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The white shirts and black aprons are not an affectation; the staff here dress like Parisian servers because the whole point is a Parisian brasserie, transplanted to Outremont and running the same menu it has for years. Braised beef cheek, boudin noir, rum baba: the classics, done straight. The arched brick windows flood the room with light at lunch and turn it into a glowing fishbowl after dark. The wine list leans Burgundy and Rhône.
The awards strongest first
- Michelin Guide Selected Restaurant
- Tastet 101 Must-Try Restaurants in Quebec
- Condé Nast Traveler The 28 Best Restaurants in Montreal
One number, weighted & current 81
How we scoreThe dishes from the writeups
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Beef tartare
“The beef tartare is a textbook example of French cooking, as are the boudin and the escargots.”
Condé Nast Traveler -
Boudin
“The beef tartare is a textbook example of French cooking, as are the boudin and the escargots.”
Condé Nast Traveler -
Escargots
“The beef tartare is a textbook example of French cooking, as are the boudin and the escargots.”
Condé Nast Traveler
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