Our story
It started with a six-seat counter and a conviction: a good coffee deserves the same care as a good plate.
A street corner, a counter
In 2016, the space on Saint-Laurent Boulevard was an old haberdashery. We kept the wood floors, the big front windows and the ivy already climbing the brick. The name chose itself: lierre is French for ivy.
The first year, we served only coffee and pastries. Neighbours became regulars, regulars asked for food, and the kitchen found its place at the back of the room.
Today the house runs to the rhythm of the neighbourhood: morning coffees, quick weekday lunches, dinners that stretch into the evening.
Maison Lierre in numbers
- 2016The counter opens on Saint-Laurent
- 3Québec partner roasters
- 150 kmSourcing radius for most of our vegetables
Knowing the origin of every cup, every plate
Coffee
We work with small Québec roasters who buy their beans through direct trade from cooperatives they visit. Our espresso changes with the harvests, on purpose. Ask to taste the current origin at the counter; the team will happily tell you its story.
Vegetables and fruit
From June to October, most of our vegetables come from market farms in the Montérégie and the Laurentians. In winter, root vegetables, fall preserves and Québec greenhouses take over.
Meat and fish
Beef, pork and poultry are raised in Québec. Fish follows the catch from the Gulf of St. Lawrence and the Gaspésie; when fishing is poor, the fish of the day leaves the board.
Bread, cheese, maple
Our sourdough starter is fed every day in the kitchen. Cheeses come from artisan cheesemakers in Charlevoix and the Eastern Townships, and maple syrup from the Beauce.
How we work
- Few ingredients, well chosen. A plate doesn't need ten components to be good.
- Nothing wasted. Trimmings become stocks, overripe fruit becomes jam.
- Simple service. We welcome you like a neighbour, whether you're in for an espresso or a celebration.