Meu Meu: the excellent ice cream shop on Saint-Denis Street

It feels like Meu Meu, that little ice cream shop with its unmistakable yellow storefront on Saint-Denis Street, has always been there. There’s always a crowd—inside, outside—and everyone looks genuinely happy to be there, cone generously filled or small cup in hand.

For about thirty years, Guy Morad ran this shop with great dedication and success. That success came from the quality of the product: ice creams, sorbets, and vegan options—all made from natural ingredients long before that became trendy.

Today, a fresh breeze is blowing through this beloved Montreal ice cream shop. The strongest wind is named Raphael Bédard de Vilca, master ice cream maker and co-owner since the 2023 ice cream season. Originally from Vancouver and based in Montreal for over a decade, he has left fond memories at several local establishments.

Raphael is continuing the work started by his predecessor and brings new, original flavors to the menu—both sorbets and ice creams—with great skill, ensuring Meu Meu remains on our list of the best ice cream in town. “I manage to offer over 100 different flavors during the season, and the ideas keep coming. Making my own ice cream from A to Z allows me to do everything without chemical additives or stabilizers.”

Right now, you can enjoy rare and inventive flavors like frozen crème anglaise, milk cap with a maple scent (which tastes like maple pecan pie), or rosemary and cherry hazelnut (a small tribute to the ice cream maker’s mother). In sorbets, the use of fresh herbs brings even more freshness—Thai Basil Hibiscus, Pineapple Tarragon, Quebec Lime and Mint, Raspberry Basil—all made with freshly picked herbs. If you’re a chocolate lover, you’ll enjoy his house-made chocolate formula.

“Lately I’ve had fun exploring flavors from my childhood memories. Among them, pink lemonade with lemon and raspberry, creamsicle (mandarin and Madagascar vanilla), and Chicha Morada, a Peruvian drink made with purple corn, lime, apple/pineapple, and cinnamon, which my father introduced me to,” Raphael says.

He continues: “For my vegan ice creams, I’m working on perfecting my recipe using DAM oat milk—with nothing but organic cane sugar, the natural ingredient, and DAM! I think I’m almost there.” Judging by the smiles of the customers enjoying those ice creams, it seems he’s not almost there—he’s already arrived.

“I want to emphasize that the quality of the natural ingredients we put into our frozen products, consumed by our customers, is our highest priority. We use only four or five natural ingredients in our frozen crème anglaise and vegan options. No chemicals (no colorings, stabilizers, or artificial flavors), just well-crafted ingredients, mastery, a passion for reinventing classic ice cream, and a whole lot of love!”

Beyond his talent, the ice cream maker enjoys sharing: “Meu Meu wouldn’t be possible without co-owners Renaud and Gabriel Mongrain (as well as the Mongrain and Masson families), Milan, Robin Alexis, Emma, Anne, Andréanne, and every employee who’s been part of the team since we took over the business. Thanks to all of them, to our loyal customers, and to Guy Morad, who left us such a beautiful legacy.”

Written by Jean-Philippe Tastet
Photography by Mikael Lebleu

Last update: June 10, 2025

Make a suggestion