2. Chez L’Épicier
3. Nuances
4. Au Pied de Cochon
5. Laloux
6. La Chronique
7. Le Beaver Club
8. Ferreira Café
9. Milos
10.Le Club Chasse et Peche
Top Three Chefs
Chef Normand Laprise
Chef Normand Laprise owns and presides over the kitchen at Montreal's top restaurant, Toqué! The purpose of Toqué! Restaurant is to showcase Quebec's products and the individuals who supply them. A recent Zagat survey names Chef Normand "The inventor of Quebec fusion cuisine". The restaurant is known for its high quality cuisine, service, decor and facilities. Chef Laprise was born and trained in Quebec. He began his career in well-known popular restaurants such as Marie-Clarisse and Café de la Paix. In 1999 he quickly became well known for his work at Montreal's Le Citrus. When not in the kitchen at Toqué! can be found globe-trotting as a guest celebrity chef at some of the most prestigious restaurants around the world. In 1992 with business partner, Christine Lamarche, Chef Norman opened Toqué!. In order to showcase the quality of Quebec produce Chef Normand has established several working relationships with local farmers, fisherman and growers. The cuisine at Toqué! is characterized as a seven course meal which features small portions each more surprising than the last. Chef Normand pays special attention to keeping the cuisine very traditional and elaborate. The chef encourages guests to feel the Quebec culture through his cuisine each and every visit. On the menu, each dish that is supplied from local growers and farmers is named in recognition of the producer. Some of the famous meals found at Toqué! are Ravioli de pigeon confit, armill aires couleur de mil et jus de viande, Cuisseau de porcelet roti, sauce aux pommes, panais croustillant, pieds de muton et ail confit and for dessert Poire pochée, mousse et sorbet à la poire, huile de pistache et craquant aux épices.
Chef Normand Laprise owns and presides over the kitchen at Montreal's top restaurant, Toqué! The purpose of Toqué! Restaurant is to showcase Quebec's products and the individuals who supply them. A recent Zagat survey names Chef Normand "The inventor of Quebec fusion cuisine". The restaurant is known for its high quality cuisine, service, decor and facilities. Chef Laprise was born and trained in Quebec. He began his career in well-known popular restaurants such as Marie-Clarisse and Café de la Paix. In 1999 he quickly became well known for his work at Montreal's Le Citrus. When not in the kitchen at Toqué! can be found globe-trotting as a guest celebrity chef at some of the most prestigious restaurants around the world. In 1992 with business partner, Christine Lamarche, Chef Norman opened Toqué!. In order to showcase the quality of Quebec produce Chef Normand has established several working relationships with local farmers, fisherman and growers. The cuisine at Toqué! is characterized as a seven course meal which features small portions each more surprising than the last. Chef Normand pays special attention to keeping the cuisine very traditional and elaborate. The chef encourages guests to feel the Quebec culture through his cuisine each and every visit. On the menu, each dish that is supplied from local growers and farmers is named in recognition of the producer. Some of the famous meals found at Toqué! are Ravioli de pigeon confit, armill aires couleur de mil et jus de viande, Cuisseau de porcelet roti, sauce aux pommes, panais croustillant, pieds de muton et ail confit and for dessert Poire pochée, mousse et sorbet à la poire, huile de pistache et craquant aux épices.
Chef Laurent Godbout
Chef Laurent Godbout is the owner, operator and head chef at Chez L’Épicier. Chef Laurent is 32 years old and has worked at over 15 different restaurants including; Aubauge Hetley and Aubage des Trois Tilleus of the Relais and Chateâux Network. He was recently featured in the French magazine le Figaro and is up for an award in wine spectator for his wine list. Chef Laurent's main goal with Chez L’Épicier is "to help rediscover good taste." He is recognized today as one of the driving forces behind the concept of entertainment food in Quebec. He prides himself on using contemporary expressive and inventive cuisine styles creating some of the most visually appealing meals. Chez L’Épicier offers Quebec specialty products, imported items as well as chefs' own creations under the label Les Saveurs de L’Épicier. Some of these items include Parmesan Oil, Maple Vinegar and Blueberry Maple Syrup. The restaurant itself is casual with an elegant ambience. There is a private room that can accommodate between ten and one hundred diners, which is ideal for business meetings. Chez L’Épicier also has an onsite wine cellar which stores up to two thousand bottles of wine with a vast selection including "bottles for every budget". The wine selection is constantly updated to suit the meals and changing seasonal specialties. Examples of original creations offered at Chez L’Épicier are Shepherd’s Pie with Escargot with Celery Root and Roasted Garlic, an Orzo Graten with Beets and a Club Sandwich was Chocolate and Pineapple Fries.
Chef Jean-Pierre Curtat
Nuances’ is one of the most unique dining experiences that one can experience. The ambience is created by decorative lighting. The focus of Nuances is to enhance and heighten each sense in a different way to create a total experience that is unforgettable to the guest. Nuances has received many highly acclaimed titles including a five star diamond rating from CAA and AAA since 2000 and was awarded the 2007 Restaurant of the Year by Guide Debeur. Nuances is located in the Casino Montreal on the fifth floor and specializes in French cuisine and has a very elaborate wine list including a selection from 1,400 different countries around the world with both Old World and New World flavors. Nuances’ creates fresh new ideas and techniques to create a dynamic environment where each experience is identical in quality and service but uniquely different in mood and ambience. Jean-Pierre began his culinary career in high-class hotels and restaurants under top chefs. Curtat continued his progress through highly rated restaurants in Paris before returning to Quebec to assume the position of Executive Chef at Nuances since it first opened in the casino in 1993. After studying in Quebec and France, Jean-Pierre has a very distinguished French style of cooking. The menu at Nuances is quite sophisticated and elaborate, entrées range from $40.00 to $45.00 including Longe de cerf rôtie, coing caramélisé et purée de pommes de terre, jus de gibier aux baies de sureau and for dessert Assortiment de glaces et sorbets.
Justification
Montreal restaurants are best known for showcasing the true beauty of Quebec cuisine. The way we discovered which restaurants in Montreal were considered to be on top of their game was from sources such as; 10 Best, Zagat, CAA/AAA, Trip Advisor, Montreal Gazette, Wine & Food Magazine and many more.
The information gathered from the above mentioned sources were then put on a scale using a 3 tier system. Tier 1 was restaurants having National and International Recognition, tier 2 having Local and Regional Recognition and the final Tier 3 having Individual favourable reviews by individual food critics. Based on these tiers we were able to assign points to each restaurant which in the end gave us the top 10 of Montreal.From all the research we gathered we truly do believe that based on the reviews, awards and acclamations written about the restaurants that Toqué!, Chez L’Épicier and Nuances and chefs Normand Laprise, Laurent Godbout and Jean-Pierre Curtat are truly the top chefs behind these great restaurants.
Chef Laurent Godbout is the owner, operator and head chef at Chez L’Épicier. Chef Laurent is 32 years old and has worked at over 15 different restaurants including; Aubauge Hetley and Aubage des Trois Tilleus of the Relais and Chateâux Network. He was recently featured in the French magazine le Figaro and is up for an award in wine spectator for his wine list. Chef Laurent's main goal with Chez L’Épicier is "to help rediscover good taste." He is recognized today as one of the driving forces behind the concept of entertainment food in Quebec. He prides himself on using contemporary expressive and inventive cuisine styles creating some of the most visually appealing meals. Chez L’Épicier offers Quebec specialty products, imported items as well as chefs' own creations under the label Les Saveurs de L’Épicier. Some of these items include Parmesan Oil, Maple Vinegar and Blueberry Maple Syrup. The restaurant itself is casual with an elegant ambience. There is a private room that can accommodate between ten and one hundred diners, which is ideal for business meetings. Chez L’Épicier also has an onsite wine cellar which stores up to two thousand bottles of wine with a vast selection including "bottles for every budget". The wine selection is constantly updated to suit the meals and changing seasonal specialties. Examples of original creations offered at Chez L’Épicier are Shepherd’s Pie with Escargot with Celery Root and Roasted Garlic, an Orzo Graten with Beets and a Club Sandwich was Chocolate and Pineapple Fries.
Chef Jean-Pierre Curtat
Nuances’ is one of the most unique dining experiences that one can experience. The ambience is created by decorative lighting. The focus of Nuances is to enhance and heighten each sense in a different way to create a total experience that is unforgettable to the guest. Nuances has received many highly acclaimed titles including a five star diamond rating from CAA and AAA since 2000 and was awarded the 2007 Restaurant of the Year by Guide Debeur. Nuances is located in the Casino Montreal on the fifth floor and specializes in French cuisine and has a very elaborate wine list including a selection from 1,400 different countries around the world with both Old World and New World flavors. Nuances’ creates fresh new ideas and techniques to create a dynamic environment where each experience is identical in quality and service but uniquely different in mood and ambience. Jean-Pierre began his culinary career in high-class hotels and restaurants under top chefs. Curtat continued his progress through highly rated restaurants in Paris before returning to Quebec to assume the position of Executive Chef at Nuances since it first opened in the casino in 1993. After studying in Quebec and France, Jean-Pierre has a very distinguished French style of cooking. The menu at Nuances is quite sophisticated and elaborate, entrées range from $40.00 to $45.00 including Longe de cerf rôtie, coing caramélisé et purée de pommes de terre, jus de gibier aux baies de sureau and for dessert Assortiment de glaces et sorbets.
Justification
Montreal restaurants are best known for showcasing the true beauty of Quebec cuisine. The way we discovered which restaurants in Montreal were considered to be on top of their game was from sources such as; 10 Best, Zagat, CAA/AAA, Trip Advisor, Montreal Gazette, Wine & Food Magazine and many more.
The information gathered from the above mentioned sources were then put on a scale using a 3 tier system. Tier 1 was restaurants having National and International Recognition, tier 2 having Local and Regional Recognition and the final Tier 3 having Individual favourable reviews by individual food critics. Based on these tiers we were able to assign points to each restaurant which in the end gave us the top 10 of Montreal.From all the research we gathered we truly do believe that based on the reviews, awards and acclamations written about the restaurants that Toqué!, Chez L’Épicier and Nuances and chefs Normand Laprise, Laurent Godbout and Jean-Pierre Curtat are truly the top chefs behind these great restaurants.
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