Léo concentre son orientation culinaire sur la préparation précise de tartares et d une sélection variée de produits de la mer. Chaque plat souligne les profils naturels des ingrédients grâce à des techniques disciplinées et des compositions de saveurs équilibrées. Le menu met en avant des préparations crues aux côtés de poissons de qualité, garantissant une norme cohérente sur l ensemble des propositions. Les clients découvrent un environnement conçu pour la clarté et la fonctionnalité, privilégiant la substance du repas sur les présentations ornées. L exécution technique demeure la pierre angulaire du processus de préparation, qui repose sur un approvisionnement constant en protéines aquatiques. L établissement maintient une approche rationalisée de sa production culinaire, favorisant des méthodes de préparation fondamentales qui honorent l intégrité des composants principaux sans complexité inutile ou fioritures décoratives.
Léo propose une expérience culinaire qui reçoit régulièrement des éloges pour la grande qualité de ses plats, notamment le bœuf Wellington, le ceviche et la crème de champignons qui sont souvent cités comme des incontournables. Bien que de nombreux clients apprécient l'atmosphère chaleureuse et moderne ainsi que le service attentionné offert par une équipe professionnelle, les expériences peuvent varier de manière significative. Certains visiteurs trouvent les prix élevés par rapport à la taille des portions ou estiment que la qualité et la constance des repas ne justifient pas toujours le coût, particulièrement lors des services de déjeuner ou des périodes d'affluence. Malgré quelques irrégularités dans la préparation ou le souci du détail, le restaurant demeure une destination prisée pour les occasions spéciales et les sorties, souvent recommandé pour son cadre accueillant et son potentiel gastronomique global.
WOW. Wow. Wow. Mon conjoint & moi avons l'habitude de venir au Léo lors de nos séjours à Tremblant, aujourd'hui était notre 6-7e fois. Le meilleur steak Wellington que j'ai mangé de toute ma vie , & top 3 EVER de mes meilleurs repas de toute ma vie. Nous avons l'habitude d'aller dans de bons restaurants, & j'ai l'habitude de tester pleins de mets différents. & malgré mes voyages en Europe , aux USA & ailleurs , mon repas est dans mon top 3 aujourd'hui. L'explosion folle de saveur avec le salé/sucré/acidulé/rond/cremeux/feuilleté était complètement exceptionnel. Merci au sous-chef qui a fait nos plats ce soir. Excellente exécution, présentation & service. 10/10
This was probably our fifth time at Leo. If it wasn't our best experience, I don't remember another one. In fact, the last time we were at Leo last January 2024 we had our worst experience with food, ambiance & understanding. Let's just say we won't order oysters from Leo again.
Enough of that grumbling, it's behind us. This was a great experience. We love sitting at the bar wherever we go & that's where we were. Eliane, our server & master drink mixer, made us great cocktails & then suggested a very nice red wine to have with dinner.
We shared steak & frites & the hamburger. Again, Eliane stepped it up in asking if my wife wanted salad instead of fries with her hamburger. It's just a little touch, but was so nice.
All said. it was certainly a 5-star visit & we will be returning. We're in Mont Tremblant quite often in all seasons.
We were there over the weekend. I want to preface by saying my partner & I both worked in the restaurant industry as younger adults - we actually met at a restaurant working together over 15 years ago... I'm taking points down in service because we believe management would not have been happy with us had what I will share in this review made it to their ears where we previously worked… Attention to details was lacking. This is a higher end place & it just should not happen...
When we sat down, the wines glasses, the cutlery & bread plates were all in terrible condition… I didn't have the chance to take a closer look at the water glasses because water was promptly poured in them. Wine glasses, cutlery & side plates were heavily stained from dishwashing. As the server came with the wine, we had to put our hands over them because he was about to pour in them without a second look. We waited to the last minute on this because we were both wondering if the server was going to notice & replace them without us having to tell him. Looking around us, it seemed that a significant number of tables were in the same condition with wine glasses stained to the point it was visible from afar… My partner thinks this situation could be a problem with bad maintenance of the dishwasher.
We had bread, tomato salad & oysters as appetizers. The bread & tomato salad came promptly, before the appetizer plates had even been brought back. My partner once lost a table in his section due to side plates not being there before appetizers were brought over… & it was not a restaurant playing in the same caliber as Leo plays in.
Back to the food. The bread was fluffy & delicious. The tomato salad was interesting with the flaked foie gras. I liked it, my partner felt ambivalent about it. & then, the oysters… I suspect they might have upgraded us to the higher caliber ones due to the earlier situation: the server did mention they were considerably bigger than the ones he had served all night. They were absolutely fantastic too. However my complaint on the oysters is this : their «nasty sauce» (literally how it's called) should come with a warning. The servers should at least tell you how spicy that thing is. There is ZERO indication & we did not have a verbal warning either. I went on an splattered a spoonful on one of them (thankfully my last one because that citrus mignonette was absolutely FANTASTIC) but I spent several minutes regretting my life choices due to how spicy it was. Think Tabasco x10. I like spicy, don't get me wrong… but that needs to come with a little bit of a warning. My partner empties our stocks of hot sauce faster than anyone I've ever seen & even him thought that it should have been mentioned… So that's another reason I'm taking points off for service. In such a high end place, you definitely should not burn your mouth off like that due to not getting the full disclosure about what you're being served.
As a main course we both had beef Wellington with Rapinis on the side. My first beef Wellington was a some years ago at Gordon Ramsay's steakhouse in Vegas. It's something I've seldomly ate over the years & it has been hard to find as good as I had it there... I'm however not afraid to say this was of the same caliber. It was my partner's first experience with beef Wellington & he was glad to know that it definitely held up against the best one I had ever had. We were both unsure about the star anise with the Rapinis but other than that, after the appetizers & a very copious amount of food in the main course, we just couldn't do desserts.
So in general, excellent food but unfortunately underwhelmed with table set up & some missteps in service. Regardless of my criticism,
I'd come back for the food & I'd be attentive to the details that we found a little off on this first visit. Rather friendly service overall, just maybe not enough attention to details & bit lacking on the information shared about the food.
It was a big surprise for us to have a fantastic dinner at Leo the first night in Quebec. Both the food quality & the service were excellent, better than some Michelin star restaurants we visited in the past. Definitely worth a visit if you can.
Went for morning brunch... poor service, took forever to get coffee an d orange juice. The food had wonderful potential but was just fridge cold! Waited for coffee, then waited for cream & finally waited for a spoo, guess what? Cold coffee!!!.... meanwhile the server was cleaning tables while the restaurant was empty.... ugh it was a painful experience !!!!
