Lorbeer Brasserie, Montreal

Lorbeer, a new Montreal gastropub on Laurier West, offers locally sourced, brasserie-style food paired with unique microbrews from the West Shefford Brewing Company.

Chef Emile Balk and his team have a clear passion for fresh food. Ninety five percent of the menu is sourced locally from QC producers.  

Looking over the menu, Balk says “the fun of being a chef is to play with all those subtle flavours to bring out new and interesting tastes in the everyday foods we eat.” 

“keep it simple.”

Every ingredient has its place and a reason behind why it is being used. Every dish out of Lorbeer’s kitchen uses everyday foods to create a new taste experience “keeping the customer happy, intrigued and coming back for more.”

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“People will talk more with you about the food if it offers something unique, something different. Many of the items on our menu are things people have seen before, but they do not taste the same. This is essentially an invitation and opportunity to talk about the food. When we can create an interest in real food, we can create an interest in the product itself and its origins.”

Provender, says Balk, gives him the opportunity to discover products, ask questions, try new ingredients and get even more excited about the food he serves, something he happily passes onto his customers.

“Provender ties into what any chef does if, at the base, they want to use quality products and know where the food is coming from. I am happy to talk with the producers and know that I could go check out the farms and learn more about the food.”

The Lorbeer team regularly works with local producers sourcing products such as: pears from Verger McMillian Orchards, Franklin Center, QC, where Linda and Gary Upton harvest from six different orchards of mature trees, including many rare, heritage varieties

The Lorbeer team regularly works with local producers sourcing products such as: pears from Verger McMillian Orchards, Franklin Center, QC, where Linda and Gary Upton harvest from six different orchards of mature trees, including many rare, heritage varieties

Rabbit from Les Lapins de Stanstead, Ghyslain Boisclair and his team raise exquisite rabbit at their family owned operation in Estrie

Rabbit from Les Lapins de Stanstead, Ghyslain Boisclair and his team raise exquisite rabbit at their family owned operation in Estrie

Duck from La Canadière, a small traditional duck farm located in Carignan, QC where Véronique Fleury, has been raising ducks for over 25 years. 

Duck from La Canadière, a small traditional duck farm located in Carignan, QC where Véronique Fleury, has been raising ducks for over 25 years. 

Balk spent a day working on a farm to learn more about his food. When asked about the experience he smiled and said “I don’t know if I would do it again, but I definitely have a greater respect for food and how hard the farmers work to grow it. I always respected food. The experience added a new level of respect and that’s important.”

Lorbeer hosts its official launch party tonight, October 22nd, proudly offering many of the amazing flavours the local harvest has to offer.

Lorbeer Restaurant: 381 Avenue Laurier Ouest, Montréal.

www.provender.com