Le Manseau: an Italian gem in the heart of Joliette

It took a spur-of-the-moment decision — and an 1856 building — for Julien Durand to embark on a second restaurant. The owner of L’Âtre Bistro, a well-established Joliette address for the past 14 years, used to pass by the oldest building in town every day without giving it much thought. Until one day, he picked up the phone to ask how much it cost. “I bought it on a whim,” he says. He then let the building sit for a year while developing the concept. The result is Le Manseau — an Italian-inspired restaurant open since June 2024, where everything revolves around fresh pasta, pizza, and an outstanding wine list.

Julien studied international relations at UQAM, but he’s been working in restaurants since he was 15. His first restaurant was doing well, but its format — large groups, broad menus, high-volume cooking — left little room for creativity. “I wanted a place where we could really cook, where we could express our creativity and put even more love into each dish.” That’s exactly what he built.

House-made, every day

The menu is intentionally concise: starters, fresh pasta, and pizzas. Every morning, Julien prepares the pasta himself — from stuffed varieties to classics — and the pizza dough is made in-house daily. You’ll find staples like polpette, fritto misto, and Caesar salad, but the focus is clearly on handmade pasta. “I was proud on day one, I’m even prouder today, and I’ll be even prouder in two years. It’s a work in progress.” The team is constantly refining and improving.

What helps is the team. Martin, his chef and right-hand man, has worked with Julien since he was 17 — back when Julien was a dishwasher. Their dynamic is simple: Julien brings the ideas, Martin develops the recipes, and together they fine-tune until everything is just right. Thanks to their team, execution is consistently on point.

A wine list worth exploring

The wine list at Le Manseau benefits from the network Julien built through his other restaurant, giving them quick access to rarer allocations. Head sommelier François Thibault, with some thirty years of experience, oversees the program, and the team trains weekly through themed workshops. On the cocktail side, syrups and bitters are made in-house, with a strong emphasis on Quebec spirits.

A warm, inviting atmosphere

With 70 seats indoors and just as many on the terrace in summer, Le Manseau is designed as the kind of place you go when you want a proper night out — without having to head into the city. It’s not a party spot, but rather the kind of restaurant where you dress up a little, enjoy a great meal, and linger over conversation. “I wanted people to think: tonight, I’m taking my partner out, we’ll get dressed up and go eat well,” Julien explains. The atmosphere is cozy and conversation-friendly, in a beautifully renovated space that highlights the building’s historic character. Designed by Fana Studio, the result is striking — easily one of the most beautiful addresses in Lanaudière. There’s plenty of natural light, warm neutral tones, and wood that adds even more charm.

What also stands out is that the entire team — both in the kitchen and on the floor — is made up of full-time professionals who are trained and passionate. You can feel it in the service.

Le Manseau doesn’t try to reinvent the wheel. It simply does what it does very well: fresh pasta made daily, a strong wine list, attentive service, and a setting that makes you want to come back. In Joliette, that was missing. Bon appétit!

Written by Jean-Philippe Tastet
Photography by Alison Slattery

Updated on March 27, 2026

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