Limousine

To bring this culinary venture to life, Laurent Dagenais has partnered with an exceptional team of chefs. Vincent Monast from Restaurant Després and Michel Normand from Hiatus lend their culinary expertise, while Pierre Morneau, with his experience at JJacques and Miracolo, rounds out this talented brigade in the kitchen. Together, they bring to life a nostalgic yet innovative French gastronomic vision that defines Limousine.

At Limousine, every evening is a unique celebration of indulgence. The cuisine, both refined and comforting, draws on timeless flavors while boldly reimagining French classics. Each dish strikes a beautiful balance between traditional craftsmanship and culinary innovation, delivering an experience that blends elegance with generosity.

At the bar, classic mixology is subtly reinvented, with the Martini reigning proudly at the heart of a menu that skillfully navigates between the familiar and the unexpected. Limousine transcends the traditional restaurant concept, becoming a space where every sip matters, glasses clink with joy, and evenings effortlessly unfold in an atmosphere that is both sophisticated and welcoming.

Our contribution to this success

Doyon Després played a key role in this project by fully equipping the kitchen, excluding the cold room and the bar with all necessary equipment.

To meet the demands of this gourmet kitchen, we installed a 72'' Hoshizaki undercounter refrigerator and a 36'' Omcan undercounter freezer to ensure optimal product preservation. The chef team also benefits from a Unox Combi oven, a 36'' Garland natural gas range, a two-burner Garland natural gas cooktop, and a Garland natural gas fryer to complete the cooking setup.

The kitchen layout includes a New Air salad table, a Rosko dish table, and an Omcan worktable, creating a functional and efficient workspace. For the bar, we provided a Scotsman ice machine and Omcan bar refrigerators to support the mixology service.

Additionally, we supplied a full range of essential small appliances and accessories: a food processor, stockpot, complete pasta cooker, frying pans, saucepans and casseroles, an induction plate, a vacuum sealer, a stand mixer, a digital scale, sieves, whisks, spatulas, measuring cups, and all the indispensable tools for the daily operations of this talented brigade.

This resounding success perfectly illustrates how the right equipment, in the hands of passionate chefs, can create unforgettable culinary experiences. This project is close to our hearts and reaffirms our role as a trusted partner to Quebec’s restaurateurs in their most remarkable endeavors. We invite you to discover Limousine and savor the fruits of this exceptional collaboration.

Project Manager: Alexandre Fortier
Representative: Mélanie Gay