Le Jamie: An Italian Steakhouse in Old Beloeil

In the heart of Old Beloeil, in a building constructed more than 200 years ago, Le Jamie offers its own take on the steakhouse. Large cuts of beef share the menu with fresh pasta, the sauces look toward Italy, and much of the meat spends weeks in a dry-aging room before it reaches the table.

The Natural Next Chapter for Le Mista

Behind the restaurant is Yannick Tardy, chef-owner of Groupe M, which also includes Le Mista and Bleu Moutarde. The son of a chef from Marseille who spent many years cooking in Montréal’s Italian restaurants, he grew up in kitchens and bought Le Mista at 21. When he was offered the building next door, he bought it and spent a year renovating it to create a steakhouse with an Italian accent. The name Le Jamie pays tribute to his son, Jamie, with a nod to Jamie Oliver.

Thirty to Sixty Days of Dry-Aging

Only certified Angus beef is served here. Bavette, Manhattan and striploin are permanent fixtures on the menu, alongside a cut of the moment such as tomahawk or T-bone, served as is or after 30 to 60 days in the restaurant’s aging room. For the chef, a steakhouse should age its own meat just as a trattoria should roll its own pasta. Veal also earns a prominent place, notably in saltimbocca, a sweeter, more tender meat rarely found on a grill menu.

Terra Mare Aria, or Two Ways to Dine

The menu is divided into two sections. The first follows the classic formula: you choose your meat, your sauce and your side. The sauces, like the marsala, lean toward finesse, and the sides fully embrace their Italian roots, as with the squash and ricotta tortellini. The second section, called Terra Mare Aria, brings together composed dishes that draw from land, sea and air, including scallops carbonara served under a blanket of fresh pasta. Around the same table, some can tackle a tomahawk while others opt for a pasta dish.

Between the Classics and Italian Amari

At the bar, the cocktail list pairs the great classics with Italian inspiration. The negroni and the martini sit alongside house creations that play with amari and seasonal ingredients. The group’s director of operations, Audrey Tifaut, leads the wine program, building long-term relationships with partner wine houses. In the kitchen as at the bar, market gardeners from the Vallée-du-Richelieu supply a large share of the produce, alongside fine products imported from Italy.

A Warm Family Home

The chef-owner designed the decor himself, from the flower pots to the wooden beams, working with CBA architectes on the structural work. The atmosphere is cozy, warm and festive, that of a neighbourhood restaurant where families come to celebrate, in a house where families lived for two centuries. The dining room seats 115, the terrace holds 100, and a semi-private room for 12 lends itself to more intimate dinners. Reason enough for a getaway to the Vallée-du-Richelieu.

Bon appétit!

Written by Jean-Philippe Tastet
Photography by Alison Slattery

Updated on October 15, 2026

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