Les 400 Pieds de Champignon

It’s a farm, a workshop, and a love letter to Montreal-grown mycelium, but it all started with a closet, a pressure cooker, and a mushroom syringe. Today, Les 400 Pieds de Champignon produces over a tonne of mushrooms a week from a sprawling urban facility in Côte-des-Neiges. Co-founded by chef-turned-farmer Michaël Loyer alongside Graham Smith and Jim Spathis, the operation cultivates more than ten varieties—including lion’s mane, coral tooth, and the signature Marie-Anne oyster, cloned from a street-side specimen in the Plateau. Everything is grown on site using a wood-and-soy substrate, then hand-harvested and delivered to dozens of Montreal restaurants and home cooks alike. A self-taught mycologist with a knack for kitchen alchemy, Loyer also turns surplus fungi into sauces, powders, and vegan broths—minimizing waste while expanding the possibilities. Tours and retail sales are available on-site, where you’ll find custom-built machines, inoculation labs, and a team that’s clearly in it for the spores.