After years of building a following with his unpretentious cooking videos and that infectious "go with the flow" energy only a stoner chef can have, Laurent Dagenais finally has a physical space where people can taste his food instead of just watching him make it.

"I've always wanted to have a cookbook and a restaurant—now I've made both dreams come true," he says.

Limousine, tucked into Saint-Lambert and 12 minutes from downtown Montreal, represents everything Dagenais has been building toward since he started flipping food in frying pans on camera during the pandemic.

But here's the thing about this restaurant: it's not really Laurent's show. Sure, he's the name on the proverbial marquee, but this is a team effort in the truest sense. Partners Renaud Lambert and Victor Collette, along with Peter Mant and Phil Allard, have created something that feels bigger than any one person's vision. In the kitchen, Vincent Monast (Mano Cornuto, BarBara) works alongside Michel Normand (Hiatus) and Pierre Morneau (Cadet, JJacques, Miracolo) to execute dishes that balance Laurent's approachable style with serious technique.

After years of building a following with his unpretentious cooking videos and that infectious "go with the flow" energy only a stoner chef can have, Laurent Dagenais finally has a physical space where people can taste his food instead of just watching him make it.

"I've always wanted to have a cookbook and a restaurant—now I've made both dreams come true," he says.

Limousine, tucked into Saint-Lambert and 12 minutes from downtown Montreal, represents everything Dagenais has been building toward since he started flipping food in frying pans on camera during the pandemic.

But here's the thing about this restaurant: it's not really Laurent's show. Sure, he's the name on the proverbial marquee, but this is a team effort in the truest sense. Partners Renaud Lambert and Victor Collette, along with Peter Mant and Phil Allard, have created something that feels bigger than any one person's vision. In the kitchen, Vincent Monast (Mano Cornuto, BarBara) works alongside Michel Normand (Hiatus) and Pierre Morneau (Cadet, JJacques, Miracolo) to execute dishes that balance Laurent's approachable style with serious technique.