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Jérôme Ferrer - Europea
Modern French
Floor-to-ceiling windows look straight into the glass-walled kitchen, so the brigade becomes part of the spectacle before the first course arrives. This is fine dining on the grander end, with silver service, Magdalen Islands lobster, and Appalachian venison built around Quebec terroir and French classical technique. A Michelin star sits above the door. The maple pre-dessert and aperitif pork rinds read as nostalgia, which turns out to be a smart move in a room this polished.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Lobster from the Magdalen Islands
“his menu celebrates premium ingredients: lobster from the Magdalen Islands, king crab, Appalachian red deer, scallops and caviar.”
Michelin Guide -
Appalachian red deer
“his menu celebrates premium ingredients: lobster from the Magdalen Islands, king crab, Appalachian red deer, scallops and caviar.”
Michelin Guide -
Maple pre-dessert
“there is a maple pre-dessert.”
Michelin Guide -
Crispy pork rinds
“crispy pork rinds are served with the aperitif”
Michelin Guide
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