Terroirs: celebrating local cuisine in the Shops Angus

As a true showcase for Quebec artisans, the restaurant Terroirs is establishing itself as the new gourmet destination in the Shops Angus. This neighborhood restaurant, both friendly and committed, offers a cuisine that highlights our local terroir through culinary experiences that are educational, accessible, and generous.

A clear vision and deep-rooted values

Opened since August 1, 2024, Terroirs combines casual service with gourmet cuisine—a formula that the owners refer to as “fine diner.”

Born from the shared vision of Victor Baumont (formerly of Club Chasse et Pêche) and the couple Marc-Antoine Joncas Zarate and Marcela Urena, three young food enthusiasts, this project draws inspiration from the deep roots of Quebec’s terroir. After their time at ITHQ studying Restaurant Management, Marc-Antoine (formerly of Hoogan et Beaufort & Rose Ross) and Victor, chefs and experience creators, founded the Collectif Gourmand, created in partnership with a market garden, which promotes Quebec producers through ephemeral farm tables. Although that adventure has now come to an end, Terroirs becomes its natural continuation, rooted in a collaborative approach based on privileged relationships with producers from all over the province.

On her side, Marcela, with her expertise in finance and a master’s degree in management and sustainable development, brings the administrative structure to the business while sensitively managing its environmental footprint. She mentions that she hopes the restaurant, which seats about forty people, will gradually become zero waste and thus be a change-maker in the current food system.

“When Marcela proposed this space located between Station W and Boucherie les Épicurieux in the Shops Angus, we fell in love immediately!” Marc-Antoine confides. “We loved the energy of the neighborhood, the terrace where we set up a small garden, the high ceilings, and the corridor of natural light flooding the space.”

“For me, it was for the pétanque court right in front!” Victor adds humorously.

Only a few improvements were needed to transform this space, which was formerly occupied by the restaurant Magnolia. A living wall and a few orange accents to warm up the atmosphere, and everything was in place for Terroirs to establish itself as the new must-visit address in the neighborhood.

An immersive and responsible culinary experience.

“The cuisine of Quebec remains a treasure that is still too little explored. Our mission is to highlight the gems that come from responsible agriculture, fishing, and foraging, while valuing the know-how of local producers,” explain the chefs.

Terroirs celebrates the flavors of Quebec through an immersive culinary experience imbued with nostalgia. Skillfully combining aromas and textures, the restaurant showcases local farms, such as Ferme Villoise, known for its organic pork, as well as unique products like local spice blends and sea salt from Sel Saint-Laurent in Haute-Côte-Nord. They cleverly use mushrooms to subtly enrich the dishes with an umami touch.

We particularly enjoyed the grilled broccoli dish, enhanced by the dill flower from Coop Pied de Céleri, prepared like a butter-fed meat dish. A big favorite was the fish, with rockfish in cream and corn relish, along with the fresh pasta with Quebec mushrooms. You can feel the chefs’ passion for the terroir in the dishes, which are both indulgent and hearty.

Drawing on his experience at the wine agency Bambara Sélection, Marc-Antoine, a self-taught sommelier, developed the wine list, which features a beautiful diversity of products, primarily from organic and responsible agriculture. On the short cocktail menu, the Manhattan and Negroni, garnished with freshly picked Anjou cherries from Marcela’s mother’s garden, hold a special place. The menu is designed to be evolving, just like the food menu. During our visit, fishing was in the spotlight with the cocktail “I Love Peaches,” made with Quebec’s Kepler gin.

Terroirs caters to a clientele eager to discover regional culinary culture and its local products, and will undoubtedly appeal to neighborhood residents in search of absolutely delicious and unpretentious cuisine. We recommend letting the friendly chefs guide you with their tailored suggestions and opting for the experience menu of 4 or 6 courses, offered in the evening—an ideal opportunity to be pleasantly surprised.

Long live Terroirs, and happy discovering!

Written by Jean-Philippe Tastet
Photography by Mikael Lebleu

Last update: October 09, 2024

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