Les Oiseaux de Passage is the kind of neighbourhood BYOB that quietly builds a following by doing things the right way—and for the right reasons. Tucked into the Plateau, this small, market-driven restaurant is run by a team that treats cooking like a craft. The focus is on seasonal, mostly organic ingredients sourced from Québec producers, many of them processed in-house. The menu leans into refined, European and Mediterranean-leaning flavours: think duck, lamb, venison, foie gras, and smoked specialties, alongside thoughtful vegetarian options that feel like more than just afterthoughts. Sauces and classic techniques are treated with respect, a nod to the restaurant’s legacy, but the vibe is far from old-fashioned.