It all started
with an old
After highlighting local boreal products at Chez Boulay and putting vegetables front and centre at Les Botanistes, Chef Arnaud Marchand wanted to teach people about wine in a fun, laid-back way.
By chance, Arnaud came into possession of some old church furnishings, including a few long pews with carved wood. This is where the concept came from. The bedeau, called a verger in English, is the layperson who takes care of all the material tasks in the church, including pouring out the wine before mass. It’s a humble, but absolutely essential, role.
The restaurant’s mission is similar: to make wine, whether local or from elsewhere, less intimidating and more affordable. By serving wine by the glass and creating the best pairings possible, Le bedeau hopes to offer an enthralling experience in a setting that encourages guests to fully indulge their temptations.
A team that’s
on the nose
Apart from Arnaud Marchand, Pierre Gagnon and Sophie Marchand, Le bedeau also arose out of a collaboration with Patrice Auclair (our restaurant manager) and Vincent Garneau (our director of operations and human resources). All these good fellows care deeply about creating an inviting place where wine can work its magic.