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The gas-powered oven used to cook the namesake dish at La Binerie Mont-Royal is a beast of a thing. Surrounded by bricks and cinder block, it weighs 22,000 pounds.

Philippe Brunet, who owns the place with his wife, Jocelyne, cooks 500 pounds of navy beans at a time in huge covered pots in that oven, once or twice a week. The recipe for his fèves au lard, naturally, is secret. And all he’ll say about the cooking time is that it’s between two and 18 hours.

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After more than 80 years in its original 23-seat location on Mont-Royal Ave. E., La Binerie has moved half a kilometre to bright, airy and much larger digs on St-Denis St. south of Rachel St., with 95 seats at counters and tables spread over two levels.

They served 150 breakfasts on Saturdays and Sundays in the old place “and there was always a lineup. Here we hope to do double that,” Jocelyne, 68, said Wednesday as workers were putting finishing touches on the new space, which opens to the public Friday at 6 a.m.