Fuzion Zen

Alex

5.0

Le chef qui y travaille est un virtuose de la cuisine fusion. Couleur, saveurs & présentation des plats, chef Gérald est un artiste.

J'y ai été plusieurs fois dans les vingts dernières années & la qualité & les standards sont toujours à la hauteur de mes attentes.

Une gemme cachée du vieux Sainte-Rose

15 févr. 2026

sur Google

Patrice

5.0

Le Chef Gérald est un magicien des saveurs. Ses plats sont délicieux & copieux. Plusieurs émissions de télé y gagneraient sûrement à l'inviter au moins une fois ! On va y retourner bientôt, toute une découverte ce resto

19 mai 2024

sur Google

Foodie

2 Commentaires

5.0

What do you get when you mix a Haitian-born chef, a warm & generous Quebecois hostess, their charming daughter/waitress & a nineteenth century stone & timber building? A perfect blend of excellent service, romantic ambiance, & the kind of food that I hope I'll be eating every day in heaven.

Fuzion Zen is the perfect name as that's exactly what you can expect to find at this restaurant. From the moment you sample the first savory creation you know you are going to be treated to a special evening that is clearly the mark of a Master Chef whose culinary background is rich & varied. It was not surprising to hear that Gerald has worked at such notable establishments as L’eau à la Bouche & Chez Milot. It is no wonder that you detect subtle influences of French cuisine on the palette fused with Japanese & Thai. Each course is created in-house & will not only stimulate your taste buds to new heights never before experienced, but will also give you a visual feast worthy of the title masterpiece.

I had for the entrée a Chaudrée with a generous mix of seafood & an Escargot Zen while my wife had the Entrée Chef # 2 (a crépe creation with smoked salmon). What a start! We of course shared our plates & both of us were amazed at the flavours & textures that had previously been unknown to us.

For the main course I had the Poulet Général Tao & my wife the Filet Mignon. We both agreed that the sauces & spices for both meals were out of this world & the side dishes of vegetables & rice as well as the incredibly original preparations (a slice of crispy banane plantain with portholes & two spaghettini frits acting as antennae gave the illusion of creatures from outer space) were to die for. My Poulet Général Tao was one of the best I’ve ever tasted, but my wife’s Filet Mignon was a tad undercooked, but tasty nevertheless. It must be added, however, that the portion was huge & I’m sure the chef would have cooked it some more had we asked, but we were too busy enjoying the meal. & given that the idea behind Zen is to enjoy the moment, we did not want to interrupt the flow.

For dessert I had a Crème Glacée Frit & my wife a Création Chef (which on this night was a Strawberry shortcake). Again, everything was prepared fresh with the best ingredients & a flair for creativity.

Hats off to Chef Gerald, hostess Ann & their daughter Naomi for giving my wife & I a night to die for (but please remember we want you to serve us in heaven).

Foodie

1 Commentaire

5.0

L essayer c'est le moins qu'on puisse faire vous y retournerai c'est garantie belle acceuil avec le sourire service excellent nourriturre tres bonne & sans parler de la presentation excellent. Bravo Gerald & ta conjointe ainsi que le personnel.