Tandem Restaurant

Heralded as one of the city’s best BYOW establishments, Tandem in the Villeray district is a neighbourhood bistro renowned for its flawless cooking, exceptional service and atmosphere as warm as Provençal sunshine.

The tandem of Chef Pascal Turgeon and Maître d'hôtel Ericka Soleilhac, a native of Arles, have crafted an impressive dining experience that marries fine food with genuine hospitality.  

Tandem’s menus showcase classic French fare prepared using modern culinary techniques. From beef carpaccio with oyster sorbet to deer filet served with black garlic butter to a reversed lemon tart, each dish features Chef Pascal’s inherent creativity. Three new dishes appear on the menu each week: sometimes the result of a discovery at the Jean-Talon Market, sometimes inspired by a patron’s request. Either way, the outcome is refined and delicious.

Tandem also offers culinary workshops from November to April for groups of five or more. Three hours of instruction are followed by a tasting session with wine pairing in the company of the chef himself. Participants then receive copies of the recipes used during the workshop.

Tandem’s catering service puts its special culinary touch on cocktail receptions, sit-down dinners, or even the chef preparing a meal in your own home.