menu Montréal en lumière

beef tartare
Cherrystone clam – avocado – shichimi togarashi – 18/29


grilled calamari
fried Brussels sprout – mint – pistachio – shishito peppers – rice krispies – 15

red beet risotto
bresaola – Parmigiano-Reggiano 36 months – parsley – preserved lemon – 18/28


Roasted cauliflower & truffle
bacon – scrambled eggs – lemon brown butter – 19


Fried calamari
spicy/limey/peppery mayo – 14


tomato salad
Mozzarella di Bufala – edamame – pine nuts – basil – white balsamic – 15


ricotta cavatelli
duck confit – lardons – sage – butternut squash – Parmigiano-Reggiano aged 36 months – 17


sweetbread popcorn – lobster oil mayonnaise – honey fingus – cress – 18


porco tonnato
sous vide pork tenderloin – albacore tuna – 65-degree egg – fried capres – 19


grilled smoked meat
smoked mustard – pickel gel – horseradish – mustard seeds- 15


foie gras terrine
sea buckthorn – chicory – grapefruit – brioche bread – 19


Birri green salad
chez victoire dressing – fried shallots – seasonal vegetables – 15


fish of the day
butternut squash purée – grilled oyster mushroom with soya – black rice – shishito peppers – (market price)


homemade smoked meat burger
smoked mustard – cucumber and onion pickles – arugula – 19


grilled AAA Angus beef
french fries & salad – 28


AAA Angus Prime Rib 1kg aged 45 days (for 2 or 3 people)
seasonal mushrooms & vegetables – red wine sauce – 115



6 @ -18     12 @ – 30

Homemade charcuterie board


for 2-3 people – 27
for 4-5 people – 40
Charcuterie + cheese
for 2-3 people – 34
for 4-5 people – 52


Réservations à Chez Victoire (92809), Montreal / Quebec


Alexandre Gosselin is an innovative and passionate chef. Having worked in France with Paul Bocuse, Alain Chapel and the Pourcel brothers, Chef Gosselin works gracefully with local ingredients to create interesting and surprising flavour combinations.
Chef Gosselin headed kitchens at Ô Chalet, Simpléchic in Verdun, Le Local and Bar & Boeuf. He received the Jury Prize at the Créations de Chef Sauternes-Barsac competition (ITHQ) in 2010 and participated in the Gold Metal Plates in 2011.


Sindie Goineau has worked in Montreal restaurants for more than 10 years. With a degree in wine stewardship from the ITHQ, she pursues her passion by frequently travelling to meet producers and make new wine discoveries. Sindie believes it is very important to work with products developed by winemakers who are respectful of the environment. Chez Victoire’s refined wine list reflects her passion for all things wine.


private room

Chez Victoire is a French-inspired restaurant that serves polished, responsible market cuisine enhanced by a refined wine list.
Located in the heart of Montréal’s Plateau Mont-Royal neighbourhood, Chez Victoire has a private reception room on its mezzanine that can accommodate up to 55 people (seated dinner or cocktail format) for private events, birthday dinners, intimate weddings, corporate outings, product launches, business lunches or office parties.
Our dedicated professional team will help you organize your event and select a customized menu that will satisfy your needs.
The room includes:
Its own audio-visual system
A separate fully-stocked bar
Three 55” inch flat screens
A semi-circular booth that can accommodate 12 to 14 guests
Seating for up to 55 people
Space for a DJ
Customized menus based on your criteria and budget
To reserve the mezzanine or for any other information, please contact Sindie Goineau at 514-521-6789 or at


  • Our Address

    1453 Avenue du Mont Royal Est, Montréal, QC H2J 1Z1

  • Write Us

  • monday to sunday

    5:00 pm – 12:00 am

  • Phone