"Jérémie Bastien's bone marrow with Burgundy snails anchors a MICHELIN-listed French room on rue Saint-Jacques — book it to close a deal."
About Monarque
Monarque is the Old Montreal restaurant chef Jérémie Bastien opened with his father, the veteran Montreal chef Richard Bastien, in 2018. On rue Saint-Jacques it splits into two rooms under one roof: a lively front brasserie and a calmer rear dining room for the full kitchen. French technique runs the menu, learned during Bastien's training in Burgundy with David Zuddas, and the address was named to the inaugural MICHELIN Guide Québec in 2025. A dining-room dinner runs about C$70 to C$120 a head before wine; the brasserie is gentler.
The Kitchen
Jérémie Bastien cooks classic French with Quebec ingredients and the odd nod to Japan. The dish that defines the room is roasted bone marrow served with Burgundy snails, red-wine jus and persillade — rich, precise and unapologetically French. Alongside it the kitchen sends line-caught tuna tartare set over a foie-gras custard, and a sea trout plated with dashi, daikon and pak choi that shows the lighter, well-travelled side of the cooking.
Aged meats are a signature — beef from Prince Edward Island, dry-aged and carved for two — and the cheese trolley leans hard on Quebec producers. The brasserie up front does steak frites, oysters and a burger for a quicker, cheaper meal. For the wider city read the Montreal dining guide, the best French restaurants worldwide, and the best fine-dining rooms, or compare the tasting-menu polish of Toqué!.
The Room
The two rooms give Monarque real range. The brasserie is loud and golden, all marble and brass, good for a walk-in or a fast lunch; the dining room behind it is quieter, with high ceilings, spaced tables and the kind of hush a serious conversation needs. Service is polished without being stiff, and the wine list is built for both the long French classic and the natural-leaning Quebec bottle. Dress smart-casual in the brasserie, a touch sharper in the dining room.
Best for Closing a Deal
Book the dining room at Monarque to close a deal: it is quiet enough to talk, the French cooking is serious enough to signal you mean it, and the rear room keeps the buzz of the brasserie at arm's length. Order the bone marrow to share, let the sommelier open a Burgundy, and let the courses pace the conversation. For more options read the Montreal guide to closing a deal, or compare the seafood-led Ferreira Café.
Not for
Not for a quiet, intimate dinner if you only book the front brasserie — it runs loud and bright. Ask for the rear dining room, or look elsewhere for a hushed first date.
Frequently Asked
What is Monarque known for?
Monarque is known for classic French cooking from chef Jérémie Bastien in Old Montreal, split between a lively brasserie and a refined rear dining room. The signature is roasted bone marrow with Burgundy snails, red-wine jus and persillade. It was named to the inaugural 2025 MICHELIN Guide Québec.
Who is the chef at Monarque?
Jérémie Bastien is the chef and co-owner, alongside his father, the veteran Montreal chef Richard Bastien. Jérémie trained in Burgundy with David Zuddas at the one-star Auberge de la Charme, and that French foundation runs through the menu.
How much does dinner at Monarque cost?
A dining-room dinner runs about C$70 to C$120 per person before wine. The front brasserie is cheaper, with steak frites, oysters and a burger for a quicker, lighter bill. The wine list spans classic Burgundy and natural-leaning Quebec bottles.
What is the difference between the Monarque brasserie and dining room?
They share a kitchen but feel different. The brasserie up front is loud and golden, good for a walk-in or a fast lunch; the rear dining room is quieter, with spaced tables and the full tasting-led menu. Book the dining room for a conversation, the brasserie for a buzzy night out.
Is Monarque good for a business dinner?
Yes. It is one of our picks in the Montreal guide to closing a deal. Book the rear dining room, order the bone marrow to share, and let a serious French kitchen and a deep wine list carry the evening.
