Since 2019, La Cale Pub has been operating on Plaza St-Hubert. This zero-waste establishment is a place for conviviality and enjoyment, offering a local menu as well as evening shows and events for its clientele.

“It’s really a family business. It’s friends, family, and friends of the family who all contributed a bit of money to the project and who all invested in this idea we had—to open a restaurant that reflected who we are. We wanted to create something that was closer to our values,” explains Gabriel Monzerol, one of the owners, noting that La Cale is managed by two administrators and has around ten owners.

Gabriel explains that environmental concerns quickly became a key topic in their discussions when creating La Cale. With this in mind, the pub positioned itself as a zero-waste venue.

“It’s mostly in the kitchen and production because, for customers sitting at the table, they won’t necessarily notice the difference in the dining experience,” he elaborates.

For example, La Cale uses washable napkins, plates bought from antique shops or thrift stores, and does not serve plastic straws, opting instead for reusable ones for customers who want them.

“It’s about doing as much as possible on site, buying in bulk. So instead of buying lots of pre-made burger buns, each wrapped in small packs of six, inside cardboard boxes, with tape and tie wraps, we make the bread ourselves.”

The décor also comes from repurposed or recycled materials: “The tables [with benches] are made from pallet wood that we worked on and transformed into tables at my grandfather’s workshop, and the bar is made from floor joists from the renovation of the space, which we turned into a bar,” says Gabriel Monzerol.

“The floor is the original floor, which we found almost by chance, underneath multiple layers, after many years of very different décor styles.”

An environmentally conscious place, but above all, a place for gathering. “We appreciate the nautical theme, a bit of a travel vibe. It’s something we wanted to bring into the experience. The hold of a ship is where supplies are stored, and it’s where sailors rest after a hard day of work to have a drink together under the deck,” he explains.

The pub is open seven days a week, both at midday and in the evening, which gives it, according to Gabriel Monzerol, a versatile atmosphere.

“During the day, it feels more like a café—you can come to work remotely, have a coffee. We also have really good coffee. Some people spend entire afternoons here with their laptops, working on their projects, either alone or in teams. In the evening, it definitely shifts to more of a pub vibe—happy hour, drinks, people having fun, chatting.”

La Cale also hosts improv nights on Mondays and Tuesdays, a karaoke night on Wednesday evenings hosted by one of the co-owners, and live music performances by local artists, ranging from punk to rap, singer-songwriters, or even acoustic duos on Saturdays and Sundays.

“On Thursdays and Fridays, we reserve the space for our regular customers, who just want to eat and have a quiet drink, without too much noise.”

In addition, La Cale can be fully or partially rented for events, such as office happy hours. Gabriel Monzerol also explains that they can offer custom menus, cakes, and that when Josh, the karaoke host, is available, the service can be booked.

“From the very beginning, it was really important for us to highlight not only local products, but also local artists and local craftsmanship. We really want to showcase what’s made here with love.”

On the drinks menu, La Cale offers 22 draft beers, all exclusively local, as are the spirits. Staying true to their zero-waste approach, Gabriel Monzerol explains that the syrups are made on site, as are the juices, using seasonal fruits.

“We also have a small private import wine menu, because it was something people asked for quite a bit.”

As for the food, the menu is typical of a pub, with poutines, fries, and burgers, which are La Cale’s best-sellers.

“Since we’re also open for lunch, we offer some lighter, seasonal options that are often popular at midday, like a chef’s bowl with ingredients of the moment, and salads,” he says.

La Cale perfectly embodies its slogan “Sortir mieux” (“Go out better”): it’s a place for conviviality and enjoyment, hosting events, and above all, staying zero-waste.