The French chef Daniel Boulud made his name in New York, where he oversees seven restaurants, and has since expanded his culinary empire to six other outposts around the globe. His venture in Montreal makes perfect sense, with Québécois cuisine combining French traditions and techniques with New World ingredients—not unlike Boulud himself. The space—by one of the hottest design firms of the moment, Super Potato—is elegantly restrained, with smoked glass details, wooden floors, and a contemporary enclosed fireplace warming and lighting the room. Boulud uses the best of Quebec’s produce in dishes centered on local foie gras, duck, and salmon. The result is refined yet soulful contemporary French dishes, prepared by Maison Boulud Executive Chef Riccardo Bertolino. In warmer months, guests can dine al fresco while in the winter you can take in the snowy scene from the restaurant’s enclosed greenhouse.
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Long before he opened Maison Boulud at the Ritz-Carlton Montréal, chef Daniel Boulud already had deep roots in the region. Many of the cheeses and other products used at his various restaurants come from farms in Québec. Oysters from the Atlantic and the best produce from the province's small farms appear on the plates at Maison Boulud too, where Québecois cuisine is given an haute flourish. While the menu is the main draw, the dining room also contributes to the popularity of the restaurant, filled with sunlight by day from the hotel's garden and cozy at night, with its copper finishes and leather chairs illuminated by candles and the glow from the fireplace.