{"id":39889,"date":"2021-06-08T17:38:20","date_gmt":"2021-06-08T21:38:20","guid":{"rendered":"https:\/\/gentologie.com\/?p=39889"},"modified":"2026-03-31T17:01:29","modified_gmt":"2026-03-31T21:01:29","slug":"cafe-holt-of-holt-renfrew-ogilvy","status":"publish","type":"post","link":"https:\/\/gentologie.com\/en\/fine-dining\/cafe-holt-of-holt-renfrew-ogilvy\/","title":{"rendered":"Caf\u00e9 Holt of Holt Renfrew Ogilvy: Fresh Start"},"content":{"rendered":"\n

You may know the The Caf\u00e9 Holt of Holt Renfrew Ogilvy, we wrote abo<\/a>ut<\/a> it last September, opened in the midst of a pandemic, the restaurant of the prestigious Holt Renfrew Ogilvy store, blooming with new growth, including that of the new chef, Mr. Joris Larigaldie, previously at tbsp. of the W Montreal<\/a>. We caught up with him to find out more.<\/strong><\/p>\n\n\n\n

Reopened on June 7, it is with great pleasure that Mr. Larigaldie has been awaiting this news since taking office this winter. And he adores his new family, who kept their staff during the pandemic \u201cDuring the pandemic, all the staff had remuneration, and this, from day one. The management team took it to heart to keep their team in the kitchen. We are very lucky for this,\u201d Specifies Mr. Larigaldie.<\/p>\n\n\n

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\"Joris-Larigaldie---the-chef\"
The chef, Mr. Joris Larigaldie<\/figcaption><\/figure>\n<\/div>\n\n\n

Although he has had several projects on the right and on the left, such as the Kitchen Brigades with the W Montr\u00e9al for example, the new chef of Caf\u00e9 Holt in Montr\u00e9al is excited to return to the kitchen, despite the arrival being more difficult, whether with the distance, with the masks, the fact of not being able to fraternize with colleagues after the sitting, etc.<\/p>\n\n\n\n

Passion for fresh and the environment at Caf\u00e9 Holt by Holt Renfrew Ogilvy<\/h2>\n\n\n
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\"Holt-Renfrew-Ogilvy--The-Cafe-Holt-
Photo: Holt Renfrew Ogilvy<\/figcaption><\/figure>\n<\/div>\n\n\n

You may know Mr. Larigadie and his passion for freshness, he who had a huge garden at tbsp. \u201cThe goal will be to promote local products even more than in the past. The lunch menu will inevitably be faster, simpler, but upscale. In the evening, we have a very interesting project, which will be more luxurious. The fish on our menu carry the Ocean Wise classification, certifying sustainable fishing. There is also a tendency towards vegetables, which makes it easier for us to find our producers. For example, the Vaillancourt’s farm in Laval<\/a>, with which I have worked for several years, which is one of the only citrus producers in Quebec. \u201d, Explains the new chef of Caf\u00e9 Holt by Holt Renfrew Ogilvy<\/p>\n\n\n\n

\u201cWhat\u2019s easier at Caf\u00e9 Holt is that there are fewer levels of decision-making, which simplifies communication. The team is very open, passionate, authentic, wants to offer an extraordinary customer experience and which at the same time gives me carte blanche to bring a unique recipe that we will not find elsewhere,\u201d Added the chef. In addition, knowing that Holt Renfrew is a Canadian company, Mr. Larigaldie confirmed to me that the attachment to Canadian products is important for the group, the same for environmental values, such as composting and recycling, where they want to be before\u2014keepers and not just follow the curve.<\/p>\n\n\n\n

The new menu of Caf\u00e9 Holt by Holt Renfrew Ogilvy<\/h2>\n\n\n\n

\u201cWhen it comes to customer experience, Holt Renfrew\u2019s approach is unique. We stand out for the quality of what we offer to customers. It still put pressure on me, but that\u2019s exactly what I needed. The menu reflects this upscale side. Our products are very Canadian, very Quebecois even,\u201d specifies the new chef.<\/p>\n\n\n\n

There is no doubt that several classics will remain, such as the Holt burger and avocado toast. \u201cWe also want to make coffee, a destination where people come to eat, anytime, without having to browse the store. We have, for example, a scallop ceviche with a fir yogurt that will bring a certain freshness. With my French origins, I wanted to make a ratatouille pie with goat cheese whipped cream and candied peppers. There are things that I put on the map, and that the team loved, team that is amazing in the kitchen by the way,\u201d add the Mr. Larigaldie.<\/p>\n\n\n

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\"Burger-Cafe-Holt-by-Holt-Renfrew-Ogilvy\"
Photo: Holt Renfrew Ogilvy<\/figcaption><\/figure>\n<\/div>\n\n\n

For lovers of brunches, you will find them, on Saturdays and Sundays, in a more family atmosphere with pancakes, crab eggs benedict and a grilled cheese for children, for example. \u201cAs for the evening, we give ourselves a few weeks in order to be well prepared to welcome our customers. We will have a high-end menu anchored in vegetables and seasonal products. We have great plans. Our goal is to become one of the best restaurants in Montr\u00e9al. At the same time, we will present our fish of the day, whether cod, sea bream, sockeye salmon, etc. We are also working on a Swiss chard cannelloni. This pandemic will have enabled us to carry out tests, to improve ourselves,\u201d specify the new chef.<\/p>\n\n\n\n

The Golden Square Mile, the new gastronomic destination?<\/h2>\n\n\n
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\"Cafe-Holt-by-Holt-Renfrew-Ogilvy---Interior\"
Photo: Holt Renfrew Ogilvy<\/figcaption><\/figure>\n<\/div>\n\n\n

As Holt Renfrew Ogilvy\u2019s door opens directly into Four Seasons Hotel Montr\u00e9al and Marcus Restaurant with its new chef Jason Morris, it\u2019s a challenge that motivates the chef. \u201cThis district is really becoming a Mecca of gastronomy in Montr\u00e9al, whether with J\u00e9r\u00f4me Ferrer\u2019s new restaurant, Le Boulud, Pois Pench\u00e9, Bar George, we really find a district of gastronomy that is created. It\u2019s appealing to people with the Four Seasons Hotel Montr\u00e9al<\/a>, the Vogue Hotel Montr\u00e9al (by Hilton\u2019s Curio Collection), the Mount Stephen<\/a> and more. Coming back to Marcus, it is really an experience that is different from ours, we are complementary. We will have a cozy, peaceful atmosphere which will be within our standards and which will be more refined,\u201d explains Chef Joris.<\/p>\n\n\n\n

The chef was looking for a higher standard of quality and where he could have a carte blanche, we can only look forward to visiting this blend of modern Canadian cuisine with the chef\u2019s French influences, not to mention the multicultural side of Montr\u00e9al. In short, an amalgamation that will make the experience certainly interesting.<\/p>\n\n\n\n

The Caf\u00e9 Holt of Holt Renfrew Ogilvy is located at : <\/span><\/strong><\/p>\n\n\n\n

1307, rue Sainte-Catherine Ouest
2nd floor
Montr\u00e9al (Qu\u00e9bec)
<\/span>H3G 1P7<\/p>\n\n\n\n

tel: 514-840-9535 <\/span><\/p>\n\n\n\n

email: cafeholt.ogilvy@holtrenfrew.com<\/a><\/p>\n\n\n\n

Opening Hours:<\/strong><\/p>\n\n\n\n