Montreal, June 6, 2007 – When one of Montreal’s foremost dining establishments decides, in all its glory, to close its doors and start anew, you know something big is about to happen; a metamorphosis of gigantic proportions. And that’s exactly what awaits lovers of fine food at Vauvert, now settled in at 355 McGill. Everything has been completely redesigned, from the décor to the menu, right down to the ambiance and service philosophy. Only their commitment to excellence remains unchanged.

“But why rename Le Cube?” is the question that immediately comes to mind. The answer is clear to all that cross the threshold to witness Vauvert’s magnificent décor, created by designer Jean-Guy Chabauty of the firm, Moderno. In fact, any reference to the cubic shape has disappeared from the restaurant interior and has been artfully replaced by nuances of the legendary tale of the chasse-galerie, where the voyageurs, having made a deal with the devil, cross the sky in a bewitched canoe en route to a night of delightful debauchery. The name, Vauvert, derives from the French expression “Au diable Vauvert” (To the devil, Vauvert) meaning far, far away, just as the clientele will feel in this new environment.

Beyond the haute cuisine: a convivial meeting place
For the past month, the entire Vauvert team has been working feverishly to create a space, a menu and a wine list to provide Montrealers with a place that perfectly harmonizes a restaurant atmosphere with that of an inviting, casual lounge for an exceptionally complete and wonderfully pleasant experience. Quite simply, a place where one will be just at ease to enjoy a drink after work or to dive into some Fricots – a variation of tapas – as to savour an exquisitely sumptuous and sophisticated meal.

The clientele will not only be delighted by this new atmosphere that will invite them to linger until the wee hours, but the regulars will also be thrilled to discover a diverse menu of affordable choices to keep them coming back time and time again.

In addition, the multi-functional room on the 2nd floor, often referred to as a best-kept secret, is still available to welcome private gatherings.

Elegance Redefined
Chef Pascal Leblond, who ran the Cube’s kitchen at lunchtime, now heads the Vauvert. Drawing upon his outstanding creative prowess, Chef Leblond has reinvented classical Southern French cuisine by adding a resolutely Quebecois twist, such as venison served with apple/celery pastry or ravioli stuffed with confit de canard on a bed of red cabbage and citrus fruit; all savoury combinations that bring to mind as much the South of France as the Chef’s native Saguenay/Lac Saint-Jean.

As for the wine list, sommelier Marie-Josée Beaudoin drew inspiration from Vauvert’s own warm and inviting atmosphere to create a compelling wine list primarily of French wines, mixed with several European and New World vintages. Willing to settle for nothing less than perfection, her search for fine products has resulted in an original selection of wines from small vineyards working with the utmost respect for the land and the craft. Inspired by new trends, she is committed to helping curious and ardent wine enthusiasts discover new and exciting products