Divino: a bring your own wine on the South Shore

When he launched a “bring your own wine” restaurant a year ago along Highway 20, chef Ian Perreault knew he should confuse a few skeptics. Yes, such a restaurant can serve quality dishes, even outside the metropolis. The proof ? Its three establishments located in Sainte-Julie, including the most recent, the Divino, which opened this spring.

Posted at 11:00 a.m.

Veronique Larocque

Veronique Larocque
The Press

In this contemporary Italian restaurant, Ian Perreault and his accomplice, chef Jean-François Parrot, offer gourmet cuisine. “We use somewhat French techniques. Yes, there is cream. Yes, there is tomato sauce. All products are homemade. »

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

  • Buffalo mozzarella from Saint-Charlessur-Richelieu, room temperature tomatoes, 5-year-old balsamic, floral extra-virgin olive oil, microplane parmesan, fried shallot and micro basil

    PHOTO MARTIN CHAMBERLAND, THE PRESS

    Buffalo mozzarella from Saint-Charlessur-Richelieu, room temperature tomatoes, 5-year-old balsamic, floral extra-virgin olive oil, microplane parmesan, fried shallot and micro basil

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

    PHOTO MARTIN CHAMBERLAND, THE PRESS

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

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This plate, prized by customers, is also among those offered at low prices for the summer season on Wednesdays, Thursdays and Sundays. Two appetizers and two main courses for as little as $40: in these times of inflation, such a proposition is tempting. All that remains is to bring a drink. Even the best bottles go well with Divino dishes, assures Ian Perreault.

In addition to the Italian restaurant, he and Jean-François Parrot are behind Les Cuisiniers and Yamato, two establishments housed at the same address. The first was born in June 2021. It offers meat on charcoal and excellent tartars. 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-François Parrot, in the decor of Les Cuisiniers restaurant

    PHOTO MARTIN CHAMBERLAND, THE PRESS

    Chefs Ian Perreault and Jean-François Parrot, in the decor of Les Cuisiniers restaurant

  • The Divino has 80 seats.

    PHOTO MARTIN CHAMBERLAND, THE PRESS

    The Divino has 80 seats.

  • The Divino and its neighbor, the Japanese bistro Yamato

    PHOTO MARTIN CHAMBERLAND, THE PRESS

    The Divino and its neighbor, the Japanese bistro Yamato

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

    PHOTO MARTIN CHAMBERLAND, THE PRESS

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

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Chef consultant for ten years, Ian Perreault, who notably participated in the opening of Chez Lionel, in Boucherville, in 2013, had promised himself that he would no longer own a restaurant. What prompted him to break his promise? “Mental illness, maybe,” he replies, jokingly.

In a more serious tone, he talks about a “business opportunity”, a “correct rent”, a “different concept”. The idea of ​​cooking quality food, but at a high volume, “turned her on a lot”. “I found the challenge interesting,” he concludes.

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

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