Restaurant Tandem, opened 12 years ago in Montréal then relocated to Verchères in 2020, offers fine seasonal cuisine with a farm-to-table approach using local products.
History, recipes, and inspirations from the chef
Side Dishes
Roasted carrots with rosemary honey, bacon, goat cheese and smoked almonds by Chef Pascal Turgeon of Restaurant Tandem
Recipes
Portrait and Story
Featured Restaurant
Tandem: the micro-restaurant where the land inspires every dish