Restaurant sEb L’artisan culinaire
Chef Sébastien Houle contacted us to consider renovating his 70-seat restaurant in Mont-Tremblant. Since it opened in 2005, the restaurant had not undergone any major renovations, despite its reputation as one of the best restaurants in the Laurentians. The main objective was to significantly improve the dining room experience for customers.
The project presented significant complexities, including a tight budget, the building’s old structure with its low ceilings, and the additional challenges imposed by the Covid-19 pandemic. Labor was in high demand and material resources limited.
For Chez Seb, the essence lies in the plate and the glass. The aim was to give greater prominence to the restaurant’s wine collection by rethinking the wine cellar, which had been housing an accumulation of empty bottles over the years. Space optimization was a priority, which led to the integration of bespoke serving furniture for the front-of-house staff. The ultimate goal was to create a fluid, functional interior space. As the restaurant operates mainly in the evening, lighting became a major issue. The main idea was to take a minimalist approach, with gastronomy at the heart of the restaurant’s ambience.
About This Project
Chef Sébastien Houle contacted us to consider renovating his 70-seat restaurant in Mont-Tremblant. Since it opened in 2005, the restaurant had not undergone any major renovations, despite its reputation as one of the best restaurants in the Laurentians. The main objective was to significantly improve the dining room experience for customers.
The project presented significant complexities, including a tight budget, the building’s old structure with its low ceilings, and the additional challenges imposed by the Covid-19 pandemic. Labor was in high demand and material resources limited.
For Chez Seb, the essence lies in the plate and the glass. The aim was to give greater prominence to the restaurant’s wine collection by rethinking the wine cellar, which had been housing an accumulation of empty bottles over the years. Space optimization was a priority, which led to the integration of bespoke serving furniture for the front-of-house staff. The ultimate goal was to create a fluid, functional interior space. As the restaurant operates mainly in the evening, lighting became a major issue. The main idea was to take a minimalist approach, with gastronomy at the heart of the restaurant’s ambience.