A Refined Dessert and Wine Bar Is Setting Up Shop in Little Italy This Summer

A new Art Déco-inspired gastronomic dessert and wine bar will open in early July in Little Italy.


Ratafia, named for the mistelle-fashion fortified dessert wine from the Champagne location, will open within the former place of Italian restaurant Epoca at 6778 St Laurent (near Dante). Lovasi is overhauling the space (see also: eating places Mélisse and Jiao in Old Montreal). It will be an interactive imperative island where chef patissier Valentin Rouyé could plate his creations; the gap seats 69 inners with twenty more on a street-aspect terrasse.

Rouyé became skilled as a pastry chef with his father’s aid — he becomes maximum lately at Hogan & Beaufort and a former colleague of distinguished pastry chef Patrice Demers at former downtown eating place Newtown. He calls the restaurant’s services cake sentiment arrosés or lightly imbibed desserts. The aim is to create an elegant, festive, and convivial space, with a complete wine list for pairings, such as dessert wines, sakes, sparkling wines, and local beer.

The menu could be split into 3 parts: Classics, for extra conventional desserts, artfully plated, and final on the menu 12 months-round; Ephemera, for desserts inspired via the seasons (think state-of-the-art pâte a chou with unique fillings); and Les Trous, or trou Normand-adjoining palate cleansers: granitas with liqueurs. Ratafia will supplement those sweet offerings with a plat des, Amis, charcuterie plates prepare in collaboration with the chef-proprietors of St-Hubert Street’s Épicerie Conserva (who also are Hogan & Beaufort alumni), in addition to Mile End’s Falafel Yoni.

Ratafia is headed up by co-owners Sandra Forcier and Jared Tuck, both ITHQ graduates lively in the Montreal restaurant scene for the past 15 years. They’re targeted on growing space as a way to be “fashionable, festive, and convivial,” promising splendid desserts for those celebrating events inclusive of birthdays and anniversaries.

Ratafia might be open for past due afternoon cakes and beverages until the early hours of the morning. “We want our customers to be cozy at Ratafia,” says Forcier, “and to sweeten their lifestyles with food and drinks.”

Ratafia was in brief open as a pop-up over Grand Prix weekend — it’s currently scheduled to start serving on an everlasting basis someday at some stage in the first weeks of July.

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