Vieux-Hull's Le Cellier offers refined dishes and classic cocktails at a great value, making it one of Gatineau’s most appealing restaurants.
Le Cellier
49 rue St-Jacques, Gatineau
Tuesday 11:30 AM – 9 PM
Wednesday & Thursday 11:30 AM – 10 PM
Friday 11:30 AM – 11 PM
Saturday 4:30 PM – 11 PM
Closed Sunday and Monday
For those of us who spend our evenings exploring Ottawa’s best cocktail bars, venturing across the river to Gatineau can feel uninspiring. The city’s restaurant and bar scene is often overlooked due to the lack of curated information on the topic, but there are gems to be found—often at prices that undercut their Ottawa counterparts. The challenge is finding a spot that rises above the merely good and delivers something memorable.
Le Cellier is one such establishment. Operating since 2013 in a century-old Victorian house in Vieux-Hull, a short walk from LeBreton Flats, it has outlasted many nearby restaurants by adhering to fundamentals: competent service, consistently good cooking, and a beverage program that exceeds Gatineau’s expectations.
The cocktail list is extensive, offering 29 drinks across sangrias, spritzes, sours, classics, and neo-classics, with prices ranging from $12 to $18. The program favours tried-and-true libations over experimentation, but execution is solid: classics are crafted with proper proportions using high-quality spirits.
Highlights include a Lot No. 40 Old Fashioned ($16), optionally smoked for an additional $4, and a Last Word ($15) made with Green Chartreuse over the inferior Los Santos commonly found in Ontario bars. Quebec spirits populate the bar shelves, including Chic Choc Rum, Siempre Tequila, Baril Caché Whisky, Gin du Jardin, and Avril Amaretto. The broader spirits selection includes several fine bottles. Three $7 mocktails round out the menu, though, as the establishment’s name implies, wine remains the restaurant’s primary strength.
Naked & Famous (16$): A delicious mezcal-based neoclassic that balances smoke against citrus, bitterness, and sweetness.
Elk Tartare ($20): This dish arrives well-seasoned, with salt, acidity, and gentle heat (likely Dijon) working in concert. Served alongside mayonnaise and dried bread, the portion is substantial, and the pricing feels particularly conservative given the premium protein.
Magret de Canard ($38): The duck breast is executed with precision, arriving perfectly cooked medium-rare—rich and juicy—paired with buttery vegetables, a port reduction, and a lardon-studded orgetto that adds richness.
Nice to Know: Value remains one of Le Cellier’s most persuasive arguments. Weekday specials include a $29 flank steak on Tuesdays, $1.50 oysters on Wednesdays, and a $29 trio of raw plates on Thursdays (elk tartare, trout tartare, and scallop carpaccio).
Le Cellier does not position itself as a destination for experimental cooking or avant-garde cocktails. However, it succeeds by doing casual-fine dining with care and consistency, supported by pricing that acknowledges its market. It’s an easy recommendation for anyone who enjoys small plates and refined dishes in a beautiful setting but seeks more accessible prices.