Le Serpent: A Contemporary Restaurant with Italian Flavors

Nestled in the former Darling Foundry, Le Serpent is among the many neighborhood restaurants with a well-established reputation…and for good reason! Tempted to explore its generous Italian-inspired menu, we were captivated not only by the refined dishes, but also by the open atmosphere (it’s also sister-restaurants with the Hunting & Fishing Club and the Filet). Verdict? We’re already planning our next visit!

le-serpent-restaurant-prevel-blog — Le Serpent is located in a neighborhood with unique industrial character.

Restaurant-le-serpent-vieux-montreal-prevel — Cocktail, wine or bubbly? Le Serpent knows exactly what goes with each dish.

But what makes this industrial area a go-to address for Griffintown and Old Montreal?

restaurant-le-serpent-vieux-montreal-blogue-prevel — Le Serpent’s contemporary design is enhanced with cactus arrangements.

“Le Serpent is relaxed and accessible. What distinguishes us is our stability” says Denis Lessard, headwaiter.

Designed by Hubert Marsolais and Annie Lebel, the minimalist decor showcases the works of contemporary artists Pierre Dorion, Patrick Coutu and Geneviève Cadieux and is especially inviting for dinnertime. The chosen materials such as spruce, cactus fittings and frosted windows, letting light in different spectra, create a warm and enveloping atmosphere conducive to a relaxing and confident meal with friends.

“Attention to our customers, respect among employees, a strong team on the floor … this is what allows us to continue evolving in a restaurant industry where nothing is guaranteed” says Denis Lessard, the headwaiter and associate at Le Serpent with Hubert Marsolais, Claude Pelletier, Philippe Boisvert and Chef Michele Mercuri.

le-serpent-vieux-montreal-prevel-blogue — With its 80 seats and 12 bar stools, Le Serpent welcomes the curious and faithful every day of the week.

restaurant-le-serpent-blogue-prevel — “What distinguishes us is our stability.” Denis Lessard, headwaiter.

Mangiare!

The charming and generous Denis Lessard offered us a tailored menu woven with classics and surprises. We were also seduced with champagne and wine chosen by the sommelier Boisvert. We were unanimously won over by the texture and balance. The flavor combinations were sometimes daring, but always successful.

restaurant-vieux-montreal-le-serpent-prevel-blogue — The rabbit pie and leek confit are a must.

It’s hard to ignore the brilliant rabbit pie immersed in mushrooms, the perfect foie gras, the delicious yellow beet risotto, lobster and mascarpone, like a burst of sunlight in your mouth; creamy linguini, with almonds and cauliflower and chopped truffles…the list goes on.

le-serpent-restaurant-vieux-montreal-blog-prevel — Warm octopus, potato mousseline and salsa verde: fresh, tender and delicate.

Le-serpent-foie-gras-vieux-montreal — White asparagus and raspberries add a touch of acidity to the foie gras.

The Wonders of Masami

Bouquet, Salute, and The Beauty & the Beast: At Le Serpent, the desserts are a mixture of poetry and sweet high aerobatics. The trio devised for us by pastry chef Masami Waki is, in itself, the highlight of the visit. Whether tiramisu covered with hot espresso or meringue and sorbet berries, the range of textures and flavors explode on your palate. Special shout out to the beauty & the beast, a pudding with maple and apple so decadent that our spoons fought for every last drop!