When Bouillon Bilk first opened in 2011, Montréal's restaurant critics were intrigued. The chef, François Nadon, had worked at several of the city's top restaurants but was largely unknown, and the restaurant was located on an undistinguished stretch of boulevard St-Laurent. But it soon became both a critical and popular favorite. The contemporary, minimal space is decidedly unstuffy compared with many of Montréal's leading restaurants. Similarly, the menu may be gourmet but it's also daring, with ingredients and preparations from Asia complementing French dishes and techniques. You can start with Japanese yellowtail, move on to a pasta dish, and end with a selection of Québecois cheeses, if you choose. There are also fresh oysters on the menu at both lunch and dinner.
Dine on linguine with sea urchin, lamb tartare, and oysters at Bouillon Bilk, a stylish fine dining establishment in downtown Montreal. It comes recommended highly by Ritz-Carlton concierge Simon Bajouk, who says: "The food is amazing, the chef uses local and very fresh products. The décor is simple and refined. Our recommendation: Eat at the counter."