Restaurant Parapluie privilégie une approche axée sur le marché qui met en valeur les fruits de mer frais et les ingrédients aquatiques saisonniers. La cuisine utilise des techniques précises pour transformer les produits bruts de la mer en compositions créatives et riches en saveurs. Les plats évoluent fréquemment en fonction des arrivages du marché, garantissant que chaque préparation reflète une fraîcheur optimale et une intégrité texturale exemplaire. L'espace de restauration adopte une disposition fonctionnelle et directe, pensée pour concentrer l'attention sur les éléments servis dans l'assiette. Chaque création intègre des accords subtils de légumes et une acidité vive pour sublimer les caractéristiques naturelles du poisson. Cette orientation culinaire crée un lien direct entre l'approvisionnement durable des ressources marines et la présentation finale, offrant une exploration précise des saveurs côtières au sein d'un cadre moderne.
Restaurant Parapluie est largement reconnu pour ses menus dégustation créatifs inspirés des saisons et pour son service exceptionnel et chaleureux qui crée une atmosphère intime et dynamique. De nombreux convives saluent cet établissement comme une destination culinaire incontournable à Montréal, soulignant la grande qualité des ingrédients frais, la finesse des saveurs et l'expérience unique de manger au comptoir pour observer le travail de la brigade en cuisine. Bien que la majorité des avis soient élogieux, certains clients ont noté des irrégularités dans le rythme du service, des problèmes de chaleur dans la salle lors des journées estivales, ainsi que des avis partagés sur la taille des portions et les prix. Malgré quelques signalements isolés concernant le service ou des préférences culinaires non satisfaites, le consensus général souligne une expérience mémorable et fortement recommandée, marquée par la passion et le savoir-faire culinaire.
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.
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
