“My main idea is to use just a few high-quality ingredients and prepare them to perfection. Quebec has outstanding local products and I love to bring out their amazing flavors season after season.”
In the heart of the Mile End, Farine shines by its homemade and locally grown menu, its cozy atmosphere and friendly people. While some staple meals remain longer (can’t do without carbonara!), our menu changes weekly to showcase seasonal products and our chef Juan’s craving of the moment. We offer authentic italian food known in specific areas of Italy from Mediterranean salad, Roman pizza, homemade pasta, meat and seafood. Join us for brunch, lunch or even just to enjoy our beautiful space with a coffee and croissant!
About Juan Lopez Luna
Growing up in Mexico, Farine’s chef Juan Lopez Luna never thought he would end up so passionate about italian cuisine. The first recipe he learned to make was pizza and it just clicked. From that moment he spent the next six years in the United States working his way through the kitchen ranks and perfecting his craft. Juan later stayed in Ottawa, gaining more experience in several establishments specializing in Italian cuisine. When Juan started cooking in Montreal at La Salle à Manger, alongside it’s chef and owner Samuel Pinard, he found Quebec to have many local culinary treasures and he developed a taste to showcase them fully.
“My main idea is to use just a few high-quality ingredients and prepare them to perfection. Quebec has outstanding local products and I love to bring out their amazing flavors season after season.” His love of Italian cuisine and desire to build his culinary knowledge has taken him throughout southern Italy including Naples, rural Campania, and the island of Ischia. Working alongside chefs who value local, seasonal ingredients and authentic preparations broadens his vision and is essential to the constant evolution of the menu at Farine.
He loves the intimate scale of Farine and the vibrant community of the Mile-End. “I feel privileged to be able to work so closely with my customers. I try to work for the neighborhood, to be a part of it.”
“I want to recreate what I have experienced in Italy, eating like kings, from quality local food.“