Maison Boulud

Maison Boulud Restaurant Review:

When the Ritz-Carlton Montréal celebrated its 100th anniversary, a total renovation and makeover transpired on the “haute classe” hotel. This included a major revamping of the in-house restaurant and the introduction of celebrity chef Daniel Boulud, who created a menu (with executive chef Riccardo Bertolino) that’s elegant, refined and very French, showcasing Quebec’s local ingredients. The caramel and chocolate-colored setting is in line with Boulud’s many establishments around the world, but certainly a few notches under his address “Daniel” in New York City. Start with a refreshing cocktail by one of the mixologists (happy hour is also an upscale after-work event) then the salad of beet, sliced paper-thin, or the deconstructed sardine tart. Another starter option is the velvety ricotta ravioli. For the main course there are delights such as the milk-fed porcelet from local Gaspor farm, the finely seasoned seared tuna, and an artfully presented duo de boeuf (beef duo). Alternatively, consider the famous DBGB burger. The house sommelier is knowledgeable and quite intuitive; don’t be shy about asking for an expert wine recommendation. Among desserts is the chocolate lava cake with a molten caramel interior and a side of salted caramel ice cream. Brunch is another big draw for the restaurant, with a two-course or three-course option including duck and red wine consommé followed by eggs and hollandaise, croissants or the lobster roll with squash and saffron brioche, celery and curry.