Les Deux Singes de Montarvie, a family and friends run restaurant located in the heart of the Mile End, offers gastronomic French cuisine with “refined flavours to awaken the senses”.
Owner Nada Abou Younes and Chef Sean Smith agree “It is really all about the ingredients, getting to know different ingredients and finding ways to combine different flavours.”
Smith is happy to be working with Provender, gaining greater access to products sourced straight from local farms. “It is great to have the help sourcing local ingredients. I spend a lot of time trying to find the right, fresh ingredients and don’t always get to places where I can talk to the producers directly. It’s great to get an idea of what is available and to then get these products delivered to our door.”
Seeing the ingredients is key to Smiths food buying experience. “The beauty of the ingredient is important. I have to be inspired by the ingredients, the look, the colour, how fresh it is the moment I buy them. When I’m inspired by an ingredient, I am inspired to create new dishes”.
Keeping the menu fresh and seasonal “people have responded well to changes in the menu. The seasonal changes can be exciting. You loose some ingredients, but you also get to discover new ones. It helps to keep the creativity going.”
With Sean Smith as Head Chef, Les Deux Singes de Montarvie has gained a lot of recognition and praise from food critiques, food bloggers and from customer reviews. When asked why he thinks that is, Smith replied “When it comes to food today, people know what they are eating and they know if they are getting their moneys worth. We are not a conventional restaurant. The focus is not on making money. It’s about the food and the customer experience. You can come in, eat and sit all night if you like. What ever it takes to make sure you enjoy the food and your time here.”
The secret ingredient?
“We are honest people trying to do what we love best and people respond well to that.”
Les Deux Singes de Montarvie
176 Rue Saint Viateur Ouest, Montréal