Parapluie is described as a warm, energetic, intimate spot with an open kitchen that feels like a small theatre, where the staff are consistently attentive and friendly, and the bar offers a front row view of the cooks. Reviewers praise the food for creative, refined flavors and high quality ingredients, with crowd pleasers such as the egg mayo with lobster, trout, crudo of scallops, and gnudi, and a well balanced beef tartare that some nights may feel a touch sweet while others highlight its texture and balance. The service is frequently celebrated as professional and welcoming, with wine and cocktail recommendations that elevate the experience. Many note that the menu changes with the seasons and the wine by the glass and cocktails are well paired with the plates, though a few guests mention small portions for the price and high wine costs. A few visits mention heat and noise on warm days, but the atmosphere remains lively and warm, suitable for a date or a night out with friends. A rare hygiene concern was raised by one party about tasting practices, but overall the reviews portray Parapluie as a standout in Montreal and a place likely to be returned to, preferably at the bar to enjoy the kitchen in action.
I love everything about this restaurant.
We picked 5 dishes out of 8 ( I LOVE restaurants that have a short menu!) all 5 dishes were good. We even asked for more bread to enjoy the sauce.
I was upset that day with some personal issues but their dishes made me happy again. I left with a happy stomach & a big smile. Thank you!
The price is also reasonable. The cocktails & wine were tasty too. Best place ever!
Excellent attentive & efficient service. Cute simple decor. Presentation for all dishes was gorgeous.
I enjoyed the beef tartare, but there was a bit too much sauce. Tuna was great, loved the texture, I just found the heirloom tomatoes kind of superfluous. Trout was nice & soft. The egg & lobster dish was delicious through & through, I always love bisque. Lamb was perfectly cooked but could have been more flavourful. Panna cotta & strawberry desserts were alright, really could have been combined, since they were super basic by themselves.
The house cocktail could have used more of the garam masala to balance it out since it's really overpowered by the sweetness. Our wine bottle was pretty good.
Jun 29, 2025
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Super expérience gastronomique. Nous avons eu un coup de coeur pour le service, nous avons passés une super belle soirée grâce à l'équipe. Merci! Fortement recommandé.
Méga excellent restaurant! Cuisine hyper raffinée.Aliments de première qualité. Saveurs exquises & originales. Service impeccable, à la hauteur des plats présentés.
Upon a friend's recommendation, I tried this restaurant today with lobster, scallops, lamb with green peas, & salmon. All the foods were fresh, tender, & full of natural flavor. It fully met our expectations. However, something very concerning happened during our meal.
The younger chef used a spoon to pour sauce over a raw tuna dish. Immediately afterward, he LICKED the spoon & then dropped it back into his utensil bucket. This bucket already contained several spoons & a small spatula, all mixed together & nearly full. Throughout the evening, he repeatedly used tools from this same bucket to scoop sauces & transfer the salmon to the serving plate - especially during rush hour, these tools were in constant use.
At first, I thought I might have seen it wrong. My friend also doubted it. But then we both clearly saw the SAME action happen AGAIN!!!
We fully understand that professional chefs may occasionally taste sauces or ingredients to ensure quality-that's a sign of high standards, which we admire. However, this should be done in a sanitary way, such as placing the sauce on the back of the hand or using disposable tasting tools. Licking a spoon & returning it to a shared bucket for continued use is unacceptable.
After we paid, we raised the issue with one of the servers, but it seems there was a misunderstanding-he assumed we were referring to the head chef & reassured us that the head chef uses a dedicated container for used tools. We had indeed noticed that the head chef appeared more cautious. However, we double-checked & saw no such separate container on the young chef's station. On two occasions, we witnessed him return a licked spoon back to the shared utensil bucket.
To be honest, any customer who sees this would feel extremely uncomfortable & find it difficult to enjoy the meal afterward. After all, no one would be okay with the idea of potentially consuming saliva from a stranger-it can carry bacteria or viruses & even cause cross-contamination. This is not only a matter of professional conduct, but a serious food safety issue that affects every customer. We truly hope that a restaurant so carefully run & dedicated to flavor won't be compromised by such a serious hygiene concern
Immenses coups de coeur pour l'oeuf mayo homard, la truite fondante, & le crudo de pétoncles avec eau de tomate ! C'était un peu chaud comme c'est une cuisine ouverte & qu'on y est allées par une très chaude journée, mais j'y retournerai assurément peu importe la température ! Notre serveuse était très attentionnée & nous a offert d'excellents conseil en plus d'un service parfait !
Tout est incroyable, du cocktail au déssert. Chaque plat est hyper savoureux, l'équipe est super & l'ambiance est chaleureuse. Le bar est grand & c'est lfun de pouvoir observer les chefs en plein action.
Une superbe soirée où tout les éléments étaient réunis: la nourriture incroyable, l'ambiance animée & le service impeccable par des gens de coeur. Merci à Karelle, Robin & toute l'équipe pour cette merveilleuse soirée. À la prochaine!
