An oasis on St-Denis

The owners of the Bar le Clébard and Brasserie Saint-Denis join forces to open Josephine, a fish and seafood restaurant, located at 4007 rue St-Denis corner Duluth. This venue, which has been home to Le Continental Bistro for nearly 30 years, now offers responsible seafood from its official opening on May 30, 2018.

After working for three years in western Canada, Chef and co-owner Simon Leblanc, a graduate of the ITHQ in 2009, proposed this theme to his colleagues Tim Auger of the Brasserie Saint-Denis, Jason-Neil Tremblay-Leblanc of Bar Le Clébard, and his wife Cathy Deschambault.

A hydric framework
On the decor side, it is the designer Amlyne Phillips of Chambre Design & Co who knew to make of this place something of magnificent and totally up to date. We find a large number of plants, which create with time an intimate effect.

The white ceramic on some walls gives a very clean and minimalist look. Outside its shaded and green terrace can accommodate thirty people.

A varied and refined cuisine
Most of the menu includes a choice of fish and seafood, such as smoked scallops, or half-cooked trout as a starter. Chef Simon Leblanc's experience...

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An oasis on St-Denis

The owners of the Bar le Clébard and Brasserie Saint-Denis join forces to open Josephine, a fish and seafood restaurant, located at 4007 rue St-Denis corner Duluth. This venue, which has been home to Le Continental Bistro for nearly 30 years, now offers responsible seafood from its official opening on May 30, 2018.

After working for three years in western Canada, Chef and co-owner Simon Leblanc, a graduate of the ITHQ in 2009, proposed this theme to his colleagues Tim Auger of the Brasserie Saint-Denis, Jason-Neil Tremblay-Leblanc of Bar Le Clébard, and his wife Cathy Deschambault.

A hydric framework
On the decor side, it is the designer Amlyne Phillips of Chambre Design & Co who knew to make of this place something of magnificent and totally up to date. We find a large number of plants, which create with time an intimate effect.

The white ceramic on some walls gives a very clean and minimalist look. Outside its shaded and green terrace can accommodate thirty people.

A varied and refined cuisine
Most of the menu includes a choice of fish and seafood, such as smoked scallops, or half-cooked trout as a starter. Chef Simon Leblanc's experience can add an Asian touch to some of these dishes, he also offers meat to his menu, such as sweetbreads and pan-fried snails or Cornish Hen with bisque.

The Josephine, the alliance of cooking, wine and a neat service.
Beyond a simple restaurant, Joséphine wants to offer you a unique experience. Sophie Allaire, passionate sommelier will guide you to perfectly match your wine throughout your meal, as well as all the service staff who will care about every detail.