Updated List and Prices! If you know someone who might be interested, tag them up.

55 x 12 inch square plates (top right in pic) $4
32 x 12 inch rounded square (bottom right in pic) $4 ...
11 X square bowls (middle left in pic) $2
90 x hors d'oeuvre cups (top left in pic) $.25

21 x water glasses $2
21 x wine glasses $1
1 x Cambro 25 glass rack $20

7 x bus bins $3
3 x 1 gallon glass jug $3
1 x 5 gallon glass jug $10
2 x soda siphon (Small cap missing from 1. A $3 buy from Ebay) $20 / $15

7 x St Germain 750ML $40

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I'll be selling all my kitchen supplies! If you're in Montreal and need some cheap dinnerware/flatware/stemware, I've got a ton. here is a list of everything, I can take pics upon request.

55 x 12 inch square plates (top right in pic) $6
32 x 12 inch rounded square (bottom right in pic) $6...
11 X square bowls (middle left in pic) $4
90 x hors d'oeuvre cups $.5 (top left in pic)

Stemware and Flatware
21 x water glasses $3
21 x wine glasses $1
40 x sets of cutlery $3
(53 forks)
(40 spoons)
(50 small spoons)
(54 knives)
(39 small forks)

1 x 8QT cambro round $5
4 x thin white plastic containers $3
7 x bus bins $3
4 x 1 gallon glass jug $7
1 x 5 gallon glass jug $20

Kitchen Equipment
4 x silicone molds $5
1 x 100 micron bag $10
10 x assorted chocolate molds $10 each
2 x soda siphon (Small cap missing from 1. A $3 buy from Ebay) $30 / $20

Electric Equipment
1 x Omega 8008C Juicer $200
1 x 9 Tray Excalibur Dehydrator $200

7 x St Germain 750ML $40
1 x Bombay Sapphire 1.14L $35
6 x mini tables $20 with seats
12 x floor seats
1 x desktop computer $250 (Inquire for more details. Includes a monitor, keyboard, I just replaced the graphics card for
about $200 6 months ago.)

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The end of an era.

Sel Noir as we know it has come to an end. Not for lack of support, or lack of success, or tired minds. But because Sel Noir has always been my vision, and I am someone with many other visions. This is what makes the decision so difficult, because no one is forcing my hand; I could easily spend a lifetime doing this. Sel Noir is my work of art, and art is never finished, only abandoned.

I owe a lot of thanks to a lot of people and incredible clients, but th...ere are two people I could not have done this without. Margaret Sage and Jonathan (J-Sizzle) Randall Smith.

Margaret was my first business partner, and the first person to encourage me and take me seriously as a chef. My style was all over the place, but she a saw a lot of things in me. We started this catering company together, and she taught me more than she will ever know.

Jon has been my sous chef for the last few years. He was the first person I learned to trust in the kitchen. Our discourse is often unintelligibly morbid or sarcastic or spiteful, and yet he's become my best friend and someone I admire very deeply. One of the only reasons I've been able to grow as much as a chef and human being is because of him. We have shared a lot of frustration, and laughter, and frustration, and stress, and frustration, and he's someone I'm proud to know.

The reason I'm ending Sel Noir is because I'm also a musician. It's been a project that fervently vies for my time and attention and I would forever regret not giving it a serious chance. In order to do that, I need to move on from food. I need to raise the stakes, so I have no other options for my livelihood.

"Passion has little to do with euphoria and everything to do with patience. It is not about feeling good. It is about endurance. Like patience, passion comes from the same Latin root: pati. It does not mean to flow with exuberance. It means to suffer.” - Mark Danielewski.

Let's suffer, then. Adieu.

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I've got 2 seats available for tonight's dinner!

We're busy prepping for about 8 courses, for our last dinner for a while. Call 514.586.8233 if you're interested, it won't be available for long.

The menu:

Pear and olive oil confit, chicory, aged balsamic.
Butternut consommé, wild rice onigiri, root vegetables.
Onion bhaji, pickled carrots, berry chutney....
Seared porcini with rolled oats, garlic confit and hazelnut.
Apple and cedar napoleon, fermented pecan ice cream.

Plus one or two or three extras

I've still got 1 seat open for tomorrow's dinner. If you're available let us know and we could discount the price.

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I've got 1 single seat with a lovely friend of mine for the dinner on the 25th! Let me know if you're interested. 8 courses and cocktail, $60. Starts at 7pm.

We have 2 seats available for our dinner on September 25th! This will be our last dinner for a while so if you haven't had a chance to come yet, we encourage you! It will be an amazing 8-course menu, featuring some food that is absolutely unique to Montreal.

Send us a message or email to reserve! Check ya later.

On a juste quelques places disponible pour le souper du 25me septembre et 26me septembre. Maintenant, il reste 4 places pour le 25me et 2 places pour le 26me.

Ce sera notre dernier souper pendant un certain temps. Merci pour le soutiens.



There are only a few places available for our dinners on the 25th and 26th of September. The spots will filled with guests from our previous dinners so we only have a handful open!

This will be our last dinner for a while. Thanks for the support!

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Il reste encore quelques places disponible pour le souper ce vendredi soir! Ca va etre hallucinant, on est vraiment hate de vous montrer ce qu'on peux faire avec les produits d'été.


There are still a few places available for the dinner this friday night! It will be.... hallucinating? Sorry I'm French first language.


We're excited to show you what we can do with summer produce.

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On reserve maintenant pour le souper de 28 aout!
Envoyez un courriel a pour reserver.

Commence: 19h....
Cout: $60
Menu: 7-9 services

On a juste 10 places pour ce souper, alors il faut reserver vite!
We are now taking reservations for the dinner of August 28th. Send an email to to reserve.

Start: 7pm
Cost: $60
Menu: 7-9 courses.

There are only 10 seats available, so reserve quickly!

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One of my new favorite ingredients: cedar. Part of a cedar white wine consommé, the herbs are rosemary, thyme and sage.


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Black cocoa and espresso sable, charcoal and maple, black sesame black pepper.

#gastroart #theartofplating #chefstalk #vegan #vegansofig #plantbased #hipsterfood #montrealfoodie #montreal

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On est plein pour le souper de 9 mai, merci pour l'interesse!

On avait un autre annulation pour le souper demain, le 8 mai. C'est les memes details que le 9 mai, on cuisine maintenant en preparation, ca va etre vraiment vraiment delicieux!

Donnez-nous un courriel pour reserver, on a juste deux places disponible.



We are booked for May 9th, thank you all for the interest!

We've had another cancellation for the dinner tomorrow, May 8th, it's the same details as the May 9th date. We're in the kitchen cooking right now and the menu is looking very very delicious!

Let us know if you're interested, we only have 2 seats available.

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Chers amis.

Nous avons une annulation pour le souper du 9 mai et 2 places se sont libérées.

Nous réservons la première personne à nous envoyer un message ou un courriel à Il s'agit d'un menu de 6 services mettant en vedette les produits du début du printemps. Le menu sera vraiment exceptionnel.



Beloved friends.

We have a cancellation for the May 9th dinner, and 2 seats have opened up.

We are reserving the first person to message us or send us an email at It is a 6-course menu featuring the start of spring produce, the menu is looking truly exceptional.

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Beets and juniper, thé des bois, vanilla genoise, salted pastry cream, beet candy. #vegansofig #vegan #montreal #dinnerparty #veganfoodshare #vegan #foodphotography #artofplating #hipsterfood

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Our next menu is an exercise in concentrating flavors to an extreme. Diluting with concentrated vegetable juices, using charcoal to accent roasted notes, turning juices into glass.

Still working with winter produce, but excited for the new ideas spring will bring.

Stay tuned for May 9th dinner invites.

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We just had 2 seats open up for the April 18th dinner! Let us know as soon as possible if you're interested in coming.

We are designing the menu this weekend and doing some experiments soon, it should be a lot of fun.