Parapluie reçoit des éloges unanimes pour une ambiance chaleureuse et énergique, un bar animé et une cuisine ouverte qui permet de suivre le travail des chefs, accompagnés d'un service attentif et sympathique. La cuisine est décrite comme inventive et riche en saveurs, avec des plats phares comme l'oeuf mayo au homard, la truite fondante, le crudo de pétoncles et les gnudi qui font l'unanimité; les accords mets et vins et les cocktails sont appréciés, même si certaines critiques portent sur le prix des boissons ou sur des conseils de vin qu'il faudrait clarifier. Les portions restent parfois petites par rapport au coût, et quelques plats ont été jugés déséquilibrés, notamment certains tartares et sauces trop riches. L'ambiance et la musique francophone locale apportent une touche conviviale et le cadre attire couples et amis pour des soirées mémorables. Les retours invitent généralement à revenir pour explorer le menu qui change avec les saisons et pour profiter du spectacle culinaire offert par le chef et son équipe.
Trout/lamb was good. Scallop/lobster are fine, won't come next time. Gotta reserve 1 month in advance.. service isn't good, nothing explained on the menu, didn't even say goodbye or thank u to us.
Highlight was 100% the service. Waiters were super accommodating, gave amazing cocktail & wine recommendations, & were absolutely lovely to speak to.
The food was a different story. We started with the Classic oeufs mayo with homard, which while unique, felt unbalanced & as if there was too much going on. The tarragon? Mayo didn't seem to fit quite well with the lobster - & the lobster bisque felt slightly soupy (too much sauce). The truite fondant on the other hand was excellent, fresh, & high quality- I definitely recommend this over the oeufs mayos
For the mains, we got the braised onion, which was delicious & perfectly sweet. Unfortunately, the beef tartare that accompanied it was also extremely sweet. & not in a good way. This was the true disappointment of the meal, & after having such high expectations & hearing amazing things about the tartare at parapluie. After having excellent beef tartare at other places such as Salle Climatisée, Casavant, Le Violon, & other top tier Montreal restaurants, this was honestly one of the worst beef tartares I've had not just in Montreal, but ever. The tartare was extremely sweet, to the point where it didn't even feel like I was eating a meaty, savoury main, & the sauce that came with it was too fatty & not acidic enough to balance out the flavours. I hope that the tartare I had was made on an off night, considering the exceptional reviews parapluie has previously gotten; even then, for a restaurant of this caliber, serving an unbalanced, sweet, beef tartare is unacceptable.
We ended up going to Salle Climatisée just down the road for dessert because of the sour (or rather sweet) taste the beef tartare left in our mouths.
The ambiance & decor was quite nice except for a large group seated right next to us - it felt awkward that we were the only 2 too in the small dining space that was mostly occupied by large groups except the bar.
Overall, I'm not too inclined to go back, but I can check parapluie off my list. The most satisfying thing about dining there was that I left without a huge hole in my wallet.
21 déc. 2025
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Lobster & mayo eggs dish is a must try !! The dessert is so simple & deliciously good!!! Don't usually order beef tartare because lots of place has that sour taste but their tartare has the best texture & the taste just right!!!
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.
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
The whole experience was just wonderful. From the handpicked wine selection to the beautiful menu. Everything was perfection. The egg & lobster was heavenly. We just had to get bread in order to eat every drop of the lobster sauce. The trout melted in your mouth with a little kick of horseradish. What to say about the gnudi, real pillows with fresh wild garlic in an amazing spinach sauce.
Real foodies will appreciate the open kitchen concept. Next visit will be at the bar/counter to get the full experience & satisfy my inner home cook.
Thank you to the staff & chef for making this place a little gem for us to enjoy! Congratulations!
We enjoyed every dish we ordered!
The lobster & lamb were exciting new flavors we had never tried before, the non-alcoholic cocktails were also a surprise.
I don't recommend going for the group experience. Had to share a smaller than normal menu portion for 3 people (three plates for nine guest). Basically one big bite each of three entrées, two main dishes, a salad, & tablespoon full of panna cotta for dessert. If there was no bread & fries, some would have been actually hungry leaving the restaurant. Including 4 bottles of normal wine, & a cocktail each, the 1500$ bills was just not justified. The margin on food must be incredible considering most of the food was egg or vegetable based with tiny quantities of meat or seafood to accommodate it. It would have been much cheaper if we just ordered independently & would have been able to eat accordingly. Seriously, when the three eggs came in the plate & we saw the portion size of the lobster, we all looked at each other & said' It's ok, you can have it'. I mean, if the food was out of this world, maybe. But it wasn't. Good but not amazing. This place is surfing a trend, i get it, but with a price tag like that, you'd think you'd have a little more of everything. Not just food quantities, but better music, a real ambiance & service up to par.
Star of the night is the Egg lobster:) Beef tartare with bone marrow quite nice match. Louise bread is highly recommended to clean the sauce:) rib steak good to share but quality of meat not meat my expectation, well 100$ for 1kg was huge plate.
The food was outstanding! The chef was exceptional! What a gem of a restaurant! The egg dish with lobster was exquisite along with their fries 🍟. Only good things to say about this restaurant!
7 sept. 2024
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We heard some buzz about this Le Parapluie restaurant & decided to try it out. The moment we walked in & were seated, we knew we were in for a memorable dining experience. The trendy decor perfectly sets the tone for the amazing food to come, we tried the oysters & the lobster with egg & mayo for appetizers & they were a testament to Chef Robin's creativity & passion for fine dining... Simply amazing! For the main course, we got the lamb & the fish plates & they were masterpieces, just an explosion of taste that truly leaves one craving for more. The service was impeccable & the wine pairings just excellently elevate the meal even further. This place is definitely a shining star in Montreal's dining scene. Both heartfelt & sophisticated, it makes the perfect spot for a romantic evening, a special celebration, or simply a night out with friends. Highly recommended!
All through the meal, I did with my mouth what I do with my eyes when I stare. You think you've had scallops before, but have you had the *essence* of scallop? The *essence* of lamb, of lobster? & then, I ate a cloud. When we were done, I wanted a new stomach to try the rest of the menu. Reserve the round table, bring 5 friends, order everything. Merci Robin, Charles, Felix & mademoiselle j'sais pas votre nom!
