Published on June 3, 2024
Founded in 1992 in Montréal’s Ahuntsic neighbourhood, L’Auberge du Dragon Rouge offers a truly one-of-a-kind experience, transporting visitors straight back to medieval times. Step into the captivating world of this establishment alongside its co-owner, Charles Viau, better known as Alistair the Innkeeper. In this interview, discover how this distinctive venue recreates the atmosphere of days past and showcases Québec products through feasts inspired by the Middle Ages.
In 2009, I studied sommelier training and restaurant service at the École hôtelière et d’administration de Laval. Driven by a desire to learn and explore, my path eventually led me to L’Auberge du Dragon Rouge, an iconic Montréal restaurant, where I have held the position of general manager since 2014. As the saying goes, “we’re not out of the woods yet”—and ten years later, here I am, now co-owner of the business alongside Martin Gauthier, the founder, as well as my mentor and friend.
Founded in 1992, the establishment is the result of Martin Gauthier’s vision to bring together people who share a love of gaming, fun, and fantasy. By creating a space where fans of Magic: The Gathering, Dungeons & Dragons, fantasy literature, or live-action role-playing could gather and celebrate, he gave birth to L’Auberge du Dragon Rouge, a true haven for bon vivants that delivers legendary experiences to its guests. More than 30 years later, whether you’re passionate about the Middle Ages or not, there’s still plenty of fun to be had within the inn’s walls.
A love of good food is an integral part of the experience, but it is only one of the many pillars that support it. Everything is designed to put enjoyment first—through music, encounters with colourful characters, a sense of escapism, and, of course, the food.
« More than 30 years later, whether you’re passionate about the Middle Ages or not, there’s still plenty of fun to be had within the walls of L’Auberge du Dragon Rouge. »
– Charles Viau (Alistair the Inkeeper)
Our menu doesn’t change with the seasons, but we are always working to refine and improve it over time. Many of the recipes were created by our former chef, Stéphane “Nazaire” Bradette, now master butcher at La Ferme des Bois Noirs in Mirabel (Laurentides), one of our preferred suppliers. Today, whenever we take culinary risks and aim to impress, he comes back to advise us. Our latest bit of madness? A wild boar haggis!
“Bonne affaire!” At first, it was tied to my innkeeper character, but I caught myself saying it automatically. It can be used in any context—“good thing,” “opportunity,” and so on. Essentially, it’s how I express my satisfaction, and I say it (too) often.
We could talk solely about the freshness and expertise of our Québec producers, but working with local, homegrown—often rarer or artisanal—products also encourages our brigade to respect the ingredients and give them the care they deserve to achieve a high-quality result. It is a great source of pride for us to make everything in-house and to support local producers and farmers. The benefits in terms of quality, environmental impact, and the local economy all stem from the simple fact that we work together, with our neighbours. Everyone thrives, and everything tastes great.
Absolutely! As the saying goes, “you can’t argue with virtue.” We’ve noticed it even more since updating our bar, where all of our spirits and beers are now 100% Québec-made.
« Working with local, homegrown, often rarer or artisanal products encourages our brigade to respect the ingredients and give them the care required to achieve a quality result. »
– Charles Viau (Alistair the Inkeeper)
Discover the restaurantDiscover the full list of restaurants that have received the Aliments du Québec au menu recognition by highlighting local products in their kitchens. There’s something for every taste and every occasion, all across the province!
