Front Street seafood and cocktail restaurant turns one

Taylor Clark

Gin et Chips owner and chef Gabriel Messier looks forward to the future of the seafood and cocktail restaurant as it celebrates its first milestone.

“It’s been a year and it passed in a flash,” said Messier. “I can’t even fathom how it went by.”

Since opening its doors in late August 2023, the restaurant has been serving up gin-infused dishes accompanied by gin-based cocktails or select wines not represented at SAQ. As the seasons change, so does the menu but the core of every dish remains fresh, locally grown products.

“Elevating normal ingredients that people can recognize is something that I like a lot,” said Messier. “I transformed the Brussels sprout salad into something that most people love and it’s a vegetable that’s been destroyed in so many households.”

A constant at the restaurant is its staple gin-battered haddock and chips, created out of the chef’s love for battered fish but allergies to hops. “Find me one fish and chip that has no beer in it, I’ll be there because I love it.” 

While the restaurant is known for its signature fish and chips, Messier’s passion for the culinary arts was first ignited by desserts.

“In high school, I had a teacher that every time it was somebody’s birthday, someone in the class would have to make a cake. When it got to my turn, well, it was nobody else’s turn after that.”

From high school, Messier went on to study pastry which only “enhanced (his) taste for the restaurant business.”

But owning a restaurant always seemed out of reach as Messier battled cancer for 10 years of his adult life. “It always cut my opportunities from the big restaurants … It was just always a hindrance.”

Whenever Messier would begin a project, he said cancer would rear its head. “This is kind of like my Hail Mary … What makes me happy is feeding people. Seeing them eat my food and wanting to come eat my food. And there’s no truer way to do that than doing it on your own.”

Well, not completely on his own. Messier started this endeavour with his parents at his side. Along with tending to the garden outside the building, his mother takes care of the little details that make up Gin et Chips while his father lends a hand in the kitchen occasionally.

“For me, it’s easy to wake up every morning and make my family proud and make good food for the people. It’s such a love process.”

With under 30 seats indoors, Messier emphasized the importance of calling ahead and making a reservation, even if it was the morning of.

“I found that to be very rewarding, to be able to cook fresh every day for the people that want to make their evening special. It’s kind of a win-win. They want to treat themselves right, and I want to treat them right.”

Gin et Chips is open for dinner Tuesday to Saturday from 5 pm to 10 pm. Reservations can be made by calling 819-332-0677.

Photo caption: Chef Gabriel Messier hopes to expand on his restaurant Gin et Chips to be a premier cocktail destination in Aylmer.

Photo credit: Taylor Clark