Montreal boutique Délices Érable & Cie, designed by Provencher_Roy’s interior design division, won an award at the 10^th edition of the Grands Prix du Design, the gala ceremony that celebrates excellence in design and architecture in Québec. Nominated in the Commercial Space, 1,600–5,400 sq. ft. category, the Délices Érable & Cie project was selected by the jury, among other things, for “avoiding the easy route of ostentatious boldness” and for a design that strikes “the right balance between rustic retro and urban modernity.”

The Citadelle maple syrup producers’ cooperative needed to completely redesign its Montreal flagship boutique in order to align the latter with the new positioning of its Délices Érable & Cie brand. Its initial mission being to promote maple products, the company wished to introduce a new concept with the addition of honey and cranberry products to its offering. As well, Citadelle sought to rejig its boutique-bistro concept in order to provide a gourmet experience in a contemporary terroir ambiance. The only way to achieve this aim was to enhance the appeal of the Saint-Paul Street outlet, located in the touristic heart of the city.

Explains Pascale Vaillancourt, designer and partner at Provencher_Roy, “It was very interesting and stimulating to work with Citadelle to contemporize the boutique’s identity, all the more so because the original building was magnificent and we were able to return it to its former glory. We are immensely proud today to have our work acknowledged by the industry!”

The design team’s first initiative was to reorganize the space by knocking down a dividing wall and reducing the width of the stairs. Thus remodelled, the store became more spacious and its structural attributes, such as the stone and brick walls, were accentuated. Furthermore, clearing the large windows at the end of the room enabled the area to be bathed in natural light.

The palette of black and white tones gives the boutique a sober chic that keeps the focus on the products. The use of maple wood, selected for its sturdiness, adds a touch of warmth without falling into rustic cliché. The gourmet products, lit by pendant copper lamps that create luminous halos, are displayed on custom-made shelves made of black metal and wood. At the back of the boutique, an open kitchen protected by a large quartz counter attracts customers, inviting them to mull about the boutique and get acquainted with the products. The choice of copper and quartz is reminiscent of French kitchens and bakeries, while maple wood emphasizes the tradition behind the brand. 

Particular emphasis was put on making the store integrate into the surrounding urban fabric seamlessly. The Délices Érable & Cie boutique is contemporary, refined and spacious: a distinctive space where visitors can relax by a large fireplace on cold winter days, learn how maple, honey and cranberry products are made, and savour the results! 

About Provencher_Roy

Provencher_Roy, a predominant player in the urban architecture in Canada, is a multidisciplinary firm providing services in architecture, urban design and urban planning, interior design, industrial design, sustainable development and branding. The firm brings together more than 220 passionate professionals working in all areas of the built environment. Recognized in 2015 as the Office of the year by the Royal Architectural Institute of Canada (RAIC), Provencher_Roy has earned more than 90 awards and distinctions recognizing the excellence of its projects in Quebec, Canada and abroad.

TECHNICAL DATA SHEET

Official name of the project

Délices Érable & Cie

Location

Montreal, Quebec, Canada

Client

Citadelle – Maple Syrup Producers’ Cooperative

Year

2016

Area

302 m²

Partner in charge

Pascale Vaillancourt, Designer, Partner

Design team

Paul William Francoeur, Designer

Mélanie Caron, Designer

Juliane Camirand, Designer

Collaborators

Architecture: Caroline Roberge

Project Management: Citadelle and Alain Bergeron

Project Branding: Citadelle and Stéphane Breault, Image Franchise Consultant

Construction Management: Martin Dubois, Rampa