Established in Old Montreal since 2010, Les 400 Coups offers a stimulating and enriching culinary experience. The restaurant proposes a refined & accessible cuisine which promotes our local talent by using, as much as possible, local ingredients. The team is composed of passionate individuals who share their love for gastronomy, wine and service.
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Guillaume has always been able to enjoy good food during his childhood thanks to the culinary talents of her mother. Originally from Lévis, he made his entry into the restaurant business at the age of 15 years as a dishwasher. He was later discovered as the winner of the first season of Les Chefs!, Radio-Canada’s culinary competition. Avid traveler and fierce competitor, the chef always feeds from competitions and challenges.
Holding several trainings (cooking, pastry, sommelier and management), his career has led him to Clocher Penché (Quebec), Panache (Quebec), Les 400 Coups (sous-chef, Montreal) and Maison Boulud (Montreal).
At now 29 years old, his motivation for great work and his passion for local products are undeniable and he now has the chance to make a comeback as head chef at restaurant Les 400 Coups.
Originally from Halifax, Brian Verstraten would debut his culinary studies, in 2002, at the NSCC Akevley Campus in the culinary arts program. The following year, Brian would work as a cook at the Sheraton hotel restaurant during his studies. Then in 2004, he would begin a second culinary training, but this time in the art of pastry.
In 2005, after obtaining his diploma, Brian would participate in eight culinary competitions in the space of three months but in three different categories (pastry, kitchen and team work). After winning the gold medal in all three categories, Brian would move on to the regional as well as national competition where he would win the 2005 Skills Canada gold medal in pastry. During that same year, he would work as a pastry apprentice in a French pastry shop in Halifax named Gourmandises Avenue until 2008. All the while, he would work a few days a week as a cook at restaurant FID. Having been charmed by Brian’s talents, the owners of the restaurant strongly recommended that he relocate to Montreal where they had several contacts in the restaurant industry.
It was in 2008 that Brian would move to Montreal in order to start working at restaurant Laloux as an assistant to pastry chef Patrice Demers. The following year, he would continue his apprenticeship alongside Patrice at restaurant Newtown. Later, when Patrice would leave the restaurant to open Les 400 Coups in 2010, Brian would be offered the position as pastry chef at Newtown. The following step in his career was when Brian obtained the pastry chef role at Bar & Boeuf. His work has been appreciated by its clientele as well as from reputed culinary critics.
From now on, as pastry chef at Les 400 Coups, Brian is very enthusiastic about taking on this new challenge. Without a doubt that his creativity paired with his passion for pastry will impress you.
William made his entry into the restaurant business at the age of 14 years old working at La Gascogne, in the St-Sauveur village, for five years, as a table clerk. Interest towards the profession was already being felt.
He moved to the city in 2005 and enrolled in Hotel Management at ITHQ while working at the same time at S, the then St-Sulpice hotel’s restaurant. After, at Laloux, the Pine Avenue institution, and its adjacent wine bar, the Pop!. Over time, he developed important friendships that would push him to continue his academic and career path.
Interested in the various alcohols and their origins, the newly graduate ventures towards the United Kingdom where he visits the big Scottish, Irish and English breweries and distilleries. A crucial journey that confirms his passion for this domain and which will lead him into entering the Signature program at ITHQ for professional “sommellerie”.
After several more trips to Europe (among others in France, Spain and Belgium), in the heart of breweries and also some vineyards, William was welcomed at Les 400 Coups as a waiter and assistant sommelier where he perfected his knowledge and love of the product. Nearly three years later, he is given the title of sommelier and "maître d'hôtel". It is a pleasant and joyful "assemblage".
When the MTL Cuisine group created the Les 400 Coups project, it was essential to unite a team passionate about the restaurant industry, gastronomy and wine: Marc-André Jetté as chef, Patrice Demers as pastry chef and Marie-Josée Beaudoin in the dining room. After having earned the restaurant several accolades such as one of Canada's best new restaurants according to EnRoute in 2011 and one of the 50 best restaurants in Canada by Maclean's in 2012, Marc-André, Patrice and Marie-Josée passed the torch to Guillaume Cantin, Brian Verstraten, William Saulnier & Xavier Girard as of September 2013. After several years together, working respectively at Laloux, then at Newtown, and finally the past three years at Les 400 Coups, Marc-André, Patrice & Marie-Josée took the decision to each concentrate on personal projects.
The wine selection present on our list is composed of authentic wines that reflect the artistic work behind their creation. William, our Sommelier, will also make you discover wines originating from new variety of vines. In addition, you will find a nice variety of beers chosen with care by our Sommelier which will appeal to all tastes.
Megan McDermott - SCENE
Jean-Philippe Tastet - Le Devoir - 19 décembre 2014
Lesley Chesterman - The Gazette - 19 décembre 2014
Lesley Chesterman - The Gazette - 26 décembre 2014
Anne-Marie Luca - HRI Mag - 5 janvier 2015
Lesley Chesterman - The Gazette - 18 décembre 2014
Sylvie Li - 19 novembre 2014 - The Dance Prelude
Marie-Claude Lortie - 12 novembre 2014 - La Presse
Yanick Villedieu - 10 novembre 2014 - L'Actualité
Audrey Lavoie - 24 septembre 2014 - Journal Metro
Anne Lise - 26 juin 2014 - Montreal Addicts
Catherine Martel - 4 juillet 2014 - Querelles.ca
Mel Boudreau - La Pique Assiette - 28 juin 2014
Sebastien Robillard - Versass - 19 mars 2014
Michael Hodson - Go See Write
Local Montréal Tours - 14 mai 2014
Lesley Chesterman - The Gazette - 3 avril 2014
Sophie Suraniti & CIBL - 27 mars 2014
Cassandra C. - La Boufferie - 19 mars 2014
Dustin Gilman - Breakfast Television - 13 mars 2014
Marie-Andrée Vézina - Cerises et Gourmandises - 11 mars 2014
Cynthia Hayek - Globe Croqueuse - 6 mars 2014
Gabrielle Chalifoux - Prétextes - 8 mars 2014
Caroline Marchand - Dcouverte culinaire - 8 mars 2014
Stéphanie Grondin - Curiosités et Gourmandises - 8 mars 2014
Antoine Gélinas - Bouchées Doubles - 9 mars 2014
Daniel - The Main - 6 mars 2014
LESLEY CHESTERMAN - The Gazette - 28 février 2014
Eater Montréal - 26 février 2014
SHARP staff - SHARP - 11 février 2014
Hike Bike Travel - 29 janvier 2014
Christine Plante - Nightlife - 5 février 2014
LAETITIA BERETTI - Moi & Cie - 30 janvier 2014
Andrew Zimmern - 3 janvier 2014 - andrewzimmern.com
Victoria González - De cinco estrellas - 14 février 2013
montrealgazette.com - 18 décembre 2013
Stephanie Chang Avila - The Culture Trip - 12 décembre 2013
Karl Magi - Wizzley - 6 décembre 2013
Ian Harisson, Eater Montreal, Octobre 2013
Nathaëlle Morissette, La Presse, Septembre 2013
Richard Therrien, La Presse, 30 août 2013
Saveur, Août 2013
Nathaëlle Morissette, La Presse, Août 2013
Food Arts, Août 2013
Mayssam Samaha, À la Montréal, Août 2013
The Guardian, Juillet 2013
Marie-Josée Roy, Huffington Post Québec, Août 2013
Sophie Ginoux, Voir, Août 2013
Montréal Info, Août 2013
Roger Boudreau, l'Avantage, Juillet 2013
Thierry Daraize, Journal de Montréal, Juin 2013
Cap sur l'été, Radio-Canada, Juin 2013
Bon appétit, Mai 2013
Mayssam Samaha, À la Montréal, Avril 2013
Patrick St-Arnaud, Le Carnet, Février 2013
Me, Myself & Montreal, février 2013
Véronique Leduc, Canoe.ca, Décembre 2012
Thierry Daraize, Le Journal de Montréal, Décembre 2012
Myreille Simard, Huffington Post, Décembre 2012
Vacay - Concierges in Canada, May 2012
Marie-Claude Lortie, La Presse, Avril 2012
En Route Magazine, February 2012
Philippe Molé, Le Devoir, Décembre 2011
Marie-Claude Lortie, La Presse, Janvier 2012
Lesley Chesterman, Montreal Gazette, December 2011
Ève Dumas, La Presse, Décembre 2011
François Chartier, La Presse, Décembre 2011
Sarah Musgrave, EnRoute, Octobre 2011
Sophie Bernard, Voir, Octobre 2011
Marie-Claude Lortie, Restos Montréal 2012, Septembre 2011
Bartek Komorowski, Montreal Mirror, August 2011
Marie Elena Martinez, Men's Fitness, June 2011
Alicia Miller, Food and Travel, July 2011
Sarah Lolley, WestJet Up! Magazine, April 2011
Lesley Chesterman, Montreal Gazette, April 2011
Marie-Claude Lortie, La Presse, Avril 2011
Sophie Marcotte & Élisabeth Touchette, Elle Québec, Avril 2011
Chrystine Brouillet, Elle Québec, Avril 2011
Yves Delage, Potaufeu, Hiver 2010
Philippe Mollé, Le Devoir, Février 2011
Gastronomie, Numéro Spécial 2011
Thierry Daraize, Journal de Montréal, Février 2011
Version Les 400 Coups
Andrée Harvey, Voir, Février 2011
Blogue Gourmand, Châtelaine, Février 2011
Marie-Claude Lortie, La Presse, Décembre 2010
Journal de Montréal, Décembre 2010
Zurbaines.com, Décembre 2010
Sophie Durocher, Clin d'oeil, Décembre 2010
Mathieu Turbide, Journal de Montréal, Août 2010
Thierry Daraize, Journal de Montréal, Août 2010
Mathilde Singer, Voir, Octobre 2010
Love is in the air and Valentine's Day is coming soon! We want to offer you the chance to win a 3-courses diner for 2 people (at the bar, in the heart of the action!) on Saturday, February 14th!
Please visit our Facebook page (click here) to participate!
Good luck to everyone!
Thursday - Friday 11:30 am - 1:30 pm
Tuesday & Wednesday 5:30 pm - 10:30 pm
Thursday to Saturday 5:30 pm - 10:30 pm
Sunday & Monday
400 Notre-Dame Est (Angle Bonsecours)
Montreal, Quebec, H2Y 1C8
Notre-Dame street West (parking meters)
Bonsecours street (parking meters and public parking lot)
St-Paul street East (parking meters and public parking lot)
Chaussegros-de-Léry Building on Champs de Mars street (public parking lot)
Champs de Mars street (parking meters)
Il est possible de se procurer des certificats cadeaux au restaurant Les 400 coups en se présentant sur place au restaurant ou par courriel au email@example.com