The Vine restaurant is a must for lovers of French cuisine, delicious and elegant. With a fifth honorable mention on the Debeur Guide, Chef Julien Pierre Bronsard offers a cuisine that combines every day tradition and imagination.
When Christine lived in Dakar, Senegal, she met Stéphane Friso, a remarkable cook who apprenticed with the greatest chefs in Lyon, France, including the internationally renowned chef, Paul Bocuse. Christine, the chair of her communications agency, decided to swap her laptop and keyboard for an apron. "I branched off, I married a cook and I started enjoying cooking more and more, recipes, ingredients and flavours," she says.
The duo became owners of a hotel restaurant in Dakar, and one day decided to holiday in Quebec, probably just to cool off a bit, to discover the great outdoors and the musicality of the Quebec language.
"We came on holiday to Quebec and we fell in love with the province. That's how we decided to emigrate here. Why Longueuil? Because we wanted to stay on the South Shore. The opportunity came up and we bought Chez Parra," explains Christine.
