Menu Extra started as a way to bring fine dining home, but it’s always been about more than just food. Founded by chefs Francis Blais and Camilo Lapointe-Nascimento—both decorated veterans of Top Chef Canada and Les Chefs!—the project evolved from ready-to-eat gourmet meal kits to pop-ups, hidden tables, and now, a full-fledged restaurant in the works.
Blais, known for his precision and fearless creativity, teams up with sommelier and maître d’hôtel Alexis Demers to curate experiences that feel as refined as they are effortless. From fermented condiments that reimagine Japanese pantry staples with a Montreal spin to elaborate one-night-only dinners, Menu Extra thrives on experimentation, generosity, and a deep-rooted love of hospitality. Whether through their ever-evolving menus or their commitment to community fundraising, they continue to push what dining can be—without losing sight of why they do it.
Mentioned in
"A restaurant is fixed in time and place—Menu Extra is not."
How a group of Le Mousso alumni laid out their own definition of dining in Montreal—all without opening a restaurant.
Montreal brasserie Molenne is an institution in the making
The future of Montreal dining looks a lot like its past.
The essential guide to Montréal en Lumière 2025
Everything you need to know for this year’s ultimate winter festivities.
Shop The Main's Dépanneur. Open 24/7.
Want to know what's happening in Montreal?
We curate local content into a weekly news bulletin so you can find out what's going on around town in one place. Sign up to stay informed.
