone takes a bite.”