As soon as you walk into Chez Cécile, the large communal tables set the tone. Groups of friends and families gather around them, and the concept becomes clear right away: simple, generous food meant to be shared.
The menu leans into that idea, with dishes designed for the center of the table - think Sunday roasts, rotisserie chicken, and whole grilled fish.
At the heart of the kitchen is an impressive rotisserie, led by chef Benjamin Gilker, who previously worked at Les Cavistes, Lawrence, H4C, and Fat Rabbit in St. Catharines.
Beyond roasting meats, the rotisserie is also used for vegetables, sauces, and stocks, giving depth to the menu.
Despite the focus on large tables, the dining room feels intimate, with around 30 seats split between tables and the bar.
The decor mixes vintage elements, eclectic frames, and darker tones, creating a space that feels warm without being overly polished.
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What to eat at Chez Cécile
The menu starts with a few well-executed small plates. During our visit, the Arctic char crudo stood out - delicate, well-seasoned, and topped with a crispy layer that adds texture.
Photo: Marie-Noël Ouimet
The winter salad, with mamirolle cheese and chorizo sponge toffee, balances richness, acidity, and spice in a way that works particularly well.
Photo: Marie-Noël Ouimet
For mains, I seriously considered the whole grilled fish, but we ended up going with the rotisserie chicken (half portion, generously sized), served with fries, coleslaw, and house sauce.
Photo: Marie-Noël Ouimet
In a city where good rotisserie chicken is easy to find, this one holds its own. The cooking is on point, and the coleslaw is especially memorable.
What to drink
With Groupe Les Cavistes behind the project, the wine list is clearly part of the experience. The focus here is on Grenache, featured in different styles, both as a single varietal and in blends.
The selection evolves depending on availability, and the theme is expected to change throughout the year, which keeps things interesting if you plan to return.
Something sweet to finish
We ended the meal with the house-made Neapolitan ice cream with pistachios, which was very good.
But the real highlight was the apple and maple-filled donuts, served with a lavender cream - easily the standout dessert of the night.
Chez Cécile
128 Fleury O, Montreal, H3L 1T4
rotisseriechezcecile.com
The author was invited by Chez Cécile restaurant, which had no editorial control over the content.
Marie-Noël Ouimet is a writer and content creator specializing in gastronomy, wine, and travel. She is the founder of the digital magazine Urbaine City, where for over 10 years she has been highlighting the pleasures of the table and the destinations that bring them to life. She also holds the WSET Level 3 certification in wines and spirits.
