Fuzion Zen

Jean-Marc

5.0

Very nice little place imn Sainte-Rose. Often full, so better reserve. Service is sometimes a bit sow, but blame is on their success. Lot pf food options, tasty & very nicely served. Bring your wine. Not our first time there, not the last.

28 oct. 2025

sur Google

Carol

5.0

Fresh, tasty Asian fusion food. The fact that you have to wait for your food is that it's fresh & not prepared in advance & heated in a microwave. Good things come with time!! If you're in a hurry, not the place! The staff was amazing! It's been a while since I encountered this type of courteous & friendly waitress. Good job to the chef & staff. We will be back very soon, reserved our second visit within weeks😁

7 sept. 2025

sur Google

Medgine

5.0

Small restaurant with DELICIOUS FOOD. its also a BYOW. Everything was really tasty. 5*

1 déc. 2024

sur Google

italshorty

47 Commentaires

2.5

Worst service I have ever received at a restaurant. Went to this restaurant last night with 3 friends, our reservation was at 7:45. We arrived 5 minutes early & were seated right away by the hostess who told us the waitress would come see us soon to open our wine bottle & explain the menu. The waitress came to see us exactly 30 minutes later at 8:15. She opened the wine & explained the menu to us but we were waiting for 30 minutes so knew the menu by heart & made our choices. I tell her we were ready to order to which she says she's gonna go serve a table & come back to us right away. She comes to see us 15 minutes later, meaning it took 45 minutes for us to place our orders meanwhile the table next to us was seated after us & they took their orders before ours. We received our appetizers at 8:45. Our main dishes were served at 9:30, one hour 45 minutes after we arrived. The table next to us arrived before us, was served before us & left before us. Yes the food was tasty & the presentation was nice but it does not justify the lengthy service provided at this place. It's a good thing we did not have plans afterwards or we would've had to cancel. We all felt neglected & wondered if it was because we spoke English amongst ourselves even though we spoke French to the hostess & waitress. My friends & I go out to eat every week & it is not normal to have to wait 30 minutes before placing your order & then receiving your main meal almost 2 hours later, that's just ridiculous. They really really need to step it up. Again, the food was good but not good enough to justify waiting all that time. Never going back & I suggest you don't go here if you're in a rush.

Bonjour Mme/M Nous sommes désolé pour ce désagrément pour vous. Nous sommes surpris de cette situation?. Nous aurions souhaitez que vous nous en faisiez part lorsque vous étiez a notre établissement, nous aurions pu au moins corriger la situation rapidement et nous assurer de votre entière satisfaction. Habituellement, si le client est pressé il est important de nous le mentionner au préalable et nous ajustons le service en conséquence. Nous nous ajustons selon les besoins de notre clientèle soit autant pour le service, le menu ou autres.. Nous tenons a préciser que nous sommes un restaurant de fine cuisine et que rien n'est préparé a l'avance et que tout est fait a la minute pour un maximum de fraîcheur dans les assiettes. Bien a vous Ann Quenneville , prop (L'hôtesse ) Hello Mrs. / M We are sorry for this inconvenience for you. We are surprised at this situation ?. We would have liked you to let us know when you were at our establishment, we could have at least corrected the situation quickly and made sure of your complete satisfaction. Usually, if the customer is in a hurry it is important to mention it beforehand and we adjust the service accordingly. We adjust according to the needs of our customers either for the service, the menu or others .. We would like to point out that we are a fine restaurant and that nothing is prepared in advance and that everything is done by the minute for maximum freshness on the plates. Good to you Ann Quenneville, prop

FuzionZen

31 juil. 2022

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).