About
La Part des Anges is a project that was set up in collaboration with the Montreal Distillery. All of the distillery's products can be found on the menu, whether in the form of signature cocktails, classic cocktails, or as is.
Stephanie Boulé & Mickael Nantais,
are two childhood friends who graduated from ITHQ and have been part of the restaurant world for as long as they can remember. It was their great passion for the restaurant industry, as well as their experience and know-how, that led them to this partnership opportunity. Working with a Quebec company inspired them to develop a concept that integrates the traditions of Quebec culture in a refined and modern way.
Thanks to a solid network of contacts established over the years, our restaurant enthusiasts have been able to make their ideas possible thanks to the support of their friends and those around them. La Part des Anges is not just a neighborhood restaurant; it is a place where several friends collaborate to offer a friendly and personalized service, welcoming you as if you were at a friend's house.
Our Chef:
Julien Raymond
Julien Raymond, our passionate chef, is the heart of our kitchen. With over 5 years of culinary experience, he followed his passion by training at the Laurentides Hotel School in Ste-Adèle. Initially oriented towards a career in psychology, his passion for cooking eventually led him to reorient his career.
Inspired and trained in the pig's trotter industry, Julien brings a local market approach to our cuisine, comforting and revisited classics. In addition to the regular menu, he creates dishes inspired on the spot, capturing the freshness of local products.
Living near the Jean-Talon market, Julien likes to get lost there to discover new products and find inspiration for his creations. Attached to an eco-responsible approach, he favors homemade and minimizes waste production by using everything he can. It is really thanks to him that ideas have become reality, his talent and creativity being the driving force behind our cuisine
Our Sommelier:
Maxime Desmarais
Maxime Desmarais is our passionate sommelier. Internationally trained in service and sommellerie at ITHQ, Maxime has an innate passion for wine and good food. With nearly 8 years of experience in the restaurant industry, he excels in the art of pairing wines with food.
Currently at Graziella for almost 3 years, Maxime brings to our team his expertise and his in-depth knowledge of the world of wine. It was during an internship in a Quebec vineyard that he was able to develop his knowledge and interest in local products.
In addition to his passion for Italian wines, Maxime has helped create a diverse wine list, combining local and international wine products. It is thanks to him that our wine list offers a varied selection, highlighting local wine products, perfectly matched with our cuisine inspired by Quebec traditions.
Our Mixologist
Simon Gauthier-Daviault
A 2022 graduate of ITHQ in restaurant management, our Head Barman is truly passionate about the restaurant industry and the world of bars and alcohol. His background is rich and varied: he started as a dishwasher, cook and bussboy for two years, before becoming a server and then a bartender. His experience led him to work in BC and Gaspésie, where he refined his skills and discovered the importance of using local products in his creations.
Today, he puts his know-how and his love of local ingredients at the service of our cocktails, to offer you unique and tasty drinks. Come and discover his creations at the bar and let yourself be surprised by authentic and refreshing flavors!
