Montreal is a great city of art, culture, diversity, and hospitality. For a relatively small city, I think we’ve made (and still make) a lot of noise—in a good way. We’ve produced amazing artists, including Oscar Peterson, Leonard Cohen, and Arcade Fire. We have great museums and art galleries. If you enjoy comedy, there are plenty of comedy clubs to discover, as well as world-famous festivals, such as the Jazz Festival, Igloofest, and Osheaga. Our symphony orchestra is world-renowned, and cinema and television also play an important role here. Montreal has a strong sports culture, too. Our hockey team, the Canadiens (Habs), has won the most Stanley Cups in hockey history. I know we haven’t won in 33 years—but maybe this is the year!
What I love most about Montreal is its diversity. I think that’s what makes us truly special. Looking at Montreal’s flag, you can see the fleur-de-lis representing the French, the rose of Lancaster for the English, the shamrock for the Irish, the thistle for the Scottish, and the white pine representing the Indigenous peoples, more precisely, the Iroquois. Today, Montreal has strong Italian, Greek, French, Latin American, Maghrebian, Jewish, Portuguese, Vietnamese, Chinese, Indian, Haitian, and Jamaican communities, among many others. You can travel the world by exploring different neighborhoods or restaurants.
We also have an extreme climate, with hot summers and very cold winters, so time your visit wisely, because you’ll experience very different vibes and activities depending on the season.
If you visit our monopoly stores (Société des alcools du Québec, or SAQ), you’ll find wines from all over the world. In Montreal, you’ll also discover great cocktail bars, local breweries, and hundreds of coffee shops.
What makes our hospitality industry great is our authenticity. I think people here are professional yet warm, without being too formal. Now is the perfect time to visit us. We have some of the best restaurants in Canada and North America, and the best bagels in the world. We’re even up for a bagel blind-tasting challenge.
Learn more about our wine community, world-class restaurants, and culture of hospitality in the interviews below. I hope these words about our city encourage you to come and experience it for yourself!
–Joris Garcia, Best Sommelier of the Americas 2025, Sommelier at Le Club Chasse et Pêche
Featured here are the following wine professionals:
Véronique: I’ve been working in the restaurant world since I was very young. My family owned restaurants, so it has always been part of my DNA. After studying music for several years—I’m a trained oboist—I found my true calling in wine. I completed my sommelier training at the ITHQ [Institut de tourisme et d’hôtellerie du Québec], in Montreal, and later at Suze-la-Rousse, in France, then worked in Europe before coming back home. I’m now co-owner and sommelier at Foxy, a Montreal restaurant centered around wood-fire cooking, local products, and convivial hospitality.
Jacky: I started my wine career with a move to Bourgogne to study wine science and commerce and ended up living overseas for 12 years—mainly working in exports but also gaining viticulture and winemaking experience in France and South Africa. Ten years ago, I moved back to Canada, got my MW, and have since been focused on wine education. My work revolves around partnering with wine regions to lead masterclasses and write articles. I also judge competitions and consult for private clients and retailers. Most recently, I have moved heavily into my first passion, video creation, with documentary interview-style features on winemakers and wine regions.
Hugo: I’ve worked in wine for over 20 years, navigating between fine dining, education, and curation. My path began on the restaurant floor. Today, I oversee the wine program at two restaurants, Hoogan et Beaufort and Annette Bar à Vin, where accessibility meets depth—where a curious guest can find both comfort and discovery in the same glass.
Vanya: My entry into wine professionally was as wine director of the Joe Beef Group from its inception in 2005, for 15 years. In 2018, my husband, chef Marc-Olivier Frappier, and I opened Mon Lapin, a very personal project in Montreal’s Little Italy, with our three friends Alex Landry, my co-sommelier; Marc-Antoine Gélinas, our maître d’/GM; and Jessica Noel, chef. The five of us opened a new spot in December 2024, a rotisserie chicken restaurant called Rôtisserie La Lune. I am also the founder of a wine importing company called Vins Dame-Jeanne, which was created in 2015.
Jean-Simon: I started my journey as a sommelier in Montreal after wine studies at ITHQ. I have the Advanced Sommelier certification from the Court of Master Sommeliers and the Sommelier-Conseil certification from Université du Vin de Suze-la-Rousse. Since 2014, I have worked at Restaurant Le Coureur des Bois, which is the sole Wine Spectator Grand Award restaurant in Quebec province. I am currently the head sommelier of this restaurant, since 2020, and I am co-owner of MOÛT Agence Vins, a wine importation business based in Montreal.
Michelle: I am originally from Quebec and moved to Vancouver to complete my degree in classical trumpet. I unexpectedly ventured into wine while working in a fine-dining restaurant. Today, I am a wine educator, a consultant, and the author and founder of Tasting Climate Change, an international symposium I started in 2017 to explore climate challenges and solutions in the wine industry. [Editor's note: GuildSomm members can attend the January Tasting Climate Change conference, either virtually or in person, at a discounted rate by using the promo codes listed on the Member Discounts page.]
Élyse: I’ve been based in Montreal practically all my life. I’ve been in the wine industry now for 26 years, more than 30 in the hospitality industry. I became a Master Sommelier 10 years ago. I won Best Sommelier of Quebec [2004], of Canada [2015], and of the Americas [2009]. And I finished up fifth in the world a few years ago [2016] as well. Today, I work as a consultant. I also work for Ritz-Carlton Toronto and Iron Gate, which is the largest wine auction in Canada. I take care of the Quebec market as a director of client care.
Véronique: The pandemic profoundly reshaped our industry. It was a pause that made us question what truly matters: sustainability, the well-being of our teams, and our sense of community. In the world of wine, it sparked a return to authenticity, to smaller producers, organic and biodynamic farming, and transparency. Montrealers now drink less, but better; they seek meaning as much as pleasure.
Jacky: When I first came back in 2015, Montreal was in the middle of a natural wine wave where anything “natural” was automatically embraced, often without much concern for palatability. Happily, over time, both sommeliers and restaurants have become far more demanding, so natural wine still dominates but with much higher standards. Since Covid, another big shift has been cost. Food, staffing, and wine prices have all risen, making dining out noticeably more expensive.
Hugo: Montreal’s restaurant scene has become more agile, intimate, and ingredient driven. Since the pandemic, there’s been a collective shift toward authenticity: smaller lists, tighter teams, deeper local roots. Guests are less impressed by labels and more by sincerity and story. The focus has moved from prestige to purpose, from showing off a cellar to showing that you care.
Vanya: Since 2021, I have been a part of a truly innovative collective for Quebec gastronomy, La Table Ronde. It started out as a cry for help during the pandemic, where we needed a collective voice to speak to elected officials. It has transformed into a very dynamic and powerful nonprofit and has become the voice for independent restaurants in our province. I am proud to be the president of the board and to help our industry tackle some important topics.
Jean-Simon: Since Covid, many establishments have rethought their models. Smaller menus, tight brigade, and a focus on local sourcing. Concepts like pop-ups, restaurant collaborations, and natural wine bars have flourished over the past five years. The wine scene saw a boom in the interest of low-intervention wines, small producers, and regions outside the traditional ones. The Montreal restaurant scene now embraces a more informal, friendly, and approachable experience, putting aside the classic white-tablecloth mentality.
Michelle: Like everywhere else, inflation has led to an increase in prices. That’s the biggest difference for consumers. However, I’m amazed by the resilience of restaurant owners and by how much the population supports restaurants. If you walk around Montreal and look through the windows, you’ll see full dining rooms—people are still going out despite the challenging times.
Élyse: The pandemic changed the way people work. We lost lots of very good professionals. Some people became creative. I started developing as a consultant, and consultancy was important for the continuity of certain wine programs. What we see today is smaller wine programs in lots of restaurants. Some regions became quite expensive in the last few years, so maybe a bit less Burgundy on our wine programs. Some Chablis, some Sancerre, because everybody wants to drink Chablis and Sancerre. Montreal has been seen, a little like New York and San Francisco, as a natural wine scene. I’ve seen some wine lists being more serious in their way of wanting to approach that.
Véronique: Collaboration and identity. There’s a strong desire to express something local and genuine, whether through Québécois ingredients, natural wines, or a distinct approach to cooking. The new generation of chefs and sommeliers are curious, inclusive, and refreshingly unpretentious. I feel the boundaries between fine and casual dining are slowly disappearing; you can now find a meaningful, beautifully crafted experience in so many styles of restaurants across the city, whether gastronomic or laid-back. There’s a true sense of pride in the quality of our hospitality.
Jacky: Right now, there’s a real sense of pride in local products. Quebec wines and ciders have improved dramatically, and restaurants are showcasing them with enthusiasm. The city’s dining scene feels incredibly diverse and full of personality, with new spots opening that are creative, eclectic, and energetic. It feels like a very exciting moment.
Hugo: Collaboration and creative restraint. Montreal’s chefs and sommeliers are increasingly embracing seasonality and minimalism—fewer components, more precision. Natural wines and low-intervention producers still hold influence, but now there’s a refined maturity in the conversation: balance and intention over ideology. Also, fire—quite literally—with the rise of wood-fired cuisine aligning perfectly with soulful, textural wines.
Jean-Simon: Montreal’s food and beverage scene is defined today by sustainability, creativity, and food diversity while keeping a deep sense of our Québécois identity. Québécois ingredients meet global influences. The younger generation is redefining fine dining as something more accessible, and chefs are not afraid to put their personal touch, their signature, on restaurants. Wine remains a centerpiece, but it’s less about prestige and more about making a connection with our guests: who made it, how it was grown, and how it fits the spirit of the meal.
Michelle: Montreal has an incredibly dynamic food and beverage scene. Like in the rest of the world, you can find amazing cocktail bars. When it comes to restaurants, chefs are focusing on local cuisine and showcasing regional products. Our climate makes it challenging to feature local ingredients year-round, but people are creative, and many are making it happen. I think of Colombe St-Pierre, who has been one of the leaders in that movement for younger generations.
We’re now confident that our local ingredients can shape our culinary identity. It’s been that way for some time, but I feel there’s now a stronger sense of pride and confidence in doing so.
Élyse: We can see, now, people wanting to start opening restaurants: people going back to projects that were put on the back burner during the pandemic, or having worked in restaurants for years under some key chefs and now opening their own restaurants. Wine programs that are maybe a bit smaller but also lots of wine by the glass. People want to drink, but they want to be careful about how much it’s going to cost them, so they are being more careful budget-wise.
We have lots of Quebec wine these days on our wine programs—more and more Quebec producers. Quebec wine took off since tariffs arrived, with a bit more seriousness. Because people are thinking, if I buy local, it’s going to be generating money in our economy. That’s the case for everyone in every country, but, for Quebec, we took that seriously!
Véronique: Montreal has a singular mix of European influence and North American creativity. It’s a bilingual city with deep cultural diversity, and that richness finds its way onto our tables and into our glasses. There’s less formality here. People care more about authenticity and pleasure than prestige. Thanks to the SAQ, we also have access to an extraordinary variety of products from all over the world.
Jacky: Montreal has a cosmopolitan flair that’s unlike anywhere else in North America. It’s this crossroads of Europe and North America, reflected in both the diversity of its fine dining and the spirit of its restaurant staff. Sommeliers and servers here are deeply passionate and knowledgeable, which contributes to the city’s vibrant and distinctive food and wine culture.
Hugo: Montreal blends French rigor with North American curiosity. It’s a bilingual, bicultural hub that refuses to take itself too seriously, even at the highest level. Our sommeliers are storytellers as much as technicians. There’s also a democratic beauty in the city’s BYOB culture and SAQ monopoly—limits that somehow spark creativity and solidarity within the community.
Vanya: There is a true passion for dining that can be felt every day in any given restaurant—Montrealers love to go out! As such, it’s not so much a trend-based market. The classics are celebrated, the experiments are welcomed, and the new up-and-coming producers are met with great excitement.
Jean-Simon: Montreal stands apart from other North American markets for its mix of European influence, Québécois personality, and cultural diversity. Because French is our main language, Montreal operates somewhat outside the mainstream North American market. It feels like a blend of Old World sensibility with New World energy, resulting in a dining scene that feels both grounded and original.
Véronique: It’s a very tight-knit and generous community. People share bottles, ideas, and opportunities with genuine enthusiasm. There’s a strong spirit of mentorship and an endless curiosity that keeps the scene vibrant. To get involved, just show up: attend tastings, volunteer, ask questions. Montreal’s wine world is dynamic and inclusive; you’ll find thoughtful, well-trained sommeliers in most of the city’s best restaurants.
Jacky: Quebec has always maintained an exceptionally high standard for sommeliers and wine professionals, supported by excellent hospitality and sommelier schools. While the community can feel tight-knit, there are constant tastings and events, so there’s no shortage of ways to get involved. People are welcoming, and, for someone new, it really comes down to showing up, studying, and letting curiosity guide you.
Vanya: There is a real desire to share and a true sense of community. Wine events are plentiful and often very dynamic. I recommend signing up for as many of them as possible and letting the wines that speak to you inform your choice on where to focus and dig deeper.
Jean-Simon: Montreal’s wine community is tight-knit, passionate, and collaborative. The city’s industry is built on connection and knowledge sharing. Young professionals can learn directly from mentor sommeliers and attend organized tastings. There are many wine fairs available for professionals and those newer to the industry all year.
Michelle: The wine industry is extremely dynamic here, and there are so many events all the time that it’s easy for someone new to get involved. I’m from Montreal, but I lived in Vancouver for 20 years before moving back about 10 years ago. My way of getting involved was by attending as many events as possible to meet people and build connections. Then, the doors started to open. The level of knowledge here is very high, which makes it truly inspiring to learn from one another.
Élyse: People are more than welcome in our industry! For the younger generation, finding a mentor can be quite helpful. I like the idea that we, as older, more seasoned sommeliers and professionals, are able to inspire the younger generation wanting to make a career in our industry.
Véronique: I taught different programs at the ITHQ, and, throughout the years, my classes were always full of passionate, inquisitive people, eager to learn, to taste, and to share. There’s a growing appetite for learning, though not always through formal certifications. More and more, people want to learn by doing, visiting producers, tasting with importers. That hands-on approach feels very Montreal to me: curious, collaborative, and a little bit informal.
Jacky: In Montreal, the traditional route into wine still runs through sommelier studies more than through certifications like WSET or MW. There’s a strong sense that wine knowledge begins with service. Education overall is strong. The SAQ has made big investments in training, and their retail staff are increasingly knowledgeable, which really shapes the level of wine conversation in the city.
Hugo: There’s a growing respect for structured learning—CMS, WSET, and the Canadian Association of Professional Sommeliers [CAPS]—but also an awareness that real education happens tableside and in the vineyard. Many sommeliers pursue parallel paths: formal certification paired with travel, stage work, and producer immersion.
Jean-Simon: There are a couple of hospitality schools that offer a sommelier certification following the CAPS standards. Then, the program WSET 3 is the dominant certification aspiration for most young sommeliers. The Court of Master Sommeliers is also gaining interest in the community. Every four years, a sommelier competition is held for Best Sommelier of Quebec, a stepping stone to the national Canadian championship.
Michelle: I have a school that offers WSET courses. When I first moved here 10 years ago, WSET was not very well known—people would either attend sommelier school or start the Master Sommelier journey. Now, WSET has become a requirement for many who want to work for agencies, and it’s widely recognized. I also see growing interest in the Master of Wine path, although there are only two of us currently on that journey, in addition to the one MW in our market, Jacky Blisson.
Élyse: I’m in my journey with the Court of Master Sommeliers, being the first Master Sommelier in Quebec, so of course I feel that it’s important, if you want to continue in the wine world, to get some education. In Quebec, we have ITHQ. The Wine and Spirit Education Trust can be another way of learning. There are so many ways today of getting education online.
Véronique: Lighter reds and textured whites continue to dominate at Foxy. I think Jura, Loire, Sicily, Beaujolais. Orange wines are losing a little interest. I feel that after the pandemic, people are going back to wines of appellation, going back to more classic wines.
Jacky: Natural wine remains popular, but there’s much greater discernment now about what makes a good natural wine. At the same time, lighter red wines are having a real moment: juicy, refreshing vin de soif styles that often blur the line between a chilled red and a hearty rosé. Overall, lower-alcohol, mineral-driven wines with bright tension best describes how people here like to drink.
Hugo: Italy is having a renaissance, from volcanic Sicily to the tension of Etna and the precision of Piedmont. Jura still captivates professionals, while the public has fallen for elegant, saline whites and lighter reds. Also, Champagne has transcended celebration—it’s now part of the everyday conversation.
Jean-Simon: Natural and low-intervention wines remain the most popular style in Montreal, but we are now seeing a return to more defined appellation wines. New and casual wine drinkers look for lighter, fresher wine profiles. Amateurs know their classics and connoisseurs aspire to unicorn wines. The sweet wines and oak-driven styles are declining, while enthusiasm for local wine has grown since Covid.
Michelle: For the public, white and sparkling wines are leading the category at the SAQ, while people are drinking less red wine. There’s a growing interest in local wines, which was amplified during Covid and now again with the tariff war with the US. According to the SAQ, between March and August of this year, sales of Quebec wines increased by 56%. The number of Quebec producers has grown from about 20 in the early 2000s to 180 today.
Among people in the wine industry, I feel that the popularity of funky natural wines, once omnipresent in wine bars, is starting to slow down a little. I hear sommeliers quietly admitting that they’re tired of unclean wines and are going back to the classics. However, I feel that there is a continued desire to favor sustainable wine, which is great.
Élyse: People are drinking fresher, lighter, less-is-more wine: less oak, less alcohol. White has been more and more popular in the last few years. Stylistically, Sancerre, Chablis are the new favorites. We had lots of Grüner Veltliner in the last few years, lots of Austrian wines. People are just wanting to go back to freshness.
Véronique: There are so many! We're lucky to drink so well in Montreal. If I had to pick just one, I would say Mon Lapin. Vanya Filipovic and Alex Landry have one of the most celebrated and inspiring natural wine–driven lists in the country. It is beautifully curated and quite accessible.
Jacky: There are so many solid lists in Montreal that it’s hard to choose. I was particularly impressed recently by a meal at Gia—not surprising, given it’s part of the same group as the highly reputed Nora Gray and Elena. Foxy is another great choice.
Hugo: Bouillon Bilk and L’Express for their natural integrity; Leméac for the pricing approach concerning iconic wines; Le Club Chasse et Pêche for classic depth. Each of these programs tells a different story of Montreal’s palate—honest, evolving, and deeply human.
Vanya: It’s difficult to drink badly in Montreal—lists are generally good to very good to great. My favorite list is forever L’Express, the most wonderful French bistro; it’s extremely well priced and filled with gems and classics. Véronique Dalle at Foxy probably has the most exciting list, with a superb mix of styles and precious old vintages. I love Pichai for its very strong point of view, natural-leaning list, perfect with the best Thai food in town. And I’d say Damas for its Mediterranean pairings that always surprise me in the best way.
Jean-Simon: For a more appellation-driven wine list, Bouillon Bilk, Club Chasse et Pêche, H3, Toqué, Leméac, Hoogan et Beaufort, L’Express. For a more newcomers, small producer-focused wine list: Montréal Plaza, Mon Lapin, Parapluie, Foxy, Annette Bar à Vin, Joe Beef. For a more natural-wines list: VinVinVin, La Buvette Chez Simone, Larry’s, Vin Papillon, Bar Henrietta, Le Rouge Gorge.
Élyse: One of my favorite restaurants is Monarque. They have a very, very solid wine program, and the food is amazing. A fabulous wine list for Portuguese wine would be Ferreira Café. I love Moccione—fantastic, small, curated wine list, very good Italian selection, fresh pasta. Leméac has a fabulous wine list, and their high-end wines are really not expensive, because they do some supersmall margin. There’s always something on that wine list that you want to drink.
Chasse et Pêche has a fantastic wine list and amazing food, too. It’s a bit more high-end, but I went there for my 50th birthday, so that tells you it’s a place that is very dear to my heart. Hoogan et Beaufort has a supertalented chef as well, amazing food, and a great wine list.
Jacky: For me, L’Express is quintessential Montreal—a timeless French brasserie where the food, the decor, and the wine list never disappoint. It’s a place you can visit at 2am and still find a lively cross-section of the city. Beyond that, you can’t leave without trying bagels, smoked meat, or a meal at one of Atwater or Jean-Talon’s market stalls, which give a real flavor of daily Montreal life.
Hugo: A night at Bouillon Bilk for the unapologetic richness of the city, a seat at Rouge Gorge for its heartbeat, a visit to Sabayon or Mastard for modern restraint. And a long afternoon at VinVinVin, a small wine bar where time slows down and bottles disappear naturally among friends.
Vanya: Au Pied de Cochon is simply astounding in how they have celebrated, elevated, and shared Montreal’s culture. It’s an over-the-top experience, one of excess and generosity, but masterfully done with true culinary talent and vision.
Jean-Simon: I believe that restaurant L’Express is an institution for our city, as it reflects perfectly this New World, Old World vibe. You may feel like you are eating in a Paris bistro, but with the conviviality and energy that Montreal gives. All of this with one of the best wine lists in town, showcasing renowned producers at approachable prices.
If you are lucky, you can have a table at Mon Lapin, Le Violon, or Joe Beef—sought-after addresses for a Montreal-vibe evening.
Michelle: L’Express is a classic bistro and an absolute must-visit—it is my second home. For a more modern experience, Montréal Plaza stands out for its vibrant spirit and creative food, while Mon Lapin impresses with its incredible service, outstanding wine list, and delicious dishes. Foxy is another favorite. Véronique Dalle is one of the best wine professionals I know, and the food is always impeccable.
Élyse: L’Express has been an institution in Montreal, with a fantastic wine list. You have the basic wine list that is always really good, with great prices, but you have, as well, the more extensive wine list that you can ask for that has great gems with prices that are really fair. So that’s French classic bistro: french fries and tartare, tarte au chocolat and soupe de poisson.
We have a brand-new, small ice cream shop called Iconoglace that has been the talk of the town this summer. Their product is beautiful. We also have a donut shop that is called Bernie Beigne. Insane donuts. And this is all in the same neighborhood. If you want to have a fun little journey just in that neighborhood, you will get everything you want for fun treats at good prices.
Jacky: Like many, I hope we can find a balance between financial sustainability for restaurants and affordability for diners, because prices have become a real barrier. I’m excited by a new generation of sommeliers who are curious, open to trends, but also rediscovering the classics with equal passion. What I’d most like to see is wine lists becoming more accessible—more like a cocktail menu or a food menu, with a few words of context to draw people in. Making lists less opaque and more inviting would go a long way toward engaging the next wave of wine lovers.
Hugo: I hope for depth—not just in cellars but in connection. For programs that celebrate sustainability, mentorship, and a sense of place. Montreal has all the ingredients to be a world reference in thoughtful hospitality.
Vanya: My hope is that the wine industry remains connected to its deeply rooted values of authenticity and wines made on a human scale. It’s what has made Montreal so special and still does—headed to L’Express after a movie and drinking Foillard by the glass with an onglet, or grabbing a roast chicken at La Buvette Chez Simone with some Dard et Ribo. There is also a fantastic scene for high-end dining, but Montreal’s warm hospitality always eliminates any snobbery. I hope it remains that way!
Jean-Simon: I hope that culinary guides and organizations continue to look at Montreal as a major city in North America for quality food, authentic service, and avant-garde beverage programs. This year, the Michelin guide did the first edition for Quebec province, and restaurants have made the list of the 50 Best Restaurants North America. Our savoir faire and Québécois culture are shining at the international level, and we will make sure that they stay bright.
Michelle: I want Montreal to continue being recognized as a world-class destination for food and wine. The spirit of this city is truly unique—there’s nothing quite like it anywhere else in the world. We’re also fortunate that women play an important role in the food and wine scene here, and that they are genuinely celebrated for it. I know it’s not like this in many other parts of the world, and I hope we continue to inspire women everywhere, especially at a time when women’s rights are more fragile than ever.
Élyse: That we have more and more professionals in our industry, because the pandemic has been a moment that was a bit more difficult. Come and visit! You’re going to see it’s a charming place, and you’ll want to come back as soon as you leave. So, what I wish is that we have lots of tourism and lots of people continuing to see Montreal as a wine and food scene—as it was, and as it is.
Thanks to this great group of drinks professionals for sharing their insights and reflections on the Montreal wine industry!
These interviews have been edited for length and clarity. Compiled by GuildSomm Editor Stacy Ladenburger.