August 9, 2022

The Queens County Citizen

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Divino: Bring your own wine on the South Coast

Divino: Bring your own wine on the South Coast

When he opened a “bring your own wine” restaurant a year ago along Highway 20, chef Ian Perreault knew he had to confound some skeptics. Yes, such a restaurant can serve quality cuisine even outside the metropolis. basis? Three of its establishments in Sainte-Julie, including the most recent Divino, opened this spring.

Posted at 11:00 am yesterday

Véronique Larocque

Véronique Larocque
Press

In this contemporary Italian restaurant, Ian Perreault and his partner, Chef Jean-Francois Parrott, offer gourmet cuisine. “We use somewhat French methods. Yes, there is cream. Yes, there is tomato sauce. All products are made at home. »

On the menu, there are eight starters, some meat and fish dishes as well as eight hearty fresh pasta plates, including a delicious fettuccine with mushrooms. “It became a classic very quickly,” says the chef.

  • Buffalo mozzarella from Saint-Charlessur-Richelieu, chambered tomatoes, 5-year-old balsamic, floral extra-virgin olive oil, finely grated Parmesan, roasted shallot and micro basil

    Photo by Martin Chamberland, Pres

    Buffalo mozzarella from Saint-Charlessur-Richelieu, chambered tomatoes, 5-year-old balsamic, floral extra-virgin olive oil, finely grated Parmesan, roasted shallot and micro basil

  • AAA beef shoulder tenderloin carpaccio, light spice crust, sundried tomato emulsion, black olive crumble, organic arugula, beet powder, olive oil and pecorino shavings

    Photo by Martin Chamberland, Pres

    AAA beef shoulder tenderloin carpaccio, light spice crust, sundried tomato emulsion, black olive crumble, organic arugula, beet powder, olive oil and pecorino shavings

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This plate, which is prized by customers, is one of the low prices offered during the summer season on Wednesdays, Thursdays and Sundays. Two appetizers and two main courses for less than $40: in these times of inflation, such an offer is tempting. All that remains is to bring the drink. Even the finest bottles match Divino’s recipes, Ian Perreault assures.

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In addition to the Italian restaurant, he and Jean-Francois Parrot are behind Les Cuisinières and Yamato, both establishments at the same address. The first was born in June 2021. It offers grilled meat and excellent tartares. The second is a Japanese bistro that has been around for 17 years and whose menu has recently been revamped.

  • Chefs Ian Perreault and Jean-Francois Parrott at Les Cousinières Restaurant Décor

    Photo by Martin Chamberland, Pres

    Chefs Ian Perreault and Jean-Francois Parrott at Les Cousinières Restaurant Décor

  • Divino has 80 seats.

    Photo by Martin Chamberland, Pres

    Divino has 80 seats.

  • Divino and its neighbor, Japanese bistro Yamato

    Photo by Martin Chamberland, Pres

    Divino and its neighbor, Japanese bistro Yamato

  • At the back of Divino is the restaurant Les Cuisinières and its terrace.

    Photo by Martin Chamberland, Pres

    At the back of Divino is the restaurant Les Cuisinières and its terrace.

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A chef consultant for ten years, Ian Perreault, who was involved in the opening of Chez Lionel in Boucherville in 2013, vowed he would no longer own a restaurant. What motivated him to break his promise? “Mental illness, maybe,” he replies jokingly.

In a more serious tone, he talks about “business opportunity”, “right rent”, “different concept”. The idea of ​​cooking quality food, but in large quantities, “turned her on a lot”. “I found the challenge interesting,” he concluded.

1970, rue Leonard-de-Vinci, Sainte-Julie