Pro Charcutier Opens Up Storefront on the Plateau

The Main has a new destination for cured meat (and more) starting today, as Aliments Viens opens, from pro Montreal charcutier Phillip Viens.

Viens has been working with sausage, terrine, and more for several years — his meat work started at chef Derek Dammann’s now-closed Old Montreal restaurant DNA; he then moved on to become chef de cuisine for Dammann’s renowned Plateau restaurant Maison Publique when it first opened in 2012.

More recently, Viens has been running his own charcuterie operation, building himself up into one of the city’s most reputable suppliers. He has been providing prominent restaurants such as Toqué, Montréal Plaza, Brasserie T, and Le Diplomate with his wares.

Now as Viens opens up on St-Laurent just north of Mont-Royal, the general public can more easily get its hands on these sweet meats. It’s partly a retail operation, selling Viens’ house-made meat products, alongside Quebec cheeses, pickles, and mustards. Those who aren’t looking to build their own charcuterie plates can also pick up sandwiches — porchetta, ham, and Italian salami soppressata are the options for now.

Aliments Viens is a no-nonsense counter operation — the space is fairly sparse with a hand-written butcher paper menu (that’s set to change), but it will be figuratively beefed up as time goes by — and the charcuterie selection will progressively expand, as some products are still going through the aging process.

Supplied

STATUS — Aliments Viens is now open at 4556 St-Laurent daily from 10 a.m. to 6 p.m. (11 a.m. Monday and Tuesday).

• Aliments Viens [Official]