Les Brasseurs du Temps

brasseursdutemps_logoGATINEAU, QC – Brewpub Les Brasseurs du Temps will be opening in the former Hull Waterworks building (170 rue Montcalm) in Gatineau on May 21st.

Owned by Alain Geoffroy, a long-time fixture in the Quebec beer scene, Les Brasseurs du Temps will feature beers brewed in house by brewmaster Dominique Gosselin, plus guest beers from other microbreweries and a gourmet food menu.

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  1. I spent the late afternoon and evening on the patio. The atmosphere was great, and the staff very friendly (and bilingual was those who need it). The food was amazing. I had the ostrich burger with a St-Ambroise (Guinness is my beer, so this was very close), and shared a really good cheese plate with my friends. Service was a little slow and confused, but understandable as this was opening day. Highly recommended. One visit, and it has already become a favourite of mine.

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  2. This is a microbrewery located in Old Hull across from Ottawa inside an old water tower.

    On the positive side is the atmosphere. The building is really beautiful, looks to be well over a hundred years old, and has been converted into a microbrewery with distillation equipment in the basement.

    The interior is very ornate and sophicated looking with a tapas like bar. Some tables have beer taps right at the table, so that you can pour your own beer. The staff are young, attractive looking people, such as college students, etc. There is a nice patio that patrons can enjoy on a sunny day.

    On the negative side, the beer is not very tasty. Last night, I had the blonde beer. It had a very strong aftertaste. I noticed that the other people at my table grimaced when they tasted it. After the meal, several people remarked that the beer tasted horrible.

    We went with a large group (20+ people) to celebrate a bachelor party. The service was terribly slow. Honestly, we waited at least one and a half hours for them to prepare our meals. It seems that their kitchen is in disorder and is not able to handle a large group at this point in time. I do not think that this is a problem with the waitresses staff, but rather with the kitchen. Further, it must be said that the quality of the food left much to be desired. Some members of our group ordered the filet mignon and got only flank steaks, others remarked that the steaks were like leather, and almost everyone found their meal to be bland tasting.

    I think that this restaurant has the potential to be a great place, but it will need some work, especially in the kitchen. An improvement in food quality and speed of delivery will be required before I consider a return visit.

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