From the very first latte on Highway 117 in Prévost to today, at 485 Boulevard des Laurentides, Piedmont, QC J0R 1K0. Merci La Vie has become an essential destination in the Laurentians and in Québec.
I still remember, when I moved to the Laurentians, I used to enjoy my little latté in their very first spot on Route 117 in Prévost. Albert and Johanne, the owners, worked tirelessly to build the solid foundations of their restaurant. It was quite a time for them.
Truth is, time flies—like a shooting star. Today, Merci La Vie is located in Prévost, just steps from Highway 117, surrounded by stunning landscapes: gardens, maple trees, rolling hills, bike paths and, above all… customers coming from all over the world.
Today, Merci La Vie has become a true reference point, not only in the Laurentians but across Quebec. Their gastronomy, bakery, and beverages are recognized for their signature style and touch of authenticity. And of course, it’s also Albert, Johanne and their team who make all the difference: always there to greet you with a smile and to explain each ingredient in their dishes.
As soon as you walk in, the smell of warm bread fresh from the oven blends with the aroma of freshly ground coffee… a unique perfume that welcomes you and makes you instantly feel at home.
Merci La Vie is not just a restaurant. It is a family space, a warm place, where culinary independence is expressed at every level. They cook with local products, from Quebec, and you can taste it—you can feel it. Unique dishes, gastronomy with a flavor of the world.
Here, you don’t just come to eat: you come to share a moment, exchange a smile, and feel like part of a big family.
For me, this café-bistro is a true discovery in every sense. Albert and Johanne are extraordinary people, who take us on a journey through their cuisine, creating unique and original dishes, dishes from right here, from Quebec…
Do you know Merci La Vie? If the answer is no… oufff, you are missing out on something extraordinary. Anyway, maybe we’ll see each other there? For a coffee, a pastry, or maybe even a Pita Oaxaca.
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Enrique García | OPN
