The Lance<\/em> that the new restaurant, and his new role, is an opportunity to create something special in the community.<\/p>\n“First of all, it’s very exciting. Being French-Canadian, it feels like it was meant to be. It feels like we’re going to save the bridge. There’s so much potential here,” Jean said.<\/p>\n
He predicts a key factor in the potential success of Mon Ami Louis will be to secure an outdoor patio, and the restaurant’s owners are currently in negotiations with the City of Winnipeg regarding this.<\/p>\n
“There are hundreds of people walking on this bridge every day. We need to make this happen, so that people walking or cycling by will have somewhere to have a beer and something to eat,” Jean said.<\/p>\n
On the subject of food, Jean described the menu as “upscale comfort food, rather than fine dining.” <\/p>\n
And whether it’s authentic Belgian waffles, ice cream sandwiches, hearty burgers or an array of mouthwatering varieties of homemade chips and dip — to name a few — Jean said the goal is to make “really nice, basic food that appeals to everybody.” All with his unique spin, of course.<\/p>\n
When asked what motivates him, Jean said his passion for food and his sense of adventure keep him coming back to the kitchen every day.<\/p>\n
“Every person needs a passion and I’m going to do everything possible to help make this a success. It’s an exciting project, and I hope this restaurant can become a real icon, as it’s in an iconic spot that bridges St. Boniface with the city. There’s so much history and symbolism here,” he said.<\/p>\n
“It’s really going to be fantastic. Come by, bring the kids and give it a chance. You won’t be disappointed. There are some beautiful pathways in the area to go for a stroll, so you can make an evening of it.”<\/p>\n
Jean’s extensive culinary resume includes stints at The Berkley hotel in London, England and four years in Australia, as well as La Vieille Gare on Provencher Boulevard and The Velvet Glove at the Fairmont Winnipeg. Most recently, he was an instructor at Red River College, where he helped open Jane’s Restaurant.<\/p>\n
Also joining the team at the restaurant is Irene Desaulniers as geranté d’accueil (manager). Most recently, Desaulniers was the food and beverage manager at the Hotel Fort Garry. <\/p>\n
For more information, go to Facebook and search for Mon Ami Louis.<\/p>\n
simon.fuller@canstarnews.com<\/p>\n
Facebook.com\/TheLanceWPG
Twitter: @lanceWPG<\/em><\/p><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":10,"featured_media":198427901,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_tribe_ticket_capacity":"0","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"_classifai_error":"","_classifai_text_to_speech_error":"","apple_news_api_created_at":"","apple_news_api_id":"","apple_news_api_modified_at":"","apple_news_api_revision":"","apple_news_api_share_url":"","apple_news_cover_media_provider":"image","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_cover_video_id":0,"apple_news_cover_video_url":"","apple_news_cover_embedwebvideo_url":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_slug":"","apple_news_sections":[],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[11],"tags":[],"education-subject":[],"media-literacy-topic":[],"post_topic":[],"content_type":[24],"class_list":["post-317934901","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lance"],"acf":{"short_title":"","seo_title":"","deck":"","story_tag":"","byline":"Simon Fuller","updates":null},"apple_news_notices":[],"parsely":{"version":"1.1.0","canonical_url":"https:\/\/winnipegfreepress.com\/our-communities\/lance\/2015\/07\/21\/st-boniface-chef-has-a-vision-for-mon-ami-louis","smart_links":{"inbound":0,"outbound":0},"traffic_boost_suggestions_count":0,"meta":{"@context":"https:\/\/schema.org","@type":"NewsArticle","headline":"St. Boniface chef has a vision for Mon Ami Louis","url":"http:\/\/www.winnipegfreepress.com\/our-communities\/lance\/2015\/07\/21\/st-boniface-chef-has-a-vision-for-mon-ami-louis","mainEntityOfPage":{"@type":"WebPage","@id":"http:\/\/www.winnipegfreepress.com\/our-communities\/lance\/2015\/07\/21\/st-boniface-chef-has-a-vision-for-mon-ami-louis"},"thumbnailUrl":"https:\/\/www.winnipegfreepress.com\/our-communities\/wp-content\/uploads\/sites\/5\/2022\/04\/sf-louis1-july22.jpg?w=150&h=150&crop=1","image":{"@type":"ImageObject","url":"https:\/\/www.winnipegfreepress.com\/our-communities\/wp-content\/uploads\/sites\/5\/2022\/04\/sf-louis1-july22.jpg"},"articleSection":"The Lance","author":[{"@type":"Person","name":"feedloaderapi"}],"creator":["feedloaderapi"],"publisher":{"@type":"Organization","name":"Our Communities","logo":""},"keywords":[],"dateCreated":"2015-07-21T19:46:00Z","datePublished":"2015-07-21T19:46:00Z","dateModified":"2015-07-21T19:53:44Z"},"rendered":"
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