{"id":20623,"date":"2025-07-03T14:09:33","date_gmt":"2025-07-03T18:09:33","guid":{"rendered":"https:\/\/rdpmag.co\/?p=20623"},"modified":"2025-07-04T13:23:12","modified_gmt":"2025-07-04T17:23:12","slug":"ratafia-wine-bar","status":"publish","type":"post","link":"https:\/\/gentologie.com\/en\/fine-dining\/ratafia-wine-bar\/","title":{"rendered":"Ratafia Wine Bar: Montr\u00e9al\u2019s Refined Destination for Wine and Gourmet Desserts"},"content":{"rendered":"\n

Ratafia wine bar<\/strong> is far more than just a dessert bar. This gourmet wine destination, located in the heart of Little Italy, offers refined savoury cuisine, signature plated desserts, and a remarkable wine list. It\u2019s a place that redefines the gastronomic experience in Montr\u00e9al.<\/p>\n\n\n

\n
\"The
The entrance and the owner’s favourite place\nPhoto: Normand Boulanger | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\n

The first version of this article on Ratafia dates back to 2019. Since then, nearly everything has changed\u2014including the chef. Located in Little Italy, more precisely in the former Caf\u00e9 Epoca at 6778 Saint-Laurent Boulevard, the project by co-owners Mrs. Sandra Forcier<\/strong> and Mr. Jared Tuck<\/strong> has, in my view, become a true restaurant. I say \u201cin my view\u201d because the establishment still holds a bar licence and not a restaurant one, meaning it\u2019s for adults\u00a018+ only. So yes, you can simply stop by for a drink\u2014but chances are you won\u2019t be able to resist the cuisine of young chef Magie Marier<\/strong>, a finalist on the 2025 season of Les Chefs<\/em> on Radio-Canada, and her team.<\/p>\n\n\n

\n
\"One
One of the booths at Ratafia\nPhoto: Normand Boulanger | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\n

Ratafia Wine Bar: From Gourmet Dessert Bar to Full Gastronomic Wine Bar<\/strong><\/h2>\n\n\n
\n
\"Numerous
Numerous bottles adorn the bar of the Ratafia \nPhoto: Normand Boulanger | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\n

Let\u2019s begin with the name. What is ratafia<\/strong>? It\u2019s a sweet alcoholic beverage, often artisanal and typically served as an ap\u00e9ritif. There are actually two distinct kinds: fruit-based ratafia<\/strong> and liqueur wine<\/strong> produced in certain French regions, including Champagne<\/strong> and Burgundy<\/strong>. It\u2019s worth noting that you\u2019ll always find at least one glass of ratafia available on the impressive wine list, carefully developed by Mr. Tuck and Ms. Vanessa Vachon<\/strong>\u2014both of whom also contribute to the creation of the cocktail menu, a true team collaboration. And let me just say\u2014every drink on that list is simply outstanding.<\/p>\n\n\n

\n
\"The
The bar and the menu at Ratafia\nPhoto: Normand Boulanger | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\n

Since opening in 2019, the venue has changed and evolved tremendously\u2014and for the better. While it started out offering incredible desserts (like the famous Baked Alaska, which is no longer on the menu) and a few side dishes, it now presents a full gastronomic menu<\/strong>, designed by a savoury team (while the dessert brigade remains in charge of the sweets), making Ratafia wine bar<\/strong> a place you\u2019ll want to return to again and again.<\/p>\n\n\n\n

The Evolution of Magie Marier, the Culinary Star of Ratafia Wine Bar<\/strong><\/h2>\n\n\n
\n
\"Chef
Chef Magie Marier and sommelier and manager Vanessa Vachon\nPhoto: Ratafia’s Instagram<\/figcaption><\/figure>\n<\/div>\n\n\n

Magie Marier, who won over the public on Les Chefs<\/em> thanks to her determination, strength of character, empathy, and team spirit, will likely soon become Ratafia wine bar<\/strong>\u2019s first executive chef, given how much she has raised the kitchen\u2019s game since her arrival. It\u2019s no surprise that this former pastry chef and graduate of the ITHQ<\/strong> crossed over into savoury cuisine. She radiates quiet strength\u2014and returned to Les Chefs<\/em> through the \u201csecond chance\u201d challenge. The great Colombe Saint-Pierre<\/strong> said (in french, translated) of her before the finale: \u201cDon\u2019t forget: stay calm, keep your strong organization, and especially that incredibly refined cooking you\u2019ve shown us throughout your journey.\u201d<\/em><\/p>\n\n\n\n

And that refined cooking is exactly what has transformed the Ratafia wine bar experience. It\u2019s what now makes it, in my opinion, one of the future must-visit fine dining spots in Montr\u00e9al<\/strong>, and perhaps even across Qu\u00e9bec<\/strong>.<\/p>\n\n\n\n

While Ratafia once served simple savoury boards made with products from friendly restaurants, today, the kitchen led by Magie<\/strong> offers a seasonal cuisine made entirely in-house<\/strong>. At just 30 years old, she\u2019s been part of Ratafia\u2019s kitchen team for four years\u2014with no fewer than 15 years of culinary experience under her belt.<\/p>\n\n\n\n

What\u2019s on the Menu at Ratafia Wine Bar?<\/strong><\/h2>\n\n\n
\n
\"Mussel
Mussel croquetas on the half shell with anchovy, bell pepper and kalamata salt\nPhoto: Normand Boulanger | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\n

Not just desserts! At Ratafia wine bar<\/strong>, what you get is true gourmet cuisine<\/strong>. Many still think of it only as a dessert bar, and it\u2019s true that the place made its name thanks to that unique sweet offering. But the idea of expanding into a gastronomic savoury menu<\/strong>\u2014worthy of a fine dining restaurant\u2014was born after the pandemic, during the reopening phase. The team wanted to meet the demands of loyal customers who were asking for savoury takeout, all while preserving Ratafia\u2019s distinctive sweet identity\u2014one that remains rare in the province.<\/p>\n\n\n

\n
\"White
White asparagus with vanilla, shiso, Champagne vinegar and chicharr\u00f3n\nPhoto: Normand Boulanger | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\n

We may be in Little Italy<\/strong>, but don\u2019t expect to find pizza on the menu (maybe one day as a dessert version\u2014who knows?). The oven left with the name of the old caf\u00e9. But for handmade pasta<\/strong>, it\u2019s an exceptional destination. These pastas are offered in surprising flavour combinations that will take your palate out of its comfort zone while still being deeply satisfying.<\/p>\n\n\n

\n
\"Carrot
Carrot Cavatelli with butter, chili crisp, buckwheat and dill\nPhoto: Normand Boulanger | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\n

You\u2019ll also find beautifully executed seafood<\/strong>, full of indulgent flavour, and an abundance of fresh greens\u2014sometimes grown on the rooftop<\/strong>, or sourced from the nearby Jean-Talon Market<\/strong>. Meat lovers will find their place too: chicken, pork<\/strong>, and more\u2014there\u2019s truly something for every preference. And everything is done with precision, finesse, and that gourmet touch. Don\u2019t miss the carte blanche tasting menu, now a customer favourite. It evolves weekly with at least one or two new dishes each time.<\/p>\n\n\n\n

Just Here for Ap\u00e9ro? No Problem.There are plenty of small plates to share, ideal for a casual visit\u2014but don\u2019t skip the brioche with melted brown butter. It\u2019s a standout dish.<\/p>\n\n\n\n

Vegan? You\u2019re Welcome Too. Ratafia wine bar offers vegan options, both savoury and sweet, so everyone can enjoy the full experience\u2014no compromise on flavour or elegance.<\/p>\n\n\n\n

Food and Wine Pairings: The Soul of Ratafia Wine Bar<\/h2>\n\n\n
\n
\"A
A more intimate corner at Ratafia\nPhoto: Normand Boulanger | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\n

The wine list at Ratafia wine bar changes regularly and showcases many private imports. Whether your taste leans toward red, white, orange, natural or classic wines, there\u2019s something here for every palate. The owners are true wine lovers\u2014it\u2019s worth noting that Jared Tuck spent several years at La Buvette chez Simone, and his passion for wine is unmistakable.<\/p>\n\n\n\n

When it comes to food and wine pairings\u2014including desserts! \u2014 Mrs. Forcier, Mr. Tuck, and the team have tested and refined every match to achieve perfect harmony.<\/p>\n\n\n\n

Wines sampled during the evening:<\/p>\n\n\n\n