Phillip Viens didn’t plan on becoming one of Montreal’s top charcutiers, but after years in some of the city’s best kitchens—L’Express, DNA, Maison Publique—he found himself drawn to the precision and patience of cured meats. In 2017, he opened Aliments Viens on Boulevard Saint-Laurent, a minimalist storefront where his craft takes centre stage.
Viens’ charcuterie has long been a staple in restaurants like Toqué! and Montreal Plaza, but now anyone can get their hands on his impeccably made terrines, pâtés, and dry-cured meats. The shop’s setup is straightforward: Quebec-sourced products, everything sold by weight, and a few sandwiches built on Hof Kelsten bread. The space, designed with woodworker Emma Senft, reflects the same philosophy—nothing unnecessary, just quality. It’s the kind of place that makes you rethink deli meat as a throwaway ingredient. Here, it’s an art form.
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