Cerise Buvette

Opened by Maude Théroux-Séguin and Robert Herrera—also behind Les Cavistes—the room at Cerise was rebuilt from the ground up, resulting in a compact space defined by marble tabletops, warm lighting, and close-set seating.

In the kitchen, chef Ruben Henriques Sebastiao moves between Quebecois and French references. The menu is structured around categories—fried, cooked, fresh, raw—allowing for everything from Brussels sprouts with nuoc nam caramel to house ravioli with squash and sage butter, or trout meunière brightened with citrus. A thoughtful wine list, shaped by the team’s background, anchors the experience.

When the weather cooperates, the back terrace and neighbouring Parc Tolhurst extend the dining room outdoors.