The menu takes inspiration from brasseries and café bistros and features fresh, local fare, with an emphasis on seafood. A French-inspired wine list, reinvented retro cocktails, and a good selection of whisk(e)ys and cognacs round out the offering.
Le Boulevardier Restaurant, à Montréal, reçoit globalement des impressions positives liées à son cadre élégant, sa cuisine française raffinée et son personnel attentionné. Les visiteurs saluent souvent un service impeccable, un sommelier compétent et d'excellents accords mets et vins, avec des plats phares comme les pétoncles, le risotto au homard et le millefeuille apprécié en dessert. Le menu dégustation et les accords vins sont souvent décrits comme des points forts, mais les portions et l'assaisonnement varient et certains plats peuvent sembler peu généreux ou manquer de profondeur. L'ambiance est chic et propice aux occasions spéciales, bien que l'endroit puisse être bruyant ou le service parfois lent en période d'affluence. Dans l'ensemble, Le Boulevardier est perçu comme une expérience gastronomique de haute qualité et une valeur notable pour certains, avec une invitation à revenir, même si quelques repas n'atteignent pas toujours toutes les attentes.
Une vue imprenable sur le centre ville de Montréal. Une cuisine majestueuse. On ressent que la brigade de cuisine est passionnée. Merci au chef Coulomb & à toute l'équipe de service ! Petit plus les desserts sont vraiment historique.
QUELLE BELLE SURPRISE ! Nous sommes venu découvrir ce bel établissement & nous avons rencontré la perfection ! Côté cuisine, nous avons ressenti la généreusité & le talent de ce jeune chef marseillais ! Un super service. Côté restaurant, Amélie une jeune & belle femme agréable dans le rôle de meneuse d'équipe qui nous a accueilli avec professionnalisme. Océane, une serveuse au sourire radieux qui nous a conseillé sur nos plats avec passion comme si elle goûtée les plats avec nous ! Le meilleure pour la fin, JordanE ce sommelier fantastique & passionné nous a proposé une magnifique appellation de la vallée du Rhône (Vinsobres), un vin qui nous conduit directement au paradis du goût!
25 nov. 2023
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We had the Montreal special table d'hôte. Mixed feelings... some entrees were excellent & some we couldn't not eat them.... Not good. Main dish was good but only 5 bites.... Way too small for all of us. So I think the chef has a bit of work to do...
Saumon gravlax excellent
Pintade présentation décevante
Poulpe présentation moche
Tagliatelles fade
Service du vin avec carafe si 9 once !
Terrine de lapin excellente
Pas de bière sans alcool
Avez vous changé de chef ?
Amile took care of us for the evening & I am so grateful to him for his knowledge of the dishes, their components & wine pairings.
My sister & brother-in-law got a Bordeaux to complement their meal & we tried a lovely wine from Alsace - a blended wine of white grape varieties from Alsace - Ramène tes Copains, described as harmonious, fresh & fruity.
To start we had 3 of the lobster & scallop carpaccio & one rabbit pie.
Old-fashioned, oat crust rabbit pie with pistachios & foie gras. It was served cold & when I first saw that the crust was hard &, dare I say congealed, I thought I ordered unfortunately but the chef knew exactly what he wanted & it was superb!!! The texture of the crust challenging me to begin with made me appreciate the foie gras aspect with the hardened crust even more. The rabbit was perfectly cooked & everything together was so soul satisfying - Like when Ego is served the ratatouille at Gusteau's. The more I ate it I realized it was exactly the way it had to be & I should like to eat it every day.
The rest of the table ordered the Scallop & lobster carpaccio, smoked garlic confit, asparagus heads & vanilla honey vinaigrette.
I'm not sure why so many of the seafood options this time round with MTL a Table have vanilla included. It seems like sweet on-top of sweet to excess. Also didn't really notice the smoked garlic confit - if there was more of it to balance out the natural sweetness of the shellfish with the added vanilla (which I know was probably more an olfactory sweetness, instead of an actual sweetness) I might have enjoyed it more. The texture of both the lobster & the scallops was perfect, & the asparagus, not overcooked or overdone.
For the main there were 2 orders of the Duck magret cooked at 51 ⁰C, coated with maple syrup, glazed turnips & grilled salsifies. It was delicious, perfectly cooked, not overly sweet & paired wonderfully with the Bordeaux.
The skate cooked at low temperature, sauce vierge with capers, parsnip mousseline & vegetables was very good & my husband thoroughly enjoyed it. Scraping all of the meat off of the bones was also fun.
The dorade filet crusted with tapenade, wild mushroom fricassee & fennel mousseline with grenadine was amazing!!!
I would never put mushrooms with fish but it worked wonderfully texturally. The fact that the skin was soft was again on purpose to contrast other components of the menu.
All of the flavors of the individual components working together was such a joyful experience. I love when I learn how to taste differently during a meal & this dish provided that. & the fennel mousseline could be eaten quite happily with a spoon anytime you were in need of comfort food. The color is happy, the texture is reassuring & the flavor is just a little of the astringency of the grenadine & the warming digestive of the fennel & the glorious fat/creamy from the cream & potatoes. I wish I could sit in the kitchen & watch the chef work just to get a feel for the way he experiences food.
Lastly we had one Sicilian tiramisu, coffee, amaretto, mascarpone with tea cookie, one of the Grand Marnier baba, kiwi whipped cream & candied lemons & two Pistachio crème brulées.
If you have the rabbit pie the pistachio crème brulée continues that flavor. It was texturally perfect & something I had never tried before but I should have got the baba like my husband. Big, bold happy flavors! While the Sicilian tiramisu was very good I'm not sure where the Sicilian part came in & I forgot to ask. I'm sure Amile would have known, & it would have made sense because he had an excellent answer for every other question I asked.
The food made me so happy I made sure I hugged the chef to say thank you, wishing again my school French was so much better & that I practiced more.
Le Boulevardier delivered a spectacular anniversary meal & we will definitely return.
Great setting, impeccable service, a real treat to taste local foods elevated & celebrated by the staff at The Boulevardier. The desserts are decadent & divine! Merci beaucoup Chef(s).
We are well-traveled foodies. Our meal was exquisite from start to finish. Presentation, execution, creativity, balanced flavours, texture were all top-notch from appetizer to dessert. Reasonable pricing, pleasant environment, friendly service & decent wine list. We will be returning with friends at every chance. I very rarely give 5 stars but this chef deserves them.
We reserved a spot for dinner here because of À la table MTL & it did not disappoint! The ambiance was modern, service was great, but best of all, the food was impeccable. The dishes were creative & for a small price of $7 you can upgrade to a more premium dish which more delicious than I expected. I can tell the chefs put a lot of work into each dish. For only $45/person, it blew my mind. In fact, we reserved this restaurant for a second time because we knew we'd never eat food of this calibre in our hometown ever again. Highly recommended!
We reserved a spot for dinner here because of À la table MTL & it did not disappoint! The ambiance was modern, service was great, but best of all, the food was impeccable. The dishes were creative & for a small price of $7 you can upgrade to a more premium dish which more delicious than I expected. I can tell the chefs put a lot of work into each dish. For only $45/person, it blew my mind.
10 juil. 2021
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