Laurent Dagenais builds the restaurant he always wanted

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.

"It's not just about saying 'let's do that'—it's really a big team effort," Laurent explains. "I wanted them to be proud of what they're putting out and to have a feeling that it's not just me dictating everything."

Look south, young man

The decision to open on the South Shore raised eyebrows—why not Montreal proper? But Laurent and Renaud, both South Shore natives, saw an opportunity that others missed. Saint-Lambert sits just across the bridge from downtown, but it feels like a different world. Young professionals, doctors, lawyers, realtors—people with money who want a great night out without the downtown hustle.

"There's so many restaurants in Montreal, it's almost saturated," Laurent says. "People have money here, they want to spend it and have a good time. And honestly, if we opened a good restaurant, people were gonna come anyways."

The strategy has paid off. Limousine has been fully booked through September since opening, with diners willing to make the trek for what they can't find elsewhere on the South Shore: that perfect balance of sophistication and warmth that Montreal does better than anywhere else.

"We do serve a big gap in the market," Renaud adds. "We see a lot of people above 30 who want to build a family but are used to going to good restaurants in Montreal and really want the same energy without going back into the city."

Bring the car around

Step inside Limousine and the 1950s Rolls-Royce inspiration becomes clear, but in subtle touches. IVY Studio designed a space that whispers luxury rather than shouting it with tinted windows, warm wood, that striking 20-seat asymmetrical bar. The beige leather banquettes and dramatic overhead lighting create what Renaud calls "this old modern vibe" that's both nostalgic and completely contemporary.

"We really want to bring emotions to people," Renaud explains. "When they come in, they see it's different—this neo-bistro vibe that we put in the place."

The name itself works on multiple levels: the luxury and celebration associated with limousines, the proximity to Parc du Limousin, and the premium French-bred Limousin beef that anchors the menu.

Details abound: Custom mints, shot glasses rolled out in repurposed Rolls Royce model cars, carefully chosen glassware and cutlery. "We want to make sure everyone has the best time, and we're never going to compromise on that standard of service," Laurent says.

"There's no dress code," he emphasizes. "I don't even know what a Michelin star means anymore. For us, it's not even a goal we're aiming for—it'd be a nice surprise, but we just focus on what we do inside the restaurant."

That focus is paying off. "One of the most common pieces of feedback is that the staff is so fucking chill," Laurent laughs.

"It looks like a fancy restaurant, but it's not pretentious at all."

A lot of classics and light touches

"Everything I enjoy eating is on the menu," Laurent says of a menu that sees the likes of caviar services, shrimp cocktails, and aged steaks with Paris butter. "We could go and do some crazy molecular stuff, but in the end, people sometimes just want to have a nice shrimp cocktail. We want to offer something that's honest and good, with the best ingredients we can find."

It's the overall approach that sets Limousine apart—French techniques applied to comfort food, plated with modern flair but never overthought. "It's maybe a safer route," Laurent acknowledges, "but for us it's what we believe in: good French wine, good French classics, and a Quebec twist."

Behind the bar, Jonathan Homier has opted for a cocktail program that doesn't try to show off. "We make cocktails that are diverse and offer something for every palate," Homier explains. "Simple and delicious is the key. We don't have to prove that we can make crazy drinks or use super niche techniques to impress."

Take their Appletini—not the artificial green nightmare you're thinking of, but something that captures what made the original appealing in the first place. Homier uses local apple cider and sea buckthorn for color and tang, then takes the leftover pulp, dries it, powders it, and mixes it with edible gold for a glittery Limousine logo on top.

The Limousine Espresso Martini might be the best example of their approach. "It's on the perfect fine line of being close enough to the original that purists will like it, but unique enough that you will only get it here," Homier says. "It's effortlessly chic and delicious without any gimmick or nonsense."

Since most diners will have one, maybe two cocktails before switching to wine, every drink needs to hit immediately. "We wanted to have simple but straightforward cocktails with delicious and simple flavors that hit the spot right away," Homier notes.

The wine list follows the same philosophy—French-leaning but approachable, another reflection of the restaurant's commitment to sophistication without the attitude.

A drive even further south

Plans are already in motion for a café space across the street, complete with a patio for Hugo spritzes and jambon, and Laurent has his sights set on expansion beyond Montreal.

"My goal is to have a Limousine in SoHo in two years," he says. "I want to bring this thing to a bigger scale because I feel like we have a very nice product, and the world needs more places to try our food and service."

For now, though, the focus remains on Saint-Lambert, on making sure every table feels taken care of, every detail is perfect.

"The ultimate goal for a restaurant is to walk in there and feel like you're home," Laurent says. "Some places you go, so many small things can make your experience shitty. And so many small things can make your experience great."

At Limousine, they're clearly focused on the latter.