Set in the landmark Birks Building known worldwide, Henri presents a cuisine of today, inspired by the timeless traditions of the grand French brasseries. Our gourmet and comforting dishes showcase the finest Canadian and Quebec seasonal products from coast to coast.


You will be charmed by the enchanting atmosphere of this spacious and bright Montreal dining room with its 19th century French décor. The owner of the Hotel Birks, Jean Salette, made sure to preserve the finest details of the historical heritage. The spectacular beauty of restored Birks’s stained glass, the ornate carved ceilings and huge pillars, the impressive brass and marble bar, as well as the voluptuous velvet booths laid on a chevron wooden floor are absolute pleasures of seduction.



Jean Salette, surrounded himself with a remarkable team including the renowned restaurateur, Imad Nabwani as General Manager. The men and women who enliven our dining room and our kitchen combine decades of experience gained in some of the best restaurants in the world. Their common goal is to make you live an unforgettable moment of pure joy.

Restaurateur and General Manager

Imad began his career in France, where he acquired a profound love for French culture, food and wines while managing various hotels. A member of La Confrérie des Chevaliers du Tastevin (Burgundy) and L’Ordre des Coteaux de Champagne, he has been one of the most prominent figures in the Montreal restaurant scene since the late 90s. In 2001, he joined the world-famous steakhouse La Queue de Cheval as General Manager. He was later entrusted with the position of Vice-President of Operations for the entire group.

While Imad is Co-owner of Le Pois Penché bistro, he also holds the position of General Manager of the chic restaurants Henri Brasserie Française and Gustave Histoire de Goût which are owned by Les Hôtels St-Martin & Hôtel Birks. Imad’s mission is to share the gastronomic delights of world class cuisine based on the highest quality local ingredients.

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At a very young age, Alex was exposed to gastronomy thanks to his parents who he describes as lovers of fine cuisine. Alex graduated from the ITQH in 2006 and within two years

he specialised as a sommelier. During this time, he also completed level 3 of the Wine and Spirit Education Trust.  He put his knowledge as a sommelier into practice as an integral part of the team at Maison Boulud of the Ritz-Carlton from 2012 to 1017.
Over the last ten years, Alex deepened his wine knowledge around the world by participating in several intensive seminars at prestigious vineyards such as Marcel Lapierre in Morgon, France. He likes to serve wines that are true and that tell a story of their soil (terroir) of origin. He likes to serve wines that are true and that tell a story of the land from which they come.

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Executive Chef

A Pays de la Loire native, Romain sharpened his culinary skills in some of France’s finest kitchens, learning his craft from Michelin-starred chefs, Alain Ducasse, Wilfried Hocquet, and Jean Sulpice. He earned the position of Chef de Partie at the 5-star Hostellerie Le Cèdre in Burgundy, under the tutelage of chef Christophe Canati, before crossing the Atlantic to settle in Montreal.

In his adoptive city, he continued to evolve at L’Auberge Saint-Gabriel and at Les 400 Coups, alongside chefs Eric Gonzalez and Guillaume Cantin, before accepting the position of sous-chef at M.Mme, one of Montreal’s most critically acclaimed restaurants. His talents gained wide recognition in Quebec when he became a finalist in the popular French-Canadian TV show, Les Chefs!

As Executive Chef of Henri Brasserie Française, Romain shares with guests a French cuisine of addictive flavors and simple dishes that showcase his extensive research of the finest local ingredients and a solid mastery of his craft.

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Food & Beverage Director

Jack is an outstanding hospitality professional, with a decade of experience as manager, maître d’, and director of operations in the US and Canada. After opening several restaurants for the Kenzo Group in Massachusetts, he relocated to his native Montreal and joined the service team of the world-famous, La Queue de Cheval, before being recruited by Maison Boulud, at the Ritz-Carlton, where he spent five informative years as maître d’ under the tutelage of chefs Daniel Boulud and Riccardo Bertolino. His experience in multi-million dollar operations led him to become director of operations during the launch of the spectacular Spanish restaurant, Iberica, before joining Henri Brasserie Française.

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