Stop

For some time now I have been struggling to find identity for Stop.
Where do we fit in within the broad horizon of hospitality. And I have come to the conclusion that we do not fit in. Stop is my home, my house. It is more than just a place of work. Everything is deeply personal, food, team, environment, atmosphere.
Stop is a cat more than a restaurant. Curious to a fault, unwavering and temperamental, particular and loyal. Which is every bit describing myself.
So at Stop you are in my home first and restaurant second, and I am beyond grateful, humbled and honored to share my home with you. My home just happens to be a restaurant 😺
And I like to cook what I like to eat. And I like to share it with people, and I will forever be surprised that others find what I like interesting :) and that is truly priceless. So thank you 😺😽
Meow for now and bonne table!

Spring installment of our beloved wine makers dinner with Pearl Morissette winery😺😺😺!
April 23rd, at
Unreleased vintages, current favourites, PM's star cast and ours. Spring dishes to celebrate the end of winter, new crops and the joy of living.
Reservations will be live March 26. We are so beyond excited!

Restaurant Stop
Thursday - Monday, 5:30pm - 10pm
We cannot wait to host you! Reservation link in the profile, walk-in room available 🫶❤️
We look forward to your next visit!

2026 is of to a start, with our first week done here at the restaurant. New year is bringing new dishes, some quite fun and cheeky as the scallops with beetroot and truffles and "Bouquet Garni" of leeks, celery and parsley. Some are quite robust and classic as the foie gras salad with truffle and preserved peach, and a glorified duck sausage made with deboned duck leg meat marinated in Armagnac and shallots. Also a cat in a box, pretty exciting always, cats in boxes are exciting.
New art that captures the essence of the restaurant and of course cheese.
That being said, a big thank you for the ongoing support :) we keep cooking and we keep working, meow for now and bonne table 🥂🖤

A post dedicated to someone who is extremely important to me. Dedicated to , dedicated to a true professional, dedicated to passion and connection.
This last week wouldn't have worked without her. And by now I'm sure everyone knows how much she means to me. So a thank you. A heartfelt thank you to Ella. My forever inspiration, my friend, one of the most talented and driven people I have came across on my journey, the one who questions, tastes, appreciates and sees through the bu****it. And most importantly, cares. I am emotional, I'm allowed to be, it is my restaurant. And she accepted it as if it was her own.

Two new dishes, beige and green themed.
1- Hokkaido scallops with pine mushrooms or matsutake, sunchoke puree, basil and brown butter vinaigrette - wintery and calming, delicate and loud at the same time, subtle yet pronounced flavours.
2- "Mirepoix", the base of stocks, soups, sauces. Celery, carrots and onions.
Celery root fondant cooked in mushrooms stock and butter, Atlas carrots roasted and glazed with honey, onion puree laced with nutmeg, lovage oil to finish and to really accentuate the flavour of celery stalk, but also of parsley and tarragon and dill. It's a carrot party on a celery root fondant :)
Fun dish, cheeky dish, tasty dish.
Stop and meow meow :)