Le Serpent

The story

Crafted with passion, served with love

A Griffintown Institution Since 2013

Le Serpent opened on December 23, 2013, inside the Fonderie Darling — a repurposed industrial foundry turned art space in Montréal's Griffintown neighbourhood. The restaurant's name itself traces back to the building's history: a massive depollution duct once crowned the old foundry, and though no longer functional, that serpentine artefact still defines the building's silhouette and the restaurant's identity.

The project was founded by Hubert Marsolais and Claude Pelletier, the same duo behind Le Club Chasse et Pêche and Le Filet — two names that carry real weight in Montréal's dining scene. Their vision for Le Serpent was a contemporary brasserie with strong Italian accents, a distinct personality, and a wine list built with genuine ambition. Chef Michele Mercuri leads the kitchen, while sommelier Philippe Boisvert oversees a cellar that has drawn consistent praise — including recognition from Gambero Rosso, the Italian food and wine authority.

The Space

The interior was designed by architect Annie Lebel of atelier in situ in collaboration with Marsolais. The approach was deliberate: contemporary interventions that play against the raw, stripped-back industrial bones of the Fonderie Darling. The result seats around 80 guests in the main room, with a bar that accommodates a dozen more. Art is not incidental here — Le Serpent actively collects and integrates significant works of contemporary art into the space, pieces that hold their own alongside the Fonderie Darling's programming. Among them: a sculpture by Patrick Coutu, a photographic work by Geneviève Cadieux, and a painting by Pierre Dorion.

What's on the Plate

The menu leans into Italian-accented cooking without being bound by it. Starters include a crudo selection — hamachi with grapefruit and honey, salmon with kombu and ginger, sea bass with Jerusalem artichoke and orange — alongside burrata with caponata and focaccia, foie gras au torchon with rhubarb and magnolia, and grilled octopus with salsa verde. Pasta is central: bucatini with braised pork belly, 'nduja and black garlic; mezze maniche with duck ragù and fonduta; linguine with speck, cauliflower and truffle paste. Mains extend to roasted cod with clams and leeks, a duo of veal with gnocchi, and a 20oz AAA Angus striploin. Pastry chef Marc Tan closes the meal with a tiramisu made in the Serpent's own style, a ricotta mousse with citrus and basil, and a pear-and-quince crostata with parmesan ice cream.

Groups and Events

Le Serpent handles private events with the same seriousness as its regular service. The restaurant can be reserved exclusively under certain conditions, and as the exclusive caterer for the Fonderie Darling, it can host groups of up to 250 people for weddings, corporate events, and special occasions.