Both for lunch and for dinner, the experience is amazing. The staff is extraordinary, and the food is excellent. What really stands out is the presentation and attention to detail in every meal.Attached are photos of the lunch.I strongly recommend !
We went on April 23rd and had such a delightful time..The amuse-bouche was so wonderful and creative way to start the experience. The food is delicious and the presentation is gorgeous.The entire staff is so friendly and kind, especially Louis.It was our first time visiting, and we will definitely be returning on our next trip to Montréal.
We received a very warm welcome from the staff upon arriving and walked into a beautiful and luxurious setting. As soon as we sat down, snacks quickly came and they were all delicious. I really liked the steamed mussels, and raw scallops. But I wished they would’ve come in two separate batches instead of all at once. Imagine 6-8 dishes explained to you, some hot some cold, all requiring your attention while you try to remember the ingredients that went into it. It was too overwhelming of a start. Their signature Lobster Cappuccino was great. The next courses, crab cakes and foie gras dumpling were okay, but left much to be desired. The main course for me was the biggest fault. My filet mignon arrived looking very pale brown and overcooked. Looked like oxidized meat. I’ve could’ve easily cooked a better steak at home. Just the eye of the meat had some pink, but if you cut into it, most of the meat was brown. It was probably sitting on the pass for a bit too long. The steak also lacked flavour. Maybe I just got a bad piece of meat. It just gave me the sense that the kitchen lacked cooking expertise and finesse. Maybe it’s all smoke and mirrors with no substance. The chef clearly loves the theatrics of a modern fine dining experience, borrowing tricks from Alinea and El Bulli. The mash potatoes that came with the steak had a pungent truffle aroma that didn’t really work. At some point the chef needs to realize he can’t just throw truffle oil on everything. Overall, I think this place has potential to be one of the better restaurants in Montreal, but it needs to focus on the cooking. As for desserts, I enjoyed the crepe dish. Hopefully, in a few years, the chef can refresh his menu and liven it up a little.
I went for the brunch experience, it was fairly priced but with more downs than ups. It started well, pastries were fresh and crispy. However, I couldnt understand the flow of flavours, neither plate had a conexion. The main course, I had the Salmon, was saltier than expected but the risotto de quinoa was the star of this poor show, nicely flame and well cook. The next course, which made us go to another room, increased my expectations, but again nothing to say, it was parcours. Next 3 courses, crepes, cotton candy and chocolates were ok. Because of the risotto of quinoa, I would go again but for dinner or lunch.
Absolutely incredible! I don't want to spoil any piece of this experience as going in semi-blind keeps the childlike wonder this environment has cultivated.Delicious, fun and so unbelievably original. We got the 8 course meal and it was unlike any dining experience I'd ever had. 10/10, definitely taking family and friends here for an unforgettable night!
10 course signature tasting menu, King & Snow Crab. Creamy Crab Cake with Lemon peel confit and Crab Claw. A rather interesting taste, a little on the heavy side because of the cream. Definitely culinary art, at its finest.I’ve always wasted to visit this dinning place as I heard the experience is gastronomy experience. This restaurant delivery just that.
Ok, I admit, it's quite an experience. The presentation was outstanding and the service exceptionnel. The drawback, ignoring pricing, is there is way too much food and we're talking about a 4 hours meal. For hyper active people, it's quite a long time to sit (although they do take you through a very interesting walk but I won't spoil the surprise).
The main question is what do you expect or accept for more than $500 for a dinner for 2.Assuming that for you, it is a lot to shell out, then there are circumstances when the specialness of the occasion or circumstances warrant that.The food is exquisite, but not consistently so. For example flambé crepes are pre-made and doughy, the sauce ..amazing...but still.The dinner is experiential and a lot of thought went into creating an experience but not a huge amount int whether that is a good experience. Elements of that are nice and other elements of it are not. There's lots of dry ice and smoke, sometimes it adds something, sometimes it is distracting. The tour in the kitchen is great, no issues and it added something, the eating a something or other out of a tin can in the 'sugar shack' mock up, maybe appeals to tourists and people that photograph the entire meal, but had we known what awaited us would have skipped it, my partner didn't even eat it and the tip jar full or notes so subtle we hardly noticed it. Some less positive reviews say gimmicky, that is a bit harsh, but at times it rang true. And gimmicks are used to hide flaws, and so given that the food didnt have many flaws, it seemed a bit unnecessary at times.The second we sat down we were bombarded by maybe four of 5 amuse bouche with mumbled descriptions so we had no idea what they were. When we asked for a few minutes to warm up and get settled we were told by three staff that the chef is from the south of France and that is how it is done. We got shirty and worse... they got shirty, back. It kind of ruined the beginning. For a start assuming we have never eaten in top restaurants in the south of France, is pretty annoying, we might be anglo or look stupid , (and the question what are you celebrating tonight again assumed a lot), but the bottom line is, it is minus too many degrees outside, parking in the snow is a pain in the neck, and being told how to enjoy your evening is unnecessary. Maybe destabilising people is the intent and some people love it. We tried hard not to let it get to us and in the end it didnt. But a pointless stressor.So it was a nice evening, it was unique and memorable, bits of it were not a good as they could have been, it is expensive and mostly with accompanying value but bits of it I think could easily be improved. The food generally is excellent, some bits were good but not excellent. I am glad we went but unlikely to return. If you are visiting Montreal and like great food, I guess you should go if you can afford it. If you live here, there are excellent alternatives. How many will survive the constant opening and closing restrictions we will find out..
This was booked by a friend before the price increase of Dec. 1 so she was quite surprised to see the Bistro table was $120. per person, I was in shock. It apparently was about half the price this summer. You would think that for $120, tea or coffee is included. No. I paid $10.50 for one tea bag in a small tea pot. I think my friends even paid for their hot water. I admit I did not know what to expect as I am not from Montreal and was never able to open their menu on the web to even see the prices. I found it extremely expensive as the portions are all small, 'nouvelle cuisine' for sure and I would be surprised if the food itself was worth $25. It's definitely not the type of restaurant to go to if you are catching up with friends and are not there specifically for a 'unique' dining experience. We were not overly impressed by the food, different presentations and did not comment on it to the waiters as patrons probably usually do. Thankfully, we did not have the blue cheese in the shoe that some reviews mentioned. As one reviewer wrote, the timing between the courses is short and we were constantly interrupted by the waiters coming and going and explaining the food and sometimes how to eat it as it was not always obvious. It got to be annoying. The staff was very nice and polite but it was not the right restaurant for our group that night. For me, it's a once in a lifetime experience and I can now check that off my bucket list as money not well spent in a very expensive restaurant.
Such a fun dining experience! One of the most fun dining experiences we’ve ever had. It will be hard not to compare this with other Michelin restaurants because it should be. For the value, this is AMAZING! I would imagine each season, there is a different experience. Since we’re in winter, the experience was like “At the cabin in the mountains”. You could smell the firewood smoke everywhere, which gives you that nice camp fire feel. The restaurant itself is very beautiful, high ceilings, sophisticated decor but imagine - At the Cabin. We chose the 8 course…not sure how anyone can do the 10 course. The serving of most courses was very generous. The main course is a full size course, which alone can be a meal itself! Amuse Bouche - Holy Cow!!! Talk about an introduction to the meal! “So glad you are here. Take off your coat, have a seat, get ready for an adventure.” describes the amuse bouche. This all happens before you even get your menu. You sit and you start eating immediately!!! This course had about 10 different mini courses. (Smoked salmon, mussels, 2 types of croquettes, Parmesan crisps, beef jerky, casava chips, truffle popcorn, scallops.) The amuse bouche was a tasting within a bigger tasting. So wild! It all started coming out super fast like rapid fire. As soon as someone dropped off one, another one came out. We both laughed during and after this course, a great way to making us feel welcomed and to let us know we’re going to have a lot of fun. I think about other tasting experiences where I feel a bit stiff and that was the total opposite at Jerome’s. I was laughing and wondering what’s next. Rest assure though, the rest of your meal is super relaxed and very well timed. Food overall was very good. Some of my favorites were the lobster cappuccino, duck dumplings, puff pastry, oil for breads, lobster claw soup, scallop, and the oyster. Oh the 8 courses, dessert does account for 3 of them. The first was savory into sweet. You get a little meat pie before you get your mini surprise dessert and ice cream. A very cute way to allow you to walk through the kitchen. When you return, Santa dropped off some gifts. A box of beautiful chocolates and a stocking with a couple of fun take homes. Next dessert course, a variety of baklavas, macarons, marshmallow, chocolate lollipops and cotton candy! Last dessert course, a crepe of course, if you still have any room left! The staff all did a great job being the best hosts and hostesses at this “cabin”. It’s not an easy job if anyone has ever hosted parties so to the staff…KUDOS! You worked very hard and it definitely shows!