Chef David McMillan on substance use, sobriety and support in the restaurant industry

Francis Lam: For pretty much as long as I can remember, in the food world the story has always been, “Hey if you really want to party, like really want to party, go to Montreal and go to Joe Beef.” The reputation you guys have had for good times is legendary. So, let’s start there. What do you think guests saw, or still see, when they come to the restaurant?

David McMillan: First, it’s the way that we practice the restaurant business in Montreal. There is very cold-climate cabin culture and a certain French-Canadian hospitality that is of Quebec that we are brought up in, that we understand and practice in the restaurant business. So, yeah, Joe Beef is a special occasion, a festive restaurant that doesn’t take itself too seriously, where we cook very good food, and we like to celebrate life. That means aperitif, that means champagne, that means white wine out of magnums and red wine out of magnums, it means cheese before desert, it means dishes for two or for four, duck for four, rabbit for two, shared appetizers, just cover the table in food. We practice bistro French cooking in a celebratory way.