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La Belle Histoire Restaurant


Etienne Demers

Etienne Demers

Chef - Owner


Etienne Demers has been a chef for nearly 20 years. Having worked in the kitchens of l'Initiale, 400 Coups, Accords le Bistro and Hoogan and Beaufort, among others, he is now at the helm of his own kitchen. His cuisine is a cuisine of seasonal products and favors local suppliers. He is particularly fond of working with whole products, from the butchery to fish and vegetables.  Also passionate about wine, the Bistro à Champlain remained a source of inspiration for the young chef. Never would he have imagined, one day, practicing his profession in this mythical establishment.



Sophie Allaire


Sophie Allaire is a young 30-year-old sommelier. His father and Champlain Charest passed on his passion for wine to him from a very young age. She began her career in wine at the SAQ while studying for a bachelor's degree in communications at UQÀM. Subsequently, she studied to become a sommelier before traveling and working in Europe. Returning, she worked for several years in Montreal restaurants, before focusing on her restaurant project. Come discuss wines and discoveries with her, she will know how to pass on her passion for wine to you!

Our Team


Félix Carrier, Mélissa Dagenais, Benjamin Brouillard, Félix Godin, Rachelle Lefebvre, Mathis Lassonde, Noah Jinchereau

Dining room:

Geneviève Gaudette, Emmanuelle Desnoyers, Mélissa Gohier, Jean-Sébastien Tremblay, Rose Milot, Andréanne Fortin


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In 2019, the couple moved to Sainte-Marguerite-du-Lac-Masson, within the walls of the former Bistro à Champlain, a once-mythical place for wine and gastronomy in Quebec. Striving to highlight Quebec both in the glass and on the plate, they thus realized their dream of a human-scale restaurant, focusing on local and seasonal products where everything is made on-site.

How to reach us

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75 Chemin Masson, Sainte-Marguerite-du-Lac-Masson J0T 1L0

Info: / Tel: 450 228-1595

Do not hesitate to send us your questions and comments.

** Please note, no reservations will be accepted via the contact form.  

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