What are the opening hours?

Monday 8am - 2pm Tuesday 8am - 2pm Wednesday 8am - 2pm 5pm - 9pm Thursday 8am - 2pm 5pm - 9pm Friday 8am - 2pm 5pm - 9pm Saturday 8am - 2pm 5pm - 9pm Sunday 8am - 2pm

Atelier Tony

Name: Atelier Tony
Address: 50 Rue du Marché, Dieppe, NB, E1A9K2, CA
Telephone: +15063844218

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🥂 Fine+Casual in Dieppe/Moncton, NB.
50 Rue du Marché, Dieppe, NB. Reservations: ateliertony.ca.

11/09/2026

🇬🇧 Winter & Christmas Afternoon Tea dates are live! ❄️ It’s time to spill the tea, sis!

🎊
• Sunday, 6 December (👑 Victorian Winter Tea: Earl Grey, toffee, velvet, lace, brooches)
• Sunday, 20 December (🎄 Christmas!)
• Sunday, 27 December (🎅 Christmas!)

🍰 We’ll have all the fixings, from homemade scones and finger sandwiches to cream and fruit preserves.

💃👔 The themes indicate some of the ways we’ll get creative with the food… and gives you an idea of how you may want to dress up, if that’s your thing!

🥂 Settings will be at 2:45, 3:00, or 3:15, and are allotted for two hours each. Appointments by reservation exclusively. 55.00++ / person.*

☕️ And yes, we will be using the good china.

✍️ Reserve by visiting ateliertony.ca. From the navigation menu, hit the “Reserve” button. Select your date, and select 3:00 as the time. You then have the option of 2:45, 3:00, or 3:15.

🥰 If a date is sold out, you can email us ([email protected]) to join the wait list. Cancellations do happen, and joining the wait list often results in getting your table.

* Please note that a credit card is required at time of booking. A $25 per person cancellation/no-show fee will be applied at our discretion when appropriate. Your card is not charged prior to the event, and nothing is pre-paid.

11/08/2026

🕐🫖 Brunch ‘til 1 o’clock, then Afternoon Tea! December Afternoon Tea dates will be posted tomorrow.

📸 Shakshouka is a breakfast stew from Northern Africa featuring eggs poached in a savoury sauce of stewed aromatic vegetables, with brightness from tomatoes (and pickled red onions, in ours).

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🕐🫖 Brunch jusqu’à 13 h, suivi du thé de l’après-midi ! Les dates de nos thés de l’après-midi de décembre seront annoncées demain.

📸 La shakshouka est un plat traditionnel nord-africain servi au déjeuner, composé d’œufs pochés dans une sauce savoureuse de légumes mijotés et aromatiques. Les tomates lui apportent une belle touche de fraîcheur et d’acidité, tout comme les oignons rouges marinés dans notre version.

11/07/2026

👋 Psssst! While all the cool kids are at the w**e show, consider this your early bird access window…

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Join us for an evening celebrating the wild flavours of New Brunswick.

🏹 Sauvage is a one-night-only, 8+ course tasting menu inspired by a season spent hunting, fishing, and foraging.

🍁 Drawing on the ingredients and experiences of summer and fall, the menu will explore the more adventurous side of our region’s culinary landscape.

Chef Jordan Holden and sous-chef Melanie Wood will be joined by guest chef Emmanuel Charretier for this special evening, bringing together a serious amount of creativity, talent, and passion for our local terroir under one roof.

🍾 An optional beverage pairing will be designed around the menu, with a focus on regional w**es, alongside selections from local breweries and distilleries.

🎣 A few ingredients you might expect to see include line-caught sea bass, foraged herbs, roots, mushrooms and berries, and wild game.

The menu is $150 per guest, not including tax or service. The optional beverage pairing is +75.

Sorry, we may not be able to accommodate all allergies. A $50 per guest cancellation fee may apply in the event of late cancellations.

Questions? Reach us at [email protected].

11/05/2026

🍔 Just because lunch is quick doesn’t mean it shouldn’t be delicious.

🕐 Lunch every weekday, 11-2. Weekend brunch 9-2.

📸 Curry Fried Chicken. Crispy marinated chicken thigh, curry vinaigrette, onion jam, cucumber yogurt.

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🍔 Ce n’est pas parce qu’on mange sur le pouce que ça ne peut pas être délicieux !

🕐 Dîner du lundi au vendredi, de 11 h à 14 h. Brunch la fin de semaine, de 9 h à 14 h.

📸 Poulet frit au cari. Haut de cuisse de poulet mariné et croustillant, vinaigrette au cari, confit d’oignons, yogourt au concombre.

11/04/2026

🎉 Congratulations to our very own Char Swaine on winning the silver medal at the national 2026 Taste Canada Cooks the Books student cooking competition held in Toronto!

🍾 We’re honoured to have so much talent inside our little restaurant in Dieppe. Char is still a student, and represented the NBCC culinary program at the competition. Char is one of our junior pastry chefs, and is a strong part of our catering program at Ballet by the Ocean every summer (pictured).

📸 The dish: Flank Steak Involtini with Mushroom Risotto and Autumn Vegetables.

11/02/2026

Porchetta.

11/01/2026

🥂 Brunch 8-2 !

📸 Crêpes moelleuses aux pommes et à la cannelle, mousse au mascarpone, compote de pommes, sirop d’érable.

10/31/2026

🎃 Trick ou treat, version adulte (et salée) de l’Halloween.

Le barbajuan est une entrée traditionnelle très appréciée sur la Côte d’Azur et à Monaco.

🍝 Préparés à partir d’une pâte semblable à celle des pâtes fraîches, ces petits chaussons sont farcis de diverses garnitures salées, comme des légumes, de la viande ou des fruits de mer, puis frits jusqu’à ce qu’ils soient bien dorés.

🍽️ Ils sont encore meilleurs lorsqu’on les partage. Pensez à de petits raviolis frits !

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👻 Trick or Treat, adult version.

Barbajuan is a traditional appetizer celebrated throughout the French Riviera and Monaco.

🍝 Made from a pasta-like dough filled with a variety of savoury ingredients, including vegetables, meat, or seafood, these little pastries are deep-fried until golden, and best enjoyed shared. Think of them like little fried raviolis.

10/30/2026

🐖 You should hear the sizzle of this pork porchetta when it’s finishing in the oven and the crackling skin puffs like popcorn.

📸 The final plate is served thusly: Boudreau Meats crispy skin pork belly, coffee and orange braised barley, and fennel salad.

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🐖 Si seulement vous pouviez entendre le crépitement de cette porchetta de porc lorsqu’elle termine sa cuisson au four et que sa couenne croustillante gonfle comme du maïs soufflé.

📸 Voici le plat final : poitrine de porc de Boudreau Meats à la couenne croustillante, orge braisée au café et à l’orange, salade de fenouil.

Boudreau Meat Market

10/29/2026

🥂 Join us as we welcome Pauline Vranken, the CEO of Maison Pommery (Americas). Pauline is our host for the evening, and she’ll be guiding us through a brilliant tasting of Maison Pommery’s stunning Ch*****ne lineup, coming to New Brunswick shelves this season.

🎟️ Tickets are available now for next Thursday, 5 November. One night only!

✍️ Reserve: ateliertony.ca

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At 6:30 on Thursday, 5 November, join Pauline Vranken of Maison Pommery as we celebrate Pommery Ch*****ne with a decadent fall tasting menu. Doors open at 6:00.

Each locally-sourced plate will be paired with an expression of Pommery Ch*****ne, including the flagship Cuvée Louise (Parcelle 2008).

Tickets are $275 per person (tax + service extra). Sorry, we are not able to accommodate for allergies with this menu. A deposit of $50 per guest is required at time of booking. Cheers!

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Le jeudi 5 novembre à 18 h 30, joignez-vous à Pauline Vranken (PDG de Vranken-Pommery Ch*****ne Americas) pour célébrer les ch*****nes Pommery autour d’un somptueux menu dégustation aux saveurs automnales. Ouverture des portes à 18 h.

Chaque plat, préparé à partir de produits locaux, sera accompagné d’une cuvée de ch*****ne Pommery, dont la prestigieuse Cuvée Louise (Parcelle 2008).

Les billets sont à 275 $ par personne (taxes et service en sus). Malheureusement, nous ne pouvons pas accommoder les allergies avec ce menu. Un dépôt de 50 $ par personne est exigé au moment de la réservation. Santé !

Address

50 Rue Du Marché
Dieppe, NB
E1A9K2

Opening Hours

Monday	8am - 2pm
Tuesday	8am - 2pm
Wednesday	8am - 2pm
	5pm - 9pm
Thursday	8am - 2pm
	5pm - 9pm
Friday	8am - 2pm
	5pm - 9pm
Saturday	8am - 2pm
	5pm - 9pm
Sunday	8am - 2pm

Telephone

+15063844218

Website

http://www.ateliertony.ca/

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