Behind Bon à Croquer
Dominique Maillé and Jean-Sébastien Beauvais bring together cooking, wine and a strong sense of service to create events that feel as generous on the plate as they do effortless from start to finish.
Chef and sommelier
Italian cooking and wine wrote the first lines of her career.
Trained in Italian cuisine at the ITHQ, Dominique refined her craft alongside chefs Igor Brotto, Elvio Galasso and Pasquale Vari, followed by several stages in Italy.
Her sommelier training and visits to vineyards around the world shape an approach in which food and wine speak naturally to one another. She creates pairings that give each moment at the table greater depth.
Chef, Red Seal certified
A passion born around breakfasts prepared for family and friends.
A self-taught cook, Jean-Sébastien began his career at La Maison Verte before earning his Red Seal trade certification.
His path then took him through restaurants and hotels across Greater Montreal, including Laurie Raphaël Montréal and the banquet teams at Place d'Armes and Hotel Nelligan. Today, he brings that same rigour to flavour, service and presentation.
Our purpose
Create a table you enjoy as much as your guests.
For a birthday, a professional reception or a food and wine evening, our work begins by listening and continues through the final details of service.