Normand Laprise

Chef, Owner
Normand Laprise

Montreal

About Normand Laprise

Normand Laprise is a James Beard Award-winning cookbook author, a Relais & Château Grand Chef and a Knight of the National Order of Quebec. Laprise won a James Beard Foundation Award for his book, Toqué! in the Cooking from a Professional Point of View category. He is the chef-owner of Old Montreal’s Toqué, Brasserie T!, and Beau Mont.

My Venues

  • Toqué
    900 Place Jean-Paul-Riopelle
    Montréal, QC

Accolades

  • Grand Chef
    Relais & Châteaux
  • Canada's Chef of the Year
    Maclean's Magazine
  • Cooking from a Professional Point
    James Beard Foundation
  • Four Stars
    Guide Debeur
  • AAA Five Diamond Award
    American Automobile Association
  • Author
    Toqué!: Creators of a New Quebec Gastronomy
  • Chevalier
    l’Ordre national du Québec
  • Cookbook of the Year
    Gourmand World Cookbook Awards
  • ChefsFeed Winner
    One of the Best Things to Eat in Montreal

Where I Go Out

Five sashimi
Five sashimi
Jun i
$$, Sushi, Japanese, Reservations, Full Bar, Mile End
"This is one of the few places where I eat raw fish in Montreal. Their cuts are always very precise, and the fish is consistently high-quality. The five sashimi include salmon, yellowtail tuna, sea bass, arctic char, and scallop served with five different sauces."
Normand Laprise
Chef, Owner
Normand Laprise
Restaurant Toqué!, Brasserie T!
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At My Venues

Légumes du jour
Brasserie T
$$$, French, Full Bar, Gastropub, Quartier Des Spectacles
"I love any vegetables of the day from Brasserie T! or Toqué! No one treats food with more respect and precision than Normand Laprise and Charles-Antoine Crête. I once had an omelette with morels that was a revelation, and that I will never fully understand."
Nick Hodge
Chef
Nick Hodge
Icehouse
Crème de oursin
Toqué
$$$$, Outdoor Seating, French, Full Bar, Molecular Gastronomy, Downtown
"This is pure joy, another stroke of genius by Normand and Charles-Antoine. This dish of sea urchin is so good it even got my mom eating raw seafood, which is not an easy task."
Derek Dammann
Chef
Derek Dammann
Maison Publique
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