EVENTS

For event information or reservation, please contact Ibti Saadi 514 508-8749 ext. 222

GROUPS

For more information about the group menu, please contact Ibti Saadi: ibti@lerichmond.com

LUNCH

TABLE D’HÔTE 25$

ENTRÉES

 Soup of the day

Entrée du jour / Appetizer of the day

Venetian salad
Artisan lettuce, fennel, radish, pear, white balsamic vinaigrette, raisins and pine nuts

ENTRÉES +5

 Mozzarella di bufala

Mozzarella di bufala from Maciocia farm, seasonal tomatoes, extra virgin olive oil, Roero Arneis wine vinegar, basil sprouts

Beef tartare
Caper berries, marinated shallots, confit horseradish, chives, parsley, Dijon mustard, egg yolk, Worcestershire sauce, olive oil

Salmon tartare
Cucumber, marinated fennel, shallots, chives, grapefruit, lemon olive oil, croutons

MAIN

Bucatini alle sarde/strong> inc.
Caramelized fennel, sardines, pine nuts

Octopusinc.
Cooked sous-vide, sun-dried tomato marmalade, white bean and soppressata sofrito, kale pesto

Beef shoulder tender inc.
Marinated with olive oil, parsley, garlic and red wine vinegar, Yukon Gold mash, seasonal vegetables, herb

MAIN +5

Mushroom trofie
Fresh Quebec mushrooms, veal stock, porcini consommé, chives, pecorino

Salmon filet
Cooked sous-vide, kale and parsley purée, braised fennel, radicchio, cucumbers, sea beans, sea-buckthorn and grapefruit sauce

Pork chop
Grilled, marinated cipollini onions, lardons, cremini mushrooms, sweet potato fondant, spiced maple syrup milk foam

DESSERT +3

CHEESE +6

Luc Laroche

CFO – marketing

LucIt’s with his passion for fashion and design and a knack for business that Luc began his career by creating the ultra-chic line of men’s underwear, Lùk by Luc Laroche, in the early 90’s; where he spent more than 14 years as Creative and Marketing Director. He then moved on to work for major brand names; first as Creative Director for Canadian company Château Lingerie and subsequently as North America’s Communication Manager as well as Canada’s Operation’s Director for the Spanish brand Mango.  He then chose to pursue his career with Tommy Hilfiger, in New York City, where he spent two years as Vice-President of specialty retail operations for North America.

Back in Montreal with an impressive business development, finance and retail know-how and an appetite for new challenges, he partnered up with his childhood friend, Paul Soucie, as co-owner of restaurant Misto in 2011. It only took a few months for the pair to pool their resources and bring a new restaurant project to life: Le Richmond in Griffintown. Luc took on the entire design aspect of the venture in a masterful fashion. His creative talent helped transform this 1889 industrial space into an opulent and theatrical dining room.  As the doors open, please, take place and enjoy Le Richmond experience.

Paul Soucie

Chef exéCutif

PaulIt’s on the family farm, in Fort-Coulonge in the Outaouais region, that Paul found his calling. His love for farm-fresh produce inspired him to pursue a professional culinary training at the Institut de tourisme et d’hôtellerie du Québec (ITHQ).

He first worked in the kitchens of Côte-à-Baron and Witloof on St-Denis Street and later on designed the menu of a new pizzeria chain, Pizzédélic, where he spent 4 years as head chef. Wanting to go a step further, he opened his own place, restaurant Misto, with a colleague in 1995. Always up for new challenges, he finds time to teach at L’Académie Culinaire and participate in opening Spag & Co in Mont-Tremblant and Romeo pizzeria in Montreal.

In 2011, childhood friend Luc Laroche partners up with him as co-owner of restaurant Misto. Their clear complicity and specific skill sets brought them to another project: create a unique space where design and gastronomy meet. Armed with strong kitchen management skills, great talent and a love for authentic Italian flavours, Paul is now the mastermind behind the menu and the man in front of the large kitchen brigade of his new venture: restaurant Le Richmond in Griffintown. True to his roots, he chooses farm-fresh local products. And true to his love for all that is Italian; he takes his culinary creations to a whole other level offering a lush northern Italian cuisine. Buon appetito!

Rlogo

BRUNCH

Brunch

 Soup 8
Chilled lemon and pea soup, whipped sheep ricotta

Fruit and yogurt 8
Seasonal fruit, simple syrup, bufala yogurt

 Trout gravlax 15
Soft boiled egg, arugula, slice of grilled pagnotta

 Tartare 80gr 15 / 160 gr 26
Market fresh inspired tartare, green salad

♦♦♦

Fish 22
Daily catch, green vegetables, olive oil mash

Steak & egg 21
Grilled shoulder steak, fried egg, browned Yukon gold, Valoroso tomato sauce

Arctic shrimp benedict 19
Poached eggs, homemade butter biscuit, béarnaise sauce

Mushroom and kale benedict 17
Poached eggs, homemade butter biscuit, béarnaise sauce

Le Richmond 17
2 eggs any style, thick cut bacon, browned Yukon gold, grilled pagnotta, shaved fennel and citrus salad

French toast 16
Thick cut French toast, hazelnut whipped cream, fresh fruit, caramel, Italian meringue

Evening

Chef exécutif / Executive Chef: Paul Soucie

ANTIPASTI

Oysters  3.50  each, min 6
Old Port Fishing Co.

Mushroom broth 10
Bean purée, low temperature egg

Venetian salad 13
Artisan lettuce, fennel, radish, pear, white balsamic vinaigrette, raisins and pine nuts

Trout gravlax with fennel 15
French shallots, capers, blood orange and fresh horseradish

Burrata 22
Panzanella salad, fresh herb pesto

Vegetables cooked 4 ways  17
Sous-vide eggplant, rosted peppers, grilled zucchini, marinated onions, sheep ricotta

Mozzarella di bufala18
Mozzarella di bufala from Maciocia farm, seasonal tomatoes, extra virgin olive oil,
Roero Arneis wine vinegar, basil sprouts

Octopus 19
Cooked sous-vide, sun-dried tomato marmalade, white bean and soppressata sofrito, kale pesto

Cold cut platter 23

Cheese platter 18

Prosciutto di Parma18
Ages 24 months

TARTARO e CARPACCIO

Beef tartare 20
Hand cut AAA beef tartare, truffled peaches, porcini purée, pickeled shallots, peperoncino, chives, mustard seeds

Salmon tartare 20
Cucumber, marinated fennel, shallots, chives, grapefruit, lemon olive oil, croutons

Veal Carpaccio 15
Black pepper and fennel seed crust, tonnato sauce, truffled peaches, arugula sprouts and pecorino shavings

CRUDO DUO

28

Scallop 
Ginger-garlic paste, lemon-ginger oil, citrus zest

Swordfish
Confit tomato petals, tomato, fennel and pink peppercorn gel, caper berry dust, lime juice

PASTA e RISOTTO

Orecchiette 23
Braised veal cheek, grilled artichokes, semi-dried tomatoes, light veal stock, basil, horseradish crumble

Seafood risotto 36
Aged carnaroli rice, lobster stock, shrimp, scallops, clams, mussels, calamari, parmesan

Confit rabbit pappardelle 32
Hazelnut cream sauce, sage, slow-cooked poached egg, allegretto shavings

Cavatelli 26
Homemade sheep ricotta cavatelli, wild mushrooms, basil cream sauce, pecorino

PESCE e CARNE

Pork chop 27
Grilled, marinated cipollini onions, lardons, cremini mushrooms, sweet potato fondant, spiced maple syrup milk foam

Salmon filet 28
Cooked sous-vide, fennel purée, carrot butter sauce, grilled asparagus, Jerusalem artichokes, semi-dried cherry tomatoes, olives, burnt orange gel

Rack of lamb 40
Mi-cuit sous-vide, balsamic blackberry glaze, celery root, fennel and apple purée with pine nut, raisin and mint relish

Filet Mignon Rossini 56
Angus Pride beef, foie gras, fresh truffle, Yukon Gold mash and seasonal vegetables

Mediterranean Seabass 34
Aqua pazza sauce, artichoke purée, citrus froth, sea beans, pancetta

AAA Angus beef rib steak from Marchand du Bourg (for 2)150
Dry aged for 40 days, served with Yukon Gold mash and seasonal vegetables

EXTRAS

Foie gras (100gr) 16

Jumbo shrimp  MP

Seasonal vegetables 8

Yukon Gold mash 8

Sautéed wild mushrooms 12

DOLCI

Pastry Chef: Jill Saltzman

Cheese Platter 18

Hazelnut and chocolate semifreddo 14
Dark chocolate cream, hazelnut, milk chocolate and puffed rice crisp

Bufala yogurt bavarese 12
Crispy honey tuiles, Galiano soaked raspberries, pine nuts

Cream puffs 13
Cassata cream, passion fruit cream, almond orange tuile, passion fruit foam

Fiore Di sorbetto 12
Meringue, sorbets selection, seasonal berries, lemon marshmallow, basil gel

Cannoli 10

Dessert tasting platter (for 4) 48

Reservations

Reservations :
514.508.8749

VALET SERVICE AVAILABLE $10

Wed-Thurs-Frid-Sat  EVENING

The Restaurant

The Marché

Groups / special events:
IBTI SAADI: ibti@lerichmond.com

Wine

Private imports and
a wine list that’s
worth discovering

Wine list

EVENTS

Le Richmond Marché Italien

About Le Richmond Restaurant

 

Paul Soucie

Associate
BIO

Luc Laroche

Associate
BIO

Born from the idea of creating a unique environment that brings together design and gastronomy, Le Richmond offers a lush northern Italian cuisine with influences from Piedmont, Venetia and Emilia Romagna. With freshness front and centre, we use farm-fresh seasonal and local foods as well as exclusive products from small-scale Italian growers.

It’s in the sumptuous theatrical decor of a 3200ft2 converted loft-style space with seating for 140 indoors, plus another 90 on the terrace, that Le Richmond welcomes you. The 1800s era building was fully restored, blending old materials and industrial architecture to contemporary design and modern finishes. Take place and get carried away by Le Richmond experience.

 

Press

Press Printing

Branché à puissance maximale

divine.ca / 13 déc 2013

Un nouveau resto ouvre ses portes dans Griffintown

Huffingtonpost / 2 déc 2013

Le Richmond : Entre mode et gastronomie

#MTL_INSTANTANÉ / 28 nov 2013

Le Richmond Italien Griffintown

Zurbaines / 25 November 2013

Le Richmond

Natalie Richard / 25 November 2013

Le Richmond Coup De Foudre Griffintown

Clin d’Oeil / 25 November 2013

Le Richmond Celebre Litalie Du Nord Le

Délices et Confession / 22 November 2013

Ouverture Du Tout Nouveau Resto Le Richmond Dans Griffintown

Nightlife.ca / 22 November 2013

Le Richmond Un Peu Du Nord De Litalie Dans Griffintown

Nightlife.ca / 22 November 2013

Restaurant Preview Le Richmond Serves Northern Italian Fare In Griffintown

Urbaine Expressions / 22 November 2013

Le Richmond Nouveau Dans Griffintown

La Metropole / 22 November 2013

Galerie Photo

Montreal.tv / 21 November 2013

Parjosianne

Par Josianne / 21 November 2013

Un Brin D’italie Sur La Rue Richmond Dans Griffintown

Prevel / 18 November 2013

Le Richmond Has A Date With Griffintown

Eater / 14 November 2013

LA VIE APRÈS LA MODE

La Presse / 26 October 2013

Plus Lapresse Ca Screens

La Presse / 26 October 2013

Luc Laroche Designer Sans Frontiere

Le Devoir / 31 August 2013

Le Richmond Takes Shape In Griffintown

Eater / 30 August 2013

Misto Ouvre Nouveau Resto Griffintown Le Richmond

Montreal.tv / 12 July 2013

Press Video

La semaine de mode à Montréal

Radio-Canada / 1 September 2013

Press

Writings
remain

Branché à puissance maximale

divine.ca / 13 déc 2013

Fine Dining: Le Richmond

Montrealgazette.com / 16 Avril 2014Huffingtonpost / 2 déc 2013

Un nouveau resto ouvre ses portes dans Griffintown

Huffingtonpost / 2 déc 2013

Le Richmond : Entre mode et gastronomie

#MTL_INSTANTANÉ / 28 nov 2013

Le Richmond Italien Griffintown

Zurbaines / 25 November 2013

Le Richmond

Natalie Richard / 25 November 2013

Le Richmond Coup De Foudre Griffintown

Clin d’Oeil / 25 November 2013

Le Richmond Celebre Litalie Du Nord Le

Délices et Confession / 22 November 2013

Ouverture Du Tout Nouveau Resto Le Richmond Dans Griffintown

Nightlife.ca / 22 November 2013

Le Richmond Un Peu Du Nord De Litalie Dans Griffintown

Nightlife.ca / 22 November 2013

Restaurant Preview Le Richmond Serves Northern Italian Fare In Griffintown

Urbaine Expressions / 22 November 2013

Le Richmond Nouveau Dans Griffintown

La Metropole / 22 November 2013

Galerie Photo

Montreal.tv / 21 November 2013

Parjosianne

Par Josianne / 21 November 2013

Un Brin D’italie Sur La Rue Richmond Dans Griffintown

Prevel /  18 November 2013

Le Richmond Has A Date With Griffintown

Eater /  14 November 2013

LA VIE APRÈS LA MODE

La Presse / 26 October 2013

Plus Lapresse Ca Screens

La Presse /  26 October 2013

Luc Laroche Designer Sans Frontiere

Le Devoir /  31 August 2013

Le Richmond Takes  Shape In Griffintown

Eater /  30 August 2013

Misto Ouvre Nouveau Resto Griffintown Le Richmond

Montreal.tv / 12 July 2013

an image is
worth a thousand
words

La semaine de mode à Montréal

Radio-Canada / 1 September 2013

Contact

377 Richmond Street
Montreal, Quebec
H3J 1T9

514 508.8749

info@lerichmond.com

Monday 5:30pm to 12am
Tuesday 11:30am -3pm / 5:30pm – 12am
Wednesday 11:30am -3pm / 5:30pm – 12am
Thursday 11:30am -3pm / 5:30pm –  12am
Friday 11:30am -3pm / 5:30pm – 12am
Saturday 5:3opm – 12am
Sunday Brunch 11am – 3:30pm

Join our team:
cv@lerichmond.com

Contact Info

Directeur général

Eren Ertan

eren@lerichmond.com
514-508-8749 poste 228

Directrice des ventes et communicationS

Ibti Saadi

ibti@lerichmond.com
514-508-8749 poste 222

Gestionnaire de marque et marketing

Guy-Nicholas Pelletier

guy@lerichmond.com
514 508-8749 poste 230

FAITES PARTIE DE NOTRE ÉQUIPE:
CV@LERICHMOND.COM

VENTES CORPORATIVES,
GROUPES ET TRAITEUR

Ibti Saadi

info@lerichmond.com
514-508-8749 poste 222

Comptabilité

Suzie Vannier

svanier@lerichmond.com
514 508-8749 poste 229