Our Mission


Preparing our delicious vegan foods for Montrealer’s has been our bread and veggie butter for the past twenty years.

We’re happy to know that our food brings people together from all walks of life. That’s why we take pride in our distribution of affordable fresh vegan eats to major health food retailers, universities, and even hospitals.





brothers founders.jpg

We aren’t just serving food, we’re serving a way of life: healthy, eco-friendly, and delicious.


While it was once a little hole in the wall, Aux Vivres is now a Montreal establishment synonymous with vegan culture.

Marie-Pierre Michaud opened the first location, initially called 'Les Vivres' on a sleepy Saint-Dominique street in 1997. You may remember its small and cozy, interior and eccentric waitstaff. With fresh menu selections updated daily, the little vegan resto was the first of its kind in Montreal and an instant hit with locals.

Soon after opening, Michaud hired Michael Makhan to work as a cook and dishwasher. It didn't take long for Mike to fall in love with the restaurant and the growing vegan community in and around Montreal. Then, in 2001, he became a co-owner. By 2003, he assumed full ownership and moved the restaurant from its original location to St. Laurent Boulevard.

Michael's younger brother Liam joined the team during Aux Vivres’s first expansion on St. Laurent, in 2005 initially as a designer and builder. Not long after, he took on a more central management role. Liam’s vision was felt through the restaurant as he breathed more life and into the now thriving organization.

Unlike the trope of rivalling siblings, Liam’s business sense and forward thinking complimented Michael's expert chef skills. As a combined force, there was no stopping them. Aux Vivres was destined for bigger and better things, some of which they would never have imagined.

Like in 2014 when they acquired a tempeh company called "Noble Bean" a Canadian company that dated back to the late 60's. After 35 years of production, they sold their brand to their most influential clients, the Makhan brothers at Aux Vivres.

Still passionate as ever, the two decided to expand their brand by bringing long-time Aux Vivres staff Shawn Arseneau, Charles Garant and Tera-May Cote onto their executive committee.

Shawn, a resourceful straight shooter who worked his way up from a line cook, was now in charge of systems management, recruitment and quality control. His tireless work ethic, and team player approach is a breath of fresh air in the restaurant industry.

Charles, who began as a juice barista and server, took on the role of client support, sales and growth. His contagious energy, charisma and smile earned him the nickname “the gas pedal.”

Finally, the cool calm and collected Terra May rounded out the team as the laser-focused sales rep and account manager. With years of experience as the head server, it’s no surprise that she was also the resident problem solver.

The newly assembled team’s first project was expanding the flagship restaurant into a new dining room and boutique, which took over a vacant restaurant and an old post office. This grew the seating areas from 80 to 150.

Then in 2015, they entered into the Ready-to-Eat market under the name, Aux Vivres Cuisine. Soon the restaurant’s beloved bowls, wraps and notorious sauces were hitting shelves, available in established stores like IGA, Sobey’s and Rachelle Béry’s well as Concordia University, St. Justine Hospital and Lufa Farms. As the business developed, they invested into building new kitchens and centralizing operations in the heart of Mile End.

Shortly after the distribution was beginning to boom, the team was at it again, looking for a location to open another Restaurant. After setting eyes on Westmount, Liam and Mike worked their magic on not only bringing a new Aux Vivres dining experience to life but a take-out counter and full vegan boutique as well. Still, in its infancy, it’s thriving with happy, satisfied customers.




By offering completely plant-based meals we reduce the demand on our natural resources, agro-waste and livestock-related environmental damage.


Our goal at Aux Vivres is to offer our customers food with purpose, which we define as food grown and obtained in a way that respects the well-being of farmers, the environment, and you. Our approach to nourishing our customers is to make flavorful and delicious meals that are composed of ingredients that are natural, unprocessed, and have a low carbon footprint.

We offer locally grown food, which helps enable a sustainable local food economy, and a viable living for Québec farmers. Never using genetically modified ingredients or artificial preservatives.


Founded in 1979, Noble Bean Tempeh is committed to a low water consumption operation, producing high protein organic tempeh. Our tempeh plant is an urban garden, were we literally grow protein. We ship tempeh products throughout central and eastern Canada.


Our purpose is to produce affordable nutrient dense ready to enjoy meals and ship them out daily to 160 vendors in the Montreal area. Our clients include universities, hospitals, and health food retailers, as well as grocery chains.

Aux Vivres Cuisine actively utilizes a comprehensive composting program by Compost Montreal. Kitchen waste and vegetable scraps are collected and picked up and composted locally. The compost breaks down into rich soil that is used in community gardens throughout Montreal.

We are now composting 500 kg of vegetable waste each week. By composting, we are helping our environment by redirecting up to 12 tonnes of organic waste from landfill sites each year. To learn more about composting in Montreal visit: Compost Montreal.


Our Team