welcome to
Bisou Bisou
Down our tiled stairway off Rue Saint-Vincent, you will find a small cocktail and apéritif bar, where we pride ourselves on offering inclusive hospitality paired with knowledgeable service. Our menu highlights low ABV and spirit free cocktails, sherry, vermouth, and amari and strives to bring apéritif culture to life using the ingredients and flavors of the mediterranean.
At Bisou Bisou, we believe that thoughtful and delicious drinks open the door to good conversation and creating lasting memories with the people you care about. Whether you fancy a glass of sherry, an expertly mixed cocktail, or something without alcohol altogether, we’ve got you.
Meet our bar manager
Swing by Bisou Bisou, and you will likely see our talented bar manager Grace Honsberger-Grant, either mixing drinks behind the bar, or making sure that some other part of our venue is meticulously organized.
Originally from Calgary, Grace has been working in hospitality since her time at university. After moving to Montréal, she honed her skills as a manager and bartender at our sister venues The Coldroom and El Pequeño Bar before spearheading the opening of Bisou Bisou.
Grace is a talented drinks creator, but if you really want to get her talking, ask her to walk you through a few of the amari on our backbar.
Meet the partners
Bisou Bisou is a collaborative project between hospitality entrepreneur Kevin Demers, and cocktail veterans Gregory Buda and Robert Weeks. When Kevin and Gregory faced off against one another in a cocktail competition in 2015, neither anticipated that the interaction would lead to a lasting friendship and eventually to the opening of Bisou Bisou. This bar is a testament to the opportunities that exist within our incredible industry and to the good that can result from an open exchange of ideas over many years and many cups of coffee.
Kevin Demers is the owner and operator of award-winning Montréal cocktail bars The Coldroom and El Pequeño Bar, as well as the newly christened Bar Bello. Kevin is a true creative, always ready with 10,000 ideas, and yet often prefers working quietly behind the scenes. He is passionate about the Montréal hospitality industry, and in supporting the professional growth of the people on his team.
Gregory Buda is a bar industry educator, hospitality consultant, and long-time cocktail barman. Greg refined his skills in New York City’s famed The Dead Rabbit as their director of education, and has participated in the openings of bars, restaurants, distilleries, and brand homes around the globe. Greg loves teaching and frequently delivers seminars and trainings on bar-related topics, drawing from his background in science whenever possible.
Robert Weeks, originally from Britain, developed his skills in the cocktail bar trade over many years and across many cities, including London, Melbourne, and Toronto. After settling in Montréal, he worked as the general manager of both The Coldroom and El Pequeño Bar for several years. Today, Rob wears two hats as both a partner in Bisou Bisou, and also as the director of operations for the entire Northern Hospitality Group.
