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.
Beau restaurant, décor & design raffinés, excellent service, vins délicieux mais dispendieux. Les plats ne sont pas mauvais mais rien d'exceptionel. Belle expérience malgré tout.
Le repas & la nourriture recherchés & bons.
Par contre le service manque de professionnalisme & de chaleur humaine!
C'est commercial mais ne pas s'attendre à plus!
Large portions comparing to its price. Good food quality with not too complex design. We enjoyed the food & wine. But the waiter got confused a few times by bringing the wrong dish & wrong bill...
Excellent service! Maître d'hôtel attentionné, notre serveur Nicolas était au petit soin... & que dire du menu; excellent! Nous y étions pour Mtl à table; menu équilibré, aliments de qualité & de grande fraîcheur. J'y retournerai avec enthousiasme!!
4 nov. 2022
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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.
Wonderful meal to celebrate a special occasion. Gave us a lovely circular banquette. Food was wonderful. An early glitch (cold scallops) swiftly corrected. Pork tenderloin was delicious, as was the tiremisu.
Un peu déçu hier soir par rapport à il y a 10 jours où tout était parfait & délicieux.
Le magret de canard pas assez tendre manquait de légumes d'accompagnement & la part trop importante à notre goût.
Le Flétan pris la dernière fois manquait de saveur cette fois ci.
Sinon service toujours parfait personnel souriant & attentif . Salle de restaurant très plaisante & confortable
The lunch menu was amazing, my family & I thoroughly enjoyed the meal & the atmosphere itself. Very well decorated venue.
Above all though, our wonderful waitress made the experience what it was: she was very knowledgeable of the menu, extremely professional & kind. Applauds & compliments to her! Thank you. We will be back for another meal soon.
