Le Club Chasse et Peche, Montreal, Vieux Montreal, Old Montreal, Canada, Recommendations, Where to eat in Montreal, Where do the chefs eat in Montreal, Where to eat in New York, Chef Recommendations, Best Places to Eat, Quebec City, New YOrk, Manhattan, Midtown, Japan, Tokyo, Kagawa Prefecture, Udon, Yakitori, Paris, France, Veneto, Italy, Venice, Verona, Copenhagen, Denmark, Purveyors, Where to eat, What to drink, Wine, Food, Insider Recommendations, Hubert Marsolais, Chef Claude Pelletier, Sommelier Philippe Boisvert.


Montreal, QC - Canada

Q & A with Le Club Chasse Et Peche

HM: Hubert Marsolais

CP: Chef Claude Pelletier

PB: Sommelier Philippe Boisvert

Q. Please tell us about Le Club Chasse et Peche (Hunting and Fishing Club)?

A. Le Club Chasse et Pêche is a restaurant that opened on December 31st, 2004 in the premise of an Old Montreal institution named Le Fadeau that operated from 1965 to 1994. The building was then left empty for 10 years until 2004. We integrated Le Fadeau's logo in our coat of arms to pay respect to the past. The interest for me was its particular style of hospitality architecture which belongs to another era with its secluded areas, privacy, and low ceilings. A space that does not open itself to first sight, one that was going against the very 90's broad and open space tendency. The idea was to keep the history alive without compromising contemporaneity.

The result is definitely something polar, sort of a private club mood with real contemporary art, custom glass and ceramic light fixtures, ceiling tapestry with stone walls, embossed leather bar and stucco details. (HM)


Q. How did the three of you (Hubert, Claude, and Philippe) join forces?

A. Claude and I came from Montreal's restaurant scene and were teamed up together by a third partner (from whom we finally separated) to open Cube restaurant in 2001, which we sold in 2004. Most of Cube's crew followed us to Le Club Chasse et Pêche's new venture, and among them Philippe Boisvert, who first worked with us as a sommelier at Cube in 2002 and then took charge of the whole wine operations around 2003 and still is my buyer to this day. As a matter of fact, I am planning to integrate Philippe as a partner in our next project, soon to be open in Old Montreal again. It is building at the moment and I am anxious to present it publicly in the near future. (HM)


Q. What are your signature dishes?

A. Two items that have never left Le Club Chasse et Pêche menus:

Suckling Pig Risotto

With foie gras shavings along with a seared scallops, fennel purée and lemon confit emulsion. The risotto dish was created at Cube in 2003 and we used to pair it at the time with a Nebbiolo Barbera (80 %/20 %) blend 1998 from Rocce Dei Manzoni, which we used to carry by the glass.

Chasse et Pêche

It’s brings new school variations on the surf and turf theme. (HM)


Q. Is there a particular style of food or focus that drives the restaurant?

A. Claude has a distinctive, natural and very accurate style of cuisine. A cuisine with great textures, tremendous intensity and balance. We wanted to work with great ingredients without overdoing multiplicity of flavors and presentations. (HM)


Q. Does that focus also continue over to the wine list?  

A. When we first opened, the wine list was rather short and I would say the "vin nature" trend (mainly organic and no sulfite wines) counted for a good part of the selection. With time, the wine list got perhaps a bit more "mainstream"- covering pretty much all the great wine appellations of the world. Our true love is Burgundy (pinot noir), Piemonte and the Chablis region. Of course, these three regions are very well represented on our wine list. (PB)


Q. What’s your favorite dish and wine pairing at the moment?


Seared Scallops &  Riesling

Seared scallops, fennel purée, lemon confit and Dönnhoff, Nahe, Riesling Spätlese “Kreuznacher Krötenpfuhl” 2007. (PB)

Having this dish on the menu since the opening gave us the time to pretty much understand what works best with it: a white, aromatic wine with ideally a bit of residual sugar. The Dönnhoff has all that, plus a great complexity. Truly great paring!

Piglet Risotto & Costières de Nîmes

Braised piglet risotto, foie gras shavings and Michel Gassier, Costières de Nîmes « Lou Coucardié » 2004.

Same thing could apply with the piglet risotto since it has been on the menu for over four years. A lot of people could naturally go for a light, supple red. I really prefer a rich, slightly nutty white wine. Michel Gassier's best barrels of Grenache Blanc and Roussane is really terrific with it. Sometimes, we even pair it with a Chardonnay or Sauvignon from the Jura.

Broiled Tuna & Burgundy

Lightly broiled tuna, Serrano ham, fiddlehead fern and Rebourgeon-Mure, Beaune « les Vignes Franches » 2005.

Tuna: here's the time for a nice Pinot Noir! This Beaune has had just enough bottle time to soften up a bit. The Serrano ham gives the tuna just a bit of "meatiness" that suits the lightly spicy notes of this cru. (PB)


Q. Your restaurant has been described as luxurious and high end, but there seems to be a hip quotient as well. How do you achieve this balance?

A. Humanly skilled crew, multi-faceted crowd, and Mister Boisvert's eclectic musical selection. Lots of quality dub, balanced like a Nuits from Chevillon, which is loved by all, from 20 year old punters to the elderly. (HM)


Vieux-Montreal / Old Montreal


423 Rue St-Claude

Montreal, QC, H2Y 3B6, Canada

T: +1/514.861.1112




Tues - Sat: 6pm - 10:30pm


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Q & A



Find | Local Ingredients & Food Purveyors

- Snow crab from Gaspé.

- Local cheeses.

- Some local wines (Domaine des Pervenches, one of the best). 

- Ice apple cider.

- Minus 8 Vinegar (Niagara).

- Guinea hen, duck and partridge from La Ferme de la Petite Campagne in Rimouski.

- Le Boeuf des Cantons.

- Sprouts from Les Plantules des Cantons.

- Root Vegetables and beans from Jean-Pierre Bertrand in St-Joseph du Lac.

- Duck foie gras from La Canardière in Carignan.

- Lobster from Magdalen Islands (short season).

[See details.]


Montreal Recommendations

Eat | Restaurants

Local Authentic Dishes

- Poutine (of course).

- Good ethnic cuisine (Indian).

- Modern French cuisine.

- The reinvented sugar shack is a big trend. (PB & HM)


Where To Eat Poutine

- La Banquise

- Fameux

- Au Pied de Cochon.  

Won’t Break The Bank, But Has Killer Food

- Olive & Gourmando

- Alep

- Réservoir

- La Paryse

- Santropol.

Off The Beaten Track

Au Pied de Cochon's Sugar Shack

Ambiance, casual setting, fun wine list, boot hockey, reinvented traditional shack classics. A yearly classic for Le Club Chasse et Pêche crew.

Favorite Late Night Places


Remains the place to be: classic bistro menu, huge wine list, affordable prices.


Also a great bistro to top an evening with Echezeaux (!!!) by the glass last week.

Making A Name For Themselves

Pastry chef Masami Waki's | Le Club Chasse Et Peche

Our pastry chef’s truly original and feminine style.

David McMillan and Frédéric Morin | Joe Beef

Chefs and co-owners -- two great Montreal chefs. Their food is not overworked, wine list is fun, service is casual and professional.

Junichi Ikematsu | Juni

He’s harvesting the very beautiful fruits of 20 years of consistency.

Charles-Antoine Crête | Toqué

He’s hustling his way up with talent. 

Classic Montreal Restaurants


For smoked meat, touristy but we all still go.

Beaver Club

For old school Canadian.

Orange Julep

Have a julep.


Have a Special.


Le Latini

For the exclusive wines. 


For fish.

Restaurant with A Great Wine List

Le Latini

Where The Chefs Like To Go

- L'Express

- Beijing

- Pushap on Mountain Sights for vegetarian Indian

- La Buvette à Simone.

Top Five Restaurants

Au Pied de Cochon | Montreal

Unique and cutting-edge Montreality. Now a classic too.

Joe Beef | Montreal

Rustic finesse in Little Burgundy.

Milos | Montreal

Crab cakes, octopus and fishes treated royally.

Toqué | Montreal

All around classic fine dining restaurant.

XO in Saint-James Hotel | Montreal

Mike Mercuri's contemporary elegant touch.

[See details.]


Quebec City Recommendations

Eat | Restaurants


François Blais is a talented young chef with his inspired terroir cuisine.


Le Moine Echanson

Owner Bertrand Mesotten imports his own funky natural wines. Comfort food with pizzazz. (HM)

[See details.]


Rest Of the World Recommendations

Eat | Restaurants

Places You’ve Traveled That You’ve Had Great Meals

Fiaschetteria Toscana | Venice Italy

Risottos, Barolos, Mascarellos. (HM)

L'Oste Scuro | Verona, Italy

Raw fishes and seafood with Ribolla Gialla from Gravner. (HM)

Le Comptoir du Relais St-Germain | Paris, France

Brut nature Champagne Rosé from Drappier, Lièvre à la Royale, all you can eat cheese plate, jams and honey. (HM)

Noma | Copenhagen, Denmark

Obscure northern products, outstanding wine list. (HM)

Marea | New York, NY

Pasta with octopus, bone marrow and red wine sauce. (PB)

L'Astrance | Paris, France

For its well rounded experience. (CP)

Yurakucho | Tokyo, Japan

Yakitori and sake barrel under the railroad. (CP & HM)

Yamagoe | Ayagawa-cho, Japan

Great udon in an outdoor canteen. (CP & HM)

[See details.]


Details of Hubert’s, Claude’s, and Philippe’s recommendations on where to eat in Montreal, Quebec City, New York, Copenhagen, Paris, Italy, and Japan.

City Guides

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